Recipe By Ken Adams
Published Apr 2nd
Prep 10m Cook 1h Additional - Ready In 1h 10m
Servings 6 servings Calories 127.1

If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups chicken broth
  • 1 pinch red pepper flakes
  • 1 pound fresh collard greens, cut into 2-inch pieces

Cooking Directions

  1. 1 Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
  2. 2 Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Nutrition Facts

  • Calories 127.1
  • Carbohydrate 7.9 g
  • Cholesterol 12 mg
  • Fat 9.2 g
  • Fiber 3.3 g
  • Protein 4.4 g
  • Saturated Fat 2.5 g
  • Sodium 1000.8 mg
  • Sugar 1.9 g


  1. No sense in hiding it: I'm really impressed with myself right now. I want to give me a pat on the back. But most of all, I want to go in there and eat that whole pot of collard greens I just made. All thanks to this recipe! Somehow, born and raised in Georgia....this is - Read more ...
  2. Ahhh greens. My favorite are mustards, but they are difficult to find. My cooking background is eclectic. My mother moved to Florida from Japan when she was 28 yrs old. Japanese don't really own ovens so American food and grocery stores were fairly intimidating. Our African-American maid taught her how to cook American food, and - Read more ...
  3. OK! never made collard greens in my life. This review is for all the novices out there that are scared to make this recipe. This was wonderful!! I used frozen collards, so I can't imagine how fresh would taste! I slow cooked mine all day in the crock pot. I also used 3 thick slices - Read more ...
  4. I'm from the South and these are THE BEST collards. I've impressed both of my Southern grandmothers with this recipe and have even impressed a few Yankees :-). The only change I would make is to cook the collards a bit longer. I sometimes will start them on the stove, then move them to the - Read more ...
  5. I have been voted as the chair person for the vegetable dish for Black History month at work, and needed a recipe. I am a true collard fan, and have always tried the five star recipes and have never been disappointed. WHOA! Best greens I have had and can't believe I cooked them. Only made - Read more ...
  6. If you like greens, you're gonna LOVE this recipe! The only change I made was to add more bacon... only 3 slices of bacon??? Are you kidding me??? I think I at least doubled that!!! I let mine simmer for nearly an hour and they came out perfect! This recipe works just as well with - Read more ...
  7. Outstanding!- very flavorful! (Very peppery though... I'll cut some out the next time). For all ya'll who have referred to the soupy nature of the cooked greens... that's the "pot likker", the liquid that remains after you cook your seasoned greens! Many Southerners prize this flavorful watery liquid, and reserve it to dunk their cornbread - Read more ...
  8. This was just ok for me, I am from North Carolina, and my roots are from Eastern N.C. So maybe that's why this was just ok for me. I am use to (country ham hocks not to be confused with smoked ham hocks) there is a difference. We boil our greens with the country hocks - Read more ...
  9. This is the best! I did add a little brown sugar like the other cook,also use a 1/2 tsp. of frank hot sauce. I also add water for the broth was strong. Next time will use half the amount of broth and water for the rest of the amount