Recipe courtesy of Craig Deihl

Craig's Collard Greens

  • Total: 2 hr 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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8 ounces bacon, julienned

1 1/2 cups julienned onion 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

2 bunches collard greens, trimmed and washed (about 8 cups)

1 cup chicken or pork stock 

1/2 cup strong brewed coffee 

2 1/2 tablespoons blackstrap molasses 

2 1/2 tablespoons Korean red pepper flakes (gochugaru) or 1/2 tablespoon crushed red pepper flakes

2 1/2 tablespoons red wine vinegar 


  1. Render the bacon until crispy in a heavy-bottomed stockpot. Add the onions and 2 tablespoons salt; cook until the onions are caramelized, about 20 minutes.
  2. Stack the collard greens and roll them up; slice the leaves into finger-width pieces. Add the collards, stock and coffee to the onion mixture. Bring to a boil, then reduce to a simmer. Cook until the cooking liquid is level with the collard greens, about 20 minutes. Add the molasses, red pepper and vinegar and cook until very tender, about 1 hour 20 minutes. Stir well and season with salt and black pepper.