Thinly sliced collard greens sautéed with bacon, garlic, and olive oil make a simple, flavorful side dish that fits perfectly on a New Year’s table or alongside any hearty meal.
Sauteed Collard Greens with Bacon
Eating collard greens on New Year’s Day is a time-honored tradition for many because the deep green color represents wealth and good luck for the coming year. This version—quickly sautéed with bacon, garlic, and a touch of olive oil—is my favorite because it keeps the texture bright while adding savory, smoky flavor. If you prefer a vegetarian dish, simply omit the bacon and increase the olive oil or add a splash of vegetable broth for extra moisture.
Collard greens are enjoyed in many cuisines around the world. In Brazil they are called “couve” and are commonly served as a sautéed green alongside beans and rice. A simple plate of Brazilian black beans and collards is satisfying year-round.
Are collard greens healthy?
Yes. Collard greens are a nutritious leafy green that delivers multiple health benefits. They are low in calories and carbohydrates while providing fiber and important micronutrients such as vitamins A, C, and K, along with calcium. Regularly including collards in your diet can support overall health; some studies suggest they may help lower cholesterol and contribute antioxidant compounds associated with reduced cancer risk. I cook collards because I enjoy them—the health benefits are a welcome bonus.
How to Clean Collards
Collard greens often carry grit and sand, so thorough cleaning is essential to remove any dirt trapped in the leaves.
- Rinse each leaf briefly under cold running water to loosen surface dirt.
- Fill a large bowl or pot with cold water and submerge the leaves. Swish them around gently.
- Let the leaves sit for a few minutes so any grit settles to the bottom of the bowl.
- Lift the leaves out, discard the cloudy water, and repeat until the water stays clear.
How to Prepare and Cut Collards
After washing and drying your collard greens, remove the tough center stem that runs down each leaf. Stack a few leaves, roll them tightly like a cigar, and slice the roll crosswise into thin ribbons (chiffonade). This technique produces even, tender strips that cook quickly and eat well with the bacon and garlic.
Ingredients
- 1 slice bacon, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1 large bunch collard greens, washed and dried
- Salt, to taste
Instructions
- Remove the tough stems from the center of each collard leaf.
- Stack several leaves, roll them, and slice into thin strips. (See image below.)
- In a large sauté pan, cook the chopped bacon over low heat until the fat is rendered and the bacon begins to crisp.
- When the bacon fat has rendered, add the olive oil and chopped garlic and sauté for about 1 minute until the garlic turns golden and fragrant.
- Add the chopped collard greens to the pan, season with salt to taste, and cover the pan.
- Cook the greens, stirring occasionally, until they are tender, about 10 minutes. Adjust seasoning and serve warm.
What to Serve with Collard Greens
For New Year’s, collard greens pair nicely with slow-cooked black-eyed peas for tradition and added luck. For a heartier plate, serve with pork—pork dishes are often considered auspicious—such as simply roasted or pan-seared pork chops. These greens also work well alongside grilled chicken, smoked ham, or a bowl of seasoned beans. For a vegetarian meal, pair sautéed collards with rice, roasted root vegetables, or a legume-based stew.
Tips, Variations and Storage
- Vegetarian option: omit the bacon and sauté the garlic in 2 tablespoons olive oil or a splash of vegetable broth.
- Add acidity: finish with a squeeze of lemon juice or a splash of apple cider vinegar to brighten the flavors.
- Add heat: sprinkle red pepper flakes when you add the garlic to introduce a subtle kick.
- Leftovers: store cooled collards in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of water or broth to refresh texture.
- Make ahead: sauté the greens up to two days in advance and rewarm before serving.
Yield, Time and Nutrition
Yield: 4 servings. Prep time: 5 minutes. Cook time: 15 minutes. Total time: 20 minutes.
Approximate nutrition per serving (1/4 of the recipe): Calories 73; Carbohydrates 7 g; Protein 3 g; Fat 4.5 g; Fiber 2.5 g. These values are estimates and will vary depending on ingredient brands and portion sizes.
Simple, quick, and full of flavor, these sautéed collard greens with bacon make a reliable side for any menu—especially when you want something green and comforting on New Year’s Day. Enjoy!