Southern Collard Greens are a beloved staple of soul food and Southern cooking, featuring tender greens slow-cooked with smoky meat until they’re melt-in-your-mouth delicious. This traditional recipe transforms tough, bitter collard leaves into silky, flavorful greens swimming in a savory, slightly spicy pot liquor that’s as prized as the greens themselves. Flavored with smoked ham hock or turkey, onions, garlic, and a touch of heat, these greens develop deep, complex flavors through long, slow simmering. Often served on New Year’s Day for good luck and prosperity, collard greens are comfort food at its finest and a dish that connects generations through shared recipes and memories. Whether you’re continuing a family tradition or trying them for the first time, these Southern-style collards are nourishing, satisfying, and full of down-home goodness.
Serving Quantity: 8 servings
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Ingredients:
- 3 pounds fresh collard greens
- 1 pound smoked ham hock (or smoked turkey wing)
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 6 cups chicken broth (or water)
- 2 tablespoons apple cider vinegar
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- Half teaspoon red pepper flakes
- Quarter teaspoon smoked paprika
- 1 bay leaf
- Hot sauce (to taste)
- 4 slices bacon (optional, for extra flavor)
Nutrition Information (Per Serving):
- Calories: 145
- Protein: 12g
- Carbohydrates: 14g
- Fat: 6g
- Sugar: 6g
- Sodium: 785mg
- Fiber: 5g
- Cholesterol: 25mg
- Iron: 2mg
- Vitamin A: 8500 IU
- Vitamin C: 35mg
- Calcium: 225mg
1. Clean and Prepare the Collard Greens
Fill a large sink or basin with cool water. Separate the collard green leaves and submerge them completely, swishing them around to remove dirt and grit. Collards grow close to the ground and can be quite sandy, so this washing step is essential. Drain and repeat with fresh water until no dirt remains at the bottom of the sink. Remove the tough center stems from each leaf by folding the leaf in half along the stem and cutting it out with a knife. Stack several leaves together, roll them tightly like a cigar, and slice crosswise into half-inch to one-inch ribbons. This method, called chiffonade, makes the greens easier to eat and helps them cook evenly.
2. Render the Bacon (If Using)
If adding bacon for extra flavor, cut it into small pieces and cook in a large pot or Dutch oven over medium heat until crispy, about 8 minutes. The bacon adds wonderful smoky, salty depth to the greens. Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. You’ll use this flavorful fat to sauté the aromatics. If not using bacon, simply melt the butter in the pot instead.
3. Sauté the Aromatics
Add the diced onion to the pot with the bacon fat or butter. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the onion softens and becomes translucent. The onion should be tender and starting to caramelize at the edges. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic or it will taste bitter. The combination of onion and garlic creates the aromatic foundation that flavors the entire pot of greens.
4. Add Meat and Build the Base
Add the smoked ham hock or turkey wing to the pot, nestling it into the onions. Pour in the chicken broth or water, making sure the meat is mostly submerged. Add the apple cider vinegar, brown sugar, salt, black pepper, red pepper flakes, smoked paprika, and bay leaf. The vinegar brightens the flavor and helps tenderize the greens. The brown sugar balances the bitterness of the collards and adds a subtle sweetness. Bring the liquid to a boil over high heat, then reduce to a simmer. Let this base simmer for 20 to 30 minutes to allow the smoked meat to infuse the broth with flavor.
5. Add the Collard Greens
Add the prepared collard greens to the pot in batches, stirring each batch down as it wilts to make room for more. The raw greens will seem like an enormous volume, but they cook down significantly. Once all the greens are added, they should be mostly submerged in the flavorful liquid. If needed, add a bit more broth or water to ensure the greens are covered. Stir everything together well, making sure the greens are coated with the seasoned broth.
