The whole family will love this simple collard greens recipe. The amounts of seasoning are rounded. You can change them to suit your personal preferences.
| Prep Time: | 5 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 5 mins |
| Servings: | 8 |
Ingredients
- 1 (1 pound) package washed and chopped collard greens
- 4 bacon slices, chopped
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- 1 pinch cayenne pepper
- 5 cups water, or as needed
Instructions
- Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stockpot. Pour in enough water to cover greens completely. Bring to a boil, reduce heat to low, and cook at a simmer until greens are tender, about 2 hours.
Nutrition Facts
| Calories | 95 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 1006 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely a mainstay on our dinner table. Absolutely delicious. I am branching collards from our garden, and freezing for future do dinner accompiants, accompanied by other meats and carbs. High five.
I never thought I would say this, but, these collards are better than my mama’s collards. Bacon in collards has never appealed to me so I left it out and threw in some oil. This recipe is here to stay.
Really, really good. First I rendered the bacon on low heat, to melt the fat but not fry it. Used 2 cups of turkey broth (would have used chicken but did not have any) instead of water. Cut the salt in half (the broth had some salt). And added about 1/4 cup of apple cider vinegar about 15 minutes before the cooking was done. Even my daughter, who is not a fan of greens really liked it. Note: This was a side dish to go with Emily Meggett’s Gullah Geechee Red Rice, which is fantastic!
I added a sweet onion at the start and a 1/2 cup of apple cider vinegar in the last 30 minutes as suggested. This was so good it brought tears to my eyes.
love it I did tweak it some though. I used ham hock instead of bacon. I boiled the ham hock to get all the flavoring in water then added onions chopped and rest of seasonings. added a little chicken stock as well.
This recipe was my first attempt at cooking collard green. They were delicious and easy to make. The hardest part was cutting the stem off the leaves and that was just time-consuming. The best part was that even my picky-eater mother liked them!
I used pink Himalayan salt, and with the bacon, 1 T was too much, so I will reduce to 1/2 T next time. Otherwise, excellent!!!
Very easy!!!
I made it! Was so easy and soooo delicious! Every loved them!
Made this as specified with fried bacon cut up.Cooked in pressure cooker for 35 minutes and it was wonderful.The bag of pre chopped greens is the way to go. So easy,fast,and delicious.
This is a terrific recipe! I added a few other spices that would complement our meal, (Touscan Seasoning, paprika, basil), but I’m sure it would have been great without my changes. I also pre-cooked the bacon, reduced the salt a little and ended up cooking the dish for about 45 mins instead of the two hours. Was wonderful! This is great as leftovers too!
I added red pepper flakes, but it made it too spicy for my kids and almost too spicy for myself. I will make this again, no red pepper flakes and use Chicken Stock instead of water. It was super easy.
I cooked the collard greens with bacon. It had a little bitter flavor, but I liked it.
I omitted the sugar and added a 1/2 cup of apple cider vinegar at the end. I also added an onion. They were so deliciously fresh and tasty. My 8 year old was raving about these collard greens.
I used this recipe as the backbone for making my collard greens. I made a few adjustments based on my preferences; these included adding ~3/4 cup of vinegar and supplementing the onion power with 1/4 a fresh onion finely diced that was sautéed for 5 minutes on high with some margarine and brownsugar. My family dislikes the taste of onion, therefore, to mask the flavor a bit I thought it best to use fresh onion that had been cooked and sweeter a tad. Also instead of adding the cayenne pepper I added generous amounts of both Caribbean Jerk and Old Bay seasoning. Thanks for sharing the recipe it was so simple to make. My changes were only based on my individual taste!
5.8.16 A neighbor gave me some collard greens from his garden, so they really were fresh! ! These collards had good Southern flavor, but there’s one thing that I would do differently…I would crisp the bacon before adding the other ingredients. I simply didn’t like the appearance of that boiled white bacon (just looked like fat) or the texture of it. Admittedly, this could be just a personal preference issue with me. But they did taste good!