Southern Collard Greens with Bacon: The Ultimate Classic Soul Food Recipe

There are few dishes that evoke the deep history, comforting flavors, and rich traditions of the American South quite like perfectly cooked collard greens. This isn’t just a side dish; it’s a cultural touchstone. When you make authentic Southern Collard Greens with Bacon, you are engaging in a culinary ritual that transforms tough, humble leafy vegetables into something smoky, savory, tender, and deeply satisfying. This recipe relies on the holy trinity of Southern cooking: patience, quality pork fat, and “pot liquor” the intensely flavored cooking liquid that is arguably the best part of the whole meal.

We aren’t quick-steaming these greens; we are committing to the low-and-slow method. This process is essential for achieving that melt-in-your-mouth texture and complex flavor profile that distinguishes true soul food. By incorporating thick-cut, smoky bacon and aromatic ingredients like garlic, onion, and a sharp counterpoint of apple cider vinegar, we create a depth of flavor that simply cannot be rushed. Whether you’re serving this dish for a holiday gathering or just seeking a taste of authentic Southern comfort, this detailed guide will ensure your Southern Collard Greens with Bacon are the star of the table, perfectly seasoned, and irresistibly tender.

Why You’ll Love These Classic Southern Collard Greens with Bacon

If you have ever been served bitter, tough, or under-seasoned greens, prepare yourself for a transformative experience. This classic recipe elevates collard greens from a simple vegetable side to an unforgettable, complex dish. Here are several compelling reasons why this particular preparation method will become your go-to:

The Magic of Pot Liquor

The defining characteristic of excellent Southern Collard Greens with Bacon is the “pot liquor.” This isn’t just broth; it’s the savory liquid resulting from hours of simmering bacon, onions, garlic, vinegar, and the rendered essence of the collards themselves. It’s smoky, slightly salty, a little bit tangy, and incredibly rich in nutrients and flavor. Many Southern cooks consider drinking the pot liquor straight from the bowl a necessary pleasure. When serving, make sure to spoon a generous amount of this liquid over the greens it is essential for flavor and moisture.

Unmatched Texture

Unlike quick-cooked vegetables that retain a crisp bite, collard greens cooked in the Southern style are simmered for hours until they are supremely tender, almost dissolving in your mouth. The combination of low heat and long cooking time breaks down the fibrous cellulose structure of the leaves, eliminating all toughness. Achieving this level of tenderness is non-negotiable for authentic Southern Collard Greens with Bacon. If they aren’t tender, they aren’t done.

Perfect Balance of Flavors

The flavor profile here is a masterpiece of balance. You get the robust, smoky saltiness from the bacon and its rendered fat, which forms the foundation of the dish. This richness is complemented by the sweet notes of caramelized onion and the pungent warmth of garlic and red pepper flakes. Crucially, the addition of apple cider vinegar cuts through the richness, providing a necessary tang that prevents the dish from feeling heavy or greasy. This savory-smoky-tangy triad is what makes the classic flavor of Southern Collard Greens with Bacon so addictive. It’s a flavor experience that speaks of history, warmth, and hospitality.

The Comfort Food Factor

In the world of comfort food, these greens rank high. They are soul-warming, deeply nourishing, and incredibly satisfying, often served alongside other Southern staples like fried chicken or cornbread. The aroma alone bacon rendering, garlic simmering, the faint earthiness of the greens is enough to pull everyone into the kitchen. Preparing this dish is an act of love, resulting in a memorable experience every time. You’ll find that once you master these Southern Collard Greens with Bacon, they become a beloved and often-requested component of your family’s meal rotation.

Why You Should Try This Recipe for Authentic Southern Collard Greens

Attempting this recipe is more than just cooking a vegetable; it’s an opportunity to embrace a heritage method and elevate your cooking skills. This is the authentic way to prepare collards, ensuring superior flavor compared to recipes that cut corners.

Mastering the Low-and-Slow Technique

The most important reason to try this recipe is to master the patience required for traditional Southern cooking. We emphasize a minimum 2-hour simmer, extending up to 4 hours. This dedication to time ensures that every single leaf of the Southern Collard Greens with Bacon is perfectly tender and infused with flavor. It teaches the cook the value of patience, letting the ingredients marry slowly and deeply. Many modern recipes suggest shortcuts, but the resulting texture is always inferior. If you want truly incredible collards, you must commit to the simmer.

