Homemade Perfectly Seasoned Collard Greens

Collard Greens seasoned

Can we get real with each other for a moment, friends?

Confession time.

I’m not the most adventurous cook, baker, or eater out there. I realize I probably just messed up your entire persona of who I am, but that’s the truth.

I blog about food and other fascinating aspects of life like my beloved hens (who still spending their afternoons plotting their great escapes), but I tend to stick to the comfort foods I most love. Hello, I wrote two posts over the last week above potatoes alone. See comfort zone.

Potatoes are a big comfort zone.

I’m kinda jealous of the foodies I mingle with at the market every Saturday morning (read more about my favorite market). Each eagerly reaching for the big balls of kohlrabi, pale parsnips, endive, and odd looking spinach I can’t even pronounce.  They approach those foods with such confidence and ease. I just stand there watching, wondering what to do with a big ol’ root I can barely pronounce.  Do I chop it, slice it, cook it whole? Does it even get cooked? I am just not one to confidently purchase unusual food.

This year I vowed I was going to live life on the wild side and be adventurous with food.  I made a commitment to myself, my pots, my favorite wood cutting board, and my worn knives.  This year would be different. I vowed to take them on food adventures they’d never known.

Each week since that little commitment, I’ve been purchasing just one fruit or veggie or unusual cut of meat which I simply don’t know how to prepare. Something that’s in- season, inexpensive, and leaves me wondering, “What in the world am I going to do with this?

Since taking that challenge in my small kitchen, I’ve been amazed at the creativity that has been nurtured. When you only have mounds that, I-still-can’t-pronounce-your-name, spinach in your fridge, and a hungry family needing to be fed, necessity becomes the mother of invention.

collard greens seasoned

Today, I’m sharing a recipe that developed from that pledge, Collard Greens.

For years I have watched my family adorn the holiday table with this simple, traditional dish. Each year I have passed the big ol’ bowl of wilted greens, turning my nose at the unusual sight of the collard green.

With collards big and plentiful at the market this Fall, I took the plunge.  Oh my! The taste of freshly cooked collards perfectly seasoned with a beautifully-worn cast iron skillet and pastured bacon is a taste I will no longer pass up. Collards are no longer that feared bunch of unusual looking leaves, but a regular served at our table. One I believe you should fall in love with too. A dish not only to adorn your Thanksgiving table, but the perfect Fall and Winter dish as greens abound.


Didn’t I say I was going to be short and just give a small blurp about each of these holiday recipes I share. Oh, yes, I did say that here. Oops. Okay, wrapping it up.

Let’s get to the goodness, the tradition, the simplicity of well-cooked, perfectly seasoned collard greens.

collard greens seasoned

Homemade Perfectly Seasoned Collard Greens
  • 1 bunch collards
  • 1 small shallot, finely chopped
  • 4 pastured bacon slices, chopped
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • 1 cup homemade chicken broth
  • 1 tablespoon apple cider vinegar (where to buy)
  1. Wash, trim, and chop the collards.
  2. Cook the chopped bacon in a deep skillet or Dutch Oven (like this).
  3. Add the shallot and garlic. Cook for a couple of minutes until fragrant.
  4. Add ¼ cup chicken broth and scrape the bottom of the pot to loosen any bits.
  5. Add the remaining broth, collard greens, and salt. Bring to a boil, reduce to a simmer, and cover.
  6. Cook for 45 minutes until the greens are soft and liquid reduced.
  7. Before serving add in the apple cider vinegar.
  8. Serve warm.

collard greens seasoned

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