Southern Collard Greens

4.91 from 33 votes

This Southern Collard Greens Recipe is the best side dish recipe. A perfect soul food recipe cooked low and slow with bacon, onions, a ham hock, and garlic.

Prep Time5

Cook Time50

Total Time55

Servings: 1 cup servings

Calories: 192kcal

Author: Kari

Equipment

Ingredients

1 tablespoon olive oil
½ pound bacon diced
1 large onion diced
3 - 4 garlic cloves minced
2 pounds collard greens, frozen Fresh or frozen. Frozen collard greens generally come in 16 oz bags, so I use two.
3 cups chicken broth
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon brown sugar use coconut sugar to make Paleo greens
¼ teaspoon crushed red pepper flakes
2 teaspoons apple cider vinegar
¼ teaspoon Tony Chachere's Creole Seasoning
1 ham hock or smoked turkey leg

For Serving

pepper vinegar

Instructions

First, heat a large pot over medium heat while you dice up your onion, bacon, and garlic.
When your pot is hot, add the olive oil.
1 tablespoon olive oil
When your olive oil is hot, add the diced bacon. Once the bacon is a little crispy on the edges but not totally cooked, add your diced onions.
½ pound bacon, 1 large onion
Saute your onion and bacon until the onion is translucent, then add your garlic and saute until the garlic is fragrant - about 2 minutes.
3 - 4 garlic cloves
Next, add your collard greens and stir until they are no longer frozen. If you are using fresh greens, saute until they are soft but not fully cooked.
2 pounds collard greens, frozen
Now, add your stock and mix well to combine.
3 cups chicken broth
Then add all of your spices (including the brown sugar) and your apple cider vinegar.
1 teaspoon kosher salt, 1 teaspoon black pepper, 1 tablespoon brown sugar, ¼ teaspoon crushed red pepper flakes, 2 teaspoons apple cider vinegar, ¼ teaspoon Tony Chachere's Creole Seasoning
Add a ham hock or smoked turkey leg or wing now.
1 ham hock or smoked turkey leg
Bring everything to a boil, and once your broth is boiling, reduce the heat to a simmer over low heat. Simmer covered for 45 minutes, stirring occasionally as needed.
After 45 minutes, uncover and serve. The greens will no longer be bright green, and they will be really soft and tender. There will still be broth (pot likker), and it will be delicious.
If desired, dice up the ham hock or turkey meat and return it to the greens.
Finish your greens with a little pepper vinegar and salt and pepper to taste.
pepper vinegar

Notes

This greens recipe can be used to make fresh collard greens or frozen collard greens. Both are delicious.

If you use fresh collard greens, be sure to wash them well to remove any dirt and debris.

Remove ham hock or turkey bones before serving - the meat can be returned to the greens, but turkey bones can splinter and become brittle and sharp so be cautious.

🫙 How to Store Collard Greens

Once cooled, leftover cooked collard greens should be stored in an airtight container in the refrigerator. They will keep for about five days, or they can be frozen for three months.

Nutrition