Here is my favorite collard greens and cabbage recipe, with smoky bacon, tender greens, and a simple mix of onions, bell peppers, and garlic that brings everything together.
This dish is one of my go-to sides when I want something hearty and flavorful on the table. My family loves how the bacon adds a smoky richness to the greens, and it pairs perfectly with just about any main course. Plus, it makes great leftovers that somehow taste even better the next day!
Why You’ll Love These Collard Greens and Cabbage
- Smoky, savory flavor – The bacon adds a rich, smoky taste that makes these greens absolutely irresistible and way better than plain steamed vegetables.
- Simple ingredients – You probably have most of these staples in your kitchen already, and the fresh vegetables are easy to find at any grocery store.
- Perfect side dish – This pairs well with just about any main course, from fried chicken to pork chops, making it great for weeknight dinners or Sunday suppers.
- Feeds a crowd – With 2 pounds of collard greens and a whole head of cabbage, you’ll have plenty to serve at family gatherings or meal prep for the week ahead.
- One-pot cooking – Everything cooks together in one pot, which means less cleanup and more time to relax after dinner.
What Kind of Collard Greens Should I Use?
Fresh collard greens are always your best bet for this recipe, and you’ll find them in bunches at most grocery stores year-round. Look for leaves that are dark green and firm without any yellowing or wilting – those are signs they’re past their prime. If you can’t find fresh collard greens, frozen will work in a pinch, just make sure to thaw and drain them well before cooking since they tend to hold extra water. Some stores sell pre-cut collard greens which can save you time, but if you’re buying whole bunches, you’ll need to remove the tough stems and chop the leaves yourself.
Options for Substitutions
This recipe is pretty forgiving, so here are some swaps you can make based on what you have:
- Smoked bacon: You can use smoked turkey wings, ham hocks, or turkey bacon for a leaner option. If going meatless, try smoked paprika (about 1 tablespoon) with a bit of liquid smoke to get that smoky flavor.
- Collard greens: Fresh collards are best here, but you can use frozen collard greens if that’s what you have. Just drain them well before adding. You could also mix in some mustard greens or turnip greens for variety.
- Green cabbage: Savoy cabbage or napa cabbage work great too. Red cabbage is fine, but it’ll change the color of your dish to purple.
- Red bell pepper: Any color bell pepper works here – green, yellow, or orange. You can even leave it out if you don’t have any on hand.
- Seasoning salt: Regular salt works fine, just start with about 1 1/2 teaspoons and adjust to taste. You might want to add a pinch of onion powder or garlic powder to make up for the extra seasonings.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with collard greens and cabbage is not cooking them long enough – if you rush the process, you’ll end up with tough, bitter greens instead of tender, flavorful ones.
Overcrowding the pot is another common error that prevents proper cooking, so if your pot looks too full after adding all the greens, don’t worry – they’ll wilt down significantly within the first 10-15 minutes.
To avoid bland greens, make sure you’re stirring occasionally and tasting as you go, adding more seasoning salt or pepper if needed since the greens absorb a lot of flavor as they cook.
One more tip: if your greens start to dry out before they’re tender, add a little more water in small amounts rather than drowning them all at once, which can make them watery and wash out the bacon flavor you worked hard to build.
What to Serve With Collard Greens and Cabbage?
These smoky, savory greens are perfect alongside classic Southern comfort foods like cornbread, which is ideal for soaking up all those flavorful juices at the bottom of your bowl. I love serving them with baked chicken, fried catfish, or pork chops for a complete meal that feels like Sunday dinner. If you want to go all out, add some mac and cheese, black-eyed peas, or candied yams on the side for a real feast. The bacon in this dish makes it hearty enough to eat on its own over rice or with a piece of crusty bread if you’re keeping things simple.
Storage Instructions
Store: Keep your collard greens and cabbage in an airtight container in the fridge for up to 5 days. The flavors actually get better after a day or two, so this is a great dish to make ahead for the week. Just give it a good stir before serving since the liquid might settle at the bottom.
Freeze: This dish freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze it in smaller portions so I can thaw just what I need for a meal.
Reheat: Warm it up on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but the stovetop method keeps the texture better. Add a splash of water if it seems a bit dry after reheating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Easy |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 40-50 g
- Fat: 60-75 g
- Carbohydrates: 70-85 g
Ingredients
- 1.5 cups water
- 2 lbs collard greens (stems removed, chopped)
- 1 tbsp garlic (minced or 3-4 cloves, freshly minced preferred)
- 2 tsp seasoning salt (I use Lawry’s)
- 1 large head green cabbage (roughly chopped into 2-inch pieces)
- 1.5 tsp coarse black pepper (freshly ground for best flavor)
- 1 large red bell pepper (diced into 1/2-inch pieces)
- 1 large onion (diced)
- 1 lb smoked bacon (chopped into 1/2-inch pieces, I use Smithfield)
Step 1: Prepare the Mise en Place
- 2 lbs collard greens
- 1 large head green cabbage
- 1 large onion
- 1 large red bell pepper
- 1 tbsp garlic
- 1 lb smoked bacon
Start by washing the collard greens thoroughly under cold water to remove any dirt, then remove the tough stems and chop the leaves into bite-sized pieces.
