Quick Southern Collards

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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  • 8 ounces bacon, chopped
  • 1 red bell pepper, diced
  • 1 to 2 bunches collard greens, washed, stems removed and chopped
  • 1/4 cup apple cider vinegar
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper


Step 1

Place the bacon in cold 12-inch skillet. Heat the pan over medium heat and cook until the bacon is crispy and the fat is rendered. Once crispy, set aside on a paper-towel-lined plate. To the leftover bacon fat, add the red pepper and cook until softened, 5 to 7 minutes.

Step 2

Stack the leaves of collards and roll tightly into a cigar shape. Then chop away.

Step 3

Add the collards to the pan along with the apple cider vinegar, red pepper flakes and some salt and pepper and cook until tender, but still bright green, 4 to 5 minutes. Adjust the seasoning if necessary. Toss with the reserved crispy bacon and serve.

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