This southern collard greens recipe makes the best collard greens I've ever had, with lots of bacon and smoked ham, simmered low and slow until so tender. You'll never want them any other way.
The Best Collard Greens Ever!
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?
I did not grow up on collards, or any other type of greens for that matter. I grew up in the North, mostly around Chicago, and my mother never cooked them.
It wasn't until after I married and we began traveling south that I encountered collard greens and instantly fell in love with them. Talk about delicious. I've been making them in different ways ever since.
Now that I live in the South, I see collard greens on menus everywhere I go. Collards are a staple in southern cooking and are considered a soul food. You can easily cook them up in a pan with bacon, onion and peppers to soften them up, more of a sauté, and they're absolutely delicious that way.
However, southern style collard greens are something special. With Southern Collard Greens, the greens are treated more like a tough cut of meat, simmered low and slow until they are wonderfully tender and loaded with flavor.
The greens are so perfect, and the resulting pot liquor is to die for.
If you've never tried collards before, or are just not a fan of them, this is the recipe you need to try. This really is the best collard greens recipe out there.
Give it a go. I think you'll fall in love with the way the greens taste, just the way I did.
Let's talk about how to make collard greens, shall we?
Southern Collard Greens Ingredients
- Collard Greens. Yes, you need fresh collard greens to make collard greens! You can usually find them in the grocery store produce section.
- 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.
- Vegetables. Onion, jalapeno peppers (or use milder peppers, or hotter!), 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.
- Liquids. Apple cider 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 Make Collard Greens - the Recipe Method
Rinse and Trim the Collard Greens. Thoroughly rinse and wash the collard greens to remove any grit. Trim the collard greens into ribbons, remove the stems, and set aside in a large bowl.
Collards can be pretty gritty and have lots of dirt clinging to them, so the rinsing and cleaning step is very important.
You'll notice if any of the grit gets into the pot. It isn't pleasant.
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 (with a little olive oil, if needed - you should have plenty of bacon grease in the pan).
Cook for 5 minutes, stirring here and there, until softened.
Add garlic and ham. Cook for 1 minute.
Remaining Ingredients. Stir in the chicken stock or chicken broth, vinegar, Worcestershire sauce, honey, chili flakes, salt and pepper, hot sauce.
Add the collard greens to the pot.
Simmer the Collard Greens. Reduce heat, cover and cook the collard greens for 2-3 hours, or until done to your desired tenderness. They will turn a dark green.
Slow cooked collard greens are the best.
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.
Recipe Tips & Notes
About the Pot Liquor (or Pot Likker). After cooking the collard greens low and slow this way, you'll notice the color of the liquid in the pot has darkened and taken on the wonderful flavor of the collards and other ingredients.
This liquid is called "collard liquor" or "pot liquor", or "pot likker", and it is delicious.
Pot liquor is essentially the liquid remaining from simmering any type of greens or beans. It is enriched with many nutrients from the cooking process.
You can enhance the flavor with smoked meats and seasonings, making it not only good for you, but extra tasty, as we've done here.
Cooking Time. I usually simmer my collard greens for the whole 3 hours, but they are nice and tender with a bit of bite after 2 hours. Just cook to your preference.
You can get away with a stronger simmer for 45 minutes, but much will depend on the collard greens themselves, whether or not your particular batch wants to soften up enough for you.
Other Greens. You can definitely use other greens for this recipe. Consider mustard greens, kale, beet greens, dandelion greens or other green leaves.
You may need to adjust your simmering time.
Meat Options. Pork is most often used, like bacon and ham. Ham hocks are very popular and add lots of flavor. Smoked turkey is also a nice addition or substitute.
You can realistically use any of your favorite meats. Serve this up with fried chicken!
Storage and Leftover Collard Greens
You can store your leftover collard greens in the refrigerator in an airtight container for up to 5 days. 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.
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 2-3 hours, or until done to your desired tenderness.
- Serve.
Notes
Nutrition Information
NOTE: This recipe was updated on 12/23/22 to include new information. It was originally published on 10/6/21.
Niki says
Made this for NYE .. WOW SO DELICIOUS
Mike Hultquist says
Awesome!