Inexpensive and Nourishing Ingredients

Collard greens are a highly affordable vegetable, especially when purchased in bunches. This recipe transforms these simple, budget-friendly ingredients (greens, bacon, broth) into a luxurious meal. Furthermore, collard greens are nutritional powerhouses, packed with Vitamin K, Vitamin A, and fiber. Cooking them slowly in liquid helps retain some of those nutrients within the flavorful pot liquor, which is then consumed alongside the greens. It’s a dish that feeds both the body and the soul, making it a sustainable and healthy addition to your table.

The Perfect Accompaniment to Hearty Meals

These greens are incredibly versatile and pair beautifully with rich, substantial main dishes. The smoky, tangy profile offers a perfect counterpoint to heavy meats or starch-based meals. Imagine serving a bowl of these delicious greens alongside a classic Spanish main course, such as a perfectly prepared chicken paella. The acidity from the apple cider vinegar in the Southern Collard Greens with Bacon cleanses the palate beautifully after a bite of savory rice and meat, creating a balanced and satisfying feast.

For ideas on what to serve alongside this classic, check out our guide on creating the perfect Chicken Paella.

Impress Your Guests

While the recipe is straightforward, the complexity of the finished flavor is deeply impressive. Few things earn higher praise from guests who appreciate genuine Southern cuisine than a pot of expertly cooked collard greens. Showing that you took the time and care necessary to properly clean the greens, render the bacon, and simmer them until silky soft demonstrates culinary skill and a deep respect for traditional cooking methods. It’s a dish that tastes complex but is deceptively easy to execute, provided you have the time.

Ingredients and Necessary Utensils for Perfect Southern Collard Greens

Success in making classic Southern Collard Greens with Bacon begins with selecting the best ingredients and ensuring you have the right equipment for the job. Because this is a low-and-slow recipe that requires a large volume of liquid, the size and quality of your pot are critical.

The Essential Ingredients List

Here is what you need to create the deepest, smokiest flavor possible for your Southern Collard Greens with Bacon:

• 2 ½ to 3 pounds fresh Collard Greens (approximately 2 large bunches): Quality is paramount here. Look for dark green, crisp leaves, avoiding any that are yellowed or slimy. Freshness directly impacts the final bitterness level.
• 1 pound thick-cut Bacon, sliced into 1-inch pieces: The fat from the bacon is non-negotiable for flavor. Choose a good quality, smoky bacon. If you prefer a leaner flavor, you can substitute smoked ham hock or hog jowl, but the bacon adds immediate, delicious crispy texture and drippings.
• 1 large Yellow Onion, finely chopped: Provides sweetness and aromatic foundation once sautéed in the bacon fat.
• 4 cloves Garlic, minced: Adds depth and warmth. Do not skip the garlic, but be careful not to burn it during the sauté process.
• 6 to 8 cups Low-Sodium Chicken Broth: Using low-sodium broth is crucial because the bacon and subsequent seasoning will add substantial saltiness. You can always add salt, but you can’t take it away.
• ¼ cup Apple Cider Vinegar: This is the secret ingredient that balances the richness of the pork fat. The acid cuts the fat and brightness the flavor. Have extra on hand for serving.
• 1 tablespoon Granulated Sugar (optional, to reduce bitterness): Collard greens can sometimes be naturally bitter. The sugar helps balance this bitterness, though the long simmer time also helps break down the compounds that cause bitterness.
• 1 teaspoon Red Pepper Flakes (adjust to preferred heat level): Provides a subtle, lingering warmth. Adjust this level based on your spice tolerance.
• 1 teaspoon Smoked Paprika (optional): While not strictly traditional in every Southern home, smoked paprika enhances the smoky flavor profile, complementing the bacon beautifully.
• Kosher Salt and freshly cracked Black Pepper, to taste: Final seasoning is key. Remember to taste after the greens have simmered for at least two hours.

Key Preparation Notes for Ingredients

The Collard Greens

Cleaning the greens properly is the most critical and time-consuming step in this recipe. Sand and grit can ruin the entire dish. You must soak, swish, and rinse until the water is absolutely clear. The traditional method involves soaking them in a large sink, scrubbing them lightly, and repeating the process multiple times. You can also use a sharp knife to remove the thick center stem (or rib); this part is often too fibrous to cook down completely and can contribute to unnecessary bitterness and toughness.

