This Southern Collard Greens recipe features lots of flavor and easy-to-understand instructions on how to accomplish this Southern side dish.
When folks think of the South, I imagine they’d think of Southern food – things like okra, cornbread, grits, sweet tea, and southern collard greens! Those are all things that a true Southern cook should know how to prepare. Oddly enough though, I’ve found that many folks are scared of greens. Not only in preparing them, but eating them too.
For me, southern collard greens are just about my favorite vegetable. I’ve been told that when I was little, I would turn down a bowl of ice cream for a bowl of collards and some cornbread. It’s funny too because at the end of the season, my grandfather would harvest the remaining leaves and pull up the collard plants, and I would take the plants and go plant them in the backyard only for them to grow more.
It’s true, I might have an obsession with the leafy green. In fact, I grew my own this year and was able to cook my first mess just this past weekend. Now for me, collards are not southern collard greens unless they are cooked with a smoked ham hock, bacon just won’t do it. And I don’t care a lick about collards that have sugar in them. Just not my thing.
Here is a SUPER easy way to make some of the best southern collard greens you’ve ever had. In the words of my great-grandmother, they might even make your tongue slap your brains out, so beware.
What are collard greens?
Collard greens are a leafy green vegetable that is closely related to kale, and cabbage. They are a staple vegetable in Southern cuisine and are often cooked with ham hocks, smoked turkey, bacon, or other smoked meats by way of sautéing, braising, and/or steaming.
Collard greens have long, sturdy stems, which are often removed before eating, and dark green leaves that render a slightly bitter taste. When cooked, the collard greens typically shrink down and become tender with a bit of a sweet flavor.
There are many health benefits to collard greens. Now I won’t go into all that because, simply put, I am not a health professional and this is by no means a health-conscious food blog. However, a quick Google search will render a staggering list of health benefits. Go check it out!
How do you prepare collard greens before cooking?
You can certainly buy a bunch of collards at the farmers market or grocery store (and I urge everyone to do it at least one time) and cut and wash them yourself. You can also take the convenient way out and buy a 2-pound bag of the pre-cut, pre-washed kind. It’s a HUGE time saver and is so much easier.
If you decide to not go the time-saver route, here are a few steps you need to take in order to properly prepare your collard greens before cooking:
- Wash – To wash collard greens, fill a large bowl or sink with cold water. Add the greens and swish them around to remove any dirt or debris. You can also use a salad spinner to clean the greens.
- Destem – You can remove the stems of your collards by simply cutting the stems off or pulling the leaves away from the stems. Either method is fine and totally up to you.
- Cut – Cut the leaves into ribbons by stacking them on top of each other and cut them crosswise into strips of your desired width.
How to get the bitter taste out of collard greens?
Often times, older collard greens will develop a bitter flavor as they age. As collard greens age, they can sometimes develop a bit of a bitter bite. But don’t worry, there are a few tried-and-true ways to tame that bitterness and bring out their best flavor. For this recipe, where we’re braising the greens, here are a couple of easy tricks:
- A pinch of baking soda: Adding just 1/2 teaspoon of baking soda to the pot of boiling water can help soften some of that bitterness.
- Acid to the rescue: A splash of vinegar or a squeeze of fresh lemon juice can work wonders to balance out the flavor.
- Low and slow: Cooking those greens for a good, long while is hands down one of the best ways to mellow out the bitterness.
Personally, I like to combine the vinegar and the long cooking method in this recipe to get them just right. Feel free to give it a try and see how you like it!
How to store collard greens:
- Raw, Uncooked collard greens: Uncooked collard greens can be stored in the refrigerator for up to 3 days and should be unwashed and placed in an airtight container with wilted leaves removed.
- Cooked collard greens: Cooked collard greens can be stored in the refrigerator or freezer. If you are storing them in the refrigerator, place them in a covered container for up to 3 days. They may also be stored in the freezer for up to 6 months when placed in a freezer-safe bag or container with as much air pressed out as possible.
