Classic Southern Collard Greens with Bacon: The Ultimate Soul Food Recipe

There are few dishes that evoke the heart and soul of Southern cooking quite like properly prepared collard greens. This isn’t just a side dish; it’s a cultural institution, a tradition passed down through generations, and the essential element of any holiday table, especially New Year’s Day. If you’ve only ever had bitter, tough greens, prepare to have your mind changed. Our recipe for classic Southern Collard Greens with Bacon transforms humble leafy greens into an intensely savory, smoky, and unbelievably tender culinary masterpiece. The key? Time, patience, and the magnificent, flavorful broth known as “pot liquor.”

We combine fresh collards with thick-cut smoked bacon, tangy apple cider vinegar, and a touch of sweetness, resulting in greens that are deeply comforting and perfectly balanced. This comprehensive guide provides everything you need from selecting the freshest greens to achieving that desired melt-in-your-mouth texture. Get ready to master the art of making the best Southern Collard Greens with Bacon you’ve ever tasted, securing your spot as the designated greens chef for every family gathering.

Making truly authentic collards requires a commitment to the slow simmer. While quick-cooking vegetables are popular today, these greens thrive when given the time to break down and absorb the complex flavors of the smoky bacon and acidic broth. This recipe focuses on creating the deepest flavor profile possible, ensuring your greens are not just edible, but truly exceptional. The robust flavor of these smoky, tender greens is unparalleled, making them the perfect centerpiece for a traditional Southern meal.

Why You’ll Absolutely Love This Classic Southern Collard Greens with Bacon Recipe

The magic of this dish lies in the harmonious blend of simple, robust ingredients cooked slowly together. This is more than just cooking; it’s an act of transforming raw, sometimes bitter, leaves into something exquisitely flavorful and tender. When you make these Southern Collard Greens with Bacon, you are tapping into a long-standing culinary tradition that values flavor development above all else.

The Pot Liquor: A Liquid Gold Legacy

The term “pot liquor” might sound rustic, but in Southern cuisine, it’s liquid gold. It’s the intensely flavorful broth left behind after the greens have simmered for hours. This liquor is saturated with the savory notes of the smoked bacon, the zing of vinegar, the sweetness of the onion, and the earthy richness of the collards themselves. Dipping cornbread into the pot liquor is often considered the highlight of eating true Southern Collard Greens with Bacon. This savory byproduct is rich in nutrients and flavor, proving that nothing goes to waste in classic Southern cooking.

Unbeatable Texture and Flavor Depth

Forget the stiff, chewy collards you might have encountered. This recipe prioritizes low and slow cooking, breaking down the tough fibers in the leaves until they are “fall-apart” tender. The combination of smoky bacon fat (the rendered drippings), sautéed onions and garlic, and a hit of acidity from the apple cider vinegar creates an incredible flavor tapestry. The sweetness (sugar is optional but recommended) cuts through any natural bitterness, leaving you with a perfectly balanced, savory bite every single time. The subtle heat from the red pepper flakes adds a necessary warmth that makes these smoky collard greens addictive.

A Celebration of Comfort Food

Collards are inherently comforting. They represent home, hearth, and holiday gatherings. Whether serving them alongside fried chicken, barbecue, or a holiday ham, these Southern Collard Greens with Bacon bring warmth and depth to the plate. They are especially popular during the cooler months, providing essential nutrients and satisfying savory cravings. This recipe is designed to be approachable, allowing even novice cooks to achieve deep, authentic Southern flavor, ensuring a dish worthy of passing down to the next generation.

The aroma that fills your kitchen while these greens are simmering is an experience in itself the smell of slowly rendering bacon mingling with savory broth and vinegar. It’s an olfactory invitation to comfort and tradition, signaling that a truly delicious meal is on the way. Once you taste these perfectly seasoned, tender, smoky collard greens, you will understand why this dish holds such a cherished place in Southern culinary history.

Why You Should Try This Recipe for the Best Southern Collard Greens with Bacon

If you are looking to elevate your understanding of classic American regional cuisine, or if you simply want a deeply satisfying, nutrient-rich side dish that pairs well with almost anything, trying this recipe is a must. These aren’t just any side dish; they are a culinary statement.

