If you’re craving a soulful, deeply comforting dish that’s packed with flavor and tradition, this Southern Collard Greens Recipe is exactly what you need. Collard greens cooked low and slow with smoked meat, a hint of sweetness, and just the right amount of tang make for a side that steals the spotlight every time. Whether you’re a longtime fan or new to Southern cooking, this recipe invites you to savor the heart and soul of Southern hospitality in every bite.
Ingredients You’ll Need
The magic of this Southern Collard Greens Recipe comes down to a handful of honest, wholesome ingredients. Each one plays a key role in building layers of flavor and textural contrast, making the cooking process simple yet deeply rewarding.
- 2 tablespoons vegetable or canola oil: Provides the perfect base for browning the smoked meat and softening the onions without overpowering the greens.
- 2 lbs smoked meat (ham hocks or turkey wings): Imparts that signature smoky, savory depth essential to authentic collard greens.
- 1 large white onion, finely chopped: Adds a subtle sweetness and aromatic richness as it sautés down.
- 4 cloves garlic, minced or pressed: Brings a gentle pungency that wakes up the whole dish.
- 1 teaspoon red pepper flakes: A little heat that brightens the flavor without overwhelming the greens.
- Kosher salt & freshly ground black pepper, to taste: Essential seasonings to balance and enhance every component.
- 6-8 cups chicken stock or broth: The flavorful liquid that keeps the greens tender and creates the beloved pot likker.
- 1 teaspoon hot sauce, plus more to taste: Adds a vinegary kick that elevates the smoky and savory notes.
- 1 tablespoon packed light or dark brown sugar: Balances the acidity and adds a mellow sweetness that rounds out the flavors.
- 2 tablespoons apple cider vinegar: Provides a tangy brightness that cuts through the richness of the smoked meat.
- 3 lbs collard greens, cleaned and chopped: The star of the show, tender and earthy, transforming beautifully after hours of slow braising.
How to Make Southern Collard Greens Recipe
Step 1: Brown the Smoked Meat
Start by heating your oil in a heavy-bottomed pot over medium-high heat. When the oil is shimmering, add the smoked ham hocks or turkey wings and sear them until golden brown on each side. This simple step is crucial as it locks in rich flavors and gives you that unmistakable smoky aroma that will permeate the entire dish.
Step 2: Sauté the Aromatics
Next, toss in the finely chopped onions and let them soften alongside the meat, stirring frequently so they cook evenly. After about 4-5 minutes, add the garlic, red pepper flakes, salt, and pepper. These aromatics build a flavorful foundation that marries perfectly with the smoky meat.
Step 3: Simmer the Meat with Broth and Hot Sauce
Pour in 6 cups of chicken stock and stir in the hot sauce, giving everything a good mix. Cover the pot and reduce heat to medium-low, allowing the meat to gently simmer for one hour. This slow simmer tenderizes the meat until it practically falls off the bone, also infusing the broth with incredible taste.
Step 4: Shred the Meat
Carefully remove the smoked meat from the pot and let it cool slightly so you can handle it. Tear the meat off the bones, discarding any bones and large fatty pieces. Then, stir the shredded meat back into the pot, making sure every bite of greens will be packed with savory goodness.
Step 5: Add Sugar, Vinegar, and Collard Greens
Now for the greens. Add the brown sugar, apple cider vinegar, and the chopped collard greens to the pot. It may seem like a mountain of greens, but don’t worry—they will wilt and shrink considerably during cooking. If needed, add an extra 1-2 cups of broth to keep everything perfectly moist and to create that rich pot likker everyone loves.
Step 6: Braise the Collard Greens
Cover and let the greens braise gently over medium-low heat for at least one to one and a half hours. This slow-cooked stage softens the greens, allowing the flavors to meld into a harmonious Southern classic that is both savory and comforting.
Step 7: Final Seasoning and Serve
Give your greens a taste and adjust the seasoning with more salt, pepper, or hot sauce if you’d like. Serve these warm, simple yet flavorful greens as a perfect side or even as a starring side dish with your favorite Southern entrees.
How to Serve Southern Collard Greens Recipe
Garnishes
Simple garnishes like a dash of hot sauce, a sprinkle of crushed red peppers, or a few dashes of apple cider vinegar can brighten the collard greens just before serving. For a bit of contrast, a scattering of crispy fried onions or a few crumbled bits of crispy bacon on top adds texture and extra flavor.
Side Dishes
Southern collard greens come alive when paired with classic comfort foods. Think cornbread dripping with butter, fluffy mashed potatoes, smoky barbecue ribs, or savory fried chicken. These hearty sides enhance the rich and tangy flavors, creating a soul-satisfying meal.
Creative Ways to Present
Feeling adventurous? Use Southern collard greens as a filling for pot pies, tuck them into savory galettes, or mix them into grits for a surprising Southern twist. You can even use leftover greens to top pizzas or to bulk up a breakfast hash, making them versatile beyond the traditional plate.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your collard greens to an airtight container and store them in the refrigerator. They will stay delicious for up to 4 days, allowing you to enjoy the comforting taste of the Southern Collard Greens Recipe again and again without extra effort.
