Kickin' Collard Greens

Kickin' Collard Greens


"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."


1 h 10 m servings 127 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1001 mg
  • 40%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
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  1. 987 Ratings


Ahhh greens. My favorite are mustards, but they are difficult to find. My cooking background is eclectic. My mother moved to Florida from Japan when she was 28 yrs old. Japanese don't really...

I have been voted as the chair person for the vegetable dish for Black History month at work, and needed a recipe. I am a true collard fan, and have always tried the five star recipes and have ...

OK! never made collard greens in my life. This review is for all the novices out there that are scared to make this recipe. This was wonderful!! I used frozen collards, so I can't imagine how...

If you like greens, you're gonna LOVE this recipe! The only change I made was to add more bacon... only 3 slices of bacon??? Are you kidding me??? I think I at least doubled that!!! I let mine s...

I'm from the South and these are THE BEST collards. I've impressed both of my Southern grandmothers with this recipe and have even impressed a few Yankees :-). The only change I would make is ...

Outstanding!- very flavorful! (Very peppery though... I'll cut some out the next time). For all ya'll who have referred to the soupy nature of the cooked greens... that's the "pot likker", the ...

This is the best! I did add a little brown sugar like the other cook,also use a 1/2 tsp. of frank hot sauce. I also add water for the broth was strong. Next time will use half the amount of brot...

No sense in hiding it: I'm really impressed with myself right now. I want to give me a pat on the back. But most of all, I want to go in there and eat that whole pot of collard greens I just mad...

I just cooked these greens with black eyed peas, cornbread and pork chops. We're in the South and my husband has eaten ALOT of collards. He's over there raving right now. Luckily we bought en...