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Collard Greens with Bacon

Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

This is a great fall or winter recipe that is sure to please a crowd!


  • 2 bunches Collard greens, stemmed
  • 2 teaspoons Vegetable oil
  • 1/2 Red onion, sliced
  • 3 slices Bacon, cut crosswise into 1/4-inch strips
  • 2 tablespoons Cider vinegar
  • 1 cup Homemade or low-sodium store-bought chicken stock


  • 1. Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.
  • 2. Preheat the Egg to 400º using indirect heat and a preheated cast iron dutch oven. Heat oil until shimmering. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.
  • 3. Add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.
  • 4. Add stock, simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat. Season to taste with salt and pepper.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828