Collard Greens with Bacon


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


  • 2 bunches collard greens, stemmed

  • 3 teaspoons vegetable oil

  • ½ red onion, sliced

  • 3 slices bacon, cut crosswise into ¼-inch strips

  • 2 tablespoons cider vinegar

  • 1 cup homemade or low-sodium store-bought chicken stock


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

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

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

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

Related Articles