Down Home Collard Greens
Recipe type: Side Dish
Savory and rich greens to accompany any meat you desire.
  • 3 Bunches of Organic Collard Greens, washed and chopped (see my "How to Prep Collards Greens" link)
  • 1 Whole Yellow Onion, diced
  • 3 cloves of Garlic, minced
  • 3 Tlbs. Bacon Fat (or fat of choice but I highly recommend bacon far due to the flavor it imparts.)
  • 1½ tsp. Sea Salt (or more to taste) *see note*
  • 10-15 grinds from your Freshly Ground Pepper grinder
  • ½ C. - 1 C. of homemade Organic Chicken, Beef or Pork broth. *see note*
  1. Begin by adding your bacon fat to a stock pot over medium heat. Add onions. Saute onions until they have a little brown color to them. Add garlic to pan and stir, cooking for about 1-2 minutes but be careful not to burn it.
  2. Next, add the collard greens to the stock pot and stir onions, garlic and collards until mixed up.
  3. Then, add the broth, salt and pepper to your pot and stir again.
  4. Cover and simmer over low heat for 45 minutes to 1 hour until leaves are tender.
You may need to add more broth during the cooking time. You always want to have a bit of liquid (not a lot) at the bottom of the pan so the collards don't burn as they are cooking. Just add a few tablespoons at a time if needed because you also don't want to end up with a big amount of soupy liquid at the bottom the pan either. Collard greens are not meant to have a pool of liquid under them when served on a plate.

You may need to add or subtract salt to your liking. Under salted greens taste bland and boring but the perfect amount of salt is subjective.
Recipe by Feasting On Joy at