The Best Southern Collard Greens, Simple and Easy

Why You’ll Love This Recipe

This Southern Collard Greens recipe is pure comfort food. The greens are slow-cooked until tender and infused with smoky, savory flavors that pair perfectly with any Southern meal. It’s a simple yet hearty dish that’s steeped in tradition and guaranteed to satisfy.

The Inspiration Behind the Recipe

Growing up in the South, collard greens were a staple at our family table. My mother loved them, and only as an adult did I truly appreciate their depth of flavor and cultural significance. The key is making them right—with lots of love and a good dose of seasoning!

Cook’s Notes

• Substitutions: If you don’t have a ham hock, thick-cut bacon or smoked turkey necks work beautifully.
• Short on Time? Use pre-washed, bagged collard greens to save time on prep.
• Flavor Boost: Add a dash of hot sauce or a pat of butter before serving.

Ingredient Spotlight: Collard Greens

Collard greens are a nutrient powerhouse, rich in vitamins A, C, and K. Look for dark green leaves that are firm and unblemished. Avoid overly large leaves, which can be tougher.

Cultural Significance

Collard greens have been a cornerstone of Southern cuisine for generations, symbolizing good fortune and prosperity. They are a must-have dish for New Year’s Day, often paired with black-eyed peas and cornbread.

Common Mistakes to Avoid

• Underseasoning: Collard greens soak up flavor, so don’t skimp on the seasonings.
• Cooking Too Quickly: Slow simmering is essential for tender greens.
• Skipping the Wash: Grit and sand can cling to greens, so wash them thoroughly.

Serving Suggestions

Serve these greens hot alongside fried chicken, BBQ ribs, or a plate of cornbread. A splash of hot sauce and a side of mashed potatoes make for a classic pairing.

Storing and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm gently on the stovetop over low heat, adding a splash of broth if needed.

This recipe is not only a delicious side dish but also a celebration of Southern heritage. With its rich, smoky flavor and tender texture, it’s bound to become a favorite at your table!

Variations

Like black-eyed peas, if you don’t have a ham hock, you can use jowl bacon, regular bacon, ham, or even smoked turkey neck or leg.

Just like black-eyed peas, the goal is to get that smokey flavor into the pot. You can also play with the heat by adding more hot pepper sauce. Make it to your liking and enjoy.

The Best Southern Collard Greens

Victor

Southern Collard Greens are a soulful and flavorful side dish, slow-cooked to perfection with smoky meat, onions, and seasonings. Packed with nutrients and bursting with savory goodness, they are a quintessential staple of Southern cuisine.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course dinner, Lunch, Side Dish

Cuisine American

Servings 6

Equipment

• 1 Large stock pot
• 1 Cutting Board
• 1 Chef’s knife
• 1 Wooden spoon
• 1 Strainer or colander

Ingredients

  

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Collard Greens

• 2 lb Collard Greens Fresh, cleaned, and chopped
• 6 cups Water
• 1 lb Smocked Ham Hocks Or Jowl Bacon
• 1 ea Ham Bone From your holiday ham can substitute for ham hocks or just add more flavor
• 2 tbsp Bacon Fat Or Lard
• 2 cup Yellow Onions Diced, frozen
• 2 tsp Garlic Chopped
• 2 tbsp Apple Cider Vinegar
• 1 tsp Sugar
• 2 tsp Salt Morton, Course Kosher Salt
• 1 tsp Black Pepper Ground
• .25 cup Hot Sauce Frank’s, or your favorite brand

Instructions

 

Prepare the Greens:

• Wash the collard greens thoroughly. Remove tough stems and chop the leaves into manageable pieces. Set aside.

Sauté the Aromatics:

• In a large stock pot over medium heat, add the diced onion and cook until softened, about 3-4 minutes. Add garlic and cook for another minute.

Cook the Ham Hock:

• Add the smoked ham hock (or bacon) to the pot. Cook for 5 minutes to release the smoky flavor.

Simmer the Greens:

• Add the chopped greens to the pot, stirring until slightly wilted. Pour in the chicken broth, ensuring the greens are mostly submerged.

Season and Simmer:

• Add apple cider vinegar, red pepper flakes, sugar, salt, and black pepper. Stir well. Cover the pot and reduce the heat to low. Simmer for about 2 hours, stirring occasionally.

Check for Tenderness:

• After 2 hours, the greens should be tender and infused with flavor. Remove the ham hock, shred any remaining meat, and stir it back into the greens.

Serve:

• Serve hot as a side dish with cornbread or your favorite Southern meal.

Notes

Collard greens are typically served during Sunday dinners, Thanksgiving, Christmas, and other holiday gatherings in the Southern United States.

Keyword Collard Greens Recipe, Smoky Greens, Soul Food, Southern Collard Greens, Southern Cooking

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