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Home > Restaurants > Recipes > Mom’s Collard Greens

Mom’s Collard Greens

Provided by: Chef Andrew Carmellini

  • Type of Dish: Sides
  • Servings: 12
  • Cuisine: American
  • Reader Rating: Write a Review

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2 tbs. vegetable oil
8 oz. sliced bacon, cut into 1-inch pieces
2 medium onions, sliced
5 bunches collard greens (about 3 lbs.), stems removed, leaves sliced into 1-inch-wide pieces
1 tsp. salt
1/2 tsp. black pepper
1 1/2 tbs. honey
1 1/2 tbs. white-wine vinegar
2 tbs. Frank’s RedHot (or your favorite hot sauce)


Heat the oil in a large soup pot over medium heat. Add the bacon and sauté, stirring occasionally to avoid sticking. When the bacon has started to brown (about 3 minutes), mix in the onions and continue cooking for another 2 minutes or until the onions have softened.

Add the collard greens, salt, and pepper, and toss everything together until the leaves are coated with fat.

Add 1 1/2 cups water, and bring the mixture to a low boil. Cover the pot, and cook the greens for about 45 minutes or until very tender and the liquid has almost evaporated.

Add the honey, vinegar, and hot sauce, and mix together. Serve immediately. (Published 2011)