Southern Collard Greens (Printable Version)
Slow-cooked collard greens with smoky meat, onions, garlic, and seasonings make this classic Southern side dish tender and flavorful.
# What You Need:
→ Greens
01 - 2 lbs collard greens, stems removed and leaves chopped
→ Meats & Stock
02 - 4 cups chicken broth or vegetable broth for vegetarian version
03 - 4 oz smoked turkey leg or ham hock, optional
→ Aromatics & Seasonings
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 1 tsp salt, adjust to taste
07 - 1/2 tsp freshly ground black pepper
08 - 1/4 tsp red pepper flakes, optional
09 - 1 tbsp apple cider vinegar
→ Cooking Fat
10 - 2 tbsp olive oil or bacon drippings
# How to Make It:
01 - Heat olive oil or bacon drippings in a large pot over medium heat. Add diced onion and cook 4-5 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add smoked turkey leg or ham hock if using and pour in chicken broth. Bring to a simmer.
04 - Add chopped collard greens in batches, stirring until wilted to fit in pot.
05 - Stir in salt, black pepper, and red pepper flakes. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally until tender.
06 - Remove meat bones, shred remaining meat, and return to pot. Stir in apple cider vinegar. Adjust seasoning to taste and serve warm.
# Expert Tips:
01 -
- These greens get better with time, making them perfect for meal prep or feeding a crowd
- The smoky meat and vinegar balance creates that perfect sweet savory tang that keeps everyone coming back for seconds
02 -
- Greens shrink down to almost nothing, so don't panic when that huge mound fits into your pot after wilting
- The vinegar isn't optional, it's what transforms bitter greens into something perfectly balanced and bright
03 -
- A pinch of sugar can help balance bitter greens, especially if they're particularly mature
- Save the potlikker at the bottom, it's incredible for soups or sipping on its own