I first had good collard greens at a BBQ joint in the back hills of Georgia. I tried to recreate the recipe several times, and I never got it quite right. Years later, I enjoyed the unique flavors again, thanks to my friend Randy, who suggested adding a Southern Collard Greens recipe to our Cajun class at my cooking school. Good lord! These collard greens were a perfect blend of earthy greens, garlic and bacon infusion. Not only did he get the recipe right, it was perfect! I have made it countless times, and it’s about time I share it with you.
This southern staple is a perfect side dish that cooks quickly. The ingredients list is simple and inexpensive. Plus all ingredients are low-carb and a great source of fiber and protein. Grab your apron already! Let me show you how to make collard greens with beautiful Southern flavors!
This recipe is: Low Carb, Gluten Free, Dairy Free and Paleo
Table of Contents
6 Reasons To Love This Recipe
I am obsessed with this Southern collard greens recipe. It was love at first bite for me! It may also be your best fresh collard greens recipe for reasons like:
- Collard greens and bacon are a match made in heaven!
- Fresh collard greens make the perfect side dish.
- Minimal ingredients list.
- It is a fantastic source of fiber and protein!
- Nobody will even ask if it is low-carb because of the unique Southern cuisine flavors.
- Unique and inexpensive side dish.
Are Southern Collard Greens Low-Carb?
Yes, Southern-style collard greens prepared with low-carb ingredients and zero-added sugars fit the low-carb lifestyle. This recipe is low-carb with 5 g net carbs per serving. I chose low-carb ingredients that deliver delicious Southern flavors so you can pair the dish with any low-carb meal without risking a surge in your carb intake.
Southern Collard Greens Ingredients List
My low-carb collard greens recipe requires the following ingredients:
- 1 pound bunches collard greens, washed and woody stems removed. Slice into 1-inch by 3-inch slices, (see picture)
- 3 slices uncooked bacon
- 2 cloves garlic, peeled and minced
- 1 Spanish onion, peeled and diced
- ¾ cup chicken stock (any stock will do)
- 1 tablespoon olive oil
- 1 pinch red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked pepper
Ingredients Substitutes
Missing some ingredients in the list above? Use these high-quality swaps:
- Olive oil: Use ghee, clarified butter, or coconut oil.
- Bacon: Since the bacon fat is necessary for the recipe, use speck or pancetta.
- Spanish onion: White or yellow onions are a great substitute.
- Fresh garlic: Use ½ teaspoon of granulated garlic or 4 cloves of roasted garlic.
- Chicken stock: Beef stock also gives a meaty flavor, but any flavorful broth, like vegetable stock or even a few cups of water with bouillon will do.
Additional Ingredients
Use these optional ingredients to take the Southern flavors of this collard greens recipe a notch higher:
- Aromatics: Add a bay leaf or a lemon peel to increase the depth of flavor.
- Spices: Collard greens love allspice, cardamom, ground chilis, cinnamon, cloves, curry, cumin, coriander, nutmeg, paprika, and turmeric. Try a pinch of any of your favorite spices for a burst of flavor.
- Acid: Add lemon juice or a dash of apple cider vinegar to punch up the flavors.
- Tomatoes: Collard greens pair well with tomatoes. Add tomatoes in the last 20 minutes of the recipe’s cooking time.
- Hot sauce: As usual, I love heat in my food – and luckily, collard greens taste fantastic with hot chilis. Use your favorite hot sauce to punch up the flavor to your liking.
Note: The additional ingredients are optional and not part of the recipe. Use them only to jazz up the flavors.
Cooking Tools
You need just a handful of simple tools for this collard greens recipe with bacon:
How To Make Southern Collard Greens: Complete Cooking Guide
Cooking Method
- Sautéing
Preparation Steps
- Gather the tools and ingredients.
- Wash the fresh collard greens thoroughly, discarding the woody stems, and retaining the green leaves.
- Slice the collard greens into bite-sized pieces.
- Peel and dice the onions and mince the garlic.
Cooking Instructions
- In a high-sided, heavy-bottomed pot, add the olive oil. Turn the heat to high. Add the bacon when the oil shimmers, and adjust the stove to medium heat. Cook the bacon until the fat has been rendered. Remove the bacon from the pot with a slotted spoon.
- Add the onion and the kosher salt. Cover the pot and cook for 5-7 minutes, stirring occasionally and scraping the brown bits off the bottom. Finely chop the cooked bacon into bite-size pieces while the onion is cooking.
- Add the garlic to the onions and cook for 1 minute, stirring. Add the chopped bacon and collard slices into the pot. Let the collard greens cook for 2-3 minutes or until they begin to wilt. Add the red pepper flakes (optional, but delicious).
- Add the stock. Mix. Cover the pot and cook over low heat for 45 minutes to an hour.
- Taste and serve hot!
Step 1: Pick fresh collard greens for this southern dish. Be sure to really wash the dirt off the leaves well.
Step 2: Slice the collard greens into 1″ by 3″ strips. Be sure to remove the tough woody stems as they will not soften.
Step 3: Simmer the collard greens together with lots of love, bacon and garlic. Chicken stock or pork stock adds depth.
💡 My Pro Tip
Most people who came to my cooking school had never worked with a bunch of collard greens, nor even seen them before! One thing about these leafy greens is that they take time to prepare, and prepping is a crucial part of the recipe.
Firstly, you need to wash them well. The dirt from the field sticks to the leaves more than other vegetables. Get them under some warm water in the kitchen sink and get all the grit off, otherwise, your teeth might bite into some dirt or sand. Nothing ruins a meal faster than a mouthful of grit.
