• 1 bunch collard greens, chopped
  • 1 (16 ounce) package hickory-smoked bacon, diced
  • ½ cup butter
  • 1 large onion, chopped
  • 2 cubeschicken bouillon, crumbled
  • 1 cup water
  • 4 cloves garlic, minced
  • ½ teaspoon dried oregano
  • 1 pinch ground thyme, or to taste
  • 1 pinch dried savory, or to taste
  • 4 teaspoons milk
  • Directions

  • Step 1

    Put collard greens in a pot full of lightly salted water; bring to a boil, reduce heat to medium-low, and cook until tender, about 1 hour. Drain.


  • Step 2

    Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon on paper towels.

  • Step 3

    Melt butter in a large pot over medium heat. Cook and stir onion in melted butter until tender, 7 to 10 minutes. Stir bacon, chicken bouillon, water, garlic, oregano, thyme, and savory into the onion; bring to a boil. Stir collard greens into the mixture and simmer 5 minutes. Pour milk over the mixture, stir, and cook another 5 minutes.

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