Before I moved to Atlanta, I had had collards maybe once up north and they were not good. In fact, I’d never spent much time in the South before I moved here and so all the cuisine – and the history, ingredients and traditions that went along with it – were new to me. Collards were an immediate favorite of mine, mostly because I loved how they were different from restaurant to restaurant and home to home. I think those variations are what gives this dish its richness and interest – and I knew I wanted to try to make my own. I’ve received recipes from friends and found some online – this is my compilation of all of that plus the result of trial-and-error in my own kitchen. Enjoy!
Remove leafy green from the tough stem of the collards. Discard the stems. Chop the greens.
Cut the bacon into 1/2 or 1-inch pieces (your preference)
You’ll be working in batches to get the collards to cook down with the bacon and garlic or start by heating butter or oil in a pan.
Add some of the garlic and bacon (I usually end up doing 3-4 batches so use 1/3 or a 1/4 of bacon and garlic in each batch) and cook to render some of the fat out of the bacon
Add collards and cook to soften.
Once softened, add each batch to a large pot or Dutch oven. Heat the collard mixture over medium and add 1 cup of stock, Worcester sauce, hot sauce and vinegar.
Bring to a boil, stirring occasionally.
Reduce to a simmer and keep there for 45+ minutes, until collards are soft and cooked, but not mushy. Stir occasionally and add additional cup of chicken stock if needed.
Finish with salt, pepper and red pepper flakes (if desired)
- Bunch of collards, chopped
- 8 oz. bacon, chopped into 1-inch pieces
- 1 Tbsp minced garlic
- Approximately 2 cups of chicken stock
- 1/4 cup hot sauce (Tobasco, etc.)
- 1 Tbsp Worcester sauce
- 1 Tbsp apple cider vinegar
- Salt, pepper and red pepper flakes to taste
- Olive oil or butter (for frying)
- You'll be working in batches to get the collards to cook down with the bacon and garlic
- Heat butter or oil in a pan.
- Add some of the garlic and bacon (I usually end up doing 3-4 batches so use 1/3 or a 1/4 of bacon and garlic in each batch) and cook to render some of the fat out of the bacon
- Add collards and cook to soften, then add to a large pot
- Repeat this until all collards, garlic and bacon are used up and in the pot
- Heat the collard mixture over medium and add 1 cup of stock, Worcester sauce, hot sauce and vinegar.
- Bring to a boil, stirring occasionally.
- Reduce to a simmer and keep there for 45+ minutes, until collards are soft and cooked, but not mushy. Stir occasionally and add additional cup of chicken stock if needed.
- Finish with salt, pepper and red pepper flakes (if desired)
This recipe for Victoria’s collard greens is the best ever! Growing up in the south I have had the chance to taste some really good collards…. but these were superior!