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.
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!