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
- 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.