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“This will work well for what we have in the garden now - stretching out the collards! Serve with a pot of pinto beans, Good Ol' Southern Soup Beans for Pressure Cooker & cornbread - that's good eating! From the Miami herald (oddly enough). Source: Adapted from The Lee Bros. Southern Cookbook by Matt and Ted Lee (Norton, 2006).”
2hrs 5mins

Ingredients Nutrition


  1. Wash the collards well and tear into bite sized pieces. Cut away and discard the cabbage core, then cut cabbage into slices. Keep the collards and cabbage separate.
  2. Divide the bacon between 2 large pots over medium heat. Cook until fat has rendered but bacon is not crisp. Remove bacon with a slotted spoon and set aside. Turn heat down under 1 pot, add 1 cup chicken broth and about 4 cups of water and bring to a boil. Add the cabbage and about half the bacon, reduce heat, cover and simmer about 30 minutes, until tender.
  3. Add onion and pepper flakes to the fat in the second pot and cook until the onion has softened. Add 1 cup chicken broth and about 6 cups water. Add collards to the pot with remaining bacon. Bring to a boil, reduce heat and simmer about 1 hour, until tender.
  4. When the cabbage is tender, remove it from the pot with a slotted spoon, draining the liquid. Place it on a cutting board and chop finely with a large knife. Set aside.
  5. Remove collards from the second pot with a slotted spoon, saving the cooking liquid. Place them on a cutting board and mince them.
  6. Mix the minced cabbage and collards and return them to the first pot, adding enough cooking liquid from the second pot to make a mixture that is juicy but not too soupy. Taste and add salt if needed.
  7. Reheat and serve hot, with hot sauce or peppered vinegar on the side.

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