It’s Surprisingly Simple

While the required cooking time is long (up to 4 hours), the active preparation time is quite short. The process is straightforward: clean, chop, build the broth base (the pot liquor), and simmer. Once the collards are tucked into their flavorful bath, the pot does most of the work. This makes Southern Collard Greens with Bacon an ideal dish for weekends or holidays when you can allow them to gently simmer on the back burner while you focus on other preparations, such as making a fantastic dessert or a hearty soup like Slow Cooker Chili. The initial steps of rendering bacon and sautéing aromatics build the foundation of flavor that is essential for success.

Essential for Holiday Traditions

In many Southern families, serving greens on New Year’s Day is a tradition believed to bring financial prosperity (the color of money) in the coming year. While we can’t guarantee wealth, we can guarantee these greens will be the star of your holiday spread. They provide a vital earthy counterpoint to rich holiday meats like ham, turkey, or pork shoulder. Mastering this recipe means mastering a piece of American culinary history.

Health Benefits Packed Into Every Bite

Despite the delicious addition of bacon, collard greens themselves are nutritional powerhouses. They are one of the most vitamin-rich vegetables available, loaded with Vitamin K (crucial for bone health), Vitamin A, and Vitamin C. They are also an excellent source of dietary fiber, which aids digestion. By cooking them down, they become easier for the body to digest and absorb these key nutrients. The pot liquor, often discarded by the uninitiated, is actually rich in these vitamins and minerals, which leach out during the long simmering process. Enjoying these delicious Southern Collard Greens with Bacon means indulging in flavor while benefiting your health.

The Secret to Ending Bitterness

Many people avoid collard greens because they fear bitterness. This recipe employs three key strategies to eliminate bitterness entirely: thorough washing (removing grit), the long simmer (breaking down tough fibers), and the judicious use of acid (apple cider vinegar) and sugar. The vinegar and sugar balance the natural bitterness of the raw greens, resulting in a smooth, deeply savory finish. If you think you dislike collard greens, you simply haven’t tried properly made Southern Collard Greens with Bacon yet.

Ready to transform your kitchen into a haven of savory Southern aroma? Let’s dive into the essential components and precise instructions needed to perfect this iconic dish.

Ingredients and Necessary Utensils for Perfect Southern Collard Greens with Bacon

The beauty of this recipe lies in its simplicity. High-quality ingredients, especially the smoky element, are crucial to developing the rich flavor profile characteristic of authentic Southern Collard Greens with Bacon. Below is a detailed breakdown of everything you need, along with expert tips on selection and preparation.

The Essential Ingredients List

Choosing the right ingredients is the first step toward achieving truly tender and flavorful smoky collard greens. Pay close attention to the quality of the greens and the source of the smoke.

• 2 ½ to 3 pounds fresh Collard Greens (approximately 2 large bunches): The foundation of the dish. Look for dark, vibrant green leaves without yellowing or blemishes. Freshness is paramount, as older greens can be tougher and more bitter.
• 1 pound thick-cut Bacon, sliced into 1-inch pieces: The key flavor driver. Use thick-cut bacon, as it yields more fat (drippings) for the sautéing stage and provides satisfyingly chewy, crispy pieces for garnish. If you prefer a leaner smoke, use smoked ham hocks or smoked turkey necks, though bacon provides the most immediate, savory flavor.
• 1 large Yellow Onion, finely chopped: Provides sweetness and aromatic depth to the pot liquor base.
• 4 cloves Garlic, minced: Essential aromatic flavor.
• 6 to 8 cups Low-Sodium Chicken Broth (or enough to cover the greens): The liquid base for the pot liquor. Using low-sodium broth allows you to control the final salt level, especially important since bacon is naturally salty.
• ¼ cup Apple Cider Vinegar, plus extra for serving: Non-negotiable! The vinegar provides the essential tang and helps to tenderize the greens while balancing the richness of the bacon.
• 1 tablespoon Granulated Sugar (optional, to reduce bitterness): Recommended to round out the flavor profile.
• 1 teaspoon Red Pepper Flakes (adjust to preferred heat level): Adds a crucial gentle heat. You can increase this for a spicier kick.
• 1 teaspoon Smoked Paprika (optional but highly recommended): Enhances the smoky depth without adding more bacon fat, making the flavor of these classic collard greens even richer.
• Kosher Salt and freshly cracked Black Pepper, to taste: Final seasoning is critical after the long simmer.

