Collard Greens with Applewood Smoked Bacon and Nutmeg

Collard Greens with Applewood Smoked Bacon and Nutmeg

Smoky bacon and a warm hint of nutmeg turn simmered collards tender and deeply savory.

Total 1 hr 45 min Makes 6 servings Calories 180/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

Collard greens braise slowly in bacon fat and seasoned stock until silky and tender, with a touch of nutmeg adding warmth beneath the smoky, salty broth. A splash of vinegar at the end brightens the richness. This Southern-style side pairs well with cornbread, fried chicken, or any slow-cooked holiday meal.

Ingredients

  • 6 slices applewood smoked bacon, chopped
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken stock
  • 2 pounds collard greens, stemmed and chopped
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon apple cider vinegar
  • 1 salt, to taste
  • 1 black pepper, to taste

Method

  1. In a 6-quart saucepan or Dutch oven, cook the chopped bacon over medium heat, stirring occasionally, until crisp and the fat has rendered, about 8 minutes.

  2. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

  3. Add the diced onion to the bacon fat and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  4. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

  5. Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pot.

  6. Add the collard greens in batches, stirring to wilt them down into the pot.

  7. Stir in the nutmeg, red pepper flakes, half of the cooked bacon, salt, and black pepper.

  8. Reduce heat to low, cover, and simmer until the greens are very tender, stirring occasionally, about 1 hour 15 minutes.

  9. Stir in the apple cider vinegar and adjust salt and pepper to taste.

  10. Transfer to a serving dish and top with the remaining crisp bacon before serving.

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    Collard Greens with Applewood Smoked Bacon and Nutmeg

    Collard greens braise slowly in bacon fat and seasoned stock until silky and tender, with a touch of nutmeg adding warmth beneath the smoky, salty broth. A splash of vinegar at the end brightens the richness. This Southern-style side pairs well with cornbread, fried chicken, or any slow-cooked holiday meal.

    1 hr 45 min 6 servings 180 cal

    Ingredients

    • 6 slices applewood smoked bacon, chopped
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 3 cups chicken stock
    • 2 pounds collard greens, stemmed and chopped
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon crushed red pepper flakes
    • 1 tablespoon apple cider vinegar
    • 1 salt, to taste
    • 1 black pepper, to taste

    Method

    1. 1

      In a 6-quart saucepan or Dutch oven, cook the chopped bacon over medium heat, stirring occasionally, until crisp and the fat has rendered, about 8 minutes.

    2. 2

      Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

    3. 3

      Add the diced onion to the bacon fat and cook, stirring occasionally, until softened and translucent, about 5 minutes.

    4. 4

      Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

    5. 5

      Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pot.

    6. 6

      Add the collard greens in batches, stirring to wilt them down into the pot.

    7. 7

      Stir in the nutmeg, red pepper flakes, half of the cooked bacon, salt, and black pepper.

    8. 8

      Reduce heat to low, cover, and simmer until the greens are very tender, stirring occasionally, about 1 hour 15 minutes.

    9. 9

      Stir in the apple cider vinegar and adjust salt and pepper to taste.

    10. 10

      Transfer to a serving dish and top with the remaining crisp bacon before serving.