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Collard Greens with Bacon

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

  • Servings: 8
Collard Greens with Bacon

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 (12)

  • miscellanymelly 4 Mar, 2014

    Perfect recipe for greens. And do put them up to reheat later for best flavor.
    Thanks, Martha.

  • sheryll_rufus 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.

  • mrsbrigittejunga 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.

  • cyndi 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.

  • crvbl2 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.

  • sueko 24 Jun, 2008

    Does someone who is familiar with cooking collard greens know what kind of stock should be used and how much? The recipe doesn't have this listed in the ingredients.

  • sueko 24 Jun, 2008

    I must agree. There have been a lot of recipes that have mistakes, missing ingredients or instructions lately. It would be helpful if there were a link to report these inaccuracies so we don't have to wait so long for corrections.

  • decetodd 29 May, 2008

    Stock? Am I missing something or is this missing from the list of ingredients?

    I've noticed a lot of incomplete recipes lately on the website. Does Martha have a new writer?

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