Kickin' Collard Greens

668 Reviews 28 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Ken Adams
Recipe by  Ken Adams

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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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Reviews (668)

Rate This Recipe
sailshonan
609

sailshonan

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 own ovens so American food and grocery stores were fairly intimidating. Our African-American maid taught her how to cook American food, and by American food I mean traditional Southern soul food. So growing up, I always had a saide of rice and soy sauce with my fried gizzard. I have never wanted to cook greens because my mom makes such excellent greens that I don't think I can compare. I remember my mother telling a bunch of African-American co-workers that she made excellent greens and they handily dismissed this 5 ft tall Japanese woman as delusional. Until they had her greens and then begged her to make them at every work pot-luck. There are some changed I made to this recipe according to my mom's recipe. Firstly, you must add brown sugar. This masks the bitterness of the greens. A splash of apple cider vinegar helps too. You've gotta increase the bacon in this recipe. Please. Three slices? Try 8 or more. Cook for a few hours. The longer, the better, but make sure your bacon doesn't start disintegrating. Cook the onion and garlic in the bacon grease and nix the oil. Bacon grease makes everything taste better. And lastly, the weird secret from Mom: These can be made in a rice cooker without the inner rice container. it will boil the broth and then keep it simmeri

PSHORT2
404

PSHORT2

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 never been disappointed. WHOA! Best greens I have had and can't believe I cooked them. Only made a couple of changes which include I cut out the olive oil and used the bacon grease. I also used plenty of bacon (about a pound, as I love the flavor) and although skeptical, I added about 1 TBS. of brown sugar. These greens are wonderful--I can hardly wait to cook them for my workgroup! THANKS for SHARING.

ARCELI6
380

ARCELI6

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 fresh would taste! I slow cooked mine all day in the crock pot. I also used 3 thick slices of salted pork and only used one cup of chicken broth for fear of being too salty. I also added one and a half cups of water. I didn't have onions on hand so I added 1/2 of a jalapeno, defnitely added some kick to it! I, too added brown sugar, like I read in previous reviews, also added a dash of apple cider vinegar. This is absolutely delicious! Served with black eyed peas, mac and cheese, corn bread and blackened tilapia, it was a yummy start to the New Year.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 127 cal
  • 6%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 7.9 g
  • 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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