Collard Greens

By Chef Ted Lahey of Table and Main, a Southern Tavern in Roswell, Georgia

Photo by Iain Bagwell

Collard Greens


1 pound bacon

½ pound yellow onion, chopped

1 ounce garlic, minced

1 teaspoon black pepper

1 teaspoon red pepper flakes

2 tablespoons salt

6 pounds collards, chopped

¼ cup brown sugar

¼ cup cider vinegar

2 cups ham broth*


1. Cook bacon until frothy. Add onion and garlic and cook until translucent.

2. Add spices, collards, sugar, and liquid. Bring to a boil. Reduce heat and cook covered until tender (about two hours).


*To make ham broth, simmer water with a ham bone for two to three hours, then refrigerate and skim off fat. Or use whatever ham broth recipe suits your fancy.

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