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Bohemian Collards

Total Time

Prep: 20 min. Cook: 35 min.


8 servings

I've added unconventional ingredients to these collards that make them unique and exquisite on the palate and on the plate. —Ally Phillips, Murrells Inlet, South Carolina
Bohemian Collards Recipe photo by Taste of Home


  • 1 large bunch collard greens (about 2 pounds)
  • 6 bacon strips, chopped
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1-1/2 cups fresh or frozen corn (about 7-1/2 ounces)
  • 1 cup chopped sweet red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper


  1. Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir collard greens in bacon drippings and oil just until coated. Add broth; bring to a boil. Reduce heat; simmer, covered, until greens are very tender, 25-30 minutes.
  2. Add corn, red pepper, salt, pepper flakes and pepper. Cook and stir until heated through. Sprinkle with bacon.

Test Kitchen tips
  • If you want to take your collard greens to the next level, try adding chopped prosciutto just before serving in addition to the crumbled bacon.
  • Don't throw out the pot liquor. That's the liquid leftover from cooking the greens, and it's rich with flavor and nutrients. Dunking a big slice of warm cornbread in it is a great way to sop up all that tasty goodness.
  • Nutrition Facts

    1/2 cup: 168 calories, 11g fat (3g saturated fat), 14mg cholesterol, 369mg sodium, 13g carbohydrate (2g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1 starch.

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