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Spicy Collard Greens with Bacon
This classic Southern-style side dish features tender collard greens simmered with crispy bacon and a kick of heat. Fresh jalapeno and seasoned salt bring a sharp, savory depth to the earthy greens, while the bacon fat adds a rich, smoky finish. It makes a perfect companion for roasted meats or barbecue dinners. The slow simmer ensures the leaves turn melt-in-your-mouth tender while absorbing all the spicy, pork-infused broth.
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.
- 2Place 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, jalapeno, 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.