Braised Collard Greens


Yield: 6 People


Work: 35 Minutes


Total: 1.25 Hours


How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • Cook Bacon on medium in Pot until golden and crispy, then remove Bacon and leave fat.

  • Add Onion and cook until translucent, then add minced Garlic and cook until fragrant.

  • Add Collard Greens and cook until wilted.

  • Add Anything Stock, Water, and Salt, bring to a boil, then reduce to a simmer.

  • Cover and cook for 30 minutes, add Vinegar and reduce liquid by half.

  • Add the crispy Bacon and Honey, then check seasoning and adjust to desired sweetness.


  • Add more Salt, Honey and/or Vinegar based on desired flavor.

  • If you don’t have Bacon substitute 2 Tbsp of Oil with the 2 Tbsp Butter.

  • Add any other hearty Braising Vegetables.


  • 1 Bunch Collard Greens, ribs removed and sliced into 1” pieces

  • 3 Garlic cloves, peeled and minced

  • ½ Onion, cut into ¼” squares

  • 3 Strips Bacon, sliced in half lengthwise and cut into ¼” squares

  • 2 Tbsp Butter

  • ½ Cup Anything Stock

  • ½ Cup Water

  • 1 tsp Salt

  • ¼ Cup Apple Cider Vinegar

  • 2 Tbsp Honey


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Pot with Lid

  • Spoon

  • Airtight Container


  • Airtight Container in Refrigerator for up to 5 days.

Use Your Braised Collard Greens in the following Recipes:

Questions about this recipe? Ask Chef Pierson!