This is the recipe that I am most often asked about. Everyone loves it – young and old. There are NEVER leftovers. This is not a quick recipe and you will need to be prepared to let them cook for at least an hour and a half, but it is totally worth it. I have already had a few friends ask when and if I would be posting this recipe. My secret is now out. Enjoy.
What you will need:
3 bunches of collard greens
6 slices bacon – diced
1 sweet onion – sliced
1/4 cup hot sauce
3 tablespoons sugar
3 tablespoons apple cider vinegar
1 cup chicken stock
salt and pepper to taste
1 cup heavy cream
Prepare the greens by thoroughly rinsing in cold water, cutting out the tough center stems and finely slicing into even strips.
Cook down the bacon in a large cast iron dutch oven. When it just begins to brown and crisp, add the onions.
Cook the onions and bacon down until they look like this:
Next add the sugar, hot sauce, vinegar and salt and pepper and stir until bubbling.
Add the greens a little at a time while stirring to coat with the liquid. Put the lid on and cook over medium heat for 1 hour, stirring every 10 minutes or so. You want it to be continually bubbling but not a violent boil. If you notice the pan getting dry, add a little bit more stock. You do NOT want too much liquid in the pot. After an hour, your greens should look like this:
Remove the lid and add the heavy cream to the greens. Stir in and let cook with no lid for an additional 20-30 minutes on medium.
When the greens are creamy and the liquid has transformed into a creamy sauce coating the greens, you’re there.
These are a great side to any country dish from meatloaf to fried chicken. If you are looking for a great meatloaf, try my recipe for bacon wrapped meatloaf found here: