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Test Kitchen Approved

Southern Inspired Collards

Recipe By Elizabeth Clark, Savory Spice—South End/Charlotte, NC employee

Yields

4 servings

Recipe By Elizabeth Clark, Savory Spice—South End/Charlotte, NC employee

A traditional Southern-style greens recipe to serve as a crowd-pleasing side!

Serving Suggestions

Makes a unique holiday feast side dish or a great accompaniment to any Southern inspired meal.

Recipe Notes

*Many grocery stores carry pre-packaged, trimmed and chopped collard greens. You can use 2 large bunches instead of packaged greens, just trim the stems and roughly chop the leaves. The apple juice braising liquid should come about halfway up the greens in the saute pan, so adjust liquid according to amount of greens used.

Ingredients

1 Tbsp. vegetable oil

4 slices thick bacon

1 medium onion, halved and sliced

2 (10 oz.) bags chopped collard greens*

1/2 cup apple cider vinegar




2 cups apple juice or cider*

Savory Spice ingredients in this recipe

  • Berbere Ethiopian Seasoning

    An Ethiopian all-purpose seasoning, Berbere is a traditional, fiery blend that varies from region to region. Our Berbere isn’t quite as complex as ...

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  • Alderwood Smoked Sea Salt

    For hundreds of years, Alderwood has been used to smoke salmon and other meats and truly is a Northwest American tradition. When you add this wonde...

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  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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Directions

Heat oil in large, wide bottomed skillet over medium-high heat. Slice bacon into small chunks and saute in oil until browned. Add onions and cook until translucent. Add vinegar and cook for a few min. to reduce. Stir in Berbere Ethiopian Seasoning, Alderwood Smoked Sea Salt, and Coarse Black Malabar Pepper. Add greens and pour in apple juice. Cover pan to let collards wilt and cook for 20 min. Remove lid, lower heat to medium and cook, stirring occasionally, until collards are tender and liquid has reduced a bit, about 10 to 15 more min. Serve hot.