Bacon Braised Collard Greens

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4.7 from 3 reviews


  • 1/2 pound bacon, diced
  • 5 garlic cloves, smashed and thinly sliced
  • 2 shallots, thinly sliced
  • 2 large bunches of collard greens, stems removed and roughly chopped
  • 1 1/2 teaspoons fine sea salt
  • 2 cups chicken stock
  • 1 tablespoon balsamic vinegar
  • 2 bay leaves


  1. Place a large dutch oven over medium heat. Add bacon and cook until crispy. Remove with a slotted spoon and set aside on a paper towel to soak up excess fat.
  2. Place garlic and shallots in the dutch oven and scrap the bottom with a wooden spoon. Cook for about 10 minutes, until fragrant and browned.
  3. Add greens along with chopped bacon, salt, chicken stock, balsamic vinegar, and bay leaves. Mix to combine.
  4. Cover and let cook for 30 minutes.
  5. Remove lid and let cook for another 10 minutes to help the liquid evaporate before serving.