Collard greens are a beloved Southern classic—slow-simmered, flavorful, and deeply comforting.
Known for their hearty texture and ability to absorb rich, smoky flavors, collard greens have been a staple in Southern kitchens for generations.
This collard greens recipe highlights everything that makes them special: tender greens, savory broth, and layers of soul-warming flavor.
Collard Greens Recipe
This classic collard greens recipe features slow-cooked greens simmered in a savory, aromatic broth infused with smoked meat, onions, garlic, and spices.
The low-and-slow cooking method transforms tough leaves into silky, tender greens coated with a flavorful potlikker (the rich cooking broth).
It’s wholesome, hearty, and the perfect side for Southern meals.
Ingredients
- 2 lbs collard greens, washed, stems removed, and leaves sliced
- 1 large smoked ham hock, smoked turkey leg, or bacon
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp sugar (optional, balances bitterness)
- 1 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Hot sauce, for serving
Step-by-Step Instructions
1. Prepare the Collard Greens
Start by thoroughly washing the collard greens to remove any grit or dirt. Remove the tough stems and stack the leaves.
Roll them tightly and slice them into thin ribbons. This preparation helps the greens cook evenly and absorb maximum flavor.
2. Build the Flavor Base
In a large pot or Dutch oven, add the smoked ham hock (or smoked turkey/bacon) and the chopped onion.
Cook over medium heat for 5–7 minutes until the onions turn soft and aromatic. Add the garlic and sauté for an additional 30 seconds until fragrant.
3. Add the Broth and Seasonings
Pour in the chicken broth and bring it to a boil. Add red pepper flakes, sugar (if using), and a pinch of salt.
This liquid—known as potlikker—is what gives collard greens their traditional richness and flavor.
4. Cook the Collard Greens Low and Slow
Add the sliced collard greens to the pot. They will initially look like too much, but they reduce significantly as they cook.
Press them down with a spoon and reduce the heat to low. Cover and simmer for 1–1.5 hours, stirring occasionally, until the greens become tender and silky.
5. Add Vinegar and Adjust Seasonings
Once the greens are cooked to your liking, stir in the apple cider vinegar. This brightens the flavor and balances the richness of the smoked meat.
Taste and season with additional salt, pepper, or hot sauce if preferred.
6. Serve with Potlikker
Serve the collard greens warm with a ladle of potlikker to keep them moist and flavorful.
They pair beautifully with cornbread, barbecue meats, fried chicken, or beans and rice.
Different Variations of Collard Greens
1. Spicy Cajun Collard Greens
Add Cajun seasoning, extra red pepper flakes, and andouille sausage. This version is bold, smoky, and has a Louisiana-style kick.
2. Vegetarian Collard Greens
Skip the smoked meat and use vegetable broth. Add smoked paprika for depth and olive oil for richness. This variation keeps all the flavor without the meat.
3. Brazilian-Style Collard Greens (Couve à Mineira)
Sauté thinly sliced collard greens quickly in hot oil with garlic and salt. This fast-cooked version is crisp, bright, and usually served with feijoada.
4. Creamy Collard Greens
Cook your greens as usual, then stir in a splash of heavy cream, cream cheese, or coconut milk. This creates a richer, creamier texture—perfect for comfort food lovers.
5. Collard Greens with Bacon and Onions
Replace smoked ham with crispy bacon. Sauté chopped bacon until golden, cook onions in the rendered fat, then add greens and broth. A quicker, flavorful alternative.
Conclusion
This collard greens recipe captures the heart of Southern cooking—slow-simmered, savory, and packed with deep, soulful flavor.
Serve them with cornbread and your favorite Southern mains, and enjoy a bowl of warm, nourishing goodness every time.