Homemade Collard Greens for a Crowd

Here is my favorite collard greens recipe for a crowd, with smoky bacon and ham, a touch of sweetness from honey, and a nice kick from jalapeños and red pepper flakes.

These collard greens are what I make whenever we’re having a big family gathering or potluck. The combination of the apple cider vinegar and Worcestershire sauce gives them such a good flavor, and the chicken stock keeps everything tender. Plus, they’re easy to make in a big batch, which means less stress when you’re feeding a bunch of people.

What Kind of Collard Greens Should I Use?

Fresh collard greens are definitely the way to go for this recipe, and you’ll find them in bunches at most grocery stores year-round. Look for leaves that are dark green and firm without any yellow spots or wilting – those are signs they’re past their prime. If you can’t find fresh collards, you can substitute with frozen collard greens, though you’ll want to reduce the cooking liquid since frozen greens release more water. One bunch of fresh collards is usually around 1 to 1.5 pounds after you remove the thick stems, so grab a couple of bunches if you’re feeding a crowd or want leftovers.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make based on what you have:

• Collard greens: You can use other hearty greens like mustard greens, turnip greens, or kale. Keep in mind that kale cooks faster, so you’ll need to reduce the cooking time by about half.
• Bacon and smoked ham: If you want to skip the bacon, just use 2 pounds of smoked ham instead. Or try smoked turkey legs or wings for a different flavor. You can also use salt pork if that’s what you have on hand.
• Chicken stock: Vegetable stock works fine here, or you can use water with a couple extra bouillon cubes. The smoked meats will still give you plenty of flavor.
• Apple cider vinegar: White vinegar or red wine vinegar will work just as well. Start with a bit less and add more to taste since they can be sharper.
• Jalapeno peppers: For less heat, use poblano or bell peppers instead. Or leave them out completely if you’re not into spicy food – the red pepper flakes and hot sauce already add some kick.
• Honey: Regular white or brown sugar works perfectly fine as a substitute. Use the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with collard greens is not removing the tough stems before cooking, which can leave you with chewy, fibrous bites – fold each leaf in half and cut or tear out that center rib for tender results.

Another common error is adding the greens all at once without letting them wilt down in batches, which can overflow your pot and make stirring difficult, so add them in handfuls and let each batch cook down a bit before adding more.

Don’t skip tasting and adjusting the seasoning at the end of cooking, since collard greens need a good balance of salt, acid, and a touch of sweetness to really shine – if they taste flat, add more vinegar or a splash of hot sauce to brighten them up.

Finally, resist the urge to cook them on high heat, as a gentle simmer is what breaks down the greens properly without scorching the bottom of your pot.

What to Serve With Collard Greens?

Collard greens are a Southern staple that pair perfectly with other comfort food classics. Since this recipe already has bacon and ham in it, I like serving it alongside cornbread or buttermilk biscuits to soak up all that flavorful pot liquor. Mac and cheese is another great side that balances out the slight bitterness of the greens, or you could go with black-eyed peas and rice for a complete Southern meal. If you’re serving these for a holiday or big gathering, they work beautifully next to fried chicken, pulled pork, or baked ham.

Storage Instructions

Store: Collard greens actually taste even better the next day after all those flavors have had time to meld together. Store them in an airtight container in the fridge for up to 5 days. The greens will continue to soak up that delicious smoky broth, making them even more flavorful.

Freeze: These freeze really well, which is great since this recipe makes a big batch. Let them cool completely, then portion into freezer-safe containers with plenty of the cooking liquid to keep them moist. They’ll keep in the freezer for up to 3 months.

Reheat: Warm them up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, though the stovetop method helps keep the texture better. Add a splash of chicken stock or water if they seem a bit dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 120-140 g
• Fat: 120-140 g
• Carbohydrates: 55-70 g

Ingredients

• 4 garlic cloves (minced)
• 3 lb collard greens (washed and chopped into bite-sized pieces)
• 2 jalapeno peppers (seeded and minced for less heat, or keep seeds for spicier flavor)
• 1 tbsp honey
• 1 lb smoked ham (cut into 1/2-inch cubes)
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 1 lb bacon (diced into 1/4-inch pieces)
• 1 tsp red pepper flakes
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1 large white onion (diced into 1/2-inch pieces)
• 12 cups chicken stock
• hot sauce to taste (Frank’s RedHot or your favorite brand)

Step 1: Prepare the Greens and Aromatics

• 3 lb collard greens
• 1 large white onion
• 4 garlic cloves
• 2 jalapeno peppers

While your collard greens are already washed, chop them into bite-sized pieces and set aside.

This prep work ensures they’re ready to go into the pot without delay.

Dice the white onion into 1/2-inch pieces, mince the garlic cloves, and prepare the jalapeño peppers by seeding them if you prefer less heat or keeping the seeds for a spicier dish.

Having everything prepped and ready (mise en place) means you can focus on building flavor without interruption once the cooking begins.

Step 2: Render the Bacon and Build the Flavor Base

• 1 lb bacon
• 1 large white onion from Step 1
• 2 jalapeno peppers from Step 1

In a large pot, cook the diced bacon over medium heat for about 10 minutes, stirring occasionally, until it’s crispy and has rendered its fat.

This fat becomes the flavorful base for the entire dish.

Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.

Add the diced onion and minced jalapeños to the hot fat and sauté for about 5 minutes, stirring frequently, until the onion becomes translucent and the peppers release their aromatic oils.

