Tasty Southern Collard Greens

If you ask me, collard greens are one of those dishes that just feel like home cooking.

This Southern classic is a simple side dish that’s packed with flavor and soul. Tender greens simmer low and slow with smoky ham hock and a touch of vinegar for that signature tang.

The greens cook down until they’re melt-in-your-mouth soft, soaking up all that savory, porky goodness from the broth. A pinch of red pepper flakes and some onion round out the flavors.

It’s the kind of comforting dish that pairs perfectly with cornbread, and it tastes even better the next day.

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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 yellowing or wilting – those are signs they’re past their prime. If fresh collards aren’t available, you can use frozen collard greens in a pinch, just make sure to thaw and drain them well before cooking. Keep in mind that collard greens cook down quite a bit, so don’t be surprised when those 3 pounds of raw greens reduce to a much smaller amount once they’re done simmering.

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Options for Substitutions

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

• Smoked meat: Ham hocks and turkey wings are classic choices, but you can use smoked turkey necks, pork neck bones, or even thick-cut bacon. If you want to skip the meat entirely, add a teaspoon of smoked paprika to get that smoky flavor.
• Chicken stock: Vegetable stock works fine here, or you can use water with an extra bouillon cube. The smoked meat adds plenty of flavor, so don’t worry too much about the stock choice.
• Apple cider vinegar: White vinegar or red wine vinegar will give you that same tangy kick. Start with a tablespoon and add more to taste.
• Collard greens: While collards are traditional for this Southern dish, you can use mustard greens, turnip greens, or kale if that’s what you have. Keep in mind that kale cooks faster, so reduce the cooking time by about 30 minutes.
• Brown sugar: Regular white sugar works just fine, or you can use a tablespoon of honey or maple syrup instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking collard greens is not removing the tough stems completely, which can leave you with chewy, unpleasant bites – run your knife along each side of the center rib to strip away the leaves before chopping.

Another common error is not cooking them long enough, as collard greens need at least 45 minutes to an hour of simmering to become tender and develop their rich flavor, so don’t rush the process.

To avoid bitter greens, make sure you’re adding enough liquid to keep them submerged while cooking, and taste as you go to adjust the balance of vinegar, sugar, and hot sauce – these three ingredients work together to cut through any bitterness.

Finally, don’t skip washing the greens thoroughly in several changes of cold water, as collards can be quite sandy and gritty, which will ruin an otherwise perfect pot.

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What to Serve With Collard Greens?

Collard greens are a staple of Southern cooking, so they pair beautifully with other comfort food classics like cornbread, which is perfect for soaking up all that flavorful pot liquor. I love serving them alongside fried chicken, mac and cheese, or candied yams for a full soul food spread that hits all the right notes. If you want to keep things simple, collard greens also work great as a side to grilled pork chops or baked chicken, and don’t forget a drizzle of extra hot sauce on top for anyone who likes a little more kick. For a complete meal, serve them over white rice or with black-eyed peas and you’ve got yourself a hearty, satisfying dinner.

Storage Instructions

Store: Collard greens actually taste even better the next day after all those flavors have had time to mingle. Keep them in an airtight container in the fridge for up to 5 days. The greens will soak up more of that smoky, savory broth as they sit, making them extra delicious for leftovers.

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

Reheat: Warm up your collard greens on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave, but I find the stovetop gives you better control. Add a splash of chicken broth if they seem a bit dry after storing.

Estimated Nutrition

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

• Calories: 1900-2200
• Protein: 150-170 g
• Fat: 110-130 g
• Carbohydrates: 70-90 g

Ingredients

For the braising base:

• 2 tbsp vegetable or canola oil
• 2 lb smoked meat (ham hocks or turkey wings)
• 1 large white onion, minced
• 4 garlic cloves, crushed or minced
• 1 tsp red pepper flakes
• Kosher salt and ground black pepper, as needed
• 6 to 8 cups chicken broth
• 1 tsp hot sauce (plus extra if desired)

For the greens:

• 1 tbsp packed light or dark brown sugar
• 2 tbsp apple cider vinegar
• 3 lb collard greens (washed, stems removed, cut into pieces)

Step 1: Sear the Smoked Meat

• 2 tbsp vegetable or canola oil
• 2 lb smoked meat (ham hocks or turkey wings)

Heat the vegetable or canola oil in a large Dutch oven or stock pot over medium-high heat.

Once the oil shimmers, swirl the pot to coat the bottom evenly.

Add the smoked meat (ham hocks or turkey wings) and cook until a golden brown sear appears, about 2-3 minutes per side.

