Learn how to cook collard greens the ultimate way, cooked low and slow with bacon, ham, and spices for the most tender greens and to-die-for pot likker. You'll never want them any other way.
We're cooking up a big batch of collard greens in the Chili Pepper Madness kitchen tonight, my friends. Are you a fan of collard greens? You will be.
Southern style collard greens are something special - classic soul food that will blow you away with every bite. With Southern Collard Greens, the greens are treated more like a tough cut of meat, simmered low and slow until they are meltingly tender and loaded with flavor.
I was just a kid when I first tried collard greens, and I still remember that first bite - pure revelation. The collards were so tender, with rich, savory juices coating every bite. Now that I live in the South, I’ve been cooking them at home for years, testing different techniques, seasonings, and cooking times until I landed on a method I absolutely love. These are the collard greens I make again and again.
I’ve been developing and sharing spicy Southern-inspired recipes for years, and collard greens are one of the dishes I get the most requests for.
People Love These Collard Greens!
"I love these greens!!! I've had my recipe(s) over the years, but after finding this one, it has become my favorite! Much of this I was already doing, but the cider vinegar, chicken stock, and jalapenos take it to a new level! This is definitely my favorite recipe for collards and I am done with (the usual) searching for '"'an ever better recipe'"'. This is…. THE ONE!!!" -- Drew
What are Collard Greens?
Collard greens are hearty, dark green leafy vegetables with a mild, slightly bitter flavor. They’re part of the brassica family, right alongside cabbage and kale.
In the American South, collards are a staple, simmered low and slow until they’re silky-tender in a smoky, savory broth. They’re packed with vitamins and minerals, and while you can enjoy them raw, they really shine when cooked - braised, sautéed, or simmered with garlic, onions, bacon, or a good smoked ham hock.
Let's talk about how to make collard greens, shall we?
Ingredients to Make Collard Greens
- Collard Greens. Yes, you need fresh collard greens to make collard greens! You can usually find them in the grocery store produce section. We like to grow them in our garden.
- Bacon. I love smoked bacon for my collard greens.
- Smoked Ham. Extra flavor and meatiness. Ham hocks are wonderful here, too. I love collard greens with ham hocks, or any kind of smoked ham, really.
- Vegetables. Onion, jalapeno peppers (or use bell peppers for milder), garlic. Peppers are not traditional when making southern collards, but I just love them, as you may have already discovered.
- Chicken Stock. Chicken broth is great, or use vegetable stock. You can also use chicken bouillon for convenience.
- Liquids. Apple cider vinegar or white vinegar, Worcestershire sauce, honey for a touch of sweet, hot sauce.
- Seasonings. Red pepper flakes, salt and pepper. You can use others to your preference.
How to Cook Collard Greens
This is how I've been making collard greens for years, and it's so easy. You're going to fall in love with them.
How to Clean and Trim Collard Greens
Collard greens can be quite gritty, so take your time with this step.
- Rinse the leaves well. Fill a large bowl or clean sink with cool water. Submerge the collard leaves, swish them around to loosen any dirt or sand, then let them sit for a minute so the grit can fall to the bottom. Lift the leaves out (don’t pour the water over them), drain, and repeat with fresh water until there’s no grit left in the bowl.
- Remove the tough stems. Lay each leaf flat, fold it in half along the stem, and slice the thick stem out with a knife, or simply tear the leafy part away from the stem with your hands. Discard the stems or save them for stock if you like.
- Slice into ribbons. Stack a few leaves, roll them up into a tight bundle, and slice crosswise into thin ribbons. Add the sliced collards to a large bowl and give them one last quick rinse if needed.
Any grit that makes it into the pot will be noticeable (and not pleasant), so take your time and clean thoroughly.
Cook the Bacon
Heat a large pot to medium heat and add the bacon. Cook for 10 minutes, or until they begin to crisp up.
Cook the Onions, Peppers, Ham and Garlic
Add the onion and peppers to the pan (along with a drizzle of olive oil if needed - you should have plenty of bacon grease to work with).
Cook for about 5 minutes, stirring occasionally, until the onions turn translucent and the peppers soften and smell sweet.
Stir in the garlic and ham. Cook for about 1 minute more, just until the garlic is fragrant and the ham starts to sizzle and lightly brown around the edges.
Add the Remaining Ingredients
Stir in the chicken stock or chicken broth, vinegar, Worcestershire sauce, honey, chili flakes, salt and pepper, hot sauce.
Add the greens to the pot a handful at a time, pressing them down into the liquid with a wooden spoon. Make sure you have a large enough pot.
Simmer the Collard Greens
Reduce the heat to a gentle simmer, cover the pot, and let the collard greens cook for 45 minutes to 1 hour. The broth should be quietly bubbling, not boiling hard.
Lift the lid and give them a taste. The greens should be tender but still hold their shape.
