Burn Your Mouth Collard Greens
Get ready to turn up the heat with "Burn Your Mouth Collard Greens"—a bold, flavor-packed side dish that combines tender collard greens with a spicy kick you won't forget. Infused with smoky bacon, caramelized onions, and a fiery blend of crushed red pepper, cayenne, and smoked paprika, this Southern-inspired recipe delivers the perfect balance of heat and heartiness. Simmered in a rich chicken broth with a splash of tangy apple cider vinegar, these greens achieve a melt-in-your-mouth texture and vibrant flavor. Ideal for spice lovers, this dish pairs beautifully with barbecue, fried chicken, or cornbread. It’s a crowd-pleasing, slow-cooked comfort food classic that’s ready to bring the fire to your dinner table.
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Recipe Information
Ingredients
- 2 bunches collard greens
- 6 slices bacon
- 1 large yellow onion
- 4 cloves garlic
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Wash the collard greens thoroughly to remove any dirt or grit. Remove the thick stems and chop the leaves into bite-sized pieces. Set aside.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the bacon slices and cook until crisp, about 5-7 minutes. Remove the bacon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.
Chop the onion and mince the garlic. Add the onion to the pot and sauté in the bacon fat until softened, about 5 minutes.
Stir in the minced garlic, crushed red pepper flakes, cayenne pepper, and smoked paprika. Cook for another minute, stirring frequently, until the spices are fragrant.
Pour in the chicken broth and apple cider vinegar. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Add the chopped collard greens to the pot a handful at a time, stirring to wilt the greens before adding more. Continue until all the greens are in the pot.
Season with salt and black pepper. Cover the pot and let the greens simmer for 35-40 minutes, stirring occasionally, until they are tender and fully cooked.
While the greens are cooking, crumble the cooked bacon into small pieces.
Once the greens are done, taste and adjust seasoning as needed. Stir in the crumbled bacon just before serving.
Serve the greens hot and enjoy the spicy, smoky heat of this bold dish!
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5512 mg | 240% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 12.4 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1230 mg | 95% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2377 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
