Kickin' Collard Greens

Kickin' Collard Greens

"If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice."
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1 h 10 m servings 127 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1001 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
  2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.


Read all reviews 856
  1. 1122 Ratings

Most helpful positive review

Ahhh greens. My favorite are mustards, but they are difficult to find. My cooking background is eclectic. My mother moved to Florida from Japan when she was 28 yrs old. Japanese don't really...

Most helpful critical review

This was just ok for me, I am from North Carolina, and my roots are from Eastern N.C. So maybe that's why this was just ok for me. I am use to (country ham hocks not to be confused with smoked h...

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Least positive

Ahhh greens. My favorite are mustards, but they are difficult to find. My cooking background is eclectic. My mother moved to Florida from Japan when she was 28 yrs old. Japanese don't really...

I have been voted as the chair person for the vegetable dish for Black History month at work, and needed a recipe. I am a true collard fan, and have always tried the five star recipes and have ...

OK! never made collard greens in my life. This review is for all the novices out there that are scared to make this recipe. This was wonderful!! I used frozen collards, so I can't imagine how...

If you like greens, you're gonna LOVE this recipe! The only change I made was to add more bacon... only 3 slices of bacon??? Are you kidding me??? I think I at least doubled that!!! I let mine s...

I'm from the South and these are THE BEST collards. I've impressed both of my Southern grandmothers with this recipe and have even impressed a few Yankees :-). The only change I would make is ...

Outstanding!- very flavorful! (Very peppery though... I'll cut some out the next time). For all ya'll who have referred to the soupy nature of the cooked greens... that's the "pot likker", the ...

No sense in hiding it: I'm really impressed with myself right now. I want to give me a pat on the back. But most of all, I want to go in there and eat that whole pot of collard greens I just mad...

This is the best! I did add a little brown sugar like the other cook,also use a 1/2 tsp. of frank hot sauce. I also add water for the broth was strong. Next time will use half the amount of brot...

I just cooked these greens with black eyed peas, cornbread and pork chops. We're in the South and my husband has eaten ALOT of collards. He's over there raving right now. Luckily we bought en...

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