The Smoked Pork

While this recipe calls for thick-cut bacon, many traditional cooks rely on smoked ham hocks or smoked turkey necks/wings. If using these alternatives, they should be added at the beginning of the simmer (Part III, Step 1) alongside the broth, as they require the full 3–4 hours to tenderize and release their flavor. Bacon offers the benefit of providing immediate rendered fat (drippings) for sautéing, and the crispy bits can be held back for a flavorful garnish at the end.

Recommended Tools and Utensils

To successfully execute these Southern Collard Greens with Bacon, having the right kitchen equipment will make the job much easier:

Utensil Checklist:

• Very Large Dutch Oven or Stockpot (7-quart minimum): Collard greens have high volume before they wilt. A large, heavy-bottomed pot is essential for heat distribution and ensuring all the greens fit comfortably.
• Large Basin or Sink: Required for the extensive cleaning process.
• Sharp Chef’s Knife: Necessary for removing the thick stems and executing the chiffonade (slicing into ribbons).
• Cutting Board: For prep work.
• Slotted Spoon: Necessary for removing the rendered bacon from the pot, leaving the fat behind.
• Ladle: Essential for serving the pot liquor alongside the greens.

A well-maintained, heavy-bottomed pot, such as a Dutch oven, is ideal because it retains heat extremely well, allowing the greens to simmer gently and evenly for hours without scorching. This uniform heat is key to tenderizing the tough leaves.

For more inspiration on using simple, rustic ingredients to create unforgettable dishes, you can follow our board dedicated to comfort food classics on Pinterest: Noelia Recipes Blog Pinterest.

Step-by-Step Guide to Cooking Classic Southern Collard Greens with Bacon

This section provides a detailed breakdown of the three main phases of cooking these exceptional Southern Collard Greens with Bacon: preparation, building the flavor base, and the essential low-and-slow simmer.

Part I: Preparing the Collard Greens (The Essential Prep)

The success of your greens depends heavily on the quality of the cleaning. Do not rush this step!

1. Thoroughly Clean the Greens

Fill a very large sink or basin with cool, clean water. Submerge the entire bunches of collard greens. Swish them vigorously, pulling the leaves apart gently, to dislodge sand and grit settled in the folds. Let them soak for about 10 minutes to allow any remaining debris to sink to the bottom. Carefully lift the greens out (do not dump the water, as the grit will fly back up) and drain the sink. Rinse the sink and repeat this soaking and rinsing process at least three times. Tip: If you feel any grit or sand between your fingers after washing, they are not clean enough! The water must run completely clear.

2. Destem and Chop

Lay the cleaned leaves flat. Using a sharp chef’s knife, cut out and discard the thick, rigid, fibrous center stems of the leaves. These stems will never fully soften and can make the dish tough. Once stemmed, stack several leaves on top of one another. Roll the stacked leaves tightly like a cigar. Using a sharp knife, slice the roll into 1-inch wide ribbons. This technique, known as chiffonade, ensures even cooking. Set the chopped greens aside.

Part II: Rendering the Bacon and Building the Pot Liquor (The Flavor Foundation)

This step creates the rich, smoky base that defines the dish.

1. Render the Bacon

Place your very large Dutch oven or stockpot over medium heat. Add the 1 pound of sliced bacon pieces. Cook the bacon, stirring occasionally, until it is beautifully crispy and the fat has been fully rendered out (this usually takes 8 to 10 minutes, depending on your heat level). Once crispy, use a slotted spoon to remove the bacon pieces and place them on a paper towel-lined plate. Set this crispy bacon aside it will be stirred back in at the end for garnish and texture. Crucially, leave all the bacon grease (drippings) in the pot.

2. Sauté the Aromatics

Reduce the heat slightly to medium-low. Add the finely chopped yellow onion to the hot bacon grease. Sauté slowly until the onion is soft, translucent, and slightly caramelized (about 5 to 7 minutes). Next, add the minced garlic and the red pepper flakes. Stir constantly for just 1 minute. Watch the heat carefully; garlic burns quickly and burnt garlic tastes bitter. The goal is to release its fragrance, not to brown it.

