Southern Greens with Hot Bacon Vinaigrette
Bring the bold flavors of the South to your table with this irresistible recipe for Southern Greens with Hot Bacon Vinaigrette. A vibrant medley of collard and mustard greens is blanched to perfection, ensuring tender yet robust textures, before being coated in a rich, tangy vinaigrette crafted from apple cider vinegar, Dijon mustard, and the savory drippings of thick-cut bacon. Enhanced with honey's subtle sweetness and a hint of spice from optional red pepper flakes, this dish delivers a perfect balance of smoky, tangy, and sweet flavors. Quick to prepare and deeply satisfying, the greens are finished with crispy bacon crumbles for a hearty touch that makes them a show-stopping side dish for any meal. Perfect for soul food lovers, this recipe is a celebration of Southern comfort that’s sure to win over your taste buds!
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Recipe Information
Ingredients
- 1 bunch (about 1 pound) Collard greens
- 1 bunch (about 1 pound) Mustard greens
- 6 slices Thick-cut bacon
- 1 small (diced) Yellow onion
- 3 minced Garlic cloves
- 0.25 cup Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 0.5 cup Chicken broth
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
- 0.25 teaspoon (optional, for heat) Red pepper flakes
Instructions
Wash the collard and mustard greens thoroughly under cold running water to remove any grit. Remove the tough stems and chop the leaves into bite-sized pieces.
In a large pot, bring salted water to a boil. Add the greens and blanch them for 2–3 minutes, then drain and rinse with cold water to stop the cooking process. Set aside.
In a large skillet, cook the bacon over medium heat until crispy, about 5–7 minutes. Remove the bacon from the skillet and set it on a paper towel-lined plate to drain. Reserve the bacon grease in the skillet.
Add the diced onion to the skillet with the bacon grease and cook over medium heat until softened and translucent, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Whisk the apple cider vinegar, Dijon mustard, honey, and chicken broth into the skillet. Bring the mixture to a simmer and cook for 2–3 minutes, allowing the flavors to meld.
Season the vinaigrette with salt, black pepper, and optional red pepper flakes. Crumble the cooked bacon and stir it into the vinaigrette, reserving a small amount for garnish if desired.
Add the blanched greens to the skillet and toss to coat them in the hot bacon vinaigrette. Cook for another 3–5 minutes until the greens are tender and warmed through.
Transfer the greens to a serving dish. Garnish with the reserved crumbled bacon and serve immediately.
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 28.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1210 mg | 93% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2749 mg | 58% | |
*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.