More of a turnip green fan? Try these…
Recipe Card
Classic Southern Collard Greens
Ingredients
- 2 pounds washed and chopped collard greens
- 3 quarts water
- 1 smoked ham hock
- 3 chicken bouillon cubes
- 1 to 2 tablespoons salt
- 1 clove garlic
- 1/2 yellow onion (coarsely chopped)
- 1 tablespoon white vinegar
Instructions
- Combine water, ham hock, bullion cubes, salt, garlic, and onion in a large pot and bring to a boil.*
- Carefully add collards allowing them to cook down a minute or two to allow the rest to fit into the pot.
- Cover and cook for 1.5 to 2 hours, stirring every now and then, or until the collards are tender. When ready to serve, stir in the vinegar. If you’d like, remove the ham hock and shred the meat. Return the meat to the greens and serve.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Gina
Really delicious
Thanks!
Sebastian Schweigert
Way too salty. I would recommend follow this recipe but reduce salt to maybe 1tsp. Then add some at the end if needed. The result of this was recipe was so salty it was inedible
Thank you so much for your honest feedback—I really appreciate it. I’m so sorry it turned out too salty for you! Your suggestion to start with less salt and adjust at the end is a great idea. Everyone’s salt tolerance is a little different. Did you make any other changes or substitutions in the recipe?
Rebecca
Stacey, the sodium content in the nutritional values HAS to be off, right???
Hmmm… There are LOTS of variables here. 2 tablespoons of salt has about 14,000 mg of sodium. But, of course, you’re not going to necessarily be drinking all the pot liquor. It’s worth mentioning that all of these nutritional calculations are just estimates.
Rebecca
My bad — I missed that amount! Guess I’ll stick with just my ham bone. 🙂
Roy
Stacey, do you have a eastern North Carolina collard recipe
I’m not sure I knew there was a difference. How are they different from regular collards? I’m intrigued!
Delinda A Hutson
Can I pressure can this recipe?
I’m not sure, Delinda. I don’t have much experience with canning to be able to say.
Delinda A Hutson
Well I going to try to can this recipe 🙂 🙂
tonika McCarthy
Yes Ma’am I Did Your Recipe And My Fresh Collard Kale And Mustard Greens Where Delicious 😋😋😋
So glad to hear they turned out great for you!
Laurie
Hi Stacey, I have never made collard greens until today using your recipe. Oh my gosh, they are so good! I used a smoked turkey leg instead of a ham hock and it turned out fine! I strained it all leaving some of the broth, but seems like such a waste to throw down the drain. Is that what you do? Sorry, I don’t know as I have never made before. Thank you in advance!
So glad to hear you enjoyed these, Laurie! After working so hard to create that delicious potlikker, I rarely just toss it. I’ll often keep it and turn it into a soup or something for lunch. I’ve even been known to drink it warmed up. It’s full of vitamins.
Don
Lord no, don’t throw it away! Just taste it! It’s so flavorful you can add it to soups, other recipes or just drink it! The only thing that you shouldn’t do with it is throw it away!
Alice
Yes, I did they are always made ahead of time, and sometimes they to make it to the freezer even if I double the recipe. If they don’t, I always make more.
Angela Lowe
Would this recipe work with just a ham bone with meat on it? I saved it for ham and bean soup
Absolutely!
Cindy Snipes
Everyone loves your pretzels. My boyfriend wants a 5 gallon bucket full. I think that is too much.
Ha! So glad to hear it, Cindy!
Barbara Anders
You just took my collards to a whole new level!! I couldn’t stop sampling them straight from the pot before they were even done! OMG good! I didn’t need the vinegar and I’ll never cook collards any other way. Thank you!
Awesome! So glad to hear you enjoyed these!
Michele McAfee
2 tablespoons of salt? Seems like a lot! Is that really how much you need for this recipe? Thanks!
Yes. All my recipes are tested time and time again. But you’re welcome to use less, if you’re concerned.
Nancy Jane Hall
Great, Made without the bouillon cubes. Love these
Glad to hear you enjoyed them!
