Print this recipe

Braised collard greens

Recipe by:Executive Chef Justin Simoneaux
Boxing Room, San Francisco


  • 1 cup diced thick-sliced bacon
    4 cups sliced yellow onions
    2 tbsp. minced garlic
    3 bunches collard greens, cleaned and stemmed (or substitute Swiss chard)
    1 cup chicken stock
    Salt and pepper, to taste


Heat a 6-quart pot, preferably cast iron, on medium heat and add bacon; cook until bacon has started to crisp. Lower heat, add onions and cook slowly for 10 to 15 minutes or until onions are soft. Add garlic and cook for 5 minutes. Add collard greens and a quarter of the chicken stock. Cover and let simmer, checking every 5 to 10 minutes and adding stock if needed. Let simmer for 30 to 45 minutes or until greens are very soft. Season with salt and pepper.

Serves 4 to 6 

Califonia Bountiful