Southern Collard Greens Recipe (Easy & Flavor-Packed)

If you’ve never had a big ol’ bowl of Southern-style collard greens, you’re in for a real treat. Growing up, this dish was always simmering away on the stove at every family gathering, filling the kitchen with that smoky, savory aroma that just said home. Whether it was for Sunday supper, holiday dinners, or potlucks, my grandma’s collard greens recipe was the first to go—and for good reason.

This version is just like hers: rich with “pot likker” (that flavorful broth at the bottom), tender but not mushy, and seasoned with smoked meat for depth. It’s perfect comfort food, especially when served alongside cornbread, fried chicken, or fish. I’ll show you how to make it from scratch, share some smart swaps (yes, even vegan!), and offer tips to get it just right, even if it’s your first time making greens.

Why You’ll Love This Collard Greens Recipe

• Easy prep with big flavor – Just a few pantry staples and you’re golden.
• Smoky, savory, and tender – Thanks to smoked turkey (or ham hock!).
• Crowd-pleasing Southern classic – Everyone wants seconds.
• Customizable – Make it spicy, meaty, or vegan with simple swaps.
• Comfort food at its finest – That pot likker? You’ll want to drink it!

This is one of my favorite Southern greens recipes, especially when I’m craving soul-warming comfort food made with love.

Ingredients You’ll Need

Here’s what you need to make these collard greens taste like they came straight from a Southern kitchen:

For the greens:

• 2 lbs fresh collard greens, washed, stems removed, and chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 smoked turkey leg or 1 ham hock (or smoked neck bones)
• 6 cups chicken stock or water (low sodium is best)
• 1 tablespoon olive oil or bacon drippings
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste

Tip: Use smoked turkey for a leaner version, or go all-in with ham hock for rich, fatty flavor. Either one brings that classic smoky depth.

Ingredient Substitutions

Don’t worry if you’re missing an ingredient—these swaps will still give you a bowl of greens worth bragging about:

• Smoked turkey → Use smoked sausage slices or bacon for a meatier bite, or smoked paprika for a vegan-friendly alternative.
• Chicken stock → Vegetable broth works great for a plant-based version; water will do in a pinch, but you’ll want to up the seasoning.
• Collard greens → Try mustard greens or turnip greens if you like a peppery kick.
• Bacon fat/olive oil → Butter adds richness; use avocado oil for a neutral taste.
• Red pepper flakes → A splash of hot sauce or diced jalapeños adds a different kind of heat.

How to Make Collard Greens

Making collard greens isn’t hard—it just takes some low-and-slow love to bring out all that cozy Southern flavor. Here’s how I do it:

1. Prep the greens (10 min):
   Rinse the collard greens thoroughly—grit likes to hide in those folds! Remove the thick stems and chop the leaves into bite-sized pieces.
2. Sauté the aromatics (5 min):
   In a large pot or Dutch oven, heat olive oil or bacon grease over medium-high heat. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in garlic and red pepper flakes and cook for another 30 seconds until fragrant.
3. Add the smoked meat (2 min):
   Nestle in your smoked turkey leg or ham hock. Let it sear just a bit for added flavor.
4. Pour in the stock (2 min):
   Add the chicken stock (or water + bouillon) and bring to a boil.
5. Simmer the greens (45–60 min):
   Add the collard greens in batches, letting each wilt slightly before adding more. Reduce heat to low, cover, and simmer for about 45 minutes to 1 hour, or until greens are tender but not mushy.
6. Finish with vinegar and season (3 min):
   Stir in apple cider vinegar for brightness. Taste and adjust seasoning with salt and black pepper.
7. Serve hot:
   Remove the smoked meat, shred it, and stir it back in—or keep it chunky! Serve with hot sauce, cornbread, and a big spoon for sopping up that pot likker.

Total time: ~1 hr 10 min

Expert Tips and Common Mistakes to Avoid

Pro tips from my kitchen to yours:

• Wash the greens really well. Grit can ruin the whole pot—rinse, soak, and rinse again until the water runs clean.
• Low and slow is the way to go. Rushing the cooking time = tough greens and bland flavor.
• Don’t skip the acid. That splash of vinegar at the end balances the richness and adds brightness.
• Too salty? Add a chopped potato while simmering—it absorbs excess salt.

Avoid these mistakes:

• Overcooking = mushy, discolored greens.
• Not enough liquid = no pot likker (and that’s the best part!).
• Using canned greens = sad, soggy texture.