Selecia Young-Jones
HOG JOWL BABY! FRY it up and render the grease. Take it out. THEN put in your Collard Greens. I chiffonade the greens. Put them back in the pot with the grease. Add just a little water. Stir fry, sort of and then put the lid on LOW. Takes about 20 minutes to cook. Throw the finely chopped Jowl back in. All of this with proper seasoning, GREENS SEASONING. The other way is like SOUP. This isn’t TURNIPS. This is Collards. They should be cooked so that they can actually be eaten by hand. Not a wet dish.
Totally different prep, but equally as delicious!
James Lacy
Hey Stacey
I want you to know that I’m 81 years old and I love your recipes. I just came across them a couple of days ago.
I need a recipe for old fashion Brunswick Stew. I have looking for ever and a day, and can:t come across one. Help me out please.
Thanks a lot
Jim
Thanks so much, Jim! I got your email and will reply there.
Betty
Never used anything in southern collards except fatback to season and salt. Also never pick collards until they have had at least 2 hard frosts on them, that makes then tender and will cook in about 30 minutes time!!
Lisa
Hi, after you boil everything, do you “simmer” with the lid on? You don’t continue boiling for 2 hrs, right?
Yes, just simmering them for the 2 hours should work just fine!
Sharon
Funny story, I saw your post on Facebook and thought hey wow a new way to make greens, jumped down to recipe and that’s the same way I’ve been making greens for 40 years… only difference is I use Better than bouillon chicken instead of cubes. I knew they were good but you just confirmed it 😉
Great minds think alike!
Cathy
Hi Stacey,
I going to try your recipe for collards tomorrow. I am from the south and grew up on all kinds of vegetables.
We had our on farm and grew everything. I am going to make your cornbread dressing for thanksgiving. I know it will be delicious. I live in Tallahassee Fl.
Hope you’ll enjoy it all! Happy Thanksgiving!!
kathy
Hi, what temp do you cook them on for the 2 hours after they come to a boil or do you boil them the entire time? Thanks.
Reduce them to just a simmer.
Cookin' Rookie
I made up a mess of these collards to go with brisket, mac & cheese, cornbread and Texas style beans with jalapeños. Collards can have a wide range of flavors and sometimes they don’t appeal to my taste buds, but these were some of the the best I’ve ever had and certainly the best I’ve made. I used four strips of chopped Hormel salt pork instead of the smoked ham hock. To compensate for the saltiness and lack of smoke in the pork, I used just one tablespoon of salt and added 1/4 teaspoon of liquid smoke. I used chopped greens from a bag which made the whole process very easy. This recipe is a keeper for sure.
Glad to hear you enjoyed them!
Lori Higgons
Hi… What are Texas Beans with Jalapeno???
Thanks… Lori
Cookin' Rookie
Texas Beans recipe for Lori-
2 or 3 strips bacon, cooked & chopped (save drippings to add back)
2 15-oz. cans pinto beans drained & rinsed (any beans will work, even dried. I’ve also used Great Northerns.)
1 medium or large onion, depending on your preference
2 cloves garlic, minced or chopped
1/4 tsp. ground cumin
2 bay leaves
1/2 tsp ground black pepper
2 14-oz. cans chicken broth
1 14-oz. can tomatoes (I use crushed)
2 fresh jalapeño peppers (or 1 can of hot chiles works too)
Cook in a Dutch oven or other heavy pot. Add onion to bacon drippings, cook over medium heat until limp. Add garlic, cumin, bay leaves, black pepper. Cook about 2 minutes. Add broth, tomatoes, beans. Bring to boil & then simmer for about 3 hours with lid on. Stir gently every 15-30 minutes, making sure nothing is sticking to the bottom. You can add water to thin or smash a few beans to thicken. It has a tendency to thicken on its own as it cooks. I like mine about the consistency of pork & beans out of the can. Just before serving, remove the bay leaves & add the jalapeños or chilies to add bits of crunchy heat. Enjoy!
