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Cajun Collard Greens with Bacon

Cajun Collard Greens with Bacon

Course Side Dish
Cuisine American
Keyword Cajun-collard-greens, collard-greens-recipes, Southern-collard-greens
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 servings


  • ½ 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
  • ½ tsp black pepper
  • ½ 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


  • 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.


  • 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.