Southern Collard Greens (Printable)
Tender slow-cooked greens with smoky seasonings, perfect alongside cornbread or barbecue.
# What's Needed:
→ Greens
01 - 2 lbs collard greens, stems removed and leaves chopped
→ Meats & Stock
02 - 4 cups chicken broth or vegetable broth for vegetarian version
03 - 4 oz smoked turkey leg or ham hock, optional; omit for vegetarian
→ Aromatics & Seasonings
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 1 tsp salt, adjust to taste
07 - 1/2 tsp freshly ground black pepper
08 - 1/4 tsp red pepper flakes, optional for heat
09 - 1 tbsp apple cider vinegar
→ Cooking Fat
10 - 2 tbsp olive oil or bacon drippings
# How to Make It:
01 - Heat olive oil or bacon drippings in a large pot over medium heat. Add diced onion and cook 4-5 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add smoked turkey leg or ham hock if using. Pour in chicken broth and bring to a simmer.
04 - Add chopped collard greens in batches, stirring until wilted to fit in pot.
05 - Stir in salt, black pepper, and red pepper flakes if using. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally, until greens are tender.
06 - Discard meat bones, shred remaining meat, and return to pot. Stir in apple cider vinegar. Adjust seasoning to taste and serve warm.
# Tips for Success:
01 -
- The slow cooking method creates incredibly tender greens with a depth of flavor you cant achieve any other way
- These greens freeze beautifully, so you can double the batch and enjoy Southern comfort months later
02 -
- Collard greens need to be thoroughly washed, as they often hold sand and dirt in their curly leaves
- The pot liquor is the best part, so serve with a spoon to scoop up every drop
03 -
- Remove the tough center stems before chopping for the most tender results
- Add the vinegar at the end rather than the beginning to maintain its brightening effect