If you prefer them softer and “fall-apart” silky, keep simmering. Some people go 2 to 3 hours for ultra–tender, deeply flavored collard greens.
Boom! Done! You collard greens are ready to serve. They look so good, don't they? Sprinkle on the red pepper flakes, maybe a couple splashes of hot sauce.
So good! Such a great side dish.
Tips for Making Collard Greens
About the Pot Liquor (Pot Likker)
As the collard greens slowly cook, the liquid in the pot turns deep, dark, and incredibly flavorful. That seasoned cooking liquid is called pot liquor (or pot likker).
Pot liquor is simply the broth left behind after simmering greens or beans. It’s loaded with flavor and nutrients that leach out during cooking, especially when you’ve added smoked meats, aromatics, and seasonings like we do here.
Don’t toss it! Ladle some of that rich, smoky liquid right into your bowl with the collards, or save it to season soups, beans, or other greens.
Can I Make This with Other Greens?
You can definitely use other leafy greens for this recipe. Consider turnip greens, mustard greens, kale, beet greens, dandelion greens or other green leaves.
You may need to adjust your simmering time.
Best Meats for Collard Greens
Pork is the classic choice for collard greens. Bacon, ham, and especially smoked ham hocks add big, smoky depth to the pot. Smoked turkey wings or legs are another great option if you prefer turkey over pork.
You can use whatever flavorful, smoked or cured meats you enjoy to season the greens, then serve them alongside fried chicken, pork chops, or your favorite Southern main.
Serving Collard Greens
People ask me often - what goes with collard greens? Collard greens are a natural fit for just about any Southern-style meal. Here are some of my favorite ways to serve them:
With classic mains. Serve collards with fried chicken, smothered pork chops, barbecue ribs, brisket, pulled pork, classic southern meatloaf, or roasted turkey. They’re perfect for soaking up all those juices on the plate.
With cornbread (mandatory, if you ask me). A slice of warm cornbread is made for collard greens. Use it to mop up that smoky pot likker at the bottom of the bowl. Try my skillet cornbread recipe or my favorite jalapeno cornbread recipe.
Over rice or grits. Spoon the greens and some of the cooking liquid over white rice, dirty rice, or creamy grits for a hearty, bowl-style meal. Say yes to shrimp and grits!
With other Southern sides. Pair them with homemade mac and cheese, black-eyed peas, butter beans, southern potato salad, or candied yams for a full comfort food spread.
Don’t forget the hot sauce. A few dashes of your favorite hot sauce over the top really wakes up the flavors - highly recommended.
Storage and Leftovers
Store leftover collard greens (with some of the pot likker) in an airtight container in the fridge. They’ll keep well for 4-5 days.
Freezer. Collard greens freeze surprisingly well. Let them cool completely, then transfer to freezer-safe containers or bags with some of the cooking liquid. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating. Reheat gently in a saucepan over low heat, adding a splash of water or broth if needed to loosen the pot likker. You can also microwave them in short bursts, stirring occasionally, until warmed through.
Collard greens often taste even better the next day, after the flavors have had more time to meld. Use them to enhance soups, sandwiches, wraps and more.
That's it, my friends. I hope you enjoy my southern collard greens recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Cookbook Recommendations
If you're interested in southern cooking and cuisine, check out these cookbooks for some great southern recipes and history. I'm learning quite a lot about southern food and barbecue from them. Definitely some great eating!
- The Southerner's Cookbook: Recipes, Wisdom, and Stories (affiliate link, my friends!)
- North Carolina Barbecue: Flavored by Time, by Bob Gardner (affiliate link, my friends!)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Southern Collard Greens Recipe
Ingredients
- 1 large bunch of collard greens about 3 pounds
- 1 pound bacon chopped (smoked bacon is ideal)
- 1 large white onion chopped
- 2 jalapeno peppers chopped - optional (use milder peppers for less heat)
- 1 pound smoked ham chopped
- 4 cloves garlic minced (or more to taste)
- 12 cups chicken stock 3 quarts
- 1/2 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey or use sugar
- 1 teaspoon red pepper flakes
- Salt and pepper to taste I use 1 tsp each
- Hot sauce to taste a few dashes will do - use your favorite hot sauce
Instructions
- Thoroughly rinse and wash the collard greens to remove any grit. Trim the collard greens into ribbons and set aside.
- Heat a large pot to medium heat and add the bacon. Cook for 10 minutes, or until they begin to crisp up.
- Add the onion and peppers. Cook for 5 minutes, stirring here and there, until softened.
- Add the ham and garlic. Cook for 1 minute.
- Stir in the chicken stock, vinegar, Worcestershire sauce, honey, chili flakes, salt and pepper, hot sauce, and reserved collard greens.
