⭐️Test Kitchen Approved!⭐️This one-pot collard greens recipe with sweet onions, smokey bacon, & malty beer is an easy Southern side dish that everyone will enjoy! Keep them warm in a crockpot to serve a crowd!
Prep Time10 minutesminutes
Cook Time1 hourhour15 minutesminutes
Total Time1 hourhour25 minutesminutes
Ingredients
12ozbacon, chopped
1large yellow onion, chopped
3clovesgarlic, minced
1cupbeer, or more chicken stock
1cupchicken stock
2tablespoonsapple cider vinegar
2tablespoonssugar, optional
2lbscollard greens, or preferred greens, chopped, rinsed and tough stems removed
salt & black pepper, to taste
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Instructions
In a large, heavy bottomed pot like a dutch oven, 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. Cook the greens, partially covered, and stirring occasionally, for about 1 to 1 1/2 hours or until tender. You can also transfer the greens to a crockpot over low heat for 3 to 4 hours, until tender.
Notes
Storage: Make sure the greens are fully cooled before storing. Place leftovers in an airtight container and store in the fridge for up to 4 days.Freeze: Transfer leftovers to a freezer-friendly storage bag and freeze for up to 3 months. For best results, thaw overnight in the fridge, or reheat straight from frozen.Reheat: Microwave it for up to a minute or until warm. You can also heat it in a pot over medium heat for 8 to 10 minutes, stirring occasionally. If frozen, microwave it for 5 to 6 minutes.