Creamed Collard Greens with Smoked Bacon and Garlic
Tender collard greens simmered with smoky bacon and rich garlic cream for a comforting Southern side dish. This southern united states-inspired vegetarian ready in about 40 minutes pairs diced smoked bacon, unsalted butter, minced garlic cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Fold the cooked bacon back into the greens and serve warm as a rich Southern-inspired side.
Frequently asked questions
How long does Creamed Collard Greens with Smoked Bacon and Garlic take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamed Collard Greens with Smoked Bacon and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced smoked bacon from drying out.
Can I substitute ingredients in Creamed Collard Greens with Smoked Bacon and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamed Collard Greens with Smoked Bacon and Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamed Collard Greens with Smoked Bacon and Garlic?
Southern United States vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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