Taylor's Collard Greens are tender, yet crunchy, and filled with southern 'sass'. Try Taylor's recipe if you want to taste the best collards ever!
Why This Recipe is Special
My niece, Taylor, is quite the cook. In fact, I'd say she's better than me on most days. She studies her craft extensively, and knows more about the history of southern food than I ever will. That's why I love this recipe for Taylor's Collard Greens.
Taylor comes from the same line of cooks that I do, and she's definitely carrying on our family traditions. Like all good cooks, she isn't afraid to take risks and try new things in the kitchen.
At our last get-together, I took one bite of Taylor's Collard Greens and knew I had to wrangle the recipe out of her. Luckily, she was happy to oblige. These greens are delicious as a side to barbecue, chicken, or beans on New Year's Day!
Recipe Tips and FAQs
These collards are as southern as you can imagine...with a little bit of Taylor's twist. She likes them crunchy...so she doesn't cook them as long as most southern cooks do. I'm gonna say they're probably a little healthier that way, even though the bacon and butter surely make up the difference.
No matter what, they're the best I've ever tasted. And, I've tasted lots of collards. So, if you're cooking up a big southern meal, Taylor's Collard Greens surely need to be on your table.
Ingredients You'll Need
- pre-shredded collard greens
- chicken stock (ad)
- salt and pepper
- apple cider vinegar
- hot sauce (optional)
Ingredient amounts are listed in the recipe card below.
How to Make Collards
In a large pot, cook bacon slices on medium heat until lightly browned. (don't cook until crispy). Remove bacon from pot and drain on a plate lined with a paper towel. Set aside.
Leave excess bacon fat in pot. Add butter and chopped onions. Saute' butter and onions over medium low heat for 5 minutes, stirring occasionally.
Gradually add collards. Stir, and let wilt for about 5 minutes by covering the pot. Uncover, then stir again. Turn up the heat to medium and add chicken stock. Bring collards to a boil.
Add garlic, salt and pepper. Stir well and cook over medium low heat for at least 30 minutes until collards are tender, but still crisp. Continue to cook if collards are not done at this point. They should be crunchy, but not tough.
When collards are tender, add bacon back to the pot, along with vinegar and hot sauce. Turn off heat and stir well. Allow collards to rest uncovered for 2 minutes before serving.
More Southern Sides to Love
If you love collard greens, try these other yummy sides to go with them...
- Red Skin Potato Salad
- Honey-Mustard Brussels Sprouts
- Loaded Hash Brown Casserole
- Southern Cornbread Dressing
- Greasy Cut Short Beans
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