Step 2: Sauté the Aromatics and Build the Broth

• 1 large white onion, minced
• 4 garlic cloves, crushed or minced
• 1 tsp red pepper flakes
• kosher salt and ground black pepper, as needed
• 6 cups chicken broth
• 1 tsp hot sauce (plus extra if desired)

Add the minced onion to the pot with the seared smoked meat and sauté, stirring often, until the onion is soft and tender, about 4-5 minutes.

Stir in the minced garlic, red pepper flakes, kosher salt and ground black pepper to taste, 6 cups of chicken broth, and the hot sauce.

Mix everything thoroughly to combine.

Reduce the heat to medium-low, cover the pot with a lid, and let it simmer undisturbed for 1 hour.

The smoked meat should become very tender and start to fall apart.

Step 3: Shred the Smoked Meat

• cooked smoked meat (from Step 2)

Carefully remove the smoked meat from the pot and set it aside to cool for a few minutes.

Once it’s comfortable to handle, use a fork or your hands (wear gloves if you like) to shred the meat from the bones.

Discard the bones and any excess fatty parts.

Return the shredded meat to the pot with the simmered broth.

I always try to remove as much fat as possible for a cleaner, richer broth.

Step 4: Add the Greens and Seasonings

• 1 tbsp packed light or dark brown sugar
• 2 tbsp apple cider vinegar
• 3 lb collard greens (washed, stems removed, cut into pieces)
• 1-2 cups chicken broth (as needed from Step 2)

Add the brown sugar, apple cider vinegar, and collard greens to the pot.

Stir thoroughly to mix all ingredients well.

Don’t worry if the greens seem to overflow—the collard greens will wilt down quite a bit as they braise.

If you notice a low liquid level from simmering, add 1 to 2 more cups of chicken broth as needed for your preferred consistency.

I like a generous amount of broth, sometimes called ‘pot likker,’ because it’s absolutely packed with flavor.

Step 5: Braise the Greens and Finish the Dish

Cover the pot and let the greens braise over medium-low heat for another 1 to 1½ hours, until the collards are tender and full of flavor.

Taste the greens and adjust with more salt, pepper, and/or hot sauce according to your preference.

Serve the collard greens warm, either on their own or as a flavorful side to your favorite main dish.

Enjoy!

Tasty Southern Collard Greens

Delicious Tasty Southern Collard Greens recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 22 minutes mins

Total Time 2 hours hrs 2 minutes mins

Servings 4

Calories 2050 kcal

Ingredients

  

For the braising base:

• 2 tbsp vegetable or canola oil
• 2 lb smoked meat (ham hocks or turkey wings)
• 1 large white onion, minced
• 4 garlic cloves, crushed or minced
• 1 tsp red pepper flakes
• kosher salt and ground black pepper, as needed
• 6 to 8 cups chicken broth
• 1 tsp hot sauce (plus extra if desired)

For the greens:

• 1 tbsp packed light or dark brown sugar
• 2 tbsp apple cider vinegar
• 3 lb collard greens (washed, stems removed, cut into pieces)

Instructions

 

• Heat the vegetable or canola oil in a large Dutch oven or stock pot over medium-high heat. Once the oil shimmers, swirl the pot to coat the bottom evenly. Add the smoked meat (ham hocks or turkey wings) and cook until a golden brown sear appears, about 2-3 minutes per side.
• Add the minced onion to the pot with the seared smoked meat and sauté, stirring often, until the onion is soft and tender, about 4-5 minutes. Stir in the minced garlic, red pepper flakes, kosher salt and ground black pepper to taste, 6 cups of chicken broth, and the hot sauce. Mix everything thoroughly to combine. Reduce the heat to medium-low, cover the pot with a lid, and let it simmer undisturbed for 1 hour. The smoked meat should become very tender and start to fall apart.
• Carefully remove the smoked meat from the pot and set it aside to cool for a few minutes. Once it's comfortable to handle, use a fork or your hands (wear gloves if you like) to shred the meat from the bones. Discard the bones and any excess fatty parts. Return the shredded meat to the pot with the simmered broth. I always try to remove as much fat as possible for a cleaner, richer broth.
• Add the brown sugar, apple cider vinegar, and collard greens to the pot. Stir thoroughly to mix all ingredients well. Don't worry if the greens seem to overflow—the collard greens will wilt down quite a bit as they braise. If you notice a low liquid level from simmering, add 1 to 2 more cups of chicken broth as needed for your preferred consistency. I like a generous amount of broth, sometimes called 'pot likker,' because it's absolutely packed with flavor.
• Cover the pot and let the greens braise over medium-low heat for another 1 to 1½ hours, until the collards are tender and full of flavor. Taste the greens and adjust with more salt, pepper, and/or hot sauce according to your preference. Serve the collard greens warm, either on their own or as a flavorful side to your favorite main dish. Enjoy!