2 ratings

Collard Greens


Chef Ted Lahey is known for his modern Southern touch that he adds to any dish he's creating at his restaurant Table Main in Roswell, Ga., and his Thanksgiving dishes are no exception. These braised collard greens make a delicious substitute for your usual green beans and are just as easy to prepare. 


  • 6 Pounds collards, chopped
  • 1 Pound bacon
  • 1 Cup chopped onion
  • 1 Tablespoon minced garlic
  • 1 Teaspoon black pepper
  • 1 Teaspoon red pepper flakes
  • 2 Tablespoons salt
  • 1/4 Cup brown sugar
  • 1/4 Cup cider vinegar
  • 2 Cups chicken stock


Cook bacon until frothy. Add the onion and garlic and cook until translucent. Add the collards, spices, and liquids and bring to a boil. Reduce the heat and cook covered until tender (about 2 hours).