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Collard Greens

  • servings: 4


  • 3-ounce slab of bacon, cut into 1/4-inch pieces
  • 1 medium onion, thinly sliced
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • Splash red wine vinegar
  • 1 pound collard greens, trimmed and cut into 3-inch pieces
  • 1 3/4 cups homemade or low sodium canned chicken stock


  1. Step 1

    In a large straight-sided skillet, combine the bacon, onion, and oil over medium heat. Cook, stirring occasionally, until onions are translucent and bacon renders some of its fat, about 3 minutes. Season with salt and pepper. Add the vinegar, and cook until it evaporates, about 30 seconds.

  2. Step 2

    Add the collard greens and chicken stock. Bring liquid to a simmer, stirring occasionally. Cover, and cook 15 minutes.

Reviews (2)

  • 21 Jan, 2009

    This is my absolute favorite way to cook collard greens or even kale.

  • 22 Mar, 2008

    add garlic,little sugar and cook 45 min,