Patrick’s Southern Collard Greens

Smoky, Tangy, Sweet – A Classic Side Done Right

Few dishes say “comfort food” like a pot of slow-simmered collard greens. This version leans into bold Southern flavors—smoky bacon, rich stock, tangy apple cider vinegar, and a hint of brown sugar for balance. The result is a perfectly seasoned pot liquor and tender greens that pair beautifully with everything from cornbread to barbecue. Easy enough for a weeknight and worthy of a holiday table, this is the only collard greens recipe you’ll ever need.

Ingredients

1 pound (450g) collard greens
4 ounces (115g) bacon, preferably smoky
1 cup (240ml) chicken or vegetable stock
1 small onion (about 100g)
2 garlic cloves
1/4 cup (50g) brown sugar
1/4 cup (60ml) apple cider vinegar
Hot sauce, to taste
Salt, to taste

Instructions

Slice the bacon into small strips and add to a large pot over medium heat. Cook until fully rendered and starting to crisp.

While the bacon cooks, remove the tough stems from the collard greens and slice the leaves into 1-inch (2.5cm) wide ribbons.

Peel the onion, cut in half, and slice into 1/4-inch (0.5cm) thick slices. Peel and finely chop the garlic cloves.

Once the bacon is rendered, add the sliced onion, garlic, greens, stock, brown sugar, vinegar, and a few dashes of hot sauce to the pot. Stir everything together as the greens begin to wilt.

Taste the pot liquor (the flavorful cooking liquid). Adjust seasoning now with more salt, vinegar, sugar, or hot sauce as needed.

Cover and simmer on low for 30 minutes, or until the greens are fully tender.

Serve warm with extra hot sauce on the side and a big chunk of cornbread.