Kelly Huff
I fixed collards for the first time this past week using your recipe and country ham and they came out so good. It made a lot but they seemed to taste better every time I ate some. I plan to fix them again and really enjoy your site.
Thanks, Kelly! So glad to hear they turned out great for you!
Christy
Stacey,
Happy almost New Year! Question for you regarding the ham hock…all I have is a leftover ham with fat (that has been frozen) from Christmas. Will that work in lieu of the ham hock?
Regards,
Christy
That should work! Enjoy!
Linda
I absolutely love collard greens! ‘have been eating them all my life, and, especially on New Year’s…the more you eat the more greenback you have in the coming year!
They’re my favorite green for sure!
Mary Peterson
How long to cook if using a crock pot
I’ve not done these in a slow cooker, but I’d guess 4 to 6 hours.
Rick
I remember these as a kid and want to try them now that I am older. I remember that I use to put something, a liquid on them on my plate. I can’t remember if it was vinegar or something else but it really made them great. Can you guys remind me what it was, specifically what it was, so I know exactly what to get. There are many types of vinegar so if that is it, I need the specific kind. I just remember my grandmother had it in a bottle, no label, so not sure what it is. Thank you in advance.
You’re probably referring to pepper sauce – or vinegar pepper sauce. The brand that I find in the grocery store most often is Trappey’s. But you can certainly make your own.
Joan Aldridge
My frist time looking at your recipes was looking for black eye peas you hit it right just would like to say THANK You I also got the collards recipe. I will let you know how we enjoy them. Wishing you all the best for the new Year.
Hope they both turn out great for you! Happy New Year!!
Tracey Yurko
How would I make these and freeze them? I have fresh greens now, but want them for Christmas?
I would suggest simply pouring them inot freezer ziplock bags with the juice and freezing. Super easy!
Judy Runberg
I like turnip greens and fix them about the same way except I use bacon cut in pieces. You have more salt with bacon I think. I put the vinegar on the table as not everyone in our family cares for vinegar. I don’t use garlic either. I’ve never used sugar while cooking. My mom (from Tenn.) moved to KS and remarked about all the ladies cooking with sugar! lol (I was born in KS taught to cook without sugar!) Going to try the other greens tho. Know they’ll be good. Get the cornbread in the oven! Enjoy your blog and all the comments. Learn so much. Thanks.
Thanks so much, Judy!
Puka Gerl
This recipe was soooo simple, but produced some of the best collard greens I’ve ever had. I made some modifications, however. I used chicken broth vice the bouillon cubes; threw in 2 jalapenos; and added a little Tabasco to my individual serving. YUMMY. YUMMY, YUMMY!!!! (In case you couldn’t tell, I like my food a little SPICY.) ????
So glad they turned out great for you!
Fay Moore
I’m so glad to finally hear another Southern cook who doesn’t put sugar in all the vegetables!! I may be the only person in the South other than you that does not put a spoonful of sugar into every vegetable I cook! I love your method for cooking greens, and will be trying it out during this holiday! Thank you for your good recipes, and Happy New Year!
Hope you’ll enjoy!!
Candace
I couldn’t find a smoked ham hock, just a regular one. Think I should add a drop or two of liquid smoke? This will be my first time cooking collards, I grew up eating Creasy Greens. Excited to give these a try!
I think the smoke flavor is an important component. Just watch out. That stuff can be potent!
Meaghan
After I add the greens so i bring the heat down to a boil? I’m a northerner living in the south. Trying to cook like a southerner for my husbands fmaily.
Meaghan
I meant simmer, not boil
That’s it! Hope y’all enjoy!
William Petrey
Has anyone tried cooking them in a slow cooker? If so, how long at low setting?
I would start with 4 to 6 hours on low.
Jillian Esparza
Hi, I’ve never made Collard greens and decided to try your recipe. I have one question do you drain the water before or after adding the vinegar? I’m excited to try the recipe.
Don’t drain them until ready to serve, so you’ll add the vinegar before. But don’t get rid of that juice. It’s the pot likker and it’s chock full of vitamins, minerals, and FLAVOR!
Diane
When does the onion go in?
