Spicy southern collard greens with bacon is a well-seasoned welcome to any southern meal. The perfect vegetable side dish to a soul food feast.
Keyword: collard greens, sides, vegetables
4lbfresh collard green weight before trimming
1small yellow onion
1chicken bouillon cubesee notes*
1/4-1/2tspcrushed red pepper flakesoptional**
Start by using a large heavy-bottomed pot to sauté bacon, onion, and garlic in olive oil. Crumble in a chicken bouillon cube. Next, add the spices then start piling on the greens. I like to let them wilt a little before adding more. Give them a stir so that the seasoning coats the leaves. Then pour in the water and cover the pot with a lid.
Let the greens simmer on low heat for an hour. The greens will be perfectly tender and full of flavor.
* Chicken stock can be used in place of the bouillon cube. Swap out the chicken bouillon cube and water for 2 cups of chicken stock.
** Red pepper flakes add a good deal of heat and a little flavor. You do not have to use the red pepper flakes in this recipe. It will still be amazing without it. Just not as spicy. The black pepper adds to the heat as well.