Southern collard greens are a classic Southern dish that’s both flavorful and comforting. Slow-cooked to perfection, they’re typically seasoned with smoky ham or bacon and simmered in a rich broth. Here’s a simple, traditional recipe for you to try:
Southern Collard Greens Recipe
Ingredients:
- 2 bunches collard greens (about 12-14 cups, chopped)
- 4 cups low-sodium chicken broth (or water)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 smoked ham hock or 4-6 slices of smoked bacon (for flavor)
- 1 tbsp olive oil (if using bacon, you may not need extra oil)
- 1 tsp red pepper flakes (optional, for some heat)
- 1 tbsp apple cider vinegar
- 1 tsp sugar (optional, to balance the flavors)
- Salt and pepper (to taste)
- 1 tbsp hot sauce (optional, for serving)
- 1 bay leaf (optional)
Instructions:
- Prepare the collard greens:
- Wash the collard greens thoroughly to remove any grit. Remove the tough stems from each leaf and discard. Stack the leaves, roll them up, and slice them into strips or roughly chop them.
- Cook the aromatics:
- In a large pot or Dutch oven, heat the olive oil over medium heat (if using bacon, you can skip this step and cook the bacon first in the pot).
- Add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Add the garlic and cook for another 30 seconds, stirring to avoid burning.
- Add the greens and liquids:
- Add the collard greens to the pot in batches if needed. Stir them into the onions and garlic until they start to wilt.
- Pour in the chicken broth and stir to combine. If you’re using a ham hock, add it to the pot now. You can also add the bay leaf at this point for extra flavor.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer the collard greens for 45 minutes to 1 hour, stirring occasionally, until the greens are tender.
- If using bacon, add the cooked bacon pieces back into the pot at this stage, and then let it simmer along with the greens.
- Season and finish:
- After the greens are tender, taste the broth and adjust the seasoning. Add apple cider vinegar, sugar (if desired), salt, pepper, and red pepper flakes for heat.
- Remove the ham hock (if using), shred any remaining meat from the bone, and return the meat to the pot.
- Serve:
- Serve the collard greens hot, with a drizzle of hot sauce if you like a little extra kick.
Tips:
- Smoked meats: If you don’t have a ham hock, smoked turkey wings, smoked sausage, or bacon can be used for the same smoky, rich flavor.
- Adjusting texture: If you like your greens more tender, you can simmer them for longer—up to 2 hours if you prefer a deeper flavor.
- Vinegar: The vinegar adds a nice tang to balance the richness. You can also experiment with different types of vinegar (like white or red wine vinegar) for a slight flavor variation.
- Side dish: Southern collard greens are often served with cornbread, mashed potatoes, or a hearty meat like fried chicken or pork chops.
These Southern Collard Greens are flavorful, savory, and perfect for a comforting meal. Enjoy!