Kickin’ Collards and Rice

Winter greens are in! Baby collards are a favorite winter green, and even more so when you add a little spice to the recipe. This is a filling, yet healthy way to prepare your baby collards as a side dish, or as a meal with a loaf of bread to sop up the warm broth!

Cook rice according to instructions.
Heat oil in saucepan over medium heat. Cook bacon in saucepan until crisp, then chop it roughly with a spatula.
Add onion and cook until tender, stirring often.
Add garlic and collards. Cook until the greens become slightly limp.
Add chicken broth, salt, and pepper.
Reduce heat and simmer until greens are very tender, about 20 minutes.
Serve greens and broth over rice.

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  • 2 cups brown basmati rice
  • 1 tablespoon olive oil
  • 3 slices Heritage thick-cut bacon
  • 1 medium onion, chopped
  • 2 teaspoons garlic
  • 1 bag fresh baby collards, chopped
  • 3 cups broth (chicken or vegetable)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes

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