Southern Style Collard Greens

A step-by-step recipe for cooking the best authentic Southern collard greens.

📝 Ingredients

• 1 large or 2 small bunches fresh collard greens
• 5-6 strips bacon, cut into 1/2 inch pieces
• 3 tablespoons additional bacon grease or vegetable oil
• 1 onion, diced
• Salt to taste

👨‍🍳 Instructions

1. 1Start by tearing each leaf off the stalk and placing the leaves in a clean sink full of cold water. Plunge the leaves several times into the water to clean them. Discard the stalk and any other debris. Drain the sink and rinse well.
2. 2One-by-one, trim the center rib (midrib) from each leaf, cutting each leaf into two halves, discarding the rib. Add the leaves back to the sink and fill with cold water again to ensure they’re clean. Drain collards.
3. 3Place 6-8 leaves in a stack and roll tightly (like you’re rolling a cigar). Slice each roll into 1-inch ribbons. Continue the process with remaining collards then set aside until ready to cook.
4. 4Using the biggest skillet or widest pot you have (that has a lid), cook bacon and bacon grease over medium-high heat, uncovered, until bacon is crisp. Add onions and continue cooking until onions are translucent.
5. 5Add as much of the collards as will fit in the skillet and toss to coat in the bacon drippings. Reduce heat to medium then cover skillet with lid and let collards cook down (wilt) for 2-3 minutes. Add more collards and repeat this step until all collards are in the skillet.
6. 6Reduce heat to low, salt to taste and continue cooking, covered, for about an hour or until collards are as tender as you like them; stir occasionally.