Name: Southern Collard Greens Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Southern
Ingredients: 2 tablespoons vegetable or canola oil; 2 lbs smoked meat, such as ham hocks or turkey wings; 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; 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; 3 lbs collard greens, cleaned, stems removed, and chopped into bite-sized pieces

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If you have ever wanted to master a dish that truly captures the heart and soul of Southern cooking, this Southern Collard Greens Recipe is your go-to. These tender, flavorful greens simmered slowly in a rich, smoky broth—noted by many as the beloved pot likker—are a celebration of tradition and comfort all in one pot. Whether you’re cooking for a family gathering or simply craving a soulful side, this recipe offers a perfect balance of bold flavors and slow-cooked goodness that will have everyone asking for seconds.

Ingredients You’ll Need

A close-up view shows a pair of hands slicing rolled green leafy vegetables on a bright yellow cutting board placed on a white marbled surface. The rolled leaves are neatly coiled into spiral shapes, showing the detailed layers of green shades from dark to light, and some loose leaves are visible to the side. One hand holds the roll firmly while the other uses a knife with a silver blade and white handle, carefully cutting through the layers. The scene has a clear and fresh look with vivid colors and textured details. Photo taken with an iphone --ar 4:5 --v 7

Simple, essential ingredients are all you need to create this amazing Southern Collard Greens Recipe. Each item plays a specific role in building layers of flavor, tender texture, and that classic deep color that makes this dish shine.

2 tablespoons vegetable or canola oil: For a neutral base that helps brown the meat and sauté the onions.
2 lbs smoked meat (ham hocks or turkey wings): The star ingredient lending that smoky, meaty depth to the broth.
1 large white onion, finely chopped: Adds sweetness and a soft texture throughout the dish.
4 cloves garlic, minced or pressed: Boosts aromatic richness with every simmer.
1 teaspoon red pepper flakes: Brings just a gentle heat to brighten the flavors.
Kosher salt & freshly ground black pepper, to taste: Essential seasonings to balance and enhance.
6–8 cups chicken stock or broth: The flavorful liquid base, making the pot likker truly irresistible.
1 teaspoon hot sauce, plus more to taste: Adds a tangy kick that complements the smoky meat.
1 tablespoon packed light or dark brown sugar: For a subtle touch of sweetness that mellows acidity.
2 tablespoons apple cider vinegar: Provides bright acidity to cut through the richness.
3 lbs collard greens (cleaned, stems removed, chopped): Fresh, hearty greens that soften beautifully and soak up all the flavors.

How to Make Southern Collard Greens Recipe

Step 1: Sear the Smoked Meat

Start by heating your oil in a large dutch oven or stockpot over medium-high heat. When the oil shimmers, gently swirl it to coat the bottom evenly. Add your smoked ham hocks or turkey wings and sear each side until golden brown, about 2 to 3 minutes per side. This step locks in smoky flavor and builds a fantastic base for your broth.

Step 2: Sauté Aromatics and Add Broth

Next, add the chopped onion to the pot and cook alongside the meat, stirring frequently, until softened and tender—this usually takes about 4 to 5 minutes. Then stir in the garlic, red pepper flakes, salt, and pepper, followed by 6 cups of chicken stock and hot sauce. Combining these ingredients creates a beautifully balanced broth for slow simmering.

Step 3: Slow Simmer for Flavor

Reduce the heat to medium-low and cover the pot. Let everything simmer undisturbed for 1 hour to allow the smoked meat to become tender and the flavors to deepen. By the end, the meat should be practically falling off the bones, creating that signature Southern taste you crave.

Step 4: Shred the Meat

Carefully remove the meat from the pot and set it aside to cool briefly. Using a fork or your hands (wearing gloves if you prefer), shred the meat from the bones. Discard the bones and any excess fat, then return the shredded meat to the pot. This step ensures every bite is packed with smoky goodness.

Step 5: Add Sugar, Vinegar, and Collard Greens

Stir in the brown sugar and apple cider vinegar, followed by the chopped collard greens. The pot will look overflowing, but don’t worry—the greens will wilt down significantly as they cook. If you notice the liquid reducing too much, add 1 to 2 more cups of stock or broth to keep the pot likker plentiful and flavorful.

Step 6: Braise the Greens

Cover and braise the greens over medium-low heat for at least another 1 to 1 ½ hours. This slow cooking softens the collard greens perfectly and lets them absorb all the smoky, tangy, and slightly sweet flavors that make this Southern Collard Greens Recipe such a treasure.

Step 7: Final Seasoning and Serve

Taste your greens and adjust the seasoning with more salt, pepper, or hot sauce if needed. Serve the collard greens warm and enjoy every soulful bite!

How to Serve Southern Collard Greens Recipe

A white pot filled with cooked dark green leafy vegetables mixed with small pieces of brown meat, showing a moist and slightly oily texture with some broth gathered on the side. A wooden serving spoon with two large loops is resting inside the pot, partially covered by the greens. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this dish, try sprinkling crispy fried onions or a bit of crumbled smoked bacon on top. A drizzle of extra hot sauce or a dash of freshly ground black pepper adds wonderful finishing touches that bring out the depth of flavors.

Side Dishes

Southern collard greens pair beautifully with classic Southern favorites like cornbread, fried chicken, or pulled pork. Their hearty texture and slightly tangy notes cut through rich meats, balancing your plate like a dream.

Creative Ways to Present

For a fun twist, serve your collard greens over creamy grits or tossed with sweet potatoes for extra dimension. You can also transform leftovers by folding them into huevos rancheros or savory hand pies for a delightful Southern-inspired meal reinvented.

Make Ahead and Storage

Storing Leftovers

Cool the collard greens to room temperature, then transfer them to an airtight container. Stored in the refrigerator, they stay fresh for up to 4 days, so you can enjoy that smoky pot likker goodness well beyond the first meal.

Freezing

You can freeze the Southern Collard Greens Recipe in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Just be sure to leave some space for expansion and label your container for easy identification.

Reheating

Reheat your collard greens gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water helps restore moisture and revives that silky texture, making leftovers taste just as amazing as fresh.

FAQs

Can I use fresh collard greens versus frozen ones?

Absolutely! Fresh collard greens offer the best texture and flavor for this recipe. Frozen greens can be used in a pinch, but they tend to be softer and may require less cooking time.

Is it necessary to use smoked meat, or can I substitute?

Smoked meat is key to authentic flavor in this Southern Collard Greens Recipe. However, you can substitute with smoked turkey or even add a splash of liquid smoke for a vegetarian twist, though the flavor won’t be quite the same.

How spicy is this dish?

The heat level is mild and mainly comes from the red pepper flakes and hot sauce, which you can easily adjust to your liking by adding more or less at various steps.

Can I make this recipe in a slow cooker?

Yes! After searing the meat and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the greens are tender and the meat is falling apart.

What is pot likker?

Pot likker is the flavorful, nutrient-rich broth left behind after cooking greens like collards. It’s cherished in Southern cooking for its robust meaty, smoky, and savory taste, often enjoyed with cornbread or on its own.

Final Thoughts

There’s just something magical about a bowl of slow-simmered collard greens bursting with smoky, tangy, and slightly sweet notes. This Southern Collard Greens Recipe is more than just a side dish—it’s a warm hug from the South that invites you to savor every bite. I hope you dive in, try it yourself, and make it a beloved staple at your table as it has been at mine!