Selecting and Preparing Collard Greens

The most important step in making perfect Southern Collard Greens with Bacon is proper cleaning. Collards often harbor significant grit and dirt. Skipping this step leads to a gritty texture that ruins the dish.

Tips for Buying Greens: Choose leaves that are heavy and firm. Avoid pre-bagged chopped greens if possible, as they lose some freshness and are often not washed thoroughly enough for this recipe.

Key Prep Steps:

• Vigorous Washing: You must wash the greens at least three times. Submerge them completely, swirl vigorously, soak, and rinse. If you feel any sand or grit at the bottom of your sink or basin, repeat the process.
• Destemming: The thick center stem is extremely fibrous and will remain tough even after hours of cooking. Always remove and discard it.
• Chiffonade Technique: Rolling the leaves tightly before slicing them into ribbons (chiffonade) ensures uniformly sized pieces that cook down evenly and look beautiful when served.

Recommended Tools and Utensils for Success

To successfully execute this large-batch, slow-cook recipe, having the right equipment is vital. Since these greens simmer for hours, a heavy-bottomed pot is essential to prevent scorching.

• Very Large Dutch Oven (6-8 quart): This is the ideal vessel. Its heavy construction distributes heat evenly, preventing the greens from sticking or burning during the long simmer. A Dutch oven also retains heat exceptionally well, perfect for slow cooking savory dishes.
• Large Stockpot (minimum 10 quart): If you don’t have a Dutch oven, a large stockpot works, especially for the cleaning and initial wilting stage of the greens.
• Large Basin or Clean Sink: Necessary for the thorough washing process.
• Slotted Spoon or Skimmer: Essential for removing the crispy bacon pieces from the hot fat, ensuring you leave the flavorful drippings behind.
• Sharp Chef’s Knife and Cutting Board: Needed for preparing the bacon, aromatics, and, most importantly, for the destemming and chiffonade process of the collards.
• Measuring Cups and Spoons: For accurately portioning the broth, vinegar, and seasonings.

Having these tools ready will streamline the cooking process, allowing you to focus on developing the deep, savory flavor of these classic Southern Collard Greens with Bacon.

Detailed Recipe Steps: Mastering the Slow Simmer

The secret to unforgettable Southern Collard Greens with Bacon lies in understanding the cooking stages: preparation, rendering the fat, building the pot liquor, and the long, slow simmer. Follow these steps precisely for tender, flavorful results.

Part I: Preparing the Collard Greens (The Essential First Step)

1. Thoroughly Clean the Greens: Fill a large sink or basin with cool water. Submerge the 2 ½ to 3 pounds of collard greens and swish them vigorously. The goal is to dislodge all the field dirt and grit. Let them soak for 10 minutes to allow any remaining soil to settle at the bottom. Rinse them completely under running water. Crucial Tip: Repeat the soaking and rinsing process at least three times. The water must run clear, and you should not detect any grit when rubbing the leaves together.
2. Destem and Chop: Lay the cleaned leaves flat and stack them. Using a sharp knife, carefully cut out and discard the thick, fibrous center stems of the leaves these will remain tough if left in. Roll the stemmed leaves tightly like a cigar, then slice them into 1-inch wide ribbons (the chiffonade technique). Set the generous mound of chopped greens aside.

Part II: Rendering the Bacon and Building the Pot Liquor

This stage is where the flavor foundation is laid, creating the smoky essence that defines traditional Southern Collard Greens with Bacon.

3. Render the Bacon: Place your very large Dutch oven or stockpot over medium heat. Add the sliced 1 pound of thick-cut bacon and cook, stirring occasionally, until the bacon is crispy and the fat has fully rendered (about 8 to 10 minutes). Do not rush this step. The rendered bacon fat is essential for flavoring the greens.
4. Remove the Bacon: Use a slotted spoon to remove the crispy bacon pieces and set them aside on a plate lined with paper towels. You will use these savory bits for garnish later. Leave the bacon grease (drippings) in the pot.
5. Sauté the Aromatics: Reduce the heat to medium-low. Add the large, chopped yellow onion to the hot bacon grease and sauté until the onion is soft and translucent, typically 5 to 7 minutes. Add the 4 cloves of minced garlic and 1 teaspoon of red pepper flakes, stirring constantly for 1 minute until fragrant. Do not burn the garlic.
6. Create the Broth Base (Pot Liquor): Pour in the 6 to 8 cups of low-sodium chicken broth. Stir in the ¼ cup of apple cider vinegar, 1 tablespoon of granulated sugar (if using), 1 teaspoon of smoked paprika, and 1 teaspoon of black pepper. Bring the liquid to a gentle simmer. This flavorful liquid is your “pot liquor.” Taste the broth now it should be savory, tangy, and slightly smoky. Adjust seasoning if necessary, keeping in mind the bacon and greens will add flavor later.

