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.
Southern Collard Greens Recipe
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?
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.
If you've never tried collards before, or are just not a fan of them, this is the recipe you need to try.
What are Collard Greens?
Collard greens are leafy vegetables known for their dark green leaves and slightly bitter taste. They belong to the same plant family as cabbage and kale.
Collard greens are popular in Southern cuisine in the United States and are rich in vitamins and minerals, and can be enjoyed raw or cooked.
They are versatile in cooking and can be sautéed, braised, steamed, or boiled, often seasoned with ingredients like garlic, onions, and bacon.
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 clean the collard greens to remove any grit. Trim them 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 greens to the pot.
Simmer the Collard Greens. Reduce heat, cover and cook the collard greens for 1 hour, then taste for tenderness. Some people like to cook for 2 hours, and some for 3 hours for super tender 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.
Recipe Tips & Notes
About the Pot Liquor (or Pot Likker). After slow cooking the collard greens, 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 greens 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 sometimes prefer to simmer my collard greens for the whole 3 hours, but they are nice and tender with a bit of bite after 1-2 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 leafy 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.
Southern Collard Greens Recipe (How to Cook Collard Greens)
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 1-2 hours, or until done to your desired tenderness. You can simmer up to 3 hours for VERY tender collard greens.
- Serve.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 12/15/23 to include new information, photos, and video. It was originally published on 10/6/21.
Tammy says
Hi!
This looks great! Any tips for cooking in a crock pot?
Mike H. says
Hi, Tammy. One of our readers, Erin, made it in a crock pot and left her feedback in the comments - hit this link to check it out.
Diana says
Okay, so this is the second recipe I made from Mike for Christmas this year (I also did the outstanding standing rib roast recipe).
My husband wasn't too happy about the idea of having collard greens for Christmas feast. But he loved this so much. He said he was wrong. (He doesn't admit that often.) Personally, I think I could have gone with less vinegar, but because my husband and son loved so much I'm going with five stars. Thank you, Mike!
Mike H. says
You are very welcome, Diana! Thank you for the review, and I am really happy to hear that!
Ramya says
Cant wait to make this soon for me can i use tofu / tempeh / vegetable stock and vegan worcestershire sauce i never had southern collard greens before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.
Fay says
These were delicious!!
Mike Hultquist says
Great! Thanks, Fay!
Linda says
My family said these were my best collard greens ever.The only thing I did differently was added a leftover smoked turkey leg. It was meaty and delicious.
Mike Hultquist says
Awesome to hear, Linda! Glad they all enjoyed it! Thanks for sharing this.
Jill says
This was great. Since I enjoy peoples adjustments, so I will leave mine. I used a bit over 1/4 cup vinegar only, added the 2 jalapenos and a ham hock. I made two big pots. Party of about 30 and all loved it!!
Mike Hultquist says
Great to hear, Jill! Glad it was enjoyed!!!
Francine Nancy Posa says
I absolutely love this recipe. I've tweaked it only to suit my husband's tastes, but this has really taught me how to cook collards to perfection! Thank you so very much
Mike Hultquist says
Wonderful! Yes, very glad to help! And very happy you enjoyed it. Thanks for sharing!
Lindsay says
I made these last night and OMG they were amazing. Everyone loved them!
Mike Hultquist says
Wonderful! I know, so good! Thanks, Lindsay.
Tom says
This recipe is fantastic! I grew the greens my garden and cut a bunch yesterday. Didn’t have any ham so I threw in some andouille
So Good!!!!!
Mike Hultquist says
Awesome! Glad you enjoyed it, Tom!
Tina says
Seriously,12 cups, 3 quarts of chicken broth seriously?
Mike Hultquist says
Tina, YES, 12 cups (3 quarts). This is for 3 pounds of collards and you will have a good amount of the potlicker leftover, which is SO GOOD. You CAN get away with half of the chicken broth, but keep an eye on it. You MAY need to add more liquid to the pot. I've made this many times and it comes out perfect the way it is. I hope you enjoy it.
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!