If you grew up in the South, chances are you’ve had a steaming pot of collard greens on your plate more times than you can count. They’re the backbone of soul food, a dish that carries history, comfort, and a whole lot of flavor in every bite. Whether served alongside fried chicken, cornbread, or black-eyed peas, collard greens are a Southern staple that just feels like home.
A Dish Rooted in Tradition
Collard greens have been a part of Southern cooking for centuries, their origins tracing back to Africa. Enslaved Africans brought their cooking traditions with them, and over time, collard greens became an essential part of the Southern food landscape. Slow-cooked with smoked meat and seasoned to perfection, they transformed into a dish that represents resilience, community, and celebration.
Traditionally, collard greens were cooked low and slow, allowing the tough leaves to become tender and soak up all the rich, smoky goodness of ham hocks or bacon. While the cooking methods may have evolved slightly over the years, the heart of the dish remains the same: simple ingredients coming together to create something deeply satisfying.
The Secret to Perfect Collard Greens
There are plenty of ways to prepare collard greens, but if you ask any true Southerner, they’ll tell you it’s all about the seasoning and the cooking time. You can’t rush good greens—let them simmer, and you’ll be rewarded with a pot of tender, flavorful perfection.
Here are a few key elements that make all the difference:
- The Right Cut: Collard greens have thick stems that need to be removed before cooking. The leaves should be chopped into manageable pieces, making them easier to eat.
- A Good Wash: These greens grow close to the ground, so they need a thorough rinse to get rid of any grit or dirt. A soak in cold water with a little vinegar helps.
- The Smoky Element: Traditional recipes use ham hocks, smoked turkey, or bacon to give collard greens their signature depth of flavor.
- Low and Slow: The longer you cook them, the better they taste. Collards need at least an hour, but two or more is even better.
- A Touch of Acid: A splash of apple cider vinegar or hot sauce at the end brightens up the dish and balances the richness.
Collard greens are more than just a side dish—they’re a taste of history, tradition, and love. Whether you’re making them for Sunday supper, New Year’s Day (for good luck!), or just because, you’re carrying on a time-honored tradition with every bite.
So pull up a chair, grab a fork, and enjoy a dish that’s been bringing people together for generations.
Southern Collard Greens
Print RecipeIngredients
- 2 bunches fresh collard greens, stems removed and chopped
- 1 smoked ham hock (or 4 slices of thick-cut bacon, chopped)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or water)
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1/2 tsp red pepper flakes (optional for heat)
- 2 tbsp apple cider vinegar
- 1 tbsp sugar (optional, for balance)
- Hot sauce, for serving
Instructions
- Prepare the greens: Wash the collard greens thoroughly, soaking them in cold water with a little vinegar to remove any grit. Drain and chop into bite-sized pieces.
- Cook the meat: In a large pot, add the ham hock (or bacon) over medium heat. If using bacon, cook until crispy, then remove and set aside, leaving the drippings in the pot.
- Sauté the aromatics: Add the diced onion and garlic to the pot, cooking until softened and fragrant.
- Simmer the greens: Pour in the chicken broth, then add the collard greens, salt, black pepper, and red pepper flakes. Stir well, making sure the greens are submerged.
- Low and slow: Cover and simmer for at least an hour, but preferably 2–3 hours, stirring occasionally. If the liquid gets low, add more broth or water.
- Finish with flavor: Remove the ham hock and shred any meat back into the pot. Stir in the apple cider vinegar and sugar, then adjust seasoning as needed.
- Serve and enjoy: Dish up your collard greens with a few dashes of hot sauce and a warm piece of cornbread on the side.
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Sounds yummy.
Very similar to the Portuguese style with kale!
Thank you for the recipe, Rita! I will try it soon! 🙂
Collard greens were a frequent dish in my house growing up and my mother-in-law also made them often before her passing. I haven’t had any in a while, so I might try this recipe soon. Thanks!
I miss good old southern greens! My hubby’s former MIL made them amazing!
I would love to try these from someone who really knows how to cook it right – looks good!!
I’ve never tried collard greens!
Looks delicious! Great recipe.
Sounds so good! Would love to taste it.
I have never had this recipe before and I know I would love it.
We always have pepper sauce at the ready.
Don’t know that I’ve never had collard greens but I’d have to make mine w/o any meat flavorings