3. Create the Broth Base

Pour in the 6 to 8 cups of low-sodium chicken broth. The amount needed depends on the pot size and how compressed your greens are, but you need enough liquid to cover them. Stir in the apple cider vinegar, the optional sugar, the smoked paprika, and 1 teaspoon of black pepper. Bring this liquid up to a gentle simmer. This fragrant, flavorful liquid is the beginning of the crucial “pot liquor” that will season the Southern Collard Greens with Bacon.

Part III: Slow Simmering the Greens (Achieving Tenderness)

This is where time and patience pay off, transforming the tough leaves into silky softness.

1. Add the Greens

Add the chopped collard greens to the simmering pot liquor. Because they have such high volume, you will likely need to add them in batches. Stir the first batch until it wilts down and shrinks before adding the next batch. Once all the greens are in the pot, ensure they are fully submerged under the liquid. If the liquid doesn’t cover the greens, add a little more broth or water until they are just covered.

2. Season and Simmer

Bring the pot back to a low simmer. Cover the pot partially allowing some steam to escape is recommended and reduce the heat to the lowest setting (just barely bubbling). The key to perfect Southern Collard Greens with Bacon is cooking them low and slow. Simmer the greens for a minimum of 2 hours. For truly traditional, fall-apart-tender greens, simmer for 3 to 4 hours. Stir them occasionally every 30-45 minutes to ensure even cooking and prevent sticking to the bottom of the pot.

When serving a comforting Southern meal, don’t forget the importance of classic accompaniments. A rustic side, like a simple Pan con Tomate, or a traditional Spanish potato omelet (Tortilla de Patatas), provides a great texture contrast to the silky greens. The tang of the collards pairs wonderfully with starchy sides. For example, if you are looking for another hearty, flavorful dish, consider exploring a perfect Pan con Tomate recipe for pairing.

3. Final Seasoning and Garnish

After at least 2 hours of simmering, taste the collards and the pot liquor. The flavor should be complex, smoky, savory, and slightly tangy. At this point, adjust the seasoning: add more kosher salt or black pepper as needed. Remember the bacon is salty, so season carefully. Finally, stir in the reserved crispy bacon pieces. This ensures the bacon retains its crunch and doesn’t become soggy during the long simmer.

4. Serve

Serve the Southern Collard Greens with Bacon piping hot. Use a ladle or deep spoon to ensure each serving receives a generous portion of the incredibly flavorful pot liquor. Provide extra apple cider vinegar, salt, pepper, or hot sauce at the table, as many diners enjoy customizing the final bite.

Tips, Troubleshooting, and Variations for Southern Collard Greens

Even though this is a straightforward recipe, collard greens can be tricky due to their natural bitterness and toughness. Here’s how to ensure success and explore different variations.

Troubleshooting Common Issues

1. My greens are still bitter!

Bitterness usually stems from either inadequate cleaning (leaves hold bitter compounds) or insufficient cooking time. Ensure you removed the tough, bitter center stem (the rib). If bitterness persists after 2 hours of simmering, try adding a little more sugar (a teaspoon at a time) and/or a touch more apple cider vinegar. Most importantly, simmer longer. Extended simmering breaks down the compounds that cause bitterness.

2. My greens are tough, even after two hours.

Toughness is entirely a factor of cooking time. Two hours is the minimum; three to four hours is the sweet spot for that traditional, silky texture. If they are still chewy, simply cover the pot and keep simmering on low heat. The liquid will continue to reduce, concentrating the pot liquor flavor while the greens tenderize. You cannot overcook authentic Southern Collard Greens with Bacon.

3. The pot liquor is too salty.

If the broth tastes too salty (usually due to using high-sodium broth or over-seasoning before tasting), you can fix it by adding a peeled potato half to the pot during the last 30 minutes of cooking. The starch in the potato will absorb some of the excess salt. Alternatively, simply dilute the pot liquor by adding a cup of water or low-sodium broth.

Recipe Variations

Vegan/Vegetarian Collard Greens

You can easily adapt this recipe to be meat-free while retaining a smoky depth. Replace the bacon with 1/4 cup of olive oil or refined coconut oil for rendering. Replace the chicken broth with quality vegetable broth. To replicate the smoky flavor, increase the smoked paprika to 2 teaspoons, and add 1 tablespoon of liquid smoke (found near barbecue sauces). You can also add smoked sun-dried tomatoes or a tablespoon of soy sauce (for umami) to the pot liquor.

