Pan Fried Collard Greens

A staple side dish in Southern homes, collard greens slather savory flavor on any dinner plate — and my recipe takes these essential greens to the next level with mouth-watering thick-sliced bacon bringing the “more, please” umami flavor. Cooked in a low-and-slow-style (but ready in 30 minutes), these pan-fried collard greens are tender, garlicky and just a tiny bit sweet thanks to a hint of honey.

  • Prep Time10 min
  • Cook Time40 min
  • Total Time50 min
  • Yield4 Servings
  • Cooking Method
    • Simmer


  • 6 thick bacon slices, chopped into large pieces
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 lbs. collard greens (about to 2 large bunches), stems discarded, leaves washed and chopped
  • 1 Tbsp honey
  • A few dashes of hot sauce
  • Kosher salt and freshly cracked black pepper



Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove the bacon from the pan and set aside, leaving the fat in the pan.


Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top.

Comments (9)

  • Made these on Sunday past and they taste so good. Was wondering about adding just a hint of apple cider vinegar for more taste. Do you think that would work with the honey to.

    Lisa S Morgan
  • why can’t I print your fabulous fried green tom recipe. Thanks

    jo rosmarinofski
  • I would like the caramelized onion baked dip and the kale salad homemade Caesar salad recipe PLEASE!!!!

    Eugenia Harris
  • My husband really enjoy these pan-fried collard greens with bacon He was impressed that they turned out so good and they were cooked all the way through within 30 minutes I will be making this again for him.

    Dana Portis
  • Ms Brown I just love your receipts. They remind me of my mom and grandmother cooking. After I ret from the Army Ranger I needed a new career I attended culinary sch. I’m getting readying to reopen my restaurant. Keep up the good work. HAPPY NEW YEAR. Don’t forget the Blk Eyes Peas hog jock for New Year. Be Blessed
    CSM Stevens
    Army Ranger Special OPS (ret) 32 yrs

  • I have been using this recipe since I saw the video aired on the OWN channel. I love the use of the honey and the hot sauce. I used all the ingredients as mentioned, however, I cooked them in a stock pot as my mother, grandmother and aunties did. I hope that was ok. Merry Christmas!

    Marjorie Pitt
  • This came out just as I expected – awesome! My wife said that these were better then hers and that really says a lot as her mom made great greens and taught my wife as well. So easy to make and I didn’t change a thing. Only critique is in the timing. Your entry says low and slow style of 30 minutes but cook time is listed as 40 minutes. For me the 30 minutes was perfect timing.

    Dan S.
    • I believe the cook time takes into account cooking the bacon and onions

    • Iam cooking now for firsttime

      Evyonne Lewis]

Comments are closed.


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