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Gallery Collard Greens with Bacon Recipe Summary Servings: 8

Ingredients Ingredient Checklist 2 bunches collard greens, stemmed 3 teaspoons vegetable oil 1/2 red onion, sliced 3 slices bacon, cut crosswise into 1/4-inch strips 2 tablespoons cider vinegar 1 cup homemade or low-sodium store-bought chicken stock

Gallery Collard Greens with Bacon

Recipe Summary Servings: 8

Collard Greens with Bacon

Collard Greens with Bacon

Collard Greens with Bacon

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 2 bunches collard greens, stemmed 3 teaspoons vegetable oil 1/2 red onion, sliced 3 slices bacon, cut crosswise into 1/4-inch strips 2 tablespoons cider vinegar 1 cup homemade or low-sodium store-bought chicken stock

Directions

Working in batches, stack greens; cutcrosswise into 2-inch-thick strips. Gatherstrips; cut crosswise into 2-inch pieces.Transfer to a large bowl of cold water;swish to remove grit. Transfer greens toa colander using a slotted spoon; letdrain. Repeat until greens are free of grit.

Heat oil in a very large skillet overmedium-high heat. Add onion andbacon; cook until onions are translucent,about 4 minutes. Add greens; cook, stirring,until greens begin to wilt and arereduced in volume.

Raise heat to high; add vinegar. Cook,scraping up brown bits from bottom ofskillet, until vinegar has evaporated,about 1 minute.

Add stock; reduce heat. Simmer, covered,until greens are just tender, 12 to 14minutes. If making ahead, refrigerate,covered; reheat over low heat.

Reviews (5)

 Add Rating & Review     210 Ratings   5 star values:        36    4 star values:        29    3 star values:        95    2 star values:        34    1 star values:        16

Reviews (5)

Add Rating & Review     210 Ratings   5 star values:        36    4 star values:        29    3 star values:        95    2 star values:        34    1 star values:        16

Add Rating & Review

210 Ratings 5 star values: 36 4 star values: 29 3 star values: 95 2 star values: 34 1 star values: 16

210 Ratings 5 star values: 36 4 star values: 29 3 star values: 95 2 star values: 34 1 star values: 16

210 Ratings 5 star values: 36 4 star values: 29 3 star values: 95 2 star values: 34 1 star values: 16

  • 5 star values: 36 4 star values: 29 3 star values: 95 2 star values: 34 1 star values: 16

    Martha Stewart Member     Rating: 5 stars       11/07/2019   I thought this was delicious. If you use good, smoky bacon, it tastes even better. There is no reason to stew collards for hours.  

Martha Stewart Member     Rating: 4 stars       02/25/2018   I think the “stew for a few hours” means to let it sit in fridge and reheat later.  

Martha Stewart Member     Rating: Unrated       06/23/2017   I don't get the stewing for hours when your just cooking for 12-14 minutes? What's with that?  

Martha Stewart Member     Rating: Unrated       03/04/2014   Perfect recipe for greens. And do put them up to reheat later for best flavor. Thanks, Martha.  

Martha Stewart Member     Rating: 5 stars       01/13/2014   I recommend cutting the green parts maybe in those 2 inch slices, but instead of having stringy collards, don't cut the stems out... waste of money and nutrition.. just cut the stems in 1/4 inch slices... no waste and no strings. I despise frozen because of the stringy cuts. I am Southern born and raised and have converted many a northerner (Yankee Cousins) to loving Collards... and they too have in turn taught others . friends and such.

    Martha Stewart Member

    Rating: 5 stars 11/07/2019

I thought this was delicious. If you use good, smoky bacon, it tastes even better. There is no reason to stew collards for hours.

Rating: 5 stars

Rating: 4 stars 02/25/2018

I think the “stew for a few hours” means to let it sit in fridge and reheat later.

Rating: 4 stars

Rating: Unrated 06/23/2017

I don’t get the stewing for hours when your just cooking for 12-14 minutes? What’s with that?

Rating: Unrated

Rating: Unrated 03/04/2014

Perfect recipe for greens. And do put them up to reheat later for best flavor. Thanks, Martha.

Rating: 5 stars 01/13/2014

I recommend cutting the green parts maybe in those 2 inch slices, but instead of having stringy collards, don’t cut the stems out… waste of money and nutrition.. just cut the stems in 1/4 inch slices… no waste and no strings. I despise frozen because of the stringy cuts. I am Southern born and raised and have converted many a northerner (Yankee Cousins) to loving Collards… and they too have in turn taught others . friends and such.

All Reviews for Collard Greens with Bacon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Collard Greens with Bacon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest