Southern Collard Greens
Here’s the best way to make delicious Southern collard greens! Simple ingredients and a few seasonings make this classic Southern side dish a family favorite!
No bitterness – Most greens (collard, mustard, turnip) are inherently bitter. The savory and meaty broth (pot liquor or “pot likker”) and a smidgen of white distilled vinegar override this bitter flavor, resulting in a savory and flavorful green.
The secret to really good collard greens is to cook them in the pot liquor low and slow.
Southern collard greens are kinda like peas- for example, once you learn how to season and cook purple hull peas, you never forget, right? Sometimes, simple ingredients are the best way to make a pot of delicious, fresh collards!
Ingredients
Fresh collard greens are best when harvested right after the first freeze; however, now days, you can buy “pre-washed” greens just about any time of the year. You can use those for this recipe if you don’t have fresh collards.
You’ll need collard greens, water or chicken broth, a protein (smoked ham hock, smoked turkey leg, fat back, bacon or salt pork), onion powder, garlic powder, white vinegar, salt, black pepper, Trappey’s pepper vinegar and crushed red pepper (optional).
How to cook collard greens
Southerner’s typically use a “fatty protein” like bacon fat, ham, smoked ham hocks, smoked turkey legs or bacon pieces to season the cooking liquid. If you don’t have any smoked meat, you can always add a few tablespoons of bacon grease to the stockpot.
- Put the protein, seasonings and water in a large stockpot and cook on medium heat for 1 hour; add greens and seasonings and cook another 1-2 hours, covered and on low heat.
If you love collards, you might want to try my recipe for Collard Green Cornbread Dressing! It’s a great alternative to traditional cornbread dressing and tastes delicious!
What is pot likker (pot liquor)?
There’s no “liquor” involved here. This is a term used to describe the juice of the cooked greens! It’s what you get from braising a salty meat in liquid that develops when you cook cook the greens low and slow.
I like to serve these greens always with skillet cornbread. They also pair beautifully with pot roast, meatloaf, fried catfish or salmon patties.
Make ahead and storage
- If you need to make Southern greens in advance, I recommend cooking them no more than 3 days in advance.
- Freeze cooked greens in an airtight freezer bag up to 6 months.
Reheating
Reheat refrigerated greens on the stovetop or in the microwave. If reheating frozen greens, allow them to thaw first, then reheat on the stove or microwave.
Serving suggestions
Serve your leafy green vegetable with a slotted spoon or tongs. I always put a second serving spoon in the bowl in case anyone wants to get a little of that savory pot likker for their serving!
Once you learn how to make Southern collard greens, you’ll be happy to serve them with any of these Southern favorites, but cornbread is a must!
Southern Collard Greens
Ingredients
- 3 pounds washed and chopped collard greens See Recipe Notes
- 1 smoked ham hock 1 large smoked ham hock, smoked turkey leg or bacon strips (6) See Recipe Notes
- water
- 1 tablespoon garlic powder
- 1 tablespoon onion powder , or 1/2 cup chopped onion
- 3 teaspoons chicken bouillon , ( or 3 cubes)
- 1½ teaspoons salt
- 1-2 tablespoons white vinegar
- Trappey's white pepper sauce , white pepper vinegar; to taste
- salt and black pepper ,to taste
- pinch sugar (optional)
Instructions
- Wash greens thoroughly. At least 3 times. Cut away core stalk; chop or tear into small bite size pieces3 pounds washed and chopped collard greens
- In a large stockpot, on medium-high heat, add protein, (and chopped onion – optional), water and seasonings to pot; cover and allow to cook for 1 hour. Once the meat is tender, you can either remove the hamhock, pull the meat away from the bone and shred it and add it back to the stockpot or just leave it whole in the stockpot. See Recipe Notes1 smoked ham hock, water, 1 tablespoon garlic powder, 1 tablespoon onion powder, 3 teaspoons chicken bouillon, 1½ teaspoons salt
- Add greens and a tablespoon of white vinegar to stockpot; stir well; allow to cook 5-8 minutes with the lid off. Place lid on stockpot and cook on low heat until greens are tender (about 2 hours); stir occasionally3 pounds washed and chopped collard greens, 1-2 tablespoons white vinegar
- Add salt, pepper, pepper-vinegar to taste; add a pinch or two of sugar and a little more vinegar if you likeTrappey's white pepper sauce, salt and black pepper, pinch sugar (optional)
Simply simple and delicious! Thank you!
My mama always cooked collards, for they are milder than turnip greens or mustard greens. You can mix greens though!
Mustard and turnip greens are often tough and peppery. So you may have to add a little more vinegar to balance the flavor. . Thank you for sharing this!
Very tasty and easy!