Vanessa Grace says
I made these today pretty much according to the recipe and let me say that they were absolutely the best I have ever made. This is definitely a keeper!
Mike Hultquist says
Awesome!! I just made this again today! Happy New Year!! Definitely my favorite way to make it!
Gaila says
Well I found some turkey necks in addition to my ham hocks so I’m going for broke!!
Mike Hultquist says
Nice!!! Enjoy!!
Woodall says
I'll echo Steve, that first frost makes all the difference in how the collards taste. Also, a nice crusty pone of cornbread makes this a meal in of itself. On New Years Day with black eyed peas and some rice = Money (collards) and Luck (peas) for the coming year.
A couple of tweaks, a little vinegar cuts the grease a bit (b/c you want all that fat) and I use a some off of my pickled hot peppers; some call it chow chow, some call it relish. I call mine hot pepper vinegar b/c I use the vinegar as much as the peppers/relish.
Pour vinegar to taste into the cooking collards, and then garnish the greens with some of the pickled peppers/relish.
Tastes like home.
Patsy says
I love Greens! Whether it's collard or Turnip, Mustard, or even Poke Salad! I've even had Radish greens! But my method of cooking them came from my grandmother in Georgia! Ham hocks, Bacon, leftover ham! Browned up with onion, I guess you got to grow up with fresh from the garden greens as I did! I know bacon isn't supposed to be good for you! I told my grandmother who is 97 and she said she didn't give a flitter what they say! Ya gotta love her Spirit and her Mustard Greens! : -)
jamie says
Mike how can you adapt this to using a slow cooker?
Mike Hultquist says
Jamie, you can really just move everything to the slow cooker once you're ready to simmer, then cook on high for 3-4 hours, or high for 5-6 hours, or until the collards are nice and tender.
Louellyn says
These were superb! Great with cornbread sticks!
Mike Hultquist says
Excellent! Glad you enjoyed it!
Mo says
Excellent collard greens!!! Everyone loves them.
I added the meat from 2 ( trimmed of excess fat ) large smoked ham hocks Delicious!!!
Michael Hultquist - Chili Pepper Madness says
Excellent, Mo! Super you happy you enjoyed it!
Warren says
First time making collards. I forgot the bacon but added andouille. Great recipe ! Apple cider vinegar is a great addition.
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Warren! Thanks for sharing!
Erin says
I tend use recipes as guidance, jumping off points for negotiations, if you will and AM I GLAD I FOUND THIS ONE!! The jalapeño was a fantastic addition!!! I crisped up the bacon and omitted the ham, sautéed the garlic, onions, jalapeños in the bacon fat, and removed. Deglazed the pan with the apple cider vinegar, and wilted the greens in the remaining bacon fat and vinegar with some chicken stock and then put it all in a crock pot! It was soooooo good! Thank you!
Michael Hultquist - Chili Pepper Madness says
Perfection right there, Erin! I love it.
Bill Morgan says
This is my favorite Greens recipe. i keep some or most of the bacon grease in the pan then combine the other ingredients. So not healthy but OMG... the one time of year I make it it's worth it. Smoked ham with the bacon makes this very flavorful.
Michael Hultquist - Chili Pepper Madness says
Totally! I know, I love it. Thanks, Bill!
Paulette says
This was my first attempt at homemade greens…They were a big hit, everyone loved them. I just wish I had made more. Thanks for such a easy recipe to follow, can’t wait to try some others.
Michael Hultquist - Chili Pepper Madness says
Glad to hear it, Paulette! Glad everyone enjoyed them! Nice to hear! I appreciate it.
Kayle Salinas says
I didn't have my grandma's collard recipe so I was a little skeptical of trying to find one online similar to it. But this turned out so good! It taste just like hers and it was a perfect addition to Thanksgiving dinner!
Michael Hultquist - Chili Pepper Madness says
Awesome, Kayle! Glad you found this recipe! It really is SO GOOD. I LOVE making them this way. Happy Thanksgiving!
Steve says
The best collards are cut after the first hard frost hits them. They're sweeter then.