5 ratings

Collard Greens With Bacon

A time-honored tradition in Southern kitchens
Collard Greens With Bacon
Photo courtesy of McCormick

These simple collard greens make for an easy side dish for Thanksgiving, or anytime. McCormick® Red Pepper gives them an ever-so-subtle heat, complementing the smoky, savory taste of crumbled bacon.

Recipe courtesy of McCormick

Ready in
1 h and 35 m
15 m
(prepare time)
1 h and 20 m
(cook time)
Calories Per Serving


  • 2 Pounds fresh collard greens
  • 8 slices thick-cut bacon
  • 1 medium onion, chopped
  • 2 cloves garlic, thinly sliced
  • 2 Cups Kitchen Basics® All Natural Original Chicken Stock
  • 1/4 Teaspoon McCormick® Ground Pepper Black
  • 1/4 Teaspoon McCormick® Crushed Red Pepper


Wash collard greens thoroughly.

Cut off stems and discard.

Coarsely chop collard greens and set aside.

Cook bacon in 4-quart Dutch oven on medium heat until crisp on both sides.

Drain bacon on paper-towel lined plate; crumble and set aside.

Add onion and garlic to bacon drippings in pan; cook and stir 5 minutes or until tender.

Stir in collard greens, stock, black pepper and crushed red pepper.

Bring to boil.

Reduce heat to medium-low; cover and simmer about 1 hour or until collard greens are tender.

Serve with crumbled bacon.