Quick Southern-style smothered greens with bacon, butter, and bold flavor—ready in under 30 minutes for easy weeknight comfort.
Smothered Greens: Quick and Flavorful
I'm pretty sure that I am one of the few, if not the only person in my immediate family who absolutely loves greens. The reason that I say that is because I can't recall a single time that they've showed up at a family gathering.
If I toss a small amount in a soup, The Cajun might eat them, but otherwise he's not much interested. You know what though?
That doesn't stop me from making them just for me!
I can make a meal out of them honestly and well... he can eat leftovers - or a sandwich.
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That said, most Southern recipes for greens call for a time commitment to allow for longer stewing time to cook. My Southern-Seasoned Collards makes a broth out of smoked pork hocks first and then stews the greens in that for hours.
Green Gumbo, or Gumbo Z'herbes, is a common Holy Thursday dish here in the Deep South that typically involves using an odd number of at least 5, and often more different kinds of greens. While it's so worth the time commitment for those of us who love greens, it's also one of those greens recipes that takes hours to make.
When you have the time to linger around the kitchen, either of these are an excellent choice providing deliciously rich and tender greens.
In reality, I know not everyone has the time or patience for that longer cooking process all the time, so these Smothered Greens come through for a quicker cook when you’re short on time. It’s a greens dish that still delivers smoky, buttery flavor without hours on the stove, making it perfect for weeknights, or for those who want to dip their toe into greens without committing to a marathon simmer.
If you’re already a greens fan, you’ll love how fast this version comes together. And if you’re still on the fence, maybe the bacon, butter, and Cajun spice will win you over. Either way, it’s a dish that brings a little Southern soul to the table in about 30 minutes, although if you like a softer texture additional time works well too!
Here's what you'll need to make my Smothered Greens:
- 2 slices of bacon, chopped
- 4 tablespoons of butter, divided
- 1 cup of chopped onion
- 1 tablespoon of finely minced garlic
- 1 pound bag cleaned, chopped turnip, mustard or collard greens
- 1 teaspoon of kosher salt
- 1/4 teaspoon of freshly cracked black pepper
- 1/4 teaspoon of Cajun or Creole seasoning, or to taste, optional
- 1 teaspoon of apple cider vinegar, optional
- Dash dried red pepper flakes or chili crisp, optional
Chop the bacon into a soup pot and cook just until the fat is rendered but bacon is still soft. Add 2 tablespoons of the butter.
Add the onion and sauté about 4 minutes.
Add garlic and cook another minute.
Add a splash of water to the bottom of the pot to deglaze the browned bits in the bottom. Add half the greens, salt, pepper and Cajun or Creole seasoning; stir until reduced.
Add the remaining greens, stir fry for 5 minutes to wilt down further.
Cover and cook over medium low for about 20 minutes, or to desired tenderness. I find that I like to let collards go a bit longer for less bite.
Stir in the remaining 2 tablespoons of butter and the cider vinegar. Taste and adjust salt and pepper, and sprinkle with red pepper flakes or chili crisp, if desired. Serve as a side dish, along with some skillet cornbread.
For more of my favorite southern greens recipes, visit my page on Pinterest!
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