Roughly chop the green cabbage into 2-inch pieces.
Dice the onion and red bell pepper into uniform sizes (about 1/2-inch pieces for the pepper and similar for the onion so they cook evenly).
Mince the garlic fresh if possible for the best flavor—I find freshly minced garlic adds so much more brightness than pre-minced.
Chop the bacon into 1/2-inch pieces.
Having everything prepped and ready will make the cooking process smooth and ensure nothing gets overcooked while you’re chopping other ingredients.
Step 2: Build the Flavor Base with Bacon and Aromatics
- 1 lb smoked bacon
- 1 large onion
- 1 large red bell pepper
In a large pot or Dutch oven, cook the bacon pieces over medium-high heat, stirring occasionally, until they’re browned and crispy (about 8-10 minutes).
Once the bacon is done, remove it with a slotted spoon and set it aside, leaving about 2 tablespoons of the rendered bacon fat in the pot for cooking.
Add the diced onion and red bell pepper to the hot fat and sauté for 3-4 minutes, stirring frequently, until they soften and become fragrant.
This technique of rendering the bacon fat and using it to cook the aromatics creates a deeply flavorful foundation that will season the entire dish.
Step 3: Add the Greens and Seasonings
- 2 lbs collard greens
- 1 large head green cabbage
- cooked bacon from Step 2
- 1 tbsp garlic
- 1.5 cups water
- 2 tsp seasoning salt
- 1.5 tsp coarse black pepper
Add the chopped collard greens and cabbage to the pot with the softened aromatics, stirring well to coat everything with the bacon fat.
The greens will look like a lot in the pot, but they’ll wilt down significantly as they cook.
Add the minced garlic and stir for about 30 seconds until fragrant.
Pour in the water, then add the seasoning salt and coarse black pepper (I always use freshly ground pepper here—it makes a noticeable difference in flavor).
Stir everything together thoroughly, making sure the salt and pepper are evenly distributed throughout the greens, and add the reserved cooked bacon back into the pot.
Step 4: Simmer Until Tender and Flavors Meld
- all ingredients from Step 3
Bring the pot to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 45 minutes to 1 hour, stirring occasionally.
The greens will progressively wilt and soften, and the cabbage will become tender while absorbing all the smoky, savory flavors from the bacon and seasonings.
The collard greens are done when they’re completely tender and the liquid has reduced slightly—you want some of that flavorful broth left in the pot to serve with the greens.
Taste and adjust the seasoning if needed before serving.
Bacon Collard Greens and Cabbage
Ingredients
- 1.5 cups water
- 2 lbs collard greens (stems removed, chopped)
- 1 tbsp garlic (minced or 3-4 cloves, freshly minced preferred)
- 2 tsp seasoning salt (I use Lawry's)
- 1 large head green cabbage (roughly chopped into 2-inch pieces)
- 1.5 tsp coarse black pepper (freshly ground for best flavor)
- 1 large red bell pepper (diced into 1/2-inch pieces)
- 1 large onion (diced)
- 1 lb smoked bacon (chopped into 1/2-inch pieces, I use Smithfield)
Instructions
- Start by washing the collard greens thoroughly under cold water to remove any dirt, then remove the tough stems and chop the leaves into bite-sized pieces. Roughly chop the green cabbage into 2-inch pieces. Dice the onion and red bell pepper into uniform sizes (about 1/2-inch pieces for the pepper and similar for the onion so they cook evenly). Mince the garlic fresh if possible for the best flavor—I find freshly minced garlic adds so much more brightness than pre-minced. Chop the bacon into 1/2-inch pieces. Having everything prepped and ready will make the cooking process smooth and ensure nothing gets overcooked while you're chopping other ingredients.
- In a large pot or Dutch oven, cook the bacon pieces over medium-high heat, stirring occasionally, until they're browned and crispy (about 8-10 minutes). Once the bacon is done, remove it with a slotted spoon and set it aside, leaving about 2 tablespoons of the rendered bacon fat in the pot for cooking. Add the diced onion and red bell pepper to the hot fat and sauté for 3-4 minutes, stirring frequently, until they soften and become fragrant. This technique of rendering the bacon fat and using it to cook the aromatics creates a deeply flavorful foundation that will season the entire dish.
- Add the chopped collard greens and cabbage to the pot with the softened aromatics, stirring well to coat everything with the bacon fat. The greens will look like a lot in the pot, but they'll wilt down significantly as they cook. Add the minced garlic and stir for about 30 seconds until fragrant. Pour in the water, then add the seasoning salt and coarse black pepper (I always use freshly ground pepper here—it makes a noticeable difference in flavor). Stir everything together thoroughly, making sure the salt and pepper are evenly distributed throughout the greens, and add the reserved cooked bacon back into the pot.
- Bring the pot to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 45 minutes to 1 hour, stirring occasionally. The greens will progressively wilt and soften, and the cabbage will become tender while absorbing all the smoky, savory flavors from the bacon and seasonings. The collard greens are done when they're completely tender and the liquid has reduced slightly—you want some of that flavorful broth left in the pot to serve with the greens. Taste and adjust the seasoning if needed before serving.