⏲️ Time-Saving Tips
- Soak the fresh greens in a big bowl of water for a couple of hours. Not only will this refresh the leaf, but it will help loosen a lot of the dirt, making cleaning the leaves much faster.
- Use a store-bought stock. Making stock yourself is great, but using store-bought stock without salt or sugar works well and saves a lot of time.
What To Eat With Southern Collard Greens?
Southern-style collard greens are a tasty side dish to various meat dishes including:
- Chipotle Chicken: The crispy texture and seasoned flavor of the chipotle chicken make it a delicious accompaniment. It adds protein and richness to the meal.
- Crispy Pork Belly: This is an excellent choice to serve alongside collard greens. Its smoky flavor pairs beautifully with the greens for a comforting dish.
- Grilled Pork Chops: The amazing flavors of the collard greens pair well with the juicy pork chops for a BBQ lunch or dinner.
- Pulled Pork: Another Southern classic, pulled pork complements the delicious collard greens well, and provides additional protein. Pair them for a classic Southern dinner with earthy flavors.
Storage and Reheating Instructions
Storage
- Store the leftover collard greens in an airtight container in the fridge for up to 5 days.
Freezing
- This hearty green dish freezes well. I transfer the cooled collard greens into a zip-top bag, pressing the air out gently and flattening the greens. This saves space in my freezer and allows the collard greens to thaw quicker when I want to use them again. To thaw, place them in the fridge overnight, or if you have used the zip-top bag suggestion, place them under running cold water with the bag still shut for about 20 minutes until defrosted. Heat according to the instructions below.
Reheating
- The only method I recommend for reheating is in a covered pan on the stove. Add a tablespoon or two of water if the collard greens with bacon appear dry. Heat over medium-high heat until warmed through.
Recipe Conclusion
There is nothing quite like the earthy goodness of Southern Collard Greens combined with a punch of fresh garlic and salty, delicious bacon. They work perfectly together to create a comforting side dish with bold flavor that pairs well with various low-carb meals. It’s one of my favorite tender green recipes, and the family loves it. While it takes a while to prepare, the delicious flavors are worth all the effort.
Try out these savory greens alongside a meat dish or any Southern meals. I guarantee everyone will be impressed! If you have any questions about making the collards or have a link to your favorite Southern recipe, post it in the comments! As always, you can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let’s explore food together.
Other Healthy Side Dish Recipes
Try these unique low-carb veggie side dishes for unmatched flavors:
FAQs
Yes, collards are leafy greens with zero gluten content. However, check the other ingredients if eating them in a dish. Some recipes use seasonings like soy sauce, which can have traces of gluten.
Collard greens are a nutrient-dense vegetable choice suitable for a ketogenic diet. They are low in carbs and high in fiber.
Collard greens pair well with various seasonings, including salt, black pepper, red chili pepper flakes, garlic, vinegar and fresh herbs. Adjust the seasonings to suit your taste.
Southern Collard Greens
Ingredients
- 1 pound bunches collard greens washed and woody stems removed. Slice into 1-inch by 3-inch slices, (see picture)
- 3 slices uncooked bacon
- 2 cloves garlic peeled and minced
- 1 Spanish onion peeled and diced
- ¾ cup chicken stock any stock will do
- 1 tablespoon olive oil
- 1 pinch red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked pepper
Instructions
- In a high-sided, heavy-bottomed pot, add the olive oil. Turn the heat to high. Add the bacon when the oil shimmers, and adjust the stove to medium heat. Cook the bacon until the fat has been rendered. Remove the bacon from the pot with a slotted spoon.
- Add the onion and the kosher salt. Cover the pot and cook for 5-7 minutes, stirring occasionally and scraping the brown bits off the bottom. Finely chop the cooked bacon into bite-size pieces while the onion is cooking.
- Add the garlic to the onions and cook for 1 minute, stirring. Add the chopped bacon and collard slices into the pot. Let the collard greens cook for 2-3 minutes or until they begin to wilt. Add the red pepper flakes (optional, but delicious).
- Add the stock. Mix. Cover the pot and cook over low heat for 45 minutes to an hour.
- Taste and serve hot!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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8 Responses
You sir are a hoot.! Looking forward to seeing more of your recipes and commentsry. Nothing like sipping and chewing the fat unless it is sipping and cooking the fst.
Keep ’em coming.
Hi Karen:
Haha, I appreciate you taking the time to write. Hope you’re doing well.
Have a fantastic day!
Scott
I haven’t had good collards since I lived in Texas. These are really tasty and easy to make. Just wonderful.
Hi Erin:
Thank you for making these delicious collard greens and for sharing your thoughts about it.
Take care,
Scott
I am new to greens and my neighbor was growing them in his garden. I remembered eating them prepared by my husbands family in Kty. when we were newly married. Hadn’t had them since. Its because he did not like them, He said, “I had so many as a kid and grew to dislike them”. Well as time goes by and years later he no longer is in my life, but those greens now are LOL LOL. I actually freeze them in single serving portions for the winter. Got some waiting on the counter for me to cook up. Thank you again!!!
Hi Arlene:
It’s funny how food can bring up memories long forgotten… I love when this happens. And I love when people enjoy the recipes too! Thanks so much for writing.
Take care and have a great day in the kitchen!
Scott
I whipped up these collard greens yesterday, and they were a hit! Could you suggest meat to serve alongside these greens?