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:
Then add the chicken stock and scrape all of the browned bits from the bottom of the pan.
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: