Southern Collard Greens with Smoked Ham and Bacon

This hearty recipe combines smoky flavors from bacon and ham with tender, slow-cooked collard greens. It’s a family favorite, often enjoyed as a side dish during fall and winter gatherings. The apple cider vinegar adds a slight tang, balancing the richness of the bacon and ham. Photography by Amanda Rosenblatt.

Serves 6-8

Ingredients

12 slices hickory-smoked bacon, finely chopped

2 medium sweet onions, finely chopped

3/4 pound smoked ham, chopped

6 cloves garlic, finely chopped

3 (32-ounce) containers chicken broth

3 (1-pound) bundles fresh collard greens, washed and trimmed

1/3 cup apple cider vinegar

1 teaspoon red pepper flakes

1 teaspoon salt

3/4 teaspoon pepper

Instructions

Cook bacon over medium heat in a 10-quart stockpot for 10-12 minutes or until almost crisp. Add onions to the pot and sauté for 8 minutes until softened. Add garlic and ham, cooking for 1 minute to release their flavors. Stir in the chicken broth, collard greens, apple cider vinegar, red pepper flakes, salt and pepper. Reduce heat to medium-low and simmer the mixture for 2 hours, or until the greens reach the desired tenderness. Serve hot as a side dish.