Southern Braised Collard Greens with Smoked Bacon & Garlic

Serves 4–6 | Ready in 35 minutes

A soul-warming, smoky bowl of tender greens—made with love and Texas-grown flavor.

Ingredients:

1 large bunch Terra Preta Organic Collard Greens, washed, stems removed, and sliced into ribbons

4 oz Vande Rose Farms Applewood Smoked Bacon, chopped

½ South Tex Organics Yellow Onion, diced

3 cloves garlic, minced

2 cups chicken or veggie broth

1 tbsp Olive Oil (if needed)

1 tbsp apple cider vinegar

1 tsp brown sugar (or a drizzle of Keepers Harvest Raw Honey)

Salt & black pepper, to taste

Optional: red pepper flakes or hot sauce for heat

Optional garnish: crumbled cheese or a splash of vinegar for brightness

Instructions:

Render the Bacon:
In a large pot or Dutch oven over medium heat, cook chopped bacon until crisp. Remove a few crispy bits for garnish if you’d like. If needed, add a touch of olive oil.

Sauté the Aromatics:
Add diced onion to the pot and cook in the bacon fat until soft, 3–4 minutes. Stir in garlic and cook 30 seconds more.

Add the Greens:
Add the sliced collard greens in batches, stirring until they begin to wilt.

Simmer:
Pour in broth, vinegar, and brown sugar (or honey). Stir to combine. Bring to a low simmer, cover, and cook for 20–25 minutes, stirring occasionally, until greens are tender.

Season & Serve:
Taste and season with salt, pepper, and optional red pepper flakes or hot sauce. Serve warm, topped with reserved crispy bacon or crumbled cheese if using.

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