Southern-Style Collard Greens 🥬🥓
These Southern-Style Collard Greens are slow-cooked until perfectly tender in a rich, savory broth with smoked meat, onions, garlic, and a touch of spice. The result is deeply flavorful, comforting, and perfect alongside cornbread, fried chicken, or any Southern-style meal.
Ingredients
For the Collard Greens
- 2 large bunches fresh collard greens, about 2 lb (900 g)
- 6 slices bacon, chopped
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups water
- 1 smoked ham hock or 8 oz (225 g) smoked turkey, optional
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar, optional
- 1 tablespoon hot sauce, optional
Directions
1. Wash the Collard Greens
Separate the leaves and wash them thoroughly under cold running water.
Collard greens can contain quite a bit of dirt, so wash them 2–3 times if necessary.
Pat or spin the leaves dry.
Remove the tough central stems by folding each leaf in half and cutting or pulling the leaf away from the stem.
Stack several leaves together and slice them into 1-inch strips.
Set aside.
2. Cook the Bacon
Place a large heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped bacon.
Cook for approximately 5–7 minutes, stirring occasionally, until browned and crispy.
Leave about 2 tablespoons of bacon fat in the pot.
3. Sauté the Onion
Add the chopped onion to the bacon fat.
Cook for 4–5 minutes, until softened and lightly golden.
Add the minced garlic.
Cook for another 30–60 seconds, stirring constantly.
Be careful not to burn the garlic.
4. Make the Cooking Broth
Pour in the chicken broth and water.
Add the smoked ham hock or smoked turkey if using.
Season with:
- Black pepper
- Smoked paprika
- Red pepper flakes
Add about half of the salt at this stage.
Bring the liquid to a gentle simmer.
5. Add the Collard Greens
Add the chopped collard greens a handful at a time.
They may initially seem like too much for the pot, but they’ll quickly wilt down.
Stir gently as you add them.
Once all the greens have wilted into the broth, reduce the heat to low.
6. Slow Cook
Cover the pot partially and simmer for approximately 45–75 minutes, stirring occasionally.
For very tender traditional-style collard greens, you can cook them closer to 90 minutes.
The greens should become soft and tender without completely falling apart.
If the liquid gets too low during cooking, add a little more broth or water.
7. Add the Finishing Flavors
When the greens are tender, remove the ham hock or smoked turkey.
If using a ham hock, pull the meat from the bone and return the meat to the pot.
Stir in:
- Apple cider vinegar
- Sugar, if using
- Hot sauce, if desired
Taste and adjust the salt and pepper.
The small amount of vinegar is important—it cuts through the richness and brightens the entire dish.
8. Serve
Spoon the collard greens into bowls, making sure to include plenty of the flavorful cooking liquid, often called potlikker.
Serve hot with cornbread so you can soak up the delicious broth.
Dos and Don’ts
Do ✅
- Do wash the greens thoroughly.
- Do remove the tough stems.
- Do cook the greens slowly.
- Do use smoked meat for authentic smoky flavor.
- Do taste the broth before adding additional salt.
- Do add vinegar near the end.
- Do save the potlikker—it is packed with flavor.
Don’t ❌
- Don’t rush the cooking process.
- Don’t add too much salt at the beginning, especially if using ham or bacon.
- Don’t boil the greens aggressively.
- Don’t burn the garlic.
- Don’t throw away the cooking liquid.
- Don’t skip washing the greens thoroughly.
Tips for the Best Southern Collard Greens
Use Smoked Turkey
If you don’t want to use pork, smoked turkey leg or smoked turkey wings are excellent substitutes. They add plenty of smoky flavor without bacon or ham.
Make Them Spicier
Add extra red pepper flakes or your favorite hot sauce.
For a deeper flavor, add a small chopped jalapeño with the onions.
Make Them More Savory
Add a teaspoon of Worcestershire sauce to the cooking broth.
For Extra Tender Greens
Cook them slowly for 1–1½ hours. Older or larger collard leaves may require additional cooking time.
Don’t Waste the Potlikker
The flavorful broth left in the pot is traditionally enjoyed with cornbread. It’s one of the best parts of the dish.
What to Serve With Collard Greens
Southern collard greens pair beautifully with:
- Cornbread
- Fried chicken
- Fried catfish
- BBQ ribs
- Pulled pork
- Mashed potatoes
- Black-eyed peas
- Macaroni and cheese
- Corn on the cob
Storage
Allow leftovers to cool and refrigerate them in an airtight container within 2 hours.
They will keep in the refrigerator for 3–4 days.
Collard greens also freeze very well. Freeze them with some of their cooking liquid for up to 3 months.
Reheat gently on the stovetop until thoroughly hot.
Meta Description
Make Southern-Style Collard Greens slow-cooked with bacon, smoked meat, onions, garlic, and a flavorful broth. Tender, savory, smoky, and perfect with cornbread.