Sautéed Collards with Corn, Scallions & Bacon Recipe on Food52 (2024)

Make Ahead

by: EmilyC

August2,2011

4.5

2 Ratings

  • Serves 4 to 6
Author Notes

This simple sauté was inspired by my love of two Southern classics, corn pudding and slowly braised collards with bacon. You start by crisping some bacon, then quickly sauté the corn and the collards in the bacon drippings. The trick to quick-cooked collards is cutting them into very thin ribbons and giving them a whirl in a hot pan until they’re bright green and slightly wilted. The finishing touch of a cider vinegar-maple syrup dressing brings all of the flavors together. —EmilyC

Test Kitchen Notes

I love slow cooked collard greens, which the author said inspired this recipe. The difference is these collards are cooked just for a moment - so they're bright green and still maintain a bit of crunch. Slicing the greens into thin ribbons is brilliant. And the flavor profile here is outstanding - the richness of butter and bacon, a tiny kick from crushed red pepper and green onions, zing from lemony thyme, and the sweet crunch of fresh corn. Then to bring it all together, a vinegar and maple syrup vinaigrette. This recipe is perfect as is. —

  • Test Kitchen-Approved

What You'll Need

Ingredients
  • 3 thick-cut slices bacon (about ¼ pound), cut into small rectangles or lardons
  • 1 T unsalted butter
  • 1/4 tsp red pepper flakes
  • 2 tsp finely chopped fresh thyme leaves
  • ¼ cup thinly sliced scallions (white and light green parts only)
  • 1½ cups fresh corn kernels (from about 2 to 3 ears), or substitute frozen corn (thawed)
  • 1 ½ pounds collard greens
  • kosher salt + freshly ground black pepper
  • 2 T apple cider vinegar
  • 1 tsp maple syrup
Directions
  1. To prep your corn: Shuck your corn and remove the silks. Cut the kernels from the cob using your favorite technique and set them aside in a bowl. Take the cobs, and with the back of your knife, scrape down the entire length of each cob to extract the milk. Let the milk fall into the bowl of reserved corn.
  2. To prep your collards: With a sharp knife, cut the stem from each collard leaf, then divide the leaf in half to easily cut away the stem running down the middle. Discard the stems. Next, stack a pile of the leaves, tightly roll them into a cigar shape, and cut crosswise into 1/8” ribbons. Repeat with remaining collard leaves. Wash the collard ribbons in several changes of water to remove any dirt or debris clinging to them. Pat dry with a kitchen or paper towel, or give them a whirl in your salad spinner to remove excess water (to prevent them from steaming).
  3. In a small bowl, whisk together the apple cider vinegar and maple syrup.
  4. Heat a 12-inch skillet or sauté pan over medium heat for 1 minute. Add the bacon lardons and cook about 4 to 5 minutes, until they’ve rendered their fat and are lightly crisp. Using a slotted spoon or tongs, remove the bacon to a paper-towel lined plate, leaving the bacon fat in the pan.
  5. Add the butter and when it melts and sizzles, add the red pepper flakes and lightly toast them for about 20 seconds, then add the green onions, thyme, and a pinch of kosher salt. Saute them about 2 minutes over medium heat, then add the corn and continue sautéing for another 2 to 3 minutes. Add the collards, a pinch of salt and pepper, and using tongs, toss the collards until they're evenly coated with the bacon fat and butter. Saute just until the collards begin to wilt and turn bright green and glossy, about two minutes. Taste for tenderness; you don’t want to overcook the collards or they’ll become tough. (Saute the collards in two batches if necessary, making sure to remove all of your previous corn and collards from the pan so they don't become overcooked.)
  6. Take the pan off the heat, and add the vinegar-syrup dressing and stir well; taste for seasoning. Toss in the bacon. Transfer to a serving platter and serve immediately.

Tags:

  • Salad
  • American
  • Vegetable
  • Bacon
  • Corn
  • Green Onion/Scallion
  • Maple Syrup
  • Thyme
  • Vinegar
  • Make Ahead
  • Serves a Crowd
  • Summer
Contest Entries
  • Your Best Corn off the Cob
  • Your Best Greens
  • Your Best Dish with Meat as a Flavoring
  • Your Most Impressive Dinner Party Side
  • Your Best Dark, Leafy Greens
  • Your Best Recipe with Scallions
  • Your Best Recipe with Corn
  • Your Best Recipe for the Shore

See what other Food52ers are saying.