Part III: Slow Simmering the Greens for Maximum Tenderness

Patience is paramount here. The long simmer is what transforms the tough collards into unbelievably tender Southern Collard Greens with Bacon.

7. Add the Greens: Add the chopped collard greens to the simmering pot liquor. Because 3 pounds of greens take up a lot of space, you may need to add the greens in batches, stirring the first batch until it wilts down (which takes only a few minutes) before adding the remaining greens. Once all the greens are in the pot, ensure they are fully submerged under the liquid. If necessary, add a little more water or broth to cover them.
8. Season and Simmer: Cover the pot partially (allowing some steam to escape) and reduce the heat to low you want a very gentle simmer, just barely bubbling. The greens must cook low and slow to become tender. Simmer for a minimum of 2 hours, or ideally 3 to 4 hours, until the greens are incredibly tender and melt-in-your-mouth soft. Stir them occasionally (every 30-45 minutes) to prevent sticking, especially towards the bottom.
9. Final Seasoning and Garnish: After 2 hours of cooking, taste the greens and the pot liquor. The greens should be intensely savory. Adjust the seasoning by adding more kosher salt or black pepper as needed. If the flavor is flat, another splash of apple cider vinegar can brighten it up. Stir in the reserved crispy bacon pieces just before serving (or save some for garnishing individual bowls).
10. Serve: Serve the collard greens hot, ensuring each bowl gets a generous helping of the flavorful pot liquor. Many Southern cooks enjoy a dash of extra apple cider vinegar or a splash of hot sauce (like Texas Pete or Tabasco) at the table for an added zing.

For more comforting, savory side dish inspiration, be sure to check out our collection of recipes on Pinterest, including great ideas for serving your smoky collard greens. Visit our Pinterest board for recipes.

Tips, Tricks, and Variations for Authentic Southern Collard Greens with Bacon

While the classic recipe delivers perfection, sometimes dietary restrictions or time constraints require variations. Here are tips to troubleshoot, optimize, and adapt your Southern Collard Greens with Bacon.

Solving Common Collard Green Issues

Fixing Bitterness: If, after the simmering time, your greens still taste slightly bitter, you can easily fix this. Add another tablespoon of sugar and a splash more apple cider vinegar. The combination of acid and sweetness works wonders to neutralize the harsh notes. Some cooks also swear by adding a small pinch of baking soda (no more than ¼ teaspoon) early in the simmer, which helps to tenderize the greens and neutralize acid, reducing bitterness.

Achieving Maximum Tenderness: If your greens are still chewy after 2 hours, they simply need more time. Toughness is almost always solved by extending the simmer. Cover the pot fully and continue cooking on the lowest possible heat for another hour or two. True Southern collards are cooked until they nearly fall apart.

Too Salty? If the pot liquor is too salty (usually due to the bacon and broth), add a large whole potato (peeled) to the pot for the last 30 minutes of cooking. The potato will absorb excess salt. Remove and discard the potato before serving.

Ingredient Alternatives and Variations

1. Using Smoked Turkey Instead of Bacon

For a slightly leaner option that maintains the essential smoky flavor, substitute the bacon with a smoked turkey wing, smoked turkey neck, or smoked ham hock. Instead of rendering bacon fat, you’ll need to use a tablespoon of neutral oil (like canola or vegetable) to sauté your aromatics. Add the smoked turkey piece when you add the broth, and let it simmer with the greens. The turkey will release its flavor and tenderize the meat, which can be shredded into the greens before serving.

2. Vegan/Vegetarian Collard Greens

You can make incredibly flavorful, meatless collard greens by substituting the meat products. This adaptation still delivers deep, satisfying flavor:

• Replace bacon drippings with high-quality olive oil or vegan butter.
• Replace the chicken broth with rich vegetable broth.
• To restore the smoky flavor, use 1 teaspoon of liquid smoke (added to the pot liquor) and increase the smoked paprika to 2 teaspoons.
• For texture, add chopped cremini or shiitake mushrooms sautéed with the onions, or substitute the meat with smoked tofu pieces.

