Smoky Bacon Collard Greens Recipe That Melts in Your Mouth

Whether you want to start the new year strong or serve a simple, flavorful side with dinner, Bacon Collard Greens are a perfect choice. Inspired by the Southern tradition of eating greens on New Year’s Day for luck and prosperity, this dish works any time of year. Ready in under 15 minutes, these collards are quick, savory, and an easy way to enjoy leafy greens.

2023 Update: This recipe originally appeared in December 2014. It’s been refreshed with additional tips and clarified instructions so you can make great collards quickly.

I’m a Southern girl at heart, and this recipe is my speedy take on a classic Southern side. While traditional collard greens simmer for hours with ham hocks, this version delivers similar savory notes in a fraction of the time using bacon and bright lemon.

Why I love this recipe:

This isn’t the slow-simmered Southern classic, but it’s fast and full of flavor. If you want traditional collards with ham hocks, those are wonderful — but when you need greens in about 15 minutes, these sautéed collards are ideal. They’re perfect alongside a holiday meal or a simple weeknight dinner.

What you need to make this recipe:

Scroll to the recipe card for exact measurements and the step-by-step instructions.

• Cast iron skillet, a large sauté pan, or a nonstick skillet
• Tongs or a spatula
• Sharp knife
• Citrus juicer (optional, for the freshest lemon juice)

Grocery list:

• Fresh collard greens — washed, stems removed, and sliced into thin ribbons so they cook quickly.
• Bacon — thick-cut or regular; use what you prefer.
• Garlic cloves — fresh garlic minced for the best flavor.
• Lemon juice — freshly squeezed to finish the greens with brightness.

Variations:

• Add heat: Red pepper flakes or a dash of hot sauce.
• Vegetarian: Skip the bacon and sauté the garlic in olive oil.
• Alternate acid: Use a splash of apple cider vinegar instead of lemon.
• Season: Finish with kosher salt and freshly ground black pepper to taste.
• Other greens: If you can’t find collards, try mustard greens, turnip greens, or kale.

How to make Quick Collard Greens

Prepare the collard leaves.

• Wash thoroughly and dry, or spin in a salad spinner. Trim the tough stems away.
• Stack leaves, roll them tightly, and slice into thin ribbons to speed cooking.

Cook the bacon. Heat a skillet over medium-high and fry the bacon until crisp. Remove and drain on paper towels, leaving the rendered bacon fat in the pan.

Reduce heat to medium-low and add the minced garlic to the bacon fat. Stir for 1–2 minutes until fragrant but not browned.

Add the sliced collards a handful at a time, stirring and letting them wilt before adding more. Sauté until all the collards are bright green and tender, about 5–8 minutes total depending on thickness.

Remove from heat and squeeze fresh lemon juice over the greens. Stir in crumbled bacon (optional). Taste and adjust with salt and pepper if needed.

Serve the collards warm and enjoy.

Quick tips and tricks:

• Mise en place: Clean and trim the greens before you start — that’s the most time-consuming step.
• Double for a crowd: This recipe scales well; cook in a very large pan or in batches.
• Storage: Refrigerate in an airtight container for 4–5 days. Reheat in 30-second microwave intervals until hot.

Recipe