Oxbow Farm & Conservation Center

Braised Collards w/ Bacon

Normally I’m not one to cook my vegetables for long periods of time. But collards really do get silky when slow-cooked for a long time. This is a great side for grilled meats or chicken. From the Officina’s Kitchen


  • 1 bunch collards
  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 slices bacon
  • 1/2 tsp Spanish paprika
  • 1 C dry white wine
  • 1/2 C good quality stock
  • a pinch sea salt
  • fresh ground pepper

  • Cut the stems from the collard leaves and cut or tear the leaves into thirds. Cut the onion in half lengthwise and thinly slice. Cut the bacon slices into 1/4” strips or lardons.

  • Cook the bacon in a heavy-bottom skillet over medium heat until lightly crispy. Remove the bacon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat and sauté the onions and garlic over medium heat until translucent, about 5 minutes, season with paprika and salt and pepper to taste.

  • Deglaze the pan with wine and let cook for a minute or 2, add the stock – I used homemade pork stock but a good quality chicken stock will do just fine.

  • Add the bacon and the collards to the pan w/ the onions and toss until the collards are coated and just starting to wilt.

  • Transfer the collard, onion, bacon mixture to a casserole dish and cover with a foil or lid. Cook in a 325 degree oven for 2 hours. This can be made in advance and reheated before serving… it will only get tastier.