Southern-Style Collard Greens are a true comfort food, slow-cooked to perfection with smoky, savory flavors. This dish is a staple in Southern cuisine, bringing together tender greens, smoked meats, and a rich, seasoned broth that’s packed with flavor. Whether served alongside cornbread, fried chicken, or BBQ, collard greens are a must-have on any Southern table.
Let’s make a soul-warming pot of collard greens!
What You’ll Need
Ingredients:
- 2 large bunches of fresh collard greens, washed and stems removed
- 6 cups chicken broth (or water for a vegetarian version)
- 1 smoked ham hock (or 6 slices of thick-cut bacon, diced)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust for spice level)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons apple cider vinegar (for balance and depth)
- 1 teaspoon sugar (optional, to cut bitterness)
- 2 tablespoons butter or bacon grease (for richness)
Tools:
- Large Dutch oven or stockpot
- Cutting board and sharp knife
- Tongs or slotted spoon
Pro Tips for the Best Collard Greens
- Use fresh collards – The fresher the greens, the better the flavor and texture.
- Don’t skip the acidity – Apple cider vinegar helps balance the bitterness of the greens.
- Cook low and slow – Simmering the greens for a long time makes them tender and flavorful.
- Save the pot liquor (broth) – The rich, smoky broth is great for dipping cornbread!
Substitutions and Variations
- Vegetarian Version: Omit the ham hock and use vegetable broth. Add smoked paprika for a similar depth of flavor.
- Spicy Kick: Increase the red pepper flakes or add hot sauce before serving.
- Sweeter Twist: A tablespoon of honey instead of sugar adds a mild sweetness.
- Different Greens: This method works with mustard greens, turnip greens, or even kale.
How to Make It
1. Prepare the Collard Greens
Start by thoroughly washing the collard greens to remove any grit. Remove the tough stems by folding each leaf in half and slicing along the stem. Stack the leaves, roll them into a tight bundle, and cut them into 1-inch strips for easy cooking.
2. Sauté the Aromatics
In a large Dutch oven or stockpot over medium heat, melt the butter or bacon grease. If using bacon instead of a ham hock, cook it until crispy, then remove and set aside. Add the chopped onion and sauté for about 3–4 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
3. Simmer with the Ham Hock
Pour in the chicken broth and add the smoked ham hock (or cooked bacon). Stir in salt, black pepper, and sugar (if using). Bring the mixture to a simmer, letting the ham hock infuse the broth with a rich, smoky flavor for about 15–20 minutes before adding the greens.
4. Cook the Collard Greens
Add the chopped collard greens in batches, stirring as they wilt into the broth. Reduce the heat to low, cover, and let them simmer for at least 45 minutes to 1 hour, stirring occasionally. The greens should be tender but not mushy.
5. Add Vinegar and Serve
Once the greens are tender, remove the ham hock and shred any remaining meat into the pot. Stir in the apple cider vinegar, which enhances the flavor and balances the richness. Taste and adjust seasoning if needed.
Leftovers and Storage
- Refrigerate: Store in an airtight container for up to 4 days. The flavors improve overnight!
- Freeze: Cool completely and freeze in portions for up to 3 months.
- Reheat: Warm on the stove over low heat or microwave with a splash of broth.
How to Serve Southern-Style Collard Greens
- With Cornbread: Perfect for soaking up the flavorful pot liquor.
- As a Side Dish: Serve alongside BBQ, fried chicken, or pork chops.
- With Rice: Spoon over rice for a filling, comforting meal.
Conclusion
Southern-Style Collard Greens are the perfect blend of smoky, savory, and slightly tangy flavors, making them an essential part of any Southern feast. Slow-cooked to perfection, these greens are a comforting, nutrient-packed side dish that pairs beautifully with classic Southern favorites.