Freezing
You can freeze cooked collard greens by placing them in freezer-safe bags or containers. Make sure to leave some room for expansion before sealing. Frozen greens can last for up to 3 months and thaw quickly in the fridge for convenient, ready-to-go Southern goodness.
Reheating
Reheat collard greens slowly on the stovetop over low heat to retain moisture and prevent them from drying out. Adding a splash of broth or water helps restore the luscious pot likker texture. If reheating in the microwave, cover the dish and heat in short intervals, stirring occasionally.
FAQs
Can I use fresh collard greens instead of frozen?
Absolutely! Fresh collard greens are ideal for this recipe as they hold texture well during slow cooking. Just be sure to thoroughly clean and remove the tough stems before chopping.
Is there a vegetarian or vegan alternative to the smoked meat?
Yes, you can substitute smoked mushrooms or liquid smoke to mimic the smoky flavor and use vegetable broth instead of chicken stock for a plant-based version. While it won’t be exactly the same, you’ll still get delicious, deeply flavored collard greens.
How spicy is this Southern Collard Greens Recipe?
The heat is mild and can be adjusted easily. The red pepper flakes and hot sauce add a gentle kick that complements the other flavors without overpowering the dish. You can always add more hot sauce at the table if you like things spicier.
Can I prepare the Southern Collard Greens Recipe ahead of time?
Definitely! Collard greens taste even better the next day as the flavors continue to develop. You can make the entire dish in advance and simply reheat when ready to serve.
What is pot likker, and why is it important?
Pot likker is the flavorful liquid that the greens cook in, packed with nutrients and flavor from the meat and seasonings. It’s often considered the best part of collard greens and can be sopped up with cornbread or spooned over rice for a sumptuous experience.
Final Thoughts
This Southern Collard Greens Recipe is a beloved classic that brings warmth and comfort to any table. With its rich smoky flavors, perfect balance of tangy and sweet notes, and melt-in-your-mouth texture, it invites you to slow down and savor every bite. I truly encourage you to try it and make these greens a cherished part of your family’s favorites. Happy cooking and enjoy every delicious spoonful!
Print
Southern Collard Greens Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 to 10 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
Description
A classic Southern Collard Greens recipe featuring slow-braised collard greens with smoky ham hocks or turkey wings, garlic, and a hint of spice. This heartwarming dish simmers for hours to develop deep, rich flavors, perfect as a comforting side or savory main.
Ingredients
Meat and Base
- 2 tablespoons vegetable or canola oil
- 2 lbs smoked meat, such as ham hocks or turkey wings
Vegetables and Seasonings
- 1 large white onion, finely chopped
- 4 cloves of garlic, minced or pressed
- 1 teaspoon red pepper flakes
- Kosher salt & freshly ground black pepper, to taste
Liquids and Condiments
- 6–8 cups chicken stock or broth, to preference
- 1 teaspoon hot sauce, plus more to taste
- 1 tablespoon packed light or dark brown sugar
- 2 tablespoons apple cider vinegar
Greens
- 3 lbs collard greens—cleaned, stems removed, and chopped into bite-sized pieces
Instructions
- Heat the Oil and Sear the Meat: Heat the oil in a large Dutch oven or stock pot over medium-high heat until shimmering. Add the smoked ham hocks or turkey wings and sear each side until golden brown, approximately 2-3 minutes per side.
- Sauté Onions and Add Aromatics: Add the finely chopped onion to the pot with the meat and sauté, stirring frequently, until the onions are soft and tender, about 4-5 minutes. Then stir in minced garlic, red pepper flakes, salt, black pepper, 6 cups of chicken stock or broth, and the hot sauce. Mix well to combine all flavors.
- Simmer the Meat: Reduce heat to medium-low, cover the pot with a lid, and let the mixture simmer undisturbed for 1 hour. The smoked meat should become very tender and begin to fall off the bone.
- Remove and Shred Meat: Carefully take the meat out of the pot and let it cool for a few minutes until manageable. Using a fork or your hands (wear gloves if desired), shred the meat off the bones. Discard bones and excess fat, then return the shredded meat to the pot.
- Add Sugar, Vinegar, and Collard Greens: Stir in the brown sugar, apple cider vinegar, and chopped collard greens. The greens will seem like a lot but will wilt down significantly. If the liquid seems low, add 1-2 more cups of stock or broth to maintain desired consistency.
- Braise the Greens: Cover the pot again and let the collard greens braise over medium-low heat for at least 1 to 1½ hours until tender and flavorful.
- Adjust Seasoning and Serve: Taste the greens and adjust seasoning with additional salt, black pepper, or hot sauce as desired. Serve the collard greens warm, either on their own or as a delicious accompaniment to your favorite Southern meals.
Notes
- For a smokier flavor, use smoked turkey wings instead of ham hocks.
- Collard greens shrink significantly during cooking, so don’t be alarmed by the large initial volume.
- Add additional stock gradually to achieve your preferred consistency for the pot likker (the flavorful cooking liquid).
- Wear gloves when shredding hot meat to avoid burns.
- The dish keeps well refrigerated for several days and flavors develop further overnight.
