Southern Collards


Don’t forget a piece of cornbread to soak up the potlikker from these Southern collards.

Southern Collards
Serves 10
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  1. 1 tablespoon olive oil
  2. 1 slice hickory-smoked bacon, cut into 1-inch pieces
  3. 2 pounds red onions, thinly sliced
  4. 1 tablespoon minced garlic
  5. 8 cups water
  6. 2 (32-ounce) cartons low-sodium chicken broth
  7. 2 (1-pound) bags chopped fresh collard greens
  8. ¾ cup red wine vinegar
  9. ¼ cup diced chipotle peppers in adobo sauce
  10. 1 teaspoon salt
  1. In a large Dutch oven, heat olive oil over medium heat. Add bacon; cook, stirring frequently, for 8 to 10 minutes or until browned. Add onion and garlic; cook, stirring occasionally, for 20 minutes or until lightly browned.
  2. Add 8 cups water, chicken broth, and collards; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Uncover and cook for 30 minutes more. Stir in vinegar, peppers, and salt.
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