Southern-Style Collard Greens with Smoked Bacon

Remove thick stems from collard greens and discard

Stack leaves, roll tightly, and slice into 1-inch ribbons

Rinse greens thoroughly in cold water and drain well

Place collard greens in a large vacuum-seal bag or zip-top bag

Add kosher salt, black pepper, and smoked paprika

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 184°F (84°C)

Submerge sealed bag in water bath

Cook for 35 min for silky, jammy texture

While collards cook, prepare bacon and aromatics

Cook chopped bacon in a large skillet over medium heat until crispy (6–8 min)

Remove bacon with slotted spoon and set aside, leave drippings in pan

Add diced onion to bacon fat, cook until softened (5 min)

Add minced garlic, cook for 1 min until fragrant

Add chicken stock, 2 tbsp apple cider vinegar, brown sugar, red pepper flakes, and bay leaf

Bring to a simmer and cook for 5 min to meld flavors

When collards cook time is complete, remove from bag

Use a clean kitchen towel to gently squeeze out excess liquid from greens

Add squeezed collards to the skillet with bacon mixture

Toss to coat greens evenly with the bacon-onion mixture

Cook together for 3–4 min, stirring occasionally, until flavors meld

Remove bay leaf

Stir in reserved crispy bacon (reserve some for garnish)

Add 2 tsp apple cider vinegar and toss

Taste and adjust seasoning with salt and pepper

Transfer to serving bowl

Top with remaining crispy bacon

Serve hot with hot sauce and cornbread on the side