Using Alternative Smoked Meats

Instead of bacon, you can use:

• Smoked Ham Hocks: A traditional choice that adds deep, savory flavor. Add 1-2 ham hocks at the start of the simmer. Remove, shred the meat, and return it to the pot before serving.
• Smoked Turkey: A slightly healthier option. Smoked turkey wings or necks are excellent substitutes for the bacon. Use 1-2 pieces, adding them at the start of the simmer and removing the bones before serving.

Regardless of the meat used, the fundamental cooking philosophy remains the same: low and slow is key to achieving that authentic flavor and texture. Much like mastering the nuances of a classic Spanish dish such as the Tortilla de Patatas, where subtle heat adjustments make all the difference, the control of low heat is essential for transforming these tough leaves into a delicate delicacy.

Adding Heat

For those who prefer significant spice, consider adding a sliced jalapeño or serrano pepper along with the onions and garlic, or finish the dish with a generous splash of vinegar-based hot sauce (like Texas Pete or Tabasco) just before serving.

Nutritional Value and Health Benefits of Collard Greens

While this recipe for Southern Collard Greens with Bacon uses delicious pork fat, collards themselves are incredibly beneficial, contributing to a high-fiber, nutrient-rich dish. Understanding the health aspects can make enjoying this comfort food even better.

Nutritional Breakdown (Approximate per Serving, based on 8 servings)

Please note that exact nutritional values vary widely based on the amount of bacon drippings consumed and the specific brand of broth used. These are estimates for a traditional serving size:

Health Benefits of Collard Greens

Collard greens are members of the Brassica oleracea family, alongside kale, cabbage, and broccoli. They are considered one of the most nutritious vegetables available.

1. Excellent Source of Vitamin K

Collards contain staggering amounts of Vitamin K, which plays a crucial role in blood clotting and bone health. Adequate intake of Vitamin K is linked to improved bone density and decreased fracture risk. When consumed with a healthy fat source, like the bacon drippings in our Southern Collard Greens with Bacon, the absorption of this fat-soluble vitamin is maximized.

2. High in Antioxidants and Anti-Inflammatory Compounds

Collards are rich in antioxidants, including beta-carotene, Vitamin C, and flavonoids. These compounds help combat oxidative stress and chronic inflammation in the body. The long, slow cooking process does reduce some heat-sensitive vitamins (like Vitamin C), but the essential minerals and fat-soluble vitamins remain potent.

3. Digestive Health Support

With a high fiber content, collard greens aid in healthy digestion and regularity. The fiber content helps support a healthy gut microbiome. Furthermore, the combination of high fiber and low caloric density makes this a very satiating dish, helping manage overall calorie intake when served in moderation.

4. Detoxification Support

Like other cruciferous vegetables, collards contain glucosinolates, compounds that the body converts into biologically active molecules (isothiocyanates). These molecules are recognized for supporting the body’s natural detoxification processes.

Frequently Asked Questions About Southern Collard Greens with Bacon

We’ve gathered the most common questions about preparing Southern Collard Greens with Bacon to help you perfect this classic dish.

Conclusion: The Timeless Appeal of Southern Collard Greens with Bacon

Making a pot of classic Southern Collard Greens with Bacon is a rewarding culinary journey. It’s a dish that demands respect for tradition and rewards patience tenfold. We have walked through every crucial step, from the non-negotiable process of cleaning the leaves to rendering the smoky bacon and creating the rich, foundational pot liquor.

The key takeaway from this recipe is the understanding that time is the most important ingredient. That 3–4 hour simmer is what transforms humble collards into tender, savory jewels, deeply infused with the smoky essence of pork and the tangy sharpness of vinegar. The resulting flavor a symphony of smoke, savoriness, and zest is the true definition of Southern soul food. When you serve these greens, you are not just offering a side dish; you are sharing a piece of history and a tradition of slow, careful cooking.

Whether you’re serving these Southern Collard Greens with Bacon alongside a holiday ham or simply enjoying them with a piece of cornbread dipped liberally into the precious pot liquor, this recipe guarantees authenticity and delicious results. We encourage you to try this low-and-slow method, commit to the long simmer, and experience the difference true patience makes.

