The Ultimate Collard Greens Recipe: Smoky, Savory, and Southern-Style
The Ultimate Collard Greens Recipe: Smoky, Savory, and Southern-Style
Introduction
Collard greens are a staple of Southern cuisine, known for their deep, smoky flavor and tender texture. Slow-cooked with savory seasonings and a touch of spice, these greens make the perfect side dish for a hearty meal. Whether you're serving them with cornbread, fried chicken, or a Sunday roast, collard greens bring comfort and tradition to the table. Plus, they're packed with nutrients, making them a delicious and wholesome addition to your menu.
Ingredients
Here’s what you’ll need to make the best Southern-style collard greens:
2 large bunches of collard greens (about 2 lbs), washed and chopped
1 smoked ham hock (or 6 slices of thick-cut bacon, or smoked turkey wings for a lighter option)
1 tablespoon olive oil or butter
4 cups chicken broth (or vegetable broth for a vegetarian version)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional, for heat)
1 tablespoon apple cider vinegar
1 teaspoon sugar (optional, balances bitterness)
1/2 teaspoon smoked paprika (optional, enhances smokiness)
Hot sauce, for serving (optional but highly recommended)
Preparation Steps
Wash the greens thoroughly. Fill a large bowl with cold water, submerge the greens, and swish them around to remove any dirt or grit. Repeat this process until the water runs clear.
Remove the tough stems. Fold each leaf in half lengthwise and cut away the thick center stem. Then, stack the leaves, roll them into a cigar shape, and slice them into 1-inch ribbons.
Prep the aromatics. Chop the onion and mince the garlic to get everything ready for cooking.
Cooking Instructions
Heat the oil in a large pot or Dutch oven over medium heat. If using bacon, cook it until crispy, then remove and set aside, leaving the rendered fat in the pot.
Sauté the aromatics. Add the chopped onion and cook until softened (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.
Add the smoked ham hock or smoked turkey. Let it cook for a couple of minutes to release its flavors.
Pour in the broth and bring to a gentle simmer.
Add the collard greens. Stir well, letting them wilt down as they absorb the broth.
Season the greens. Add salt, black pepper, red pepper flakes, vinegar, sugar, and smoked paprika. Stir to combine.
Simmer low and slow. Cover and cook on low heat for 1.5 to 2 hours, stirring occasionally, until the greens are tender and flavorful.
Taste and adjust seasoning. If needed, add more salt, vinegar, or spice to taste.
Serve with crumbled bacon (if used) and a splash of hot sauce.
Serving Suggestions
Collard greens pair beautifully with classic Southern dishes:
Cornbread – The perfect sponge for soaking up that delicious pot liquor (broth).
Fried chicken – A crispy, savory main dish that complements the greens’ richness.
BBQ ribs or brisket – Smoky flavors pair perfectly with slow-cooked greens.
Mashed potatoes – A creamy side that balances the texture of the greens.
Additional Tips
For a vegetarian version, omit the ham hock and use vegetable broth. Add a bit of liquid smoke or smoked paprika to maintain depth of flavor.
To reduce bitterness, balance the flavors with a touch of sugar or an extra splash of vinegar.
For extra richness, stir in a pat of butter just before serving.
Make ahead: Collard greens taste even better the next day! Store in the fridge for up to 3 days or freeze for longer storage.
Wrap-Up
Collard greens are a true comfort food with deep roots in Southern and African-American culinary traditions. They’re hearty, flavorful, and surprisingly simple to make. Whether you're cooking them for a special occasion or a weeknight dinner, this recipe is sure to satisfy. Fun fact: The leftover broth, known as pot liquor, is packed with vitamins and is often sopped up with cornbread or even sipped on its own. Now go grab some fresh greens and get cooking!
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