3. Speeding Up the Process (The Pressure Cooker Method)

While low and slow is ideal, if you are short on time, you can achieve tender greens using a pressure cooker or Instant Pot. Follow the steps for rendering bacon and building the pot liquor in the pressure cooker pot. Add the chopped greens and ensure they are submerged. Seal the lid and cook on high pressure for 35 to 45 minutes, allowing a natural pressure release for 10 minutes before manually venting. This drastically cuts the time needed for tender Southern Collard Greens with Bacon.

4. Pairing and Serving Suggestions

These smoky collard greens are a phenomenal complement to almost any protein. They pair perfectly with other Southern classics. Try serving them alongside our Creamy Green Bean Casserole with Cream Cheese for a truly decadent spread, or with crispy Air Fryer Brussels Sprouts for a textural contrast. Always serve with a side of homemade cornbread to soak up that luscious pot liquor!

Nutritional Values and Health Benefits of Southern Collard Greens with Bacon

Collard greens have long been recognized as a powerhouse vegetable, offering significant health benefits, which is a major reason why they have sustained generations in Southern cooking. While the addition of bacon certainly increases the savory flavor and fat content, the core ingredient the collard green remains remarkably healthy.

Please note: Nutritional information is based on estimates and will vary depending on the exact amount of bacon drippings used and absorbed by the greens. The following estimates are based on a generous serving size (approximately 1 cup of cooked greens with pot liquor).

Estimated Nutritional Breakdown (Per Serving)

The Power of Dark Leafy Greens

Collards are cruciferous vegetables, members of the same family as kale and cabbage. Their benefits are vast, and the long cooking process actually makes some nutrients more bioavailable (easier for the body to absorb).

Vitamin K and Bone Health: Collard greens are perhaps most famous for their high concentration of Vitamin K, far exceeding the daily requirement in a single serving. Vitamin K plays a crucial role in regulating calcium metabolism and is essential for maintaining strong bone density and preventing fractures.

Antioxidant and Anti-Inflammatory Properties: These dark leaves are packed with antioxidants, including lutein and zeaxanthin, which are vital for eye health. They also contain compounds that have shown anti-inflammatory benefits, supporting overall cellular health.

Fiber for Digestive Health: The fiber content in collard greens is substantial. This roughage not only promotes satiety but also aids in healthy digestion and contributes to stable blood sugar levels. Even after being cooked down for hours, these tender Southern Collard Greens with Bacon still retain a significant amount of their beneficial fiber.

Iron and Folate: Collards provide a good source of iron, which is necessary for oxygen transport in the blood, and folate, essential for cell growth and DNA synthesis. The addition of Vitamin C helps the body absorb the iron more efficiently.

A Note on the Pot Liquor

Don’t pour out the pot liquor! This savory broth is dense with water-soluble vitamins (like Vitamin C and B-vitamins) and minerals that leach out of the greens during the simmering process. Consuming the pot liquor ensures you get the maximum nutritional benefit from your Southern Collard Greens with Bacon. Use cornbread to sop it up or enjoy it with a spoon.

While the recipe includes bacon for flavor, serving these greens alongside a balanced meal ensures you are enjoying a healthy, hearty, and deeply traditional side dish that provides essential nutrients.

Frequently Asked Questions (FAQ) About Southern Collard Greens with Bacon

Conclusion: The Reward of Patience in Making Southern Collard Greens with Bacon

Mastering this recipe for Southern Collard Greens with Bacon is a rewarding endeavor. It proves that the most soulful, deeply satisfying meals often require nothing more than simple, quality ingredients and the dedication to cook them “low and slow.” This dish is the definition of comfort food rich, savory, smoky, and perfectly balanced by the tangy kiss of apple cider vinegar. The initial effort of thoroughly washing the greens and the patience required during the three-hour simmer are what separate good collards from truly great ones.

The resulting tender greens, infused with bacon drippings, onion, garlic, and red pepper flakes, provide an authentic taste of Southern heritage. And let’s not forget the pot liquor that flavorful liquid gold that is essential for dipping your cornbread and absorbing all the nutritional benefits. These classic collard greens deserve a permanent spot on your dinner table, not just during the holidays, but year-round.