- Cover and simmer for 45 minutes, then check for tenderness. You can easily cook 1-2 hours until done to your preference. You can simmer up to 3 hours for VERY tender collard greens.
- Serve.
Video
Notes
Nutrition Information
Try Some of My Other Popular Recipes
NOTE: This recipe was updated on 11/21/25 to include new information, photos, and video. It was originally published on 10/6/21.
Christina says
Your collard greens are the best I’ve ever had.
Thank you for the recipe.
Mike Hultquist says
Thanks so much, Christina! These are a favorite of mine for sure.
Ashley R. says
These collard greens are the absolute best!!! I’m So glad I found your recipe! Thank you! Would I be able to can these so I can enjoy them year round?
Mike H. says
Thank you very much, Ashley! Yes, you can, but they must be pressure canned to ensure safety.
Diana says
I like that they cooked for three hours, which freed me up awhile and made it easier to time other dishes so everything is ready at once. Some recipes warn that overcooking may lead to bitter greens. Nothing bitter about these!
I used a pork shank instead of ham. I plated along with Mike's black-eyed peas recipe and mixing some of the collard green juice to the peas with each bite was perfect. Happy New Year!
Mike H. says
Thank you for the review, Diana, and Happy New Year!
Valerie Boulay says
ohhh yummy and leftover after 4-5 days in fridge served over rice crispy homemade baguette with strong cheese ; Amazing !!!
Mike Hultquist says
Outstanding!!! Thanks, Valerie!
Jessica says
Absolutely delicious! I am so happy I found this recipe, as I have not had a good pot of greens since my Nanny passed. Sooo good and healthy too! 🙂 Thank you!
Mike Hultquist says
Great! Thanks, Jessica! Glad you found it! And very happy you enjoyed it.
Shari says
I had never eaten greens other than the ones that came in a can. After trying this recipe I will never buy the canned ones again. This takes a bit of time with the prep work, but my oh my, is it ever worth the effort! And that pot linker is amazing! The only change I made on this recipe is using half mustard greens with the other half collard greens. This is most definitely a five star recipe!!
Mike Hultquist says
Thanks so much, Shari, for sharing this. Yes, once you go homemade, it's hard to go back. Glad you enjoyed it!!
Drew says
I love these greens!!! I've had my recipe(s) over the years, but after finding this one, it has become my favorite! Much of this I was already doing, but the cider vinegar, chicken stock, and jalapenos take it to a new level! This is definitely my favorite recipe for collards and I am done with (the usual) searching for "an ever better recipe". This is.... THE ONE!!! Many, many, many thanks to the author!!!
Mike H. says
You are very very welcome, Drew. So happy that you enjoying my recipe so much!
Susan Griffin says
I have previously commented on how much I love this recipe. I was challenged because I had a vegan who stayed with us. I do not have a vegan bone in my body. I added smoked paprika and she loved it. Of course the greens were extra spicy. I also used venison sausage. However.it is the vinegar and other spices that make this so delicious.
Mike H. says
Thank you, Susan. I am really happy to read this. Enjoy!
Barbara says
I never liked collard green until this recipe was served to me by a neighbor. A bit about myself: I’m southern and 64, I’ve tried many a “green”, so this review should mean a lot. This is so good, I wanted to drink the likkor. Instead, I’m saving it for the next batch of greens. Just one bit of advice; watch the amount of chicken broth, 3 quarts was 1 too many for my bunch.
Mike H. says
Thank you, Barbara. I am so glad that my recipe made such an influence... I love it!
Ruth Edwards says
I had some frozen ham hocks so I boiled them in enough water to cover then used that liquid and added enough chicken broth to make 12 cups. I added another 1/4 c ACV and another TBS Worchestershire sauce to make it a little tangier for my taste.
My husband and I love these collards. (He didn’t think he liked collards). I made it once before for a party and everyone said they were the best collard greens they ever had!!!
Thank you very much for this recipe!!!!
Mike Hultquist says
Boom! This is so great to hear, Ruth. Honestly, this comment is pure joy to me. Thanks for sharing. I hope it is something you can enjoy for years to come!
Susan Griffin says
OMG! My family farmed. We grew greens. My Grandmother made collard, turnip, etc. greens. I love to cook, but never cooked them. The grocery had beautiful collard greens. I decided to cook them for New Years instead of cabbage. They were the best I have ever tasted. This recipe is perfect. My Dad used to put vinegar and pepper sauce on his. No need. This recipe is perfect. I used more garlic, but that is it. . I could have eaten the entire pot myself. Homemade cornbread and it is the perfect, healthy meal.
Mike Hultquist says
Awesome! Thanks for sharing this, Susan! I know, I LOVE LOVE LOVE collards! Glad you enjoyed them! I can eat the whole pot, too. =)
Emily F says
First time making collard greens and the whole family approved. This is going to become a staple!
Mike H. says
That's what I am talking about, Emily. Well done!