Amazing Quick Collard Greens Recipe
Introduction
Tender, smoky, and perfectly seasoned, these quick collard greens bring the soul of Southern cooking to your table in under 30 minutes. With a balanced savory tang and a kiss of smoke, they’re a healthy, comforting side that pairs beautifully with everything from weeknight dinners to holiday spreads. Simple ingredients, big flavor — let’s get cooking.
Ingredients
- 1 large bunch collard greens (about 1 lb), stems removed, leaves chopped
- 3 slices thick-cut bacon, chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the bacon in a large skillet or Dutch oven over medium heat until crispy, 5–6 minutes. Transfer bacon to a plate, leaving the drippings in the pan.
- Add diced onion to the bacon drippings and sauté until softened, about 4 minutes. Stir in garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
- Pour in chicken broth and apple cider vinegar, then whisk in smoked paprika. Bring to a gentle simmer.
- Add chopped collard greens to the pot in batches, stirring to wilt each addition. Season lightly with salt and pepper.
- Reduce heat to medium-low, cover, and simmer for 15–20 minutes, stirring occasionally, until greens are tender and flavorful.
- Stir the reserved crispy bacon back into the greens. Taste and adjust seasoning with salt, pepper, and a splash more vinegar if desired.
- Serve warm with a slotted spoon to drain excess liquid. Enjoy as a side to fried chicken, grilled meats, or cornbread.
Pro Tips & Notes
- Prep Ahead: Wash and chop the collards up to 24 hours in advance and store them wrapped in a damp towel in the fridge.
- Smoky Flavor Without Bacon: Sauté the onion in 2 tablespoons of olive oil and add a pinch more smoked paprika or a drop of liquid smoke.
- Faster Cooking: Cut the leaves into thinner ribbons; they’ll soften more quickly and absorb flavor faster.
- Make It Vegetarian: Replace the chicken broth with vegetable broth and the bacon with olive oil or plant-based bacon for a meat-free version.
Nutrition Facts (per serving)
Frequently Asked Questions
- Q: How do I store leftover collard greens? A: Let them cool, transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat gently in a saucepan or microwave.
- Q: Can I freeze cooked collards? A: Yes. Portion cooled greens into freezer-safe containers or bags and freeze up to 2 months. Thaw in the fridge overnight before reheating.
- Q: How can I reduce bitterness in collard greens? A: Simmering with a touch of apple cider vinegar and a small pinch of sugar helps balance and soften the natural bitterness.