Did you try this recipe? We love hearing about your experiences and any traditional twists you incorporate! Share your thoughts and successes in the comments below, and don’t forget to share this guide with fellow comfort food enthusiasts. Happy cooking!

Classic Southern Collard Greens with Smoked Bacon

A traditional Southern favorite, these collard greens are slow-simmered in a rich, smoky pot liquor made from rendered bacon, chicken broth, and apple cider vinegar until they are melt-in-your-mouth tender.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American, Southern

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Greens and Protein

• 2 ½ to 3 pounds Fresh Collard Greens approximately 2 large bunches
• 1 pound Thick-cut Bacon sliced into 1-inch pieces

Pot Liquor & Seasoning

• 1 large Yellow Onion finely chopped
• 4 cloves Garlic minced
• 6 to 8 cups Low-Sodium Chicken Broth or enough to cover the greens
• ¼ cup Apple Cider Vinegar plus extra for serving
• 1 tablespoon Granulated Sugar optional, to reduce bitterness
• 1 teaspoon Red Pepper Flakes adjust to preferred heat level
• 1 teaspoon Smoked Paprika optional
• Kosher Salt and freshly cracked Black Pepper to taste

Equipment

• Very large Dutch oven or stockpot
• Sharp Knife
• Large sink or basin
• Slotted spoon

Method

 

Part I: Preparing the Collard Greens

1. Thoroughly Clean the Greens: Fill a large sink or basin with cool water. Submerge the collard greens and swish them vigorously to remove any dirt or grit. Let them soak for 10 minutes, then rinse them completely under running water. Repeat the soaking and rinsing process at least three times until the water runs clear and no grit is detected.
2. Destem and Chop: Lay the leaves flat and stack them. Using a sharp knife, cut out and discard the thick, fibrous center stems of the leaves. Roll the stemmed leaves tightly like a cigar, then slice them into 1-inch wide ribbons (this technique is called chiffonade). Set the chopped greens aside.

Part II: Rendering the Bacon and Building the Pot Liquor

1. Render the Bacon: Place a very large Dutch oven or stockpot over medium heat. Add the sliced bacon and cook, stirring occasionally, until the bacon is crispy and the fat has fully rendered (about 8 to 10 minutes). Remove the crispy bacon pieces with a slotted spoon and set them aside, leaving the bacon grease (drippings) in the pot.
2. Sauté the Aromatics: Reduce the heat to medium-low. Add the chopped yellow onion to the hot bacon grease and sauté until the onion is soft and translucent, typically 5 to 7 minutes. Add the minced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant.
3. Create the Broth Base: Pour in the 6 to 8 cups of chicken broth. Stir in the apple cider vinegar, sugar, smoked paprika, and 1 teaspoon of black pepper. Bring the liquid to a gentle simmer. This flavorful liquid is known as 'pot liquor.'

Part III: Slow Simmering the Greens

1. Add the Greens: Add the chopped collard greens to the simmering pot liquor. You may need to add the greens in batches, waiting for the first batch to wilt down before adding more. Once all the greens are in the pot, ensure they are fully submerged under the liquid. If necessary, add a little more water or broth.
2. Season and Simmer: Cover the pot partially (allowing some steam to escape) and reduce the heat to low. The greens must cook low and slow to become tender. Simmer for a minimum of 2 hours, or ideally 3 to 4 hours, until the greens are incredibly tender and melt-in-your-mouth soft. Stir them occasionally to prevent sticking.
3. Final Seasoning and Garnish: After 2 hours of cooking, taste the greens and the pot liquor. Adjust the seasoning by adding more salt or pepper as needed. Stir in the reserved crispy bacon pieces.
4. Serve: Serve the collard greens hot, ensuring each bowl gets a generous helping of the flavorful pot liquor. Many Southern cooks enjoy a dash of extra apple cider vinegar or hot sauce at the table.

Notes

For the deepest flavor, try making this recipe a day ahead of time. The flavor of the greens and the pot liquor intensifies overnight. Simply reheat gently on the stovetop before serving. If you prefer a smoky flavor without bacon, substitute the bacon and drippings with 2 smoked ham hocks.