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“American Home Cooking; best served with cornbread and pinto beans.”

Ingredients Nutrition

  • 4 -6 slices bacon, chopped
  • 2 medium onions, chopped
  • 3 plump garlic cloves, minced
  • 12 teaspoon crushed dried hot red chilies
  • 4 lbs collard greens, washed thoroughly, stems and tough ribs discarded (or mustard greens, turnip greens, or a combination)
  • 4 cups chicken stock
  • 1 tablespoon cider vinegar
  • salt
  • fresh ground black pepper


  1. Fry bacon in a large pot over medium heat until the fat is rendered and the bacon has begun to color.
  2. Stir in the onions and cook until soft and translucent, about 5 minutes.
  3. Stir in the garlic and chiles; cook an additional minute.
  4. Dump in about half of the greens and toss until somewhat wilted.
  5. Add in the rest of the greens and toss again.
  6. Pour in the stock and vinegar, and season with salt and pepper.
  7. Cover and simmer the greens until very tender, 25-30 minutes.
  8. Serve the greens and pot liquor in a big bowl, hot and soupy.

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