Collards are a typical side skirting any Southern meal including barbecue. It’s chalked full of vitamins and probably what keeps the South alive. I grew up on them at the table but didn’t partake in the hand off when they circled the table. Once I old farted my body seems to crave vitamin packed foods whether to side kick the fats ingested or they give a little extra pep in my step. Who knows maybe both...
Course Side Dish
Cuisine Southern, Texan
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4
Calories 274kcal
Author Shawn
Cost $7


  • 1.5 lb collard greens
  • 6 oz bacon half a pack
  • 8 oz onion about 1 medium
  • 4 tsp garlic about 4 cloves
  • 1 oz apple cider vinegar
  • 14.5 oz chicken broth water is fine
  • 1.25 tbs salt
  • 1 tbs Cottonmouth


  • Clean one side of your sink, fill with cold water, and place collards in it.
  • Dice your onion.
  • Chop your garlic.
  • Dice your bacon.
  • Clean cutting board and prep the collards
  • First cut the stems to the leaf.
  • Second cut the collard leaves long ways about 2 inches.
  • Note: you may want to cut collards once long ways down the stem. This will help decrease chin slaps from the collards.
  • Place the cut collars in a strainer and rinse with cold water and let sit.
  • Get a large pan at least 12 inch diameter 3 inch tall heated to medium low heat. 250° to 324°. A pot would work.
  • Add bacon to pan and cook until it’s just before crispy.
  • Add onion, garlic, salt, and Cottonmouth to the bacon.
  • Cook the onion mixture until translucent.
  • Add the collards to the pan and cover for about 5 minutes. They will shrink them to a workable pan of collards.
  • Stir in the chicken broth and ounce of vinegar. The vinegar will cut the bitterness and essentially is why pepper sauce is often served with them.
  • Cover and simmer for 30 minutes.
  • Serve’em up! I dig them with any Southern dish or ones that requires mash potatoes or macaroni.


Serving: 355g | Calories: 274kcal | Carbohydrates: 18g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 2878mg | Potassium: 669mg | Fiber: 8g | Sugar: 3g | Vitamin A: 8975IU | Vitamin C: 72.4mg | Calcium: 425mg | Iron: 1.7mg