Oxen Hill Farm

Receive our updates!

<< Back

Collard Greens with Bacon

Collard Greens with Bacon


 4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces

 1 small onion, chopped

 2 garlic cloves, minced

 2 Tbsp sugar

 1 teaspoon kosher salt

 1/2 teaspoon freshly ground black pepper

Crushed red pepper, to taste

 ~1/4 cup balsamic vinegar

1 large bunch collard greens, stems removed, sliced into 2-inch-wide strips (can substitute kale)

 1 cup chicken broth (or water)

Generous splash of dry white wine (you could use lemon juice)



1 Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.

2.  Add the garlic, salt, pepper, sugar and red pepper. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.

3 Add the collard greens and the chicken broth (or water) and white wine and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. (30-40 minutes) If you are really patient, wait til the vinegar begins to caramelize.

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Kale, Collard Greens, Bacon,
Search recipes

Recipe Product Tags
Facebook Page