Variations & Add-Ons

Make this recipe your own with a twist or two:

• Vegan collard greens: Skip the meat and use smoked paprika or liquid smoke for flavor. Swap chicken stock with veggie broth.
• Spicy version: Add diced jalapeños, cayenne pepper, or serve with hot pepper vinegar.
• Cheesy twist: Stir in a handful of shredded smoked gouda or sharp cheddar at the end for a creamy finish.
• Add beans: Toss in cooked black-eyed peas or white beans for a hearty boost.
• Mix your greens: Combine with mustard greens or kale for more flavor layers.

Serving Suggestions

You can serve collard greens with just about anything, but here are some favorites:

• Fried chicken or pork chops – a match made in Southern heaven
• Fried catfish or grilled fish – perfect contrast with the smoky greens
• Cornbread or hoecakes – essential for soaking up pot likker
• Mac and cheese or mashed potatoes – double down on comfort
• Coleslaw or cucumber salad – cool and crunchy balance

Presentation tip: Serve in a big bowl with the meat on top and a ladle of broth. Keep hot sauce nearby!

Storage & Reheating

These greens get even better the next day.

To store:

• Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze in quart-sized bags for up to 3 months. Just thaw overnight in the fridge.

To reheat:

• Stovetop: Simmer in a small pot over medium heat until warmed through.
• Microwave: Cover loosely and heat in 30-second bursts, stirring often.

Add a splash of broth if needed to bring back that juicy texture.

Nutrition Information (Per Serving)

(Based on 6 servings)

• Calories: 165
• Protein: 10g
• Carbohydrates: 9g
• Fat: 10g
• Fiber: 5g
• Sugar: 2g
• Sodium: 420mg

Prep, Cook, and Total Time

Conclusion

If you’ve been craving a warm bowl of Southern comfort, this collard greens recipe is the answer. It’s smoky, tender, and full of soul—with a broth that might just steal the show. Whether you grew up on greens or you’re trying them for the first time, I promise this version is foolproof and deeply satisfying.

So go ahead—grab that smoked turkey leg or ham hock, get your greens simmering, and bring some Southern flavor to your table tonight. And hey, don’t forget the cornbread!

Did you try this recipe? I’d love to hear how it turned out—leave a comment, rate it, or share your favorite add-ins below!

Collard Greens Recipe

If you’ve been craving a warm bowl of Southern comfort, this collard greens recipe is the answer. It’s smoky, tender, and full of soul—with a broth that might just steal the show. Whether you grew up on greens or you’re trying them for the first time, I promise this version is foolproof and deeply satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinner, Side Dish

Cuisine American, Southern

Servings 6 Servings

Calories 165 kcal

Ingredients

  

• For the greens:
• 2 lbs fresh collard greens washed, stems removed, and chopped
• 1 large onion chopped
• 4 cloves garlic minced
• 1 smoked turkey leg or 1 ham hock or smoked neck bones
• 6 cups chicken stock or water low sodium is best
• 1 tablespoon olive oil or bacon drippings
• 1 teaspoon red pepper flakes adjust to taste
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste

Instructions

 

• Prep the greens (10 min):
• Rinse the collard greens thoroughly—grit likes to hide in those folds! Remove the thick stems and chop the leaves into bite-sized pieces.
• Sauté the aromatics (5 min):
• In a large pot or Dutch oven, heat olive oil or bacon grease over medium-high heat. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in garlic and red pepper flakes and cook for another 30 seconds until fragrant.
• Add the smoked meat (2 min):
• Nestle in your smoked turkey leg or ham hock. Let it sear just a bit for added flavor.
• Pour in the stock (2 min):
• Add the chicken stock (or water + bouillon) and bring to a boil.
• Simmer the greens (45–60 min):
• Add the collard greens in batches, letting each wilt slightly before adding more. Reduce heat to low, cover, and simmer for about 45 minutes to 1 hour, or until greens are tender but not mushy.
• Finish with vinegar and season (3 min):
• Stir in apple cider vinegar for brightness. Taste and adjust seasoning with salt and black pepper.
• Serve hot:
• Remove the smoked meat, shred it, and stir it back in—or keep it chunky! Serve with hot sauce, cornbread, and a big spoon for sopping up that pot likker.

Notes

• Wash the greens really well. Grit can ruin the whole pot—rinse, soak, and rinse again until the water runs clean.
• Low and slow is the way to go. Rushing the cooking time = tough greens and bland flavor.
• Don’t skip the acid. That splash of vinegar at the end balances the richness and adds brightness.
• Too salty? Add a chopped potato while simmering—it absorbs excess salt.
• Store leftovers in the fridge up to 5 days or freeze for up to 3 months.
• Reheat gently with a splash of broth to revive the texture.
• Pot likker is liquid gold—serve with cornbread to soak it up!

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