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Collard Greens with Benton’s Bacon, Apple and Honey



  • 1/2 pound Benton’s Smoky Mountain Country Bacon
  • 3 cups julienne cut onions
  • 8 cloves of crushed garlic
  • 3 teaspoons salt
  • ¾ teaspoon of crushed red pepper
  • 3/4 teaspoon black pepper
  • 1 quart apple cider
  • ½ cup apple cider vinegar
  • 1/2 cup Tennessee clover honey
  • 5 pounds fresh, local collard greens rinsed well, picked over and large stems removed. Do not chop the greens.

In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of apple cider, apple cider vinegar, honey and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they cooked down. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.


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