I have never been a big fan of collard greens, but my husband loves them, so I typically make them for him on holidays or special occasions.

One holiday that we always have collard greens is New Year’s Day. We also always have black-eyed peas. My mom used to always make me have at least a spoonful for prosperity, good luck, and good fortune in the new year.

This is something that I now do with my family, except trying to get my two-year-old to eat collard greens and black-eyed peas is next to impossible. This tradition is also why I am never able to start a January Whole30 on January 1st; I always start January 2nd. I just wouldn’t feel right starting my new year without collard greens and black-eyed peas.

There is absolutely no way for me to make black-eyed peas Whole30 compliant, however, I did make these delicious collard greens Whole30 compliant for those of you who like to have collard greens on New Year’s Day (or any other time throughout the year).

Typically, I make collard greens with a smoked ham hock but instead I used Pederson’s Farms Whole30 Approved Bacon, and man oh man, these greens are full of so much delicious flavor!!

Southern Style Collard Greens

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Ingredients

1 8 oz pack of Pederson Farms Whole30 Approved Bacon, sliced into 1-inch pieces
1 onion, chopped
3 cloves of garlic, minced
2 1 lb bags of collard greens
4 cups of compliant bone broth
3 tbsp apple cider vinegar
Salt and Pepper
Couple pinches of red pepper flakes

Instructions

In a large pot over medium heat, cook bacon until it begins to crisp. Next, add onions and cook until they are translucent. Add garlic and cook for about 1 minute.
Add in one bag of collard greens at a time, using the bacon grease to wilt the greens. Add salt and pepper and red pepper flakes once greens have wilted.
Next, chicken stock add apple cider vinegar and bring to a boil.
After greens begin to boil, reduce heat to low and cover. Cook for at least one hour.
Enjoy!