This one-pot collard greens recipe with sweet onions and smokey bacon is an effortless Southern side for weeknights and gatherings.
Prep Time10 minutesminutes
Cook Time1 hourhour15 minutesminutes
Total Time1 hourhour25 minutesminutes
Ingredients
12ozbacon, chopped
1large yellow onion, chopped
3clovesgarlic, minced
1cupbeer
1cupchicken stock
2tablespoonsapple cider vinegar
3tablespoonssugar
2lbscollard greens, or preferred greens, chopped, rinsed and tough stems removed
salt & black pepper, to taste
Instructions
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.
Notes
Storage & Reheating Instructions
Fridge: Store it for up to 4 days.
Freezer: Transfer it to freezer bags and freeze for up to 3 months.
To reheat it: Microwave it for up to a minute or until warm. You can also heat it over medium heat for 8-10 minutes.