Southern Collard Greens W Bacon Brown Sugar Recipes

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SOUTHERN COLLARD GREENS RECIPE



Southern Collard Greens Recipe image

This Southern Collard Greens recipe is a classic easy side dish! Flavored with smoky bacon and sweet onion, the greens are a crowd-pleasing option for your next Sunday supper or holiday meal.

Provided by Blair Lonergan

Categories     Side Dish

Time 2h

Number Of Ingredients 10

8 ounces hickory smoked bacon, chopped
1 medium sweet onion, diced
1 ½ tablespoons minced garlic
48 ounces chicken broth
2 lbs. fresh collard greens, trimmed and washed
2 tablespoons apple cider vinegar
1 ½ teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Optional garnish: crushed red pepper flakes or hot sauce

Steps:

  • Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until almost crisp. Add onion, and sauté until translucent, about 7-8 minutes.
  • Stir in garlic and sauté 1 more minute. Add broth, collard greens, vinegar, sugar, salt, and pepper. Use a wooden spoon to stir, scraping up any browned bits from the bottom of the pot.
  • Simmer (uncovered) over low heat for about 1 ½ hours, stirring occasionally (or until collards reach desired level of tenderness).
  • Taste and season with additional salt and pepper, if necessary. Garnish with crushed red pepper flakes or hot sauce.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 174 kcal, Carbohydrate 9 g, Protein 7 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 975 mg, Fiber 4 g, Sugar 1 g

SOUTHERN COLLARD GREENS W/ BACON & BROWN SUGAR



Southern Collard Greens w/ Bacon & Brown Sugar image

I love Soul Food! My mother was from the South, so Southern style cooking is what I grew up eating. Over the years, I have played around with different ingredients and came up with this recipe. Hope you all enjoy!

Provided by Jennifer J

Categories     Vegetables

Time 5h

Number Of Ingredients 15

4 large bunches of collard greens,washed and roughly chopped and stems discarded
5 slice bacon, hickory smoked
1 large turkey drumstick, smoked
4-6 c water (best to reserve broth from turkey. it adds flavor)
2 large yellow onions, minced
1/3 c dark brown sugar, do not pack
3 clove garlic, minced
1 1/2 Tbsp garlic salt
1 Tbsp seasoning salt
1 Tbsp garlic powder
1 Tbsp onion powder
4 Tbsp apple cider vinegar
1 large jalapenos, fresh. finely chopped, do not seed (optional)
hot sauce to taste (optional)
black pepper to taste (optional)

Steps:

  • 1. In a large pot, boil turkey for 1 hour or until tender (covered)
  • 2. Once turkey is tender, take meat off of bone and set aside in bowl. reserving broth, if you will use it in the recipe.
  • 3. Fry the bacon in a large heavy-bottomed pot over medium heat until just done but not quite crispy yet. Add the onion and collards, and sauté in the hot grease until they wilt.
  • 4. Pour the water or broth in the pot --- it should just cover the collards. Add the turkey, brown sugar, minced garlic, apple cider vinegar, all spices, jalapeno and hot sauce. Mix well.
  • 5. Bring to a boil then cover, reduce heat to low and simmer for 3 ½ - 4 hours.
  • 6. Season with additional salt, hot sauce and pepper to taste.

SOUTHERN STYLE COLLARD GREENS



Southern Style Collard Greens image

Southern-style greens like my mama use to make.

Provided by tybright31

Categories     Side Dish     Vegetables     Greens

Time 4h15m

Yield 10

Number Of Ingredients 9

2 sweet onions, finely chopped
2 smoked ham hocks
4 cloves garlic, finely chopped
3 (32 ounce) containers chicken broth
3 (1 pound) packages collard greens, trimmed
⅓ cup apple cider vinegar
2 tablespoons white sugar
1 ½ teaspoons salt, or to taste
¾ teaspoon ground black pepper, or to taste

Steps:

  • Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
  • Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g

SOUTHERN COLLARD GREENS



Southern Collard Greens image

Provided by Guy Fieri

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

2 pounds collard greens, rinsed
1 tablespoon canola oil
1 cup 1/4-inch diced salt pork
1 cup diced onion
1/4 teaspoon crushed red pepper flakes, optional
1/2 teaspoon freshly cracked black pepper
1 cup low-sodium chicken stock
1/2 cup water
1/3 cup white vinegar
1 teaspoon hot pepper sauce, plus more for serving (recommended: Crystal)

Steps:

  • Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
  • In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
  • Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
  • Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.

COLLARD GREENS WITH BACON



Collard Greens with Bacon image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.
  • Raise heat to high; add vinegar. Cook,scraping up brown bits from bottom ofskillet, until vinegar has evaporated,about 1 minute.
  • Add stock; reduce heat. Simmer, covered,until greens are just tender, 12 to 14minutes. If making ahead, refrigerate,covered; reheat over low heat.

KICKIN' COLLARD GREENS



Kickin' Collard Greens image

If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.

Provided by Ken Adams

Categories     Side Dish     Vegetables     Greens

Time 1h10m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Steps:

  • Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
  • Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 7.9 g, Cholesterol 12 mg, Fat 9.2 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 1000.8 mg, Sugar 1.9 g

COLLARD GREENS WITH BACON



Collard Greens with Bacon image

Good ole country collard greens with bacon and onion. These are so hearty and satisfying, even those who say "I don't like greens" will eat these up! You might even get a "Wow!" after the first bite and a "not at all like I remember them tasting". You can eat them alone but they're best with hot buttered cornbread. Mustard and turnip greens are great this way too. Enjoy!

Provided by MA McBridges

Categories     Side Dish     Vegetables     Greens

Time 1h35m

Yield 8

Number Of Ingredients 8

½ pound bacon ends and pieces
1 large white onion, chopped
1 tablespoon minced garlic
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups water
2 bunches collard greens, coarsely chopped

Steps:

  • Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
  • Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
  • Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.

Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 304.9 mg, Sugar 1.1 g

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