There are few things more soulful than a pot of slow-simmered collard greens on the stovetop, filling the kitchen with the scent of home and tradition. This Southern collard greens recipe is one that’s deeply rooted in flavor and family—seasoned simply with sea salt, apple cider vinegar, and the smoky richness of applewood bacon. It’s the kind of side dish that brings everyone back to the table, every time.
Growing up in the South, collard greens were a staple on our New Year’s Day table. I love how something so humble—hearty greens, a bit of bacon, a splash of vinegar—can come together to make a dish that feels both grounding and memorable. It’s your traditional “meat and three” staple here in the South.
What makes this version special is the balance of deep, smoky notes from the bacon and the subtle tang of vinegar that keeps the flavor bright. The greens cook low and slow until they’re tender and full of depth, just the way they’re meant to be.
If you’re looking for a classic Southern collard greens recipe to add to your repertoire, I hope this one becomes a new family favorite. It’s one of those timeless dishes that never goes out of style, perfect for gatherings, holidays, or a comforting weeknight meal.
Southern collard greens recipe
Ingredients
- 6 strips thick-sliced applewood bacon – sliced into 1/2-inch pieces
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1/4 cup apple-cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds fresh collard greens – stems removed & sliced into 3-inch-wide strips
- 1 cup chicken broth
Instructions
- Using a large skillet heat bacon over medium heat. Chop onion and garlic and mix in as bacon cooks. Cook for a few minutes and as the onion begins to softened mix in the salt and pepper. Next add in the vinegar and allow mixture to cook until liquid is down to about half.
- Add the collard greens and chicken broth and bring to a simmer. Reduce the temp to medium-low. Stir the mixture occasionally, until the collard greens have wilted and lost their brightness.
- Serve warm and with juices from the pan.
To give our collards a bit more taste we love to add in applewood bacon. It really fills out the greens and adds an extra layer of flavor. And it’s a one-pan wonder, so they’re really easy to cook up, full of flavor. The juices from the bacon + onion cooking together adds an amazing flavor that you can’t get any other way.
Collard Greens with Applewood Bacon.
Description
Ingredients
- 6 strips thick-sliced applewood bacon – sliced into 1/2-inch pieces
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1/4 cup apple-cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds fresh collard greens – stems removed & sliced into 3-inch-wide strips
- 1 cup chicken broth
Instructions
- Using a large skillet heat bacon over medium heat. Chop onion and garlic and mix in as bacon cooks. Cook for a few minutes and as the onion begins to softened mix in the salt and pepper. Next add in the vinegar and allow mixture to cook until liquid is down to about half.
- Add the collard greens and chicken broth and bring to a simmer. Reduce the temp to medium-low. Stir the mixture occasionally, until the collard greens have wilted and lost their brightness.
- Serve warm and with juices from the pan.
Final Notes
Serve with cornbread or alongside roasted meats for a true Southern meal. This is a perfect recipe to try to get your New Years Collard Greens fix, along with our cornbread and black eyed peas recipes too. And as always, I hope this dish brings a little more warmth and memory to your table.
I hope you’ll try this recipe on New Years Day. Let me know what other traditions your family liked to do for the new year in the comments below.
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