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Southern Collard Greens Recipe

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4 from 57 reviews

An authentic Southern Collard Greens recipe perfect for any occasion! Fresh collard greens are chopped into bite-sized pieces and slowly simmered until tender in a rich, meaty broth known as pot likker. This traditional dish is a staple in Southern cuisine and Black culture, offering deep, smoky, and savory flavors that make it an irreplaceable side dish.

  • Total Time: 2 hours 20 minutes
  • Yield: 8–10 servings

Ingredients

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

Instructions

  1. Heat and sear the smoked meat: Heat the oil in a large dutch oven or stock pot over medium-high heat. Once the oil shimmers, swirl to coat the bottom evenly. Add the smoked ham hocks or turkey wings and cook for about 2-3 minutes on each side until a golden brown sear forms.
  2. Sauté onions and add aromatics: Add the chopped onion to the pot with the meat and sauté, stirring often, until the onions soften and become tender, about 4-5 minutes. Then add minced garlic, red pepper flakes, kosher salt, freshly ground black pepper, 6 cups chicken stock or broth, and hot sauce. Stir everything to combine well.
  3. Simmer the meat broth: Reduce the heat to medium-low and cover the pot with a lid. Let the mixture simmer undisturbed for 1 hour until the smoked meat is very tender and falling apart.
  4. Remove and shred the meat: Carefully remove the meat from the pot and let it cool slightly. Use a fork or your hands (with disposable gloves if desired) to tear the meat off the bones. Discard the bones and excess fat, then return the shredded meat to the pot.
  5. Add seasoning and greens: Stir in the brown sugar, apple cider vinegar, and collard greens. Mix well to combine. If the liquid level has reduced too much, add 1-2 more cups of chicken stock or broth according to your preference.
  6. Braise the collard greens: Cover the pot again and let the greens braise over medium-low heat for 1 to 1 ½ hours until tender and flavorful.
  7. Adjust seasoning and serve: Taste the greens and adjust seasoning with more salt, pepper, or hot sauce as desired. Serve warm alongside your favorite main dishes and enjoy the rich, comforting flavors of traditional Southern collard greens.

Notes

  • For deeper smoky flavor, use smoked turkey wings or ham hocks with skin on.
  • If you prefer spicier greens, increase the amount of red pepper flakes and hot sauce.
  • Collard greens shrink significantly when cooked; start with generous portions.
  • Leftover pot likker (broth) is packed with flavor and can be used to cook rice or spooned over cornbread.
  • This recipe can be made ahead and reheated, flavors improve after resting overnight.
  • Use disposable gloves to handle hot meat for easy shredding and cleanliness.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: Southern

Find it online: https://ellarecipe.com/southern-collard-greens-recipe/