These Braised Collard Greens are slowly cooked with bacon, garlic, onions, and shallots until they become tender and richly flavored. They absorb the smoky, savory notes of the bacon and the depth of the chicken stock as they simmer low and slow. When you’re serving barbecue, these greens are the classic side that belongs on the plate.
Braised Collard Greens
This is not a quick sauté—braised collards take a couple of hours to reach peak tenderness, but most of that time is hands-off. The long, gentle simmer deepens the flavors of the aromatics and bacon while allowing the leaves to soften without turning mushy. The result is a savory, slightly smoky side that holds up well reheated, making it perfect for holiday spreads, weekend cookouts, or batch cooking for a crowd.
These greens pair especially well with smoked and grilled meats. If you’re firing up the smoker or grilling for friends, start the collards early so they can simmer away while the main event cooks. They’ll be waiting for you with concentrated, comforting flavor.
Why You’ll Love This Dish
- Smoky and satisfying – Not just a vegetable side; this dish has body and savory depth.
- Deep flavor – Slow simmering brings out the savory notes from bacon, onions, and garlic.
- Perfect BBQ companion – Complements ribs, brisket, pulled pork, and grilled chicken.
- Make-ahead friendly – Flavors meld and improve after a day in the fridge.
- Low maintenance – Once simmering, it requires only occasional stirring.
Recipe Shopping List
You likely already have most of these pantry staples. For exact amounts, check the ingredient list in the recipe card below.
- Thick-cut bacon – Provides smoky, savory richness; reserve the rendered fat for sautéing.
- Sweet onion – Diced and softened to build a mellow base.
- Shallot – Adds a touch of brightness and complexity.
- Garlic – Fresh and minced for aromatic punch.
- Collard greens – Washed and chopped; sturdy leaves that braise beautifully.
- Salt – Draws moisture and enhances texture and taste.
- Black pepper – Freshly ground for the best flavor.
- Chicken broth – The braising liquid that carries the flavor; use a good-quality stock.
How To Make This Recipe
Here’s a clear overview of the cooking steps so you know what to expect. Use the full recipe card below while cooking.
- Fry the bacon – In a large, deep skillet or Dutch oven, pan-fry the bacon over medium to medium-low heat until crisp. Transfer to paper towels to drain, leaving 3–4 tablespoons of rendered bacon fat in the pan.
- Sauté the aromatics – Add the diced onion, shallot, and minced garlic to the bacon fat and cook over medium heat until translucent and fragrant, about 5 minutes.
- Add the greens – Stir in the chopped collard greens along with salt and pepper. Sauté for 4–6 minutes, allowing them to wilt. Add another tablespoon of bacon fat if the pan seems dry.
- Simmer low and slow – Pour in the chicken broth, stir, cover, and reduce heat to low. Let the greens simmer gently for 1½ to 2 hours, stirring occasionally to prevent sticking and to check seasoning.
- Serve hot – Crumble the reserved bacon over the collards just before serving, or serve bacon on the side as a topping.
FAQ
Collard greens are a leafy green related to cabbage. They have wide, flat leaves and a slightly waxy surface, which helps them stand up to long cooking. Unlike more delicate greens like spinach, collards braise well and develop a deep, savory flavor without falling apart.
If collards aren’t available, kale is the closest substitute for braising—just give it a bit more time to soften. Other options include green cabbage, kohlrabi leaves, or even Brussels sprouts halved and braised. Each will change the texture slightly, but the method remains the same.
Pick dark green leaves that look fresh and crisp rather than wilted. The leaves should feel firm and free of large blemishes. Collards store well in the refrigerator, lasting longer than many tender lettuces.
Yes. Use half the bacon fat and half olive oil to reduce saturated fat while keeping some bacon flavor. For a vegetarian version, omit the bacon and use olive or avocado oil, and swap chicken broth for vegetable broth.
Serve This With
For a full Southern-style meal, serve these greens alongside smoked or fried chicken, barbecued pork ribs, or rich, homestyle sides. The greens’ smoky-salty profile helps balance richer mains and sweet BBQ sauces.
- Smoked and fried chicken wings — Crispy, smoky wings pair beautifully with the tender greens.
- Pork ribs — Classic barbecue ribs and braised collards are a natural match.
- Coconut or banana-style desserts — Finish the meal with a light Southern dessert for contrast.
Braised Collard Greens
Tender collard greens simmered with bacon, shallots, onions, and garlic in chicken stock—an ideal side for barbecue and comfort meals.
Ingredients
- ½ pound thick-cut bacon, grease reserved
- 1 large sweet onion, diced
- 1 shallot, diced
- 4 cloves garlic, minced
- 1 pound collard greens, washed and chopped
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 4 cups chicken broth
Instructions
- Pan-fry the bacon over medium to medium-low heat until crispy. Transfer to paper towels to drain and reserve 3–4 tablespoons of the rendered fat.
- Add the diced onion, shallot, and garlic to the reserved bacon fat and sauté over medium heat until translucent and fragrant, about 5 minutes.
- Add the chopped collard greens, salt, and pepper. Sauté for 4–6 minutes, letting the greens wilt. Add another tablespoon of bacon fat if needed.
- Pour in the chicken broth, stir, cover, and reduce heat to low. Simmer gently for 1½ to 2 hours, stirring occasionally to prevent sticking and to taste for seasoning.
- Just before serving, crumble the reserved bacon over the greens or serve it on the side as a topping. Serve hot with barbecue or your favorite mains.
Tips & Variations
For a sharper finish, add a splash of apple cider vinegar or a squeeze of lemon just before serving. To make a vegetarian version, omit bacon and use olive oil with vegetable broth. Kale or cabbage can substitute for collards if necessary—adjust cooking time accordingly.
These greens reheat very well. Store in an airtight container in the fridge for up to 4 days, or freeze for longer storage. When reheating, add a splash of broth or water to refresh the texture.
Nutrition Information (per serving)
Calories: 179 · Total Fat: 11g · Saturated Fat: 3g · Cholesterol: 31mg · Sodium: 1349mg · Carbohydrates: 9g · Fiber: 3g · Protein: 13g
Nutrition estimates are approximate. Consult a trusted source for medical or dietary needs.