Beer Bacon Collard Greens via

My families favorite meals are inspired by a large mix of Texas, Louisiana and a good handful of southern foods. And while my parents throw a mean fish fry with fried okra and hushpuppies…and my Mom makes a delicious chicken fried steak…collard greens somehow never made it to the table.

Beer Bacon Collard Greens via

As an adult living in the south, I have found I absolutely love braised collard greens. Some of the best ones I have ever had were at Mrs. Wilkes in Savannah, Ga.

I have been making them at home many times with good success, however I have never gotten a halfway decent picture. Greens cooked within an inch of their life are nearly impossible to make look good. It’s probably why I never tried them until I was an adult!

Beer Bacon Collard Greens via

If you can make it past their appearance, you will fall in love with the flavor of these collard greens.

They do take a while to cook on the stove, but they are very low matience and just simmer away while you do other things (in my case rock crying babies while you watch Gilmore Girls on Netflix for the 200th time). Plus, with the additions of beer and bacon – they are sure to please just about any crowd!

Beer Bacon Collard Greens


  • 12 oz bacon, chopped
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup beer (I used yuengling because it's what we had.)
  • 1 cup chicken stock
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons sugar
  • 2 lbs collard greens (or preferred greens), chopped, rinsed and tough stems removed
  • salt & black pepper, to taste


In a large, heavy bottomed pot, fry the bacon over medium-high heat for about 5 to 6 minutes. Add the onion and garlic and cook until the onions are wilted, about 4 minutes. Add the beer, chicken stock, vinegar, and sugar and bring to a boil.

Begin adding the greens in batches, pressing down with a spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.

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