Braised Collard Greens

If a restaurant has the word "Southern" it its name and doesn't make good collard greens, we have a problem! I ate at one such restaurant here in North Carolina last night and was really disappointed to find their collards tough and flavorless. ((Le Sigh)) They went uneaten. 

Solution to this problem?

Go home and make your own! These Braised Collard Greens will be part of our Fat Loss Foodie Thanksgiving Feast later this week, but don't just save them for holidays! Collard greens are a great way to get your greens in during cold weather months when salads lose their appeal. 

Here's my favorite trick for cutting collard greens:

Lay each leaf flat on your cutting board and remove the big stem from the center. Once all the stems are removed, stack the leaves up and then roll them up tight lengthwise, like you're wrapping sushi or a burrito. Hold them in place with your free hand while you cut the greens into 2" slices.

Adapted from PaleOMG


3-4 slices of Applewood smoked bacon, diced

3 garlic cloves, minced

1/2 an onion, diced

large bunch of collard greens, stems removed and roughly chopped

1 tsp. sea salt

1 c. reduced-sodium chicken stock

1 Tbs. balsamic vinegar


1. Place a large dutch oven over medium heat. Add bacon and fry until crispy. Remove bacon pieces to paper towel to drain excess fat. Leave the bacon drippings in the skillet; you'll need about a tablespoon's worth of fat in the pan.

2. Place garlic and onion into the dutch oven and stir with a wooden spoon, scraping browned bits from the bottom of the pan. Cook for about 10 minutes, until onions are soft and translucent. 

3. Add greens, reserved bacon, salt, chicken stock, vinegar, and toss with tongs to combine. Cover and reduce heat to low, simmering for about 30 minutes or until greens are very soft. 

COOK'S NOTE: Serve with more vinegar if desired. I love malt vinegar on my greens!