vegetables
Southern Collard Greens
New Year’s morning at RizzieFarms always starts quietly. The fields are still, the air is cold, and the year feels wide open. Collard greens go on the stove early, simmering low and slow while coffee brews and bacon renders down in the pot. It’s a tradition as old as the farm itself—greens for prosperity, warmth for the soul, and a pot that fills the house with the smell of something steady and familiar. These collards aren’t rushed. They’re meant to carry you gently into the year ahead. Slow-simmered Southern collard greens cooked with bacon and onion, finished with a splash of vinegar—simple, comforting, and rooted in New Year’s Day tradition.
Ingredients
Main
- 2 large bunches collard greens
- 4 slices bacon, chopped
- 1 medium onion, diced
- 4 cups chicken broth
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1/4–1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar or brown sugar (optional)
Instructions
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Wash the collard greens thoroughly to remove any grit. Strip the leaves from the thick stems and slice into 1–1½ inch ribbons.
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In a large pot over medium heat, cook the chopped bacon until the fat is rendered and the bacon is lightly crisp.
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Add the diced onion to the bacon fat and cook for 4–5 minutes, stirring, until soft and translucent.
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Pour in the chicken broth and bring to a gentle boil, scraping up any browned bits from the bottom of the pot.
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Add the collard greens in batches, stirring until they wilt and fit into the pot.
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Season with salt, black pepper, and red pepper flakes if using. Reduce heat, cover, and simmer for 35–45 minutes until the greens are tender and deeply flavored.
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Stir in the apple cider vinegar and optional sugar. Taste and adjust seasoning before serving.
Notes
- Wait to add salt until the end if your bacon is especially salty.
- The pot liquor is part of the dish—serve with cornbread to soak it up.
- Leftovers taste even better the next day.