6. Simmer Until Tender
Bring the pot back to a gentle simmer, then reduce the heat to low. Cover the pot and let the collards simmer gently for 60 to 90 minutes, stirring occasionally. The cooking time depends on how tender you like your greens. Some people prefer them cooked for just an hour so they retain some texture and bright color. Traditional Southern style calls for longer cooking, up to 2 hours, until the greens are very soft, silky, and deeply flavored. Taste the greens after an hour and continue cooking to your preferred tenderness.
7. Remove Meat and Adjust Seasoning
Once the greens are tender to your liking, remove the ham hock or turkey wing from the pot. Let it cool slightly, then pull off any meat from the bone. Chop the meat into small pieces and stir it back into the greens, discarding the bones, skin, and fat. Remove and discard the bay leaf. Taste the pot liquor and adjust the seasonings. You might want more salt, vinegar for brightness, or hot sauce for heat. Add the butter if you haven’t already, stirring until it melts into the greens for richness. If you cooked bacon earlier, stir those crispy pieces back in now.
8. Serve with Pot Liquor
Ladle the collard greens into bowls, making sure each serving gets plenty of the flavorful pot liquor, which is the cooking liquid. This savory broth is one of the best parts of collard greens and shouldn’t be wasted. Serve hot with cornbread for soaking up the pot liquor, and have hot sauce available on the side for those who want extra heat. Many people consider drinking the pot liquor or using it to dunk cornbread as essential to the collard green experience.
Tips for Perfect Southern Collard Greens
Choose fresh, dark green collards with crisp leaves and no yellowing or wilting. Smaller, younger leaves are more tender, while larger, older leaves have more robust flavor.
Don’t rush the cooking time. Long, slow simmering is what transforms tough, bitter greens into tender, flavorful collards. The longer they cook, the more mellow and silky they become.
The smoked meat is essential for authentic flavor. Ham hock, turkey wing, smoked turkey leg, or neck bones all work beautifully. The smokiness defines Southern collard greens.
For vegetarian collards, skip the meat and use vegetable broth. Add liquid smoke, smoked paprika, and soy sauce for depth and umami. They won’t taste exactly the same but are still delicious.
Save the pot liquor for drinking, cooking beans or rice, or making soup. It’s packed with nutrients and flavor. Many Southerners consider it liquid gold.
Add a ham bone left over from a holiday ham for incredible flavor. The bone adds richness and the small meat pieces add texture.
Collard greens taste even better the next day after the flavors have had time to meld. Make them ahead and reheat gently before serving.
Traditionally served on New Year’s Day for prosperity, with black-eyed peas for luck and cornbread for gold. The trio represents wealth and good fortune in the coming year.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. The greens freeze beautifully and reheat well.
For a spicier version, add a diced jalapeño or serrano pepper with the onions, or stir in more hot sauce to taste.
Some cooks add a ham or turkey stock cube for extra savory depth. Others add Worcestershire sauce for umami richness.
Adjust the vinegar based on preference. Some like tangier greens with more vinegar, others prefer just a hint. Add gradually and taste as you go.
Turnip greens, mustard greens, or kale can substitute for or be mixed with collards. Many Southern cooks use a combination called “mixed greens.”
Don’t throw away the tough stems. Chop them finely and add them to the pot at the beginning. They add texture and flavor as they cook down.
For quicker collards, use a pressure cooker. Combine everything and cook on high pressure for 20 minutes, then natural release for 10 minutes.
Slice the collards thinner for faster cooking and more tender results. Thicker slices take longer but provide more substantial texture.
Add a piece of fatback or salt pork along with the ham hock for extra richness. This is traditional in many Southern families.
Serve as a side dish with fried chicken, barbecue, mac and cheese, and cornbread for a complete soul food feast.
The greens should be tender but not mushy, and the pot liquor should be flavorful and slightly reduced. If it’s too watery, simmer uncovered to concentrate.
Different regions have variations. Some add hot pepper vinegar, others add a pinch of sugar. Make them your own and adjust to your family’s taste preferences.
