Side Dishes

Collard Greens with Pistachios and Bacon


  • Kosher salt
  • 3 bunches collard greens, rinsed
  • 6 slices bacon, chopped
  • 6 Tablespoons Unsalted Challenge Dairy Butter, divided
  • ½ onion, diced
  • 1 garlic clove, minced
  • freshly ground black pepper
  • ¼ cup chopped pistachios


  • 1
    Bring a large pot of salted water to a boil. Cut or tear leaves away from thick stems and slice into ½-inch ribbons. Add greens to the boiling water and blanch for 3 minutes. Drain, run under cold water to cool, then squeeze dry.
  • 2
    Place bacon in a large skillet over medium-high heat. Cook until crispy and browned, 8-10 minutes. Use a slotted spoon to transfer bacon to a paper-towel lined plate.
  • 3
    Reduce heat to medium, pour off all but 1 tablespoon bacon grease and add 2 tablespoons butter. When melted, add onion and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add remaining 4 tablespoons butter, collard greens, season with salt and pepper, and toss to coat. Cook, stirring every so often, until tender and flavorful, about 10 minutes.
  • 4
    Stir in reserved bacon and pistachios and transfer to a platter. Serve immediately.