Southern Collard Greens are a classic comfort-food side—slow-cooked, tender, and full of smoky flavor.
Ingredients
- 2 lbs collard greens, washed well and chopped
- 4 slices bacon or 1 smoked ham hock
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or water)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional)
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Cook the meat
In a large pot, cook the bacon until crispy (or add the ham hock and brown it slightly). Leave the flavorful drippings in the pot. - Sauté aromatics
Add the chopped onion and cook 3–4 minutes until soft. Stir in the garlic and cook about 30 seconds. - Add collard greens
Add the chopped collards in batches, stirring until they begin to wilt. - Simmer
Pour in the chicken broth. Add vinegar, sugar, red pepper flakes, salt, and pepper.
Cover and simmer 45–60 minutes, stirring occasionally, until the greens are very tender. - Finish
If using a ham hock, remove it, shred the meat, and return it to the pot. Adjust seasoning and serve hot.
Tips
- Collard greens often have grit—wash them well in several changes of water.
- The flavorful broth left in the pot is called “pot liquor” and is great for dipping cornbread.
- These taste even better the next day after the flavors develop.
If you’d like, I can also show you:
• a slow-cooker Southern collard greens version
• or a quick 20-minute skillet version that still tastes traditional. 🌿🍲