I like to let the onions get slightly golden at the edges because it adds a subtle sweetness that balances the acidity of the vinegar later.

Step 3: Add the Protein and Aromatics

• 4 garlic cloves from Step 1
• 1 lb smoked ham

Add the minced garlic and ham cubes to the pot with the sautéed onions and peppers.

Cook for just 1 minute, stirring gently, to warm the ham and allow the garlic to bloom without burning.

The ham adds a rich, smoky backbone to the broth that develops over the long cooking time, and the brief cooking of garlic here releases its essential oils without letting it become bitter.

Step 4: Build the Braising Liquid and Add Greens

• 12 cups chicken stock
• 1/2 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp honey
• hot sauce to taste
• 1 tsp red pepper flakes
• 1 tsp salt
• 1 tsp black pepper
• 3 lb collard greens from Step 1
• bacon from Step 2

Pour in the chicken stock, apple cider vinegar, Worcestershire sauce, honey, and hot sauce to taste.

Stir in the red pepper flakes, salt, and black pepper.

The vinegar brightens the dish while the honey balances it with subtle sweetness, and the Worcestershire adds umami depth.

Add the chopped collard greens from Step 1 and the reserved bacon, stirring everything together until the greens are submerged in the liquid.

I’ve found that submerging the greens fully helps them cook evenly and absorb all those savory flavors.

Step 5: Braise the Greens Until Tender

Cover the pot and bring the liquid to a gentle boil, then reduce the heat to low and simmer.

Cook for at least 45 minutes for tender greens with a bit of texture, or up to 3 hours for very soft, silky greens that have absorbed maximum flavor from the broth.

The longer cooking time allows the collards to become melt-in-your-mouth tender and lets all the flavors meld together beautifully.

Stir occasionally and taste as you go—if you’d like more seasoning or spice, adjust the hot sauce or add a bit more salt and pepper.

Step 6: Serve and Enjoy

Ladle the collard greens into bowls, making sure to include plenty of the flavorful braising liquid (called ‘pot liquor’ in traditional Southern cooking).

This broth is liquid gold and should be served alongside the greens.

Taste each serving and adjust seasoning with additional hot sauce, salt, or pepper as desired.

Homemade Collard Greens for a Crowd

Delicious Homemade Collard Greens for a Crowd recipe with step-by-step instructions.

5 from 1 vote

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Prep Time 40 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 7 minutes mins

Servings 12 servings

Calories 1950 kcal

Ingredients

  

• 4 garlic cloves (minced)
• 3 lb collard greens (washed and chopped into bite-sized pieces)
• 2 jalapeno peppers (seeded and minced for less heat, or keep seeds for spicier flavor)
• 1 tbsp honey
• 1 lb smoked ham (cut into 1/2-inch cubes)
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 1 lb bacon (diced into 1/4-inch pieces)
• 1 tsp red pepper flakes
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1 large white onion (diced into 1/2-inch pieces)
• 12 cups chicken stock
• hot sauce to taste (Frank's RedHot or your favorite brand)

Instructions

 

• While your collard greens are already washed, chop them into bite-sized pieces and set aside. This prep work ensures they're ready to go into the pot without delay. Dice the white onion into 1/2-inch pieces, mince the garlic cloves, and prepare the jalapeño peppers by seeding them if you prefer less heat or keeping the seeds for a spicier dish. Having everything prepped and ready (mise en place) means you can focus on building flavor without interruption once the cooking begins.
• In a large pot, cook the diced bacon over medium heat for about 10 minutes, stirring occasionally, until it's crispy and has rendered its fat. This fat becomes the flavorful base for the entire dish. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot. Add the diced onion and minced jalapeños to the hot fat and sauté for about 5 minutes, stirring frequently, until the onion becomes translucent and the peppers release their aromatic oils. I like to let the onions get slightly golden at the edges because it adds a subtle sweetness that balances the acidity of the vinegar later.
• Add the minced garlic and ham cubes to the pot with the sautéed onions and peppers. Cook for just 1 minute, stirring gently, to warm the ham and allow the garlic to bloom without burning. The ham adds a rich, smoky backbone to the broth that develops over the long cooking time, and the brief cooking of garlic here releases its essential oils without letting it become bitter.
• Pour in the chicken stock, apple cider vinegar, Worcestershire sauce, honey, and hot sauce to taste. Stir in the red pepper flakes, salt, and black pepper. The vinegar brightens the dish while the honey balances it with subtle sweetness, and the Worcestershire adds umami depth. Add the chopped collard greens from Step 1 and the reserved bacon, stirring everything together until the greens are submerged in the liquid. I've found that submerging the greens fully helps them cook evenly and absorb all those savory flavors.
• Cover the pot and bring the liquid to a gentle boil, then reduce the heat to low and simmer. Cook for at least 45 minutes for tender greens with a bit of texture, or up to 3 hours for very soft, silky greens that have absorbed maximum flavor from the broth. The longer cooking time allows the collards to become melt-in-your-mouth tender and lets all the flavors meld together beautifully. Stir occasionally and taste as you go—if you'd like more seasoning or spice, adjust the hot sauce or add a bit more salt and pepper.
• Ladle the collard greens into bowls, making sure to include plenty of the flavorful braising liquid (called 'pot liquor' in traditional Southern cooking). This broth is liquid gold and should be served alongside the greens. Taste each serving and adjust seasoning with additional hot sauce, salt, or pepper as desired.