Spicy Collard Greens

Spicy Collard Greens

JSS6801 0

"These greens turn out just a little spicy, a kick even the little ones love."

Ingredients 1 h {{adjustedServings}} servings 211 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 526 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
  2. Bring a large pot of water to a boil. Add collard greens, bacon (with grease), vinegar, salt, black pepper and cayenne pepper.
  3. Boil until greens are tender, about 30 minutes.
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Reviews 23

  1. 31 Ratings


So easy. I found that the moisture from rinsing the greens was ample to cook the greens. After cooking the bacon (and removing half of the grease) I placed the greens into the skillet with the other ingredients and simmered until tender. I served these on new years day with "slow cooker spicy black-eyed peas" submited by MJ46NY. A delicious combination.


Great recipe as written. Tonight, I had a vegetarian guest at dinner, so I made this recipe without bacon - I added 1 tbsp olive oil and 2 tsp liquid smoke to the boiling water instead. It turned out great, and everyone was asking what gave it the great flavour. It seems like a lot of vinegar, but most of the vinegar taste burns off, leaving a nice fresh taste. Yum!

Abigail Dawn

I used a 16oz bag of frozen turnip greens in place of the bunch of collards. The other change I made was to add 2 packets of splenda to try and counteract the bitterness frozen greens tend to have. Really really yummy. Will use this for the rest of the greens in my freezer!