Simple Southern-Style Collard Greens with Bacon and Sausage

Simple Southern-Style Collard Greens with Bacon and Sausage


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Consider preparing collard greens with bacon and sausage for your next festive spread or family meal, and it may have you talking with a Southern drawl and searching for the grits. Hearty enough to star as the main attraction or a flavorful side, it is simple to prepare and virtually foolproof. It ends the debate of whether to cook greens with bacon or sausage, ensuring you won't be picking through the veggies with your fork in search of the meat.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6-8 servings


  • 2 bunches collard greens
  • 12 ounces andouille sausage, sliced
  • 1 16-ounce package bacon
  • 1 medium onion, chopped
  • 1/2 cup chicken broth
  • salt and pepper to taste

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Wash the collard greens, remove the thick stems, and tear or cut the leaves into manageable pieces. Slice the andouille sausage and bacon into approximately one-inch chunks, then brown them with the onion in a Dutch oven over medium heat. Do not drain the drippings if you want a truly Southern treat.

Add the chicken broth, greens, and enough salt and pepper to meet your individual taste. Once the broth comes to a simmer, reduce the heat to low, and cover the Dutch oven. Cook for approximately 30 minutes, occasionally stirring.

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