Unless you grew up with Collared Greens, it’s one of those side dished that I think a lot of people stay away from. I know I did. That is, until I met my Floridian Husband and tasted his mother’s Collared Greens for the first time. At that moment, I knew that I had to try and make them a staple in our house, so I did. Even my 8-year-old son who’s fairly picky about cooked greens (will NOT touch cooked Spinach) enjoys this side dish!
The key to Collared Greens is adding a salty element, such as Bacon. You could also use Ham, Pork Belly, or Pancetta for this recipe but I like the Bacon because it provides a good crunch as well as salt and everyone in my family LOVES bacon.
I like to pair Collared Greens with Pork or Chicken such as Pork Loin with Balsamic Fig Sauce or Grilled Lemon-Herb Chicken Thighs.
Bacon Collared GreensCourse: SidesCuisine: SouthernDifficulty: Easy
Collared Greens are a simple, nutritious weeknight side dish to add to any protein such as pork or chicken. We add Bacon for a salty element and vinegar for some tang.
One bunch Collared Greens, stems removed and coarse chopped in 2″ pieces
4 to 5 slices of thick-cut bacon, chopped
2 Tbsp Apple Cider Vinegar
1/4 cup Water
Salt and Pepper to taste
- Heat large skillet on medium heat.
- Add bacon to pan and too occasionally to avoid burning.
- While bacon cooks, clean Collared Greens, remove stems, and coarse shop into 2″ pieces.
- Remove bacon from pan and set aside on a paper towel to drain.
- Add Collared Greens to pan with bacon grease and toss to coat. Add the Apple Cider Vinegar and Water, cover with lid, and turn down heat to low.
- Collared Greens are done when they turn a deep green and are wilted and water has evaporated. Toss in bacon that was set aside previously.
- Add a dash of Datil Pepper Hot Sauce to add some heat to the Collards.
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