Creamed Collard Greens with Smoked Bacon and Garlic

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender collard greens simmered with smoky bacon and rich garlic cream for a comforting Southern side dish. This Southern United States-inspired vegetarian recipe, ready in about 40 minutes, pairs collard greens, smoked bacon, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, ribs removed and leaves chopped into 1-inch strips collard greens
• 4 slices, diced smoked bacon
• 2 tbsp unsalted butter
• 3 cloves, minced garlic cloves
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes
• 1 tbsp apple cider vinegar

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Instructions

1. Step 1: In a large Dutch oven or deep skillet, cook 4 diced smoked bacon slices over medium heat for 5-7 minutes until crispy and the fat renders. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pan.
2. Step 2: Add 2 tbsp unsalted butter and 3 minced garlic cloves to the bacon fat, sauté over medium heat for 1-2 minutes until fragrant but not browned.
3. Step 3: Add 1 lb chopped collard greens to the pan and toss to coat with butter and garlic. Pour in 1/2 cup chicken broth, cover loosely, and simmer on medium-low for 20 minutes, stirring occasionally until greens are tender.
4. Step 4: Stir in 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp red pepper flakes (if using), and 1 tbsp apple cider vinegar. Simmer uncovered for another 5 minutes until the cream thickens and coats the greens.
5. Step 5: Fold the cooked bacon back into the greens and serve warm as a rich Southern-inspired side.