Southern Collard Greens (Printer-friendly)

Tender collard greens slow-simmered with smoky flavors and aromatic seasonings for classic Southern comfort.

# What You’ll Need:

→ Greens

01 - 2 lbs collard greens, stems removed and leaves chopped

→ Meats & Stock

02 - 4 cups chicken broth (or vegetable broth for vegetarian version)
03 - 4 oz smoked turkey leg or ham hock (optional; omit for vegetarian)

→ Aromatics & Seasonings

04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 1 tsp salt (adjust to taste)
07 - 1/2 tsp freshly ground black pepper
08 - 1/4 tsp red pepper flakes (optional, for heat)
09 - 1 tbsp apple cider vinegar

→ Cooking Fat

10 - 2 tbsp olive oil or bacon drippings

# How to Make It:

01 - Heat the olive oil or bacon drippings in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent.
02 - Stir in the garlic and cook for another 1 minute until fragrant.
03 - Add the smoked turkey leg or ham hock (if using) and pour in the chicken broth. Bring to a simmer.
04 - Add the chopped collard greens in batches, stirring until they wilt and fit into the pot.
05 - Stir in salt, black pepper, and red pepper flakes (if using). Reduce heat to low, cover, and simmer for 1 hour, occasionally stirring, until the greens are tender.
06 - Discard the meat bones, shred any remaining meat, and return it to the pot. Stir in apple cider vinegar. Adjust the seasoning to taste and serve warm.

# Expert Tips:

01 -
  • The smoky depth develops into something extraordinary that humble greens become the star of the table
  • This recipe welcomes adaptation whether you have smoked turkey or just a good vegetable broth
  • The leftovers somehow taste better the next day as flavors continue melding
02 -
  • Undercooked collard greens are tough and unpleasant while overcooked ones lose their character completely
  • The vinegar might seem unusual but it balances the bitterness and cuts through the richness perfectly
  • Vegetable broth with a few drops of liquid smoke creates a surprisingly authentic version without any meat
03 -
  • Save the potlikker that nutrient rich liquid at the bottom it is perhaps the best part
  • Stack several leaves together and roll them tightly before chopping for faster prep work
  • Bacon drippings instead of olive oil adds an extra layer of smoky depth

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