  • Sadassa_Ulna

  • drbabs

  • EmilyC

  • Edgewatercook

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

Popular on Food52

6 Reviews

Sadassa_Ulna November 23, 2012

I made this for Thanksgiving and it was a big hit. I cooked the collards as a slow braise by adding stock. I added frozen corn when reheating right before serving. The seasoning was perfect. Thanks!

EmilyC November 26, 2012

I'm so happy you tried and liked this! I love the idea of serving collards on TG but have never done so -- maybe next year! Hope you had a nice holiday, and thanks for reporting back.

Edgewatercook August 3, 2011

Oh my - this sounds great. You could probably do this with kale, too. I also have some very hot/peppery arugula in the garden.......

EmilyC August 3, 2011

Thanks Edgewatercook! I think this dish would be lovely with kale or any number of greens cooked until just tender. Lucky you to have arugula in your garden!

drbabs August 2, 2011

yum

EmilyC August 2, 2011

Thanks drbabs! Hope you try it!

Sautéed Collards with Corn, Scallions & Bacon Recipe on Food52 (2024)

FAQs

What does adding vinegar to collard greens do? ›

When vinegar is added to collard greens, it helps to break down some of the tough fibers in the greens and tenderize them. Additionally, the acidity in the vinegar can help to enhance the flavors of other ingredients in the dish, such as onions, garlic, and smoked meats.

What makes collards taste good? ›

Collard greens have a slightly bitter, earthy taste with a chewy texture. Some people describe them as being similar to kale, but with a milder flavor. They are commonly cooked with seasoning such as garlic, onions, and smoked meat to add flavor.

Should collards be soaked before cooking? ›

Prep The Collard Greens

Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water.

How do you make can collards taste better? ›

Some options include adding a splash of lemon juice or a sprinkle of red pepper flakes to add tanginess and spice. You can also drizzle them with a bit of olive oil or add a dash of your favorite seasoning blend for added depth of flavor.

What takes the bitterness out of collards? ›

The foods that help reduce bitterness are: Salt while cooking and/or while eating (like on bitter salad greens) Sweet or Spicy. Sour or Acids like lemon or vinegar.

What can I put on my greens to make them taste better? ›

Adding Flavor to Cooking Greens

Add chopped onions, garlic, or bacon to the cooking liquid. Top cooked greens with crumbled crisp-cooked bacon. After cooking, sprinkle greens with balsamic or cider vinegar.

What is the best meat for collard greens? ›

The most authentic collard greens, in my opinion, are made with smoked ham hocks or bacon. But, as time has passed, society has gotten more health conscious. So, many families began using alternatives such as smoked turkey necks, wings, and tails.

What are the side effects of collard greens? ›

Collard greens are healthy for you, but it is possible to have too much of a good thing. Collard greens are full of fiber, which takes longer for your body to digest than many other substances. Eating too much fiber at once can lead to uncomfortable side effects like bloating or gas.

Can you overcook collards? ›

While the answer can be a yes, it is actually pretty difficult to overcook a collard green.

Can you put too much water in collard greens? ›

Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens.

How do I make sure my collard greens are not bitter? ›

Braise Them

Many bitter greens such as collards, kale, and mustard greens can be very fibrous, and often braising these greens for a lengthy amount of time is essential to making them more tender. But braising has a secondary benefit too: It also helps with cutting down the bitterness.

Why put baking soda in collard greens? ›

Baking soda has infinite uses in cooking and beyond: It's a leavening agent, an odor neutralizer, and an antacid to name a few. In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector.

What goes with collard greens for dinner? ›

Collard greens are just another green side dish that can be served along side anything. Interchangeable with green beans or broccoli. Barbecued ribs, any other cut of barbecued pork, black-eyed peas & rice (Hoppin' John), candied yams, cornbread.

What are 3 ways you can eat collard greens? ›

10 Delicious Ways to Eat Collard Greens
  • Rolled up in a Wrap. This is where the sturdiness of these leaves pays off big time. ...
  • Mixed into a Meaty Braise. ...
  • Stirred into Soup. ...
  • Cooked into a Stir-Fry. ...
  • Shredded into a Casserole. ...
  • Puréed into Pesto. ...
  • Added to Chili. ...
  • In Salads and Slaws.

When should I add vinegar to my collard greens? ›

Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl.

Why do you soak greens in vinegar? ›

However, if you're looking for a green and cost-effective way to clean up that produce, our favorite way is to washing vegetables wiith vinegar and water. Research suggests that this simple trick can remove pesticides and kill up to 98% of bacteria.

Does vinegar take the bitterness out of greens? ›

Acids, like vinegar and citrus juice, help to brighten up bitter greens and provide a light contrasting flavor.

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