If your momma didn't make them like this, your grandma probably did. Southern-style collard greens are simmered until tender with bacon drippings, sugar, and the tang of vinegar. Use fresh collard, kale, or mustard greens.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
187 Calories
Recipe Instructions
Step 1
Cook the bacon in a large Dutch oven over medium heat until browned and crisp, about 8 minutes, stirring often. Transfer bacon pieces into a bowl with a slotted spoon, leaving the drippings in the pan.
Step 2
Stir water, vinegar, sugar, salt, and black pepper into the bacon drippings until the sugar has dissolved; bring the mixture to a boil. Place collards into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
Step 3
Spoon greens into a serving dish, and sprinkle with the cooked bacon pieces.
