Traditional Southern Collard Greens
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This Southern Collard Greens recipe is Southern cooking at its finest! The tender greens are simmered to perfection in a rich broth with lots of smoky flavor. Whether served with cornbread or fried chicken, these collard greens are the perfect side dish for a true taste of the South.
Health Benefits of Collard Greens
Just because it’s a comforting Southern dish doesn’t mean it ain’t healthy! Packed with vitamins, fiber, and antioxidants, this leafy green vegetable is a powerhouse of nutrition while still delivering the soul-warming taste of Southern cuisine.
And let’s be real, collard greens aren’t just good for you—they’re downright delicious. Once you crisp up that bacon, this dish becomes a “set it and forget it” meal that simmers low and slow for a couple of hours, filling your kitchen with irresistible savory aromas.
The recipe is super flexible too! Whether you prefer ham hocks or turkey legs, both infuse the greens with a rich, flavorful broth that transforms them into the best collard greens you’ve ever had. Think tender texture, bold taste, and an oh-so satisfying serving of veggies. One bite, and you’ll wonder where it’s been all your life!
Are you the type to put hot pepper sauce on everything? Why not turn up the heat on your collard greens too? Here’s how to make them sizzle with some extra fiery flavor!
Ingredients
- Fresh collard greens
- Thick-cut bacon
- Onion
- Garlic
- Chicken broth
- Water
- Smoked ham hock (or smoked turkey leg for variation)
- Sugar
- Salt
- Black pepper
- Red pepper flakes
- Apple cider vinegar
How to Make Southern-Style Collard Greens
1. To start, wash the greens thoroughly to remove any grit. Then remove the thick stems and roughly chop the leaves.
2. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon drippings in the pot.
3. Next, add the diced onion to the bacon drippings and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
4. Then add the collard greens to the pot, stirring until they begin to wilt slightly. Pour in the chicken broth and water. Add the smoked ham hock, sugar, salt, pepper, and red pepper flakes.
5. Bring the mixture to a simmer. Cover and reduce heat to low. Cook for 1.5 to 2 hours, stirring occasionally, until the greens are tender and full of flavor.
6. Stir in apple cider vinegar and crumbled cooked bacon. Taste and adjust seasoning if needed. Serve hot with a splash of hot sauce. Enjoy!
Add More Southern Flavor to Your Plate
No Southern meal is complete without the perfect pairings. Serve your collard greens alongside crispy, golden Breaded Pork Chops With Milk Gravy for a classic comfort combo, or pair them with tender, flavorful Crock Pot Beef Ribs. The smoky, savory greens are the perfect wingman for these hearty mains!
For the ultimate Southern spread, add a slice of warm Deep South Buttermilk Cornbread to mop up every last drop of that flavorful broth. And don’t forget a generous scoop of creamy Oven-Baked Mac and Cheese—its rich, cheesy goodness is the perfect contrast to the earthy greens. Together, these dishes create a meal that’s pure Southern comfort on a plate!
Storage
Store your leftover collard greens in an airtight container in the refrigerator for up to 4 days.
Traditional Southern Collard Greens
Slow-simmered in a smoky, savory broth with bacon & ham hocks, these traditional Southern collard greens turn meltingly tender for a soul-warming side dish that’s packed with flavor.
Ingredients
- 1 1/2 pounds fresh collard greens
- 6 slices thick-cut bacon, chopped
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 smoked ham hock (or smoked turkey leg for variation)
- 1 tablespoon sugar
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons apple cider vinegar
Instructions
- Wash the greens thoroughly to remove grit. Remove the thick stems and roughly chop the leaves.
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon drippings in the pot.
- Add the diced onion to the bacon drippings and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the collard greens to the pot, stirring until they begin to wilt slightly. Pour in the chicken broth and water. Add the smoked ham hock, sugar, salt, pepper, and red pepper flakes.
- Bring the mixture to a simmer. Cover and reduce heat to low. Cook for 1.5 to 2 hours, stirring occasionally, until the greens are tender and full of flavor.
- Stir in apple cider vinegar and crumbled cooked bacon. Taste and adjust seasoning if needed. Serve hot with a splash of hot sauce.
No onion, garlic, or sugar in traditional Southern collards in South Georgia!