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Paleo Collard Greens with Bacon

Posted on Aug 5, 2014 | 0 comments

Paleo Collard Greens with Bacon

Paleo Collard Greens (with Bacon)


This Paleo Collard Greens recipe has converted many a person who previously thought they didn’t like collard greens. My time visiting in New Orleans opened my eyes to the amazing possibilities of this extremely nutritious type of leafy green. The paleo chef in me knew the overly sweetened traditional recipes could be made a bit more paleo friendly with just a little tweaking.


These Paleo Collard Greens are rich in Vitamins A, C, K and very high in folate, calcium, manganese and fiber. They are remarkably easy to grow in the garden and can thrive in a variety of climates. The sheer size of mature collard leaves is quite amazing and has a larger than life quality as they sit on the kitchen counter waiting for chopping. My littlest paleo enthusiasts have told me ,”it looks like something from dinosaur days!”.


Adding bacon, apple cider vinegar and a touch of sweetener, makes for a delicious sweet/tart glaze, that brings out the best in these Paleo Collard Greens. Pairing them with a hot, crusty loaf of my Paleo Seeded Bread is a tasty flavor combo.


Paleo Collard Greens with Bacon

freshly trimmed and chopped greens before simmering


 Paleo Collard Greens (with Bacon)


  • Prep time:  30 min
  • Cook time:  30 min
  • Yield:  4 servings

Note: If you don’t want to trim fresh, organic greens, you can find them chopped and bagged at Trader Joe’s or Whole Foods. Any mixed greens blend will work with this recipe, such as Trader Joe’s bagged mustard, turnip, and collard greens.



trim away center stem and side ribs

  • 2 pounds fresh collard greens, or mixed greens
  • 1/2 pound bacon, fried crisp, chopped, or 1 cup pre-cooked bacon crumbles
  • 3 TBS. bacon drippings or olive oil
  • 1 cup yellow onion, coarsely chopped
  • 2 garlic cloves, minced
  • 1 TBS. organic maple syrup, or birch xylitol, or 5 drops SweetLeaf liquid stevia**
  • 2 TBS. organic apple cider vinegar
  • 1 1/2 cups organic chicken broth (make sure it is sugar and gluten-free, many brands have wheat in them)
  • (optional) 1/4 cup red wine, port works too


 (Payton’s Paleo 30 Day Challenge friendly if made with xylitol or stevia)

1) Trim stems and side ribs from each collard leaf, then chop into small pieces. Set aside.

2) Cut bacon into small chunks. In a large skillet, fry bacon alone until crisp, then remove from pan.

3) In the same skillet you used for the bacon, saute the onions until translucent and just browning, about 5-7 minutes. You may use 3 TBS of bacon drippings you reserved from frying the bacon, or olive oil as you wish.

4) To the translucent onions, add the minced garlic and saute another 3 minutes. (Garlic tastes bitter if over browned, so don’t overcook it.

5) Add in your chosen sweetener, vinegar, chicken stock and chopped collards, and wine (if using it). Stir to coat the greens. Cover and simmer on medium-low for 30 minutes, stirring occasionally.

6) After the 30 minute simmer, stir in the chopped bacon pieces. If needed, simmer an additional few minutes, until the sauce of the greens thickens to your desired consistency. (I like mine the texture of thin honey.)


Serve these delicious Paleo Collard Greens plain, or over resistant starch cooked Basmati white rice.


Paleo Collard Greens with Bacon


** I only use the brand called SweetLeaf Liquid Stevia Sweet Drops because they use only cold water to extract the flavoring from the stevia leaves, no chemicals, no alcohols, no petroleum products, no enzymes. I use their liquid stevia, not their powdered product because the powdered contains inulin, which though it is a beneficial natural fiber, some people, especially those intolerant to some FODMAP foods, cannot digest inulin without experiencing lots of bloating and gas.


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