Recipe: Collard Greens

Here is yet another winter vegetable that I have always thought of fondly…collard greens. In all seriousness, I felt the same way about collard greens as I did about kale. I had never tried it and certainly

blog post photo didn’t have any plans to run out and buy some. However, once I started to understand the importance of eating locally grown foods that are in season, my views changed. So I set out to find a way to make collard greens into a tasty dish that didn’t take all day long to cook (it only takes about 25 – 30 min).

This recipe is also a perfect example of flavoring your meal with meat rather than having meat as the main course. You could pair it with some baked sweet potatoes and whole-wheat biscuits to make one delicious, filling and healthy meal. I do want to preface this recipe though by saying that my children have been accepting of most of what I have posted so far, but as you can imagine this unfortunately is not one of them!

Collard Greens

  • 1 1/2 pounds collard greens, rinsed (we have also used a combination of collard and mustard greens)
  • 1 tablespoon + 1/4 cup water
  • 6 slices bacon (I got some of this at the farmers’ market too)
  • 1 small onion, chopped
  • 1 tablespoon cider vinegar
  • 1 tablespoon 100% pure maple syrup
  • 1/8 teaspoon hot red pepper flakes
  • Salt, to taste


Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2 inch strips. Place the greens into a large, microwavable-safe bowl with one tablespoon of water and cover tightly with saran wrap. Microwave for 5 minutes.

While you are waiting, preheat a large skillet over medium heat and cook the bacon for 2 minutes on each side or until done. Remove the bacon and about half of the bacon grease from the pan. Drain the bacon on paper towels and then chop into pieces. Add the chopped onion to the warm bacon grease in the pan and cook until the onions have softened, about 2 minutes. Add the collard greens, vinegar, maple syrup, red pepper, and 1/4 cup water. Simmer for 5 – 10 minutes then add the chopped bacon to the pan and season with salt (if necessary).