Southern-Style Collard Greens

Vertical view of a bowl of warm collard and black-eyed pea salad
Photography by Grace Natoli Sheldon | Food styling by Dee Dee Schaefer

Reducing the amount of bacon and replacing ham bone with chicken broth allows Southern flavors to shine through while reducing sodium and saturated fat.

SERVING SIZE: 1 cup (170 grams)
PREP TIME: 15 minutes
COOKING TIME: 30 minutes


  • 1 tablespoon (15 milliliters) canola oil
  • 1½ cups diced onion
  • ¾ cup chopped bacon (about 4 slices)
  • 3 tablespoons minced garlic
  • ¾ cup dried cranberries
  • 10 cups chopped collard greens
  • 1 tablespoon plus 1 teaspoon chicken base
  • 1 quart (950 milliliters) water
  • 2 tablespoons (30 milliliters) apple cider vinegar


  1. In a Dutch oven, heat canola oil over medium heat.
  2. Add onions and bacon and sauté for about 4 minutes, until onion is soft and bacon is fragrant.
  3. Add garlic and cranberries and sauté another minute.
  4. Add greens, chicken base and water and bring to a simmer, stirring frequently.
  5. Reduce heat to low and simmer for 20 minutes until greens are tender.
  6. Remove from heat, add vinegar and stir.
  7. Serve collards using a slotted spoon to drain excess liquid.

NUTRITION PER SERVING: 158 calories, 5g total fat, 1g saturated fat, 6mg cholesterol, 822mg sodium, 24g carbohydrate, 5g fiber, 12g sugar, 7g protein, N/A potassium, N/A phosphorus

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Ashley Thomas
Ashley Thomas, MS, RDN, LDN, runs a private practice in Charleston, SC. She is also the founder of Cook With Me TV, a live stream cooking show run by Registered Dietitians.