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Quick Collards with Bacon and Onions

Scott Phillips

Servings: 4

Contrary to popular belief, collard greens don’t need long cooking time to be delicious. Pair these toothsome greens with southern-style braised short ribs or fried chicken.


  • 5 slices bacon, chopped
  • 1 small yellow onion, chopped
  • 2 lb. collards, stemmed and sliced into 3/4-inch ribbons
  • 1/4 cup white vinegar
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 10
  • Sodium (mg): 330
  • Carbohydrates (g): 9
  • Fiber (g): 6
  • Sugar (g): 1
  • Protein (g): 8


  • In a large Dutch oven, cook the bacon over medium heat until slightly crisp. Add the onion and cook, stirring occasionally, until soft and brown in spots.
  • Add the collards to the pot with the vinegar and 1/2 cup water. Cook, stirring occasionally, until wilted and tender, about 20 minutes. Season to taste with salt and pepper.


Rate or Review

Reviews (2 reviews)

  • Norma_ | 04/27/2020

    I have made this twice and it was excellent and so easy.

  • Megann | 01/28/2017

    So good and so easy!

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