Kickin' Collards

Christine Sanchez


As a youngster, I couldn't bear the thought of eating green leafy vegetables, especially collard
greens. I would rather have a tooth pulled out. But my daughter in law whipped up a batch that smelled scrumptious, and the first time I tried them I was hooked. She was an incredible cook, and later went on to become a chef at Disney World. She shared her secret with me and to this day everyone that has tried them can't get enough.

★★★★★ 1 vote
45 Min
20 Min
Stove Top


1 bunch
fresh collard greens
4 clove
garlic, peeled and sliced thin
1 small
onion, diced
2 Tbsp
knorr's tomato flavored chicken broth
4 slice
thick bacon
3 c
1 Tbsp
garlic powder (optional)


1Rinse collard greens thoroughly in cold water. Remove stalk, tear leaves into large pieces, set aside. Rinse again and drain.
2Cook bacon until crisp. When it's cool to the touch, crumble into chunks. Save drippings
3In a large pot add olive oil over medium heat, add garlic and saute until garlic is light golden color. Add collard leaves and toss until wilted, stirring constantly. Add bacon drippings and you may add garlic powder if you like, and keep tossing until all the leaves are wilted and dark green color.
4Add 2 tablespoons of Knorr's Tomato flavored Chicken broth which you can usually find in the Latin section of most grocery stores.
5Add 3 cups of water, diced onions, and bacon crumbles. Cover pot and bring to a slow boil, then reduce heat and cook until done, the leaves will be a dark olive green in color.

About Kickin' Collards

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian, Vegan