SOUTHERN-STYLE KALE GREENS
Living in the South means there are some seriously good collard greens to be had. They’re slow-cooked in bacon and broth and delicious as a side with BBQ or chicken. I love them but don’t always find collards as easily as I do kale, and as I often buy a big bag of kale at the grocery store, I decided to make a kale version of the classic Southern dish. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 30 minutes
3 slices bacon
1 onion, sliced
3 garlic cloves, minced
10 ounces chopped kale
1 tablespoon (15 ml) honey
2 teaspoons (10 ml) apple cider vinegar
½ cup chicken broth
Salt
Freshly ground black pepper
- In a medium saucepan over medium-high heat, fry the bacon until crispy, about 5 minutes. Set aside. In the same pan, sauté the onion and garlic together for about 5 minutes, or until the onion becomes slightly translucent.
- Add the kale to the pan, and stir well so that it begins to wilt evenly, about 5 minutes. Add the honey, and continue to stir. Pour in the apple cider vinegar.
- Pour in the broth, and bring to a simmer. Reduce the heat to low, and cook for about 10 minutes, or until the kale is completely tender. Season with salt and pepper.
- Use tongs or a slotted spoon to serve.
VARIATION 1 COLLARD GREENS: For even more fiber, make this recipe with 10 ounces collard greens instead of kale (the cook time should be about the same).
VARIATION 2 SOUTHERN-STYLE GREENS WITH PANCETTA: Make these greens (either kale or collards) with pancetta instead of bacon. Although bacon and pancetta are very similar, pancetta is unsmoked, so if you prefer less of a smoky taste to your pork, try that instead.
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Southern-style kale greens slow-simmered with bacon, onion, garlic, and a splash of apple cider vinegar for that signature tang. The honey rounds out the vinegar just enough, and the broth keeps everything silky without any added fat beyond the bacon. These are greens the way they're meant to be: soft, savory, and deeply comforting.
Pro Tips
- Cook the bacon first and keep the drippings in the pan — that rendered fat is the flavor base, and it's what makes these taste authentically Southern.
- Let the greens simmer low and slow for the full 20 minutes; the long, gentle cook is what turns kale silky rather than chewy.
- The apple cider vinegar is essential — just a couple of teaspoons cuts the richness and brightens the whole pot.
- Crumble the reserved bacon over the top at serving time so it stays crisp against the tender greens.
Frequently Asked Questions
Can I make these greens ahead?
Absolutely — they're even better the next day. Reheat gently with a splash of broth to loosen them back up.
Are Southern-style kale greens Paleo?
Yes with compliant bacon (no added sugar). The honey is optional and used in a small amount for balance.
What's the difference between these and regular sautéed kale?
The long simmer in broth and vinegar gives them the soft, pot-liquor quality of classic Southern greens, rather than the firmer bite of a quick sauté.
Can I use a different green?
Collard greens are the traditional choice and work beautifully — they'll just need 10 to 15 minutes longer to become tender.
Recipe Card
Ingredients
Method
- In a medium saucepan over medium-high heat, fry the bacon until crispy, about 5 minutes.
- Set aside.
- In the same pan, sauté the onion and garlic together for about 5 minutes, or until the onion becomes slightly translucent.
- Add the kale to the pan, and stir well so that it begins to wilt evenly, about 5 minutes.
- Add the honey, and continue to stir.
- Pour in the apple cider vinegar.
- Pour in the broth, and bring to a simmer.
- Reduce the heat to low, and cook for about 10 minutes, or until the kale is completely tender.
- Season with salt and pepper.
