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Quick Collards

Quick Collards

By Chef Nathan Lippy



1 pound shredded collard greens

8 strips thick cut bacon

1/3 cup chopped yellow onion

½ cup chicken stock

2 tablespoons red wine vinegar

2 teaspoons red pepper flake

Salt & pepper

Olive oil



  1. Heat your griddle to medium heat and add the bacon. Cook for 5-6 minutes or until crisp and fully cooked. Remove from the griddle and drain on a few pieces of paper towel.
  2. Add the onion to the griddle and cook for 4-5 minutes, tossing often.
  3. Add the collard greens with a pinch of salt, a large pinch of pepper and toss to incorporate. Cook for 4-5 minutes, tossing often.
  4. Add ½ of the chicken stock and cover with a dome. Cook for 3-4 minutes.
  5. Add the remaining chicken stock, red wine vinegar and red pepper flake. Toss to evenly combine ingredients. Cover and cook for another 4-5 minutes then serve hot.

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