We encourage you to try this recipe, trust the process, and enjoy the incredible aroma that fills your home as the flavors meld together. Whether you are serving a crowd or simply seeking a comforting side dish, these smoky collard greens will not disappoint. If you try this recipe, please let us know how your greens turned out! Share your experiences and any unique twists you added in the comments below, and don’t forget to share this recipe with friends who appreciate true Southern cooking. Happy simmering!

Classic Southern Collard Greens with Smoked Bacon

A traditional Southern side dish where tender collard greens are slow-simmered in a rich, savory 'pot liquor' flavored by smoky bacon, caramelized onions, and garlic, resulting in an incredibly deep and comforting flavor.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American, Southern

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 ½ to 3 pounds fresh Collard Greens (approximately 2 large bunches)
• 1 pound thick-cut Bacon sliced into 1-inch pieces
• 6 to 8 cups Low-Sodium Chicken Broth (or enough to cover the greens)

Aromatics and Seasoning

• 1 large Yellow Onion finely chopped
• 4 cloves Garlic minced
• ¼ cup Apple Cider Vinegar plus extra for serving
• 1 tablespoon Granulated Sugar (optional, to reduce bitterness)
• 1 teaspoon Red Pepper Flakes adjust to preferred heat level
• 1 teaspoon Smoked Paprika (optional)
• Kosher Salt and Black Pepper to taste

Equipment

• Very Large Dutch Oven or Stockpot
• Slotted spoon
• Large Basin or Sink (for washing)

Method

 

Part I: Preparing the Collard Greens

1. Thoroughly Clean the Greens: Fill a large sink or basin with cool water. Submerge the collard greens and swish them vigorously to remove any dirt or grit. Let them soak for 10 minutes, then rinse completely under running water. Repeat the soaking and rinsing process at least three times until the water runs clear and no grit is detected.
2. Destem and Chop: Lay the leaves flat and stack them. Using a sharp knife, cut out and discard the thick, fibrous center stems of the leaves. Roll the stemmed leaves tightly like a cigar, then slice them into 1-inch wide ribbons (this technique is called chiffonade). Set the chopped greens aside.

Part II: Rendering the Bacon and Building the Pot Liquor

1. Render the Bacon: Place a very large Dutch oven or stockpot over medium heat. Add the sliced bacon and cook, stirring occasionally, until the bacon is crispy and the fat has fully rendered (about 8 to 10 minutes). Remove the crispy bacon pieces with a slotted spoon and set them aside, leaving the bacon grease (drippings) in the pot.
2. Sauté the Aromatics: Reduce the heat to medium-low. Add the chopped yellow onion to the hot bacon grease and sauté until the onion is soft and translucent, typically 5 to 7 minutes. Add the minced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant.
3. Create the Broth Base: Pour in the 6 to 8 cups of chicken broth. Stir in the apple cider vinegar, sugar, smoked paprika, and 1 teaspoon of black pepper. Bring the liquid to a gentle simmer. This flavorful liquid is known as 'pot liquor.'

Part III: Slow Simmering the Greens

1. Add the Greens: Add the chopped collard greens to the simmering pot liquor. You may need to add the greens in batches, waiting for the first batch to wilt down before adding more. Once all the greens are in the pot, ensure they are fully submerged under the liquid. If necessary, add a little more water or broth.
2. Season and Simmer: Cover the pot partially (allowing some steam to escape) and reduce the heat to low. The greens must cook low and slow to become tender. Simmer for a minimum of 2 hours, or ideally 3 to 4 hours, until the greens are incredibly tender and melt-in-your-mouth soft. Stir them occasionally to prevent sticking.
3. Final Seasoning and Garnish: After 2 hours of cooking, taste the greens and the pot liquor. Adjust the seasoning by adding more salt or pepper as needed. Stir in the reserved crispy bacon pieces. Serve the collard greens hot, ensuring each bowl gets a generous helping of the flavorful pot liquor. Many Southern cooks enjoy a dash of extra apple cider vinegar or hot sauce at the table.

Notes

For even richer flavor, substitute the bacon for smoked ham hocks or smoked turkey legs. If using ham hocks, add them in Step 5 along with the broth and simmer them for the full cooking duration. Taste for salt before adding additional seasoning, as ham hocks and bacon are naturally salty.