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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

Easy Cajun Collard Greens with Bacon Recipe

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. How to make simple Cajun Collard Greens. (Scroll down for full printable recipe.)

  • Bacon – 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.
  • Prepare Collards – Clean collards to remove 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.
  • Cook Collard Greens – 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.
  • Serve garnished with crumbled bacon.
Cajun Collard Greens

How to Make the BEST Cajun Collard Greens with Bacon

When it comes to Southern comfort food collard greens are sure to be listed among the most popular.

  • Ingredients you’ll need to make homemade Cajun Collard Greens: Fresh collards stems removed, bacon, garlic salt, black pepper, crushed red pepper flakes, Cajun seasoning, onion, chicken stock and granulated sugar.
  • Kitchen tools you’ll need: 6 Quart Dutch oven or pot with lid, sharp knife and cutting board, measuring cups and spoons and slotted spoon.
  • 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 them for a longer time frame or until your desired texture is reached.
  • Cajun and Creole seasonings have varying amounts of sodium. Depending on the brand you choose to use you’ll need to adjust the amount of salt according to your personal taste.
  • The addition of white sugar doesn’t make these greens sweet at all. If neutralizes and enhances the flavor.
  • You can adapt the amount of red pepper flakes to your taste. You can also omit them if the Cajun seasoning used is extra spicy.
  • Store Cajun Collard Greens chilled in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat or in single servings in the microwave.
Cajun Collard Greens with Bacon

More Southern Style Side Dish Recipes to Make

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Originally published December 12, 2018 updated December 29, 2020

Cajun Collard Greens with Bacon

Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: Cajun-collard-greens, collard-greens-recipes, Southern-collard-greens
Servings: 8 servings
Calories: 183kcal

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 you may need to adjust the amount of salt.
  • Sugar doesn’t make these greens sweet at all. If neutralizes and enhances the flavor.
  • You can adapt the amount of red pepper flakes to your taste. You can also omit them if the Cajun seasoning used is extra spicy.

Nutrition

Serving: 1serving | Calories: 183kcal | Carbohydrates: 11g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1109mg | Potassium: 418mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6171IU | Vitamin C: 41mg | Calcium: 275mg | Iron: 1mg
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