Southern Collard Greens (Printer-friendly)
Tender greens slow-simmered with smoky meat and aromatic seasonings for classic Southern flavor.
# What You'll Need:
→ Greens
01 - 2 pounds collard greens, stems removed and leaves chopped
→ Meats & Stock
02 - 4 cups chicken broth or vegetable broth for vegetarian version
03 - 4 ounces smoked turkey leg or ham hock, optional; omit for vegetarian
→ Aromatics & Seasonings
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 1 teaspoon salt, adjust to taste
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/4 teaspoon red pepper flakes, optional for heat
09 - 1 tablespoon apple cider vinegar
→ Cooking Fat
10 - 2 tablespoons olive oil or bacon drippings
# How to Prepare:
01 - Heat olive oil or bacon drippings in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until translucent and softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add smoked turkey leg or ham hock if using. Pour in chicken broth and bring to a gentle simmer.
04 - Add chopped collard greens in batches, stirring until each batch wilts and fits into the pot before adding more.
05 - Stir in salt, black pepper, and red pepper flakes if using. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until greens are completely tender.
06 - Remove meat bones, shred any remaining meat, and return to pot. Stir in apple cider vinegar. Adjust seasoning to taste before serving warm.
# Expert Advice:
01 -
- The long simmer time transforms tough, bitter leaves into meltingly tender greens that practically dissolve in your mouth
- That pot liquor (the cooking liquid) might be the best part—spoon it over cornbread and thank me later
02 -
- Don't rush the cooking time—collard greens need that full hour to break down their tough fibers and develop their signature flavor
- The vinegar isn't optional in my book because it balances the richness and brings out the greens' natural sweetness
03 -
- Clean your greens thoroughly by soaking them in a sink full of cold water, as grit tends to hide in those curly leaves
- If your greens taste too bitter after an hour, add another splash of vinegar and cook 15 minutes longer