Cajun Collard Greens with Bacon
This recipe for Cajun Collard Greens with Bacon is a kicked-up variation that adds a little spice to the menu. Fresh collard greens cooked until tender with thick cut bacon and Cajun seasoning adds spice to this classic side dish. It’s good for the soul kind of food.
Cajun Collard Greens with Bacon
In the South, collard greens, along with black eyed peas, are considered part of traditional New Year’s Day fare. Collards are typically made with some variety of smoked meat such as ham hocks, or even a leftover holiday ham bone, which makes them both flavorful and inexpensive to serve. This version with a Cajun twist uses thick cut bacon. It’s perfection alongside a bowl of pinto beans or black eyed peas and a piece of hot buttered cornbread. Add a dash or two of hot sauce for a taste of the South in your mouth.
Tips for Making Collard Greens
When it comes to Southern comfort food collard greens are sure to be listed among the most popular.
- In the South, you’ll find most people cook collard greens until really tender. That being said, some cook’s will cook them until they’re nearly mush. That’s not my personal preference, so these collards still have texture. You can, of course, adjust the cooking time cooking for longer time, until your desired texture is reached.
- Cajun and Creole seasonings have varying amounts of sodium. Depending on the brand used, adjust the amount of salt accordingly.
- Sugar doesn’t make these greens sweet at all. If neutralizes and enhances the flavor.
- You may use more, or less, red pepper flakes to your taste. You can also omit altogether if the Cajun seasoning used is extra spicy.
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Originally published December 12, 2018 updated December 29, 2020
Cajun Collard Greens with Bacon
Ingredients
- 1/2 lb thick cut bacon cut into 1 inch pieces
- 2 lbs collard greens, stems removed cut into 1 inch ribbons
- 1 medium onion diced
- 1 Tbsp Cajun or Creole seasoning
- 1 Tbsp garlic salt
- 1 Tbsp sugar
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes adjust to taste
- 3 cups low sodium chicken broth plus enough water to cover greens
- cornbread and hot sauce for serving
Instructions
- Slice the bacon into 1-inch pieces. Place into a large deep pot, and cook, rendering the fat. Cook until crisp. Remove with a slotted spoon and set aside. Reserve the drippings in the pot.
- Clean and rinse the collards well removing any grit or dirt. Fold the collard leaves over and tear or use a sharp knife to cut and remove the tough stems. Stack and slice into approximately 1-inch ribbons.
- Add the collard greens to the drippings in the pot, along with the diced onion, Creole seasoning, garlic salt, sugar, pepper and red pepper flakes. Add chicken stock PLUS enough water to cover the greens.
- Bring to a boil, then lower the heat, cover and simmer for 1- 1½ hours, or until tender. Taste and adjust the seasonings, if needed.
- To serve, sprinkle the cooked bacon on top with cornbread and hot sauce on the side.
Notes
- Cajun and Creole seasonings have varying amounts of sodium. Depending on the brand used, adjust the amount of salt accordingly.
- Sugar doesn't make these greens sweet at all. If neutralizes and enhances the flavor.
- You may use more, or less, red pepper flakes, or omit altogether if the Cajun seasoning used is extra spicy.