New This Month

Collard Greens with Bacon


Stewing the collard greens a few hours ahead of time allows their flavor to deepen.

  • Servings: 8

Source: Martha Stewart Living, May 2005


  • 2 bunches collard greens, stemmed
  • 3 teaspoons vegetable oil
  • 1/2 red onion, sliced
  • 3 slices bacon, cut crosswise into 1/4-inch strips
  • 2 tablespoons cider vinegar
  • 1 cup homemade or low-sodium store-bought chicken stock


  1. Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.

  2. Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.

  3. Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.

  4. Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.

Reviews Add a comment

  • waynem61768221
    23 JUN, 2017
    I don't get the stewing for hours when your just cooking for 12-14 minutes? What's with that?
  • imelly
    4 MAR, 2014
    Perfect recipe for greens. And do put them up to reheat later for best flavor. Thanks, Martha.
  • MS12157780
    13 JAN, 2014
    I recommend cutting the green parts maybe in those 2 inch slices, but instead of having stringy collards, don't cut the stems out... waste of money and nutrition.. just cut the stems in 1/4 inch slices... no waste and no strings. I despise frozen because of the stringy cuts. I am Southern born and raised and have converted many a northerner (Yankee Cousins) to loving Collards... and they too have in turn taught others . friends and such.
  • MS112579910
    29 SEP, 2012
    Martha! Lots of your recipes need fixing! Okay, so we're using 1 cup of chicken broth. But what about 'few hours of stewing' mentioned above? That isn't mentioned again in the recipe.
  • MS10394258
    2 APR, 2011
    Um, I might be overlooking this but I don't see stock listed, how much?
  • beagle28
    29 JUN, 2010
    This recipe leads to a delicious result!!
  • lsmith2ca
    20 MAR, 2010
    I found the original printed recipe, it calls for 1 cup of low-sodium chicken stock.
  • RosalieCeurvels
    20 AUG, 2009
    Have tried other collard green recipes and find this the best one yet.Easy and tastey . Everyone in the family liked it. It is a keeper.
  • chefjanet
    7 JUL, 2008
    I use chicken stock. I used 1 cup with these quantities and it worked - at least my guests in Houston loved it.
  • krazykathy
    29 JUN, 2008
    Writers!!!!!!!!!!!!!!!!! Have YOU answered this question yet? A lot of us would like to make this recipe.