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Spicy Collard Greens with Bacon
A staple of Southern Sunday suppers, these tender collard greens get a serious upgrade from crispy bacon and a kick of fresh jalapeño. You'll boil the greens first to soften their hearty texture, then finish them in a savory skillet of bacon fat, onions, and thyme. The slow simmer guarantees the leaves turn melt-in-your-mouth tender while absorbing all that rich, smoky flavor. They're the exact side dish you want next to roasted meats, fried chicken, or a big plate of barbecue.
Equipment
- Stovetop
- Saucepan
- Skillet
Ingredients
- 2 lb collard greens, ribs and stems removed, leaves coarsely chopped (about 8 cups)
- 6 slices bacon, chopped
- 1 medium onion, chopped ( ½ cup)
- 1 jalapeño chile, seeded, finely chopped
- ½ teaspoon dried thyme leaves
- ½ teaspoon seasoned salt
- ½ teaspoon pepper
Instructions
- 1Bring 6 cups of water to a boil in a large Dutch oven or saucepan. Add the chopped collard greens and let the water return to a boil. Cook the greens for 30 minutes to break down their tough, fibrous texture.
- 2While the greens boil, place the chopped bacon in a large skillet over medium-high heat. Cook until the bacon turns crisp, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour off the bacon fat, keeping exactly 1 tablespoon in the skillet.
- 3Warm the reserved bacon fat over medium heat. Stir in the chopped onion, jalapeño, dried thyme, seasoned salt, and black pepper. Cook the mixture for 5 minutes, stirring frequently until the onions soften.
- 4Drain the boiled collard greens thoroughly. Add the greens and the cooked bacon to the skillet, stirring to combine everything. Lower the heat, cover the pan, and cook for about 15 minutes. Stir occasionally until the greens become completely tender. Don't rush this final simmer, as it helps the flavors meld.
Notes
- Prep: Wash the collard greens thoroughly in cold water to remove any hidden grit before chopping.
- Make ahead: You can wash, de-stem, and chop the greens a day or two in advance to save time on cooking day.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. They often taste even better the next day.
- Swap: If you don't have bacon, smoked turkey wings or a ham hock work beautifully to flavor the broth.