Right in the beginning.
nicoal
For some reason I’ve been intimidated by cooking sides, but this was delicious and so easy. Thank you! (I used your cookbook too!)
You are making my day with these comments!! Thanks, Nicoal!
JaneM
I have never had collard greens but have acquired a taste for kale (ex was from MD), so I am going to have to broaden my horizons. I also love a smoked ham hock boiled in my kale. I have found that if I pressure cook the hocks for about an hour or more before I transfer them and all the broth over to a big pot before cooking the greens, it really softens the hard smoked rind of the hock (my favorite part) and the concentrated flavor from the pressure cooking broth adds to their final deliciousness.
I often boil my hocks before I add the greens, too! It really adds more smoky flavor.
Mickey Louth
Never had collard greens but I love chards and stuff. Will have to look up the growth period, maybe I can grow them in my northern Maine garden? Kale does ok up here….this sounds like a tasty recipe as most of your recipes do 🙂
Good luck! I bet you’ll like them!
SallyB.
This is almost exactly how I have always prepared my collards. Exceptions are that I go ahead and use canned chicken broth instead of the bouillon and water, and I have not yet tried it with garlic. I’ll give that a try next time! I pull the meat off the hock when it’s done, shred and chop it, and add it back to the greens. This recipe converted my daughter’s in-laws in PA to greens and now they grow them too!
The garlic just kicks it up a notch. Enjoy!
Marcedes
All I can say is THANK YOU….The recipe was quick and easy but most importantly the flavor was so good. I added seasoning salt and onion flakes to the water and allowed them simmer 3 -4 hours.
Sounds delish! I’m so glad they turned out good for you!!!
Carrie
How much would you say two bunches is (estimate)? I know if my bunches are larger than yours I will have to adjust the seasoning… lol
Hmmm… well, I’m just not too sure. It shouldn’t make a huge difference except for salt. I’ve seen estimates that claim that a bunch is about 1 pound.
Glenda Hawkins
My husband likes mustard greens. So, that’s what I cook. I thought the recipe, above required TO MUCH salt.. 2 tablespoons? I don’t use NEARLY that much. I like to saute some ham that contains a little bit of fat along with onion. Then I add the greens, vegetable broth and season.
I’m a big fan of almost all green leafy vegetables! You know what they say about tastes. 🙂 I find that when using 3 quarts of water, the salt amount turns out just about right. But as with ANY recipe, you can change it to suit your taste. Happy New Year!!
Tina
Oh…just the recipe I needed for this weekend! Love collards!
Good luck, Tina! Happy New Year!!
Charles Elliott
Try Uncle Wileys Greens Seasoning. Google it and enjoy. I grow my own collards.
Elizabeth
Is it necessary to add the salt? I can’t have salt so I’m hoping the other ingredients will flavor the greens or should I use a salt substitute? Recipe looks so easy and I really want to make it.
I would certainly say that it isn’t necessary. There is plenty of flavor in there with the bullion and the garlic. Try it without, you can always add a salt substitute at the end if it’s not to your liking.
Melba
Collards are the Best of the Best of Southern Foods. I make my own Pepper Sauce to sprinkle on them and cook a big old skillet of Corn Bread and I don’t need a thing to go with them.. I do add chopped onions in mine…
Sounds delish! Love me some cornbread and pot liquor!
Dotty
I think you’ve just caputerd the answer perfectly
Kathryne
Love the collard greens. I had never thought of adding the chicken bullion cubes or the garlic clove.
Must try those additions next time.
It makes a big difference in flavor!
Theresa
Never made these and am excited to but I have a question….do you just put the clove of garlic in whole or do you chop it up?
I just drop the whole clove in there! Hope you enjoy them!
Theresa
Oh my word!!!!!!! First time ever making collard greens and I am in love!!!! Haha!!!! Thank you for your recipes and tips. My husband and son loved them!!!!
Awesome! I’m so glad to hear that everyone enjoyed them!!
Angela
I have collard greens waiting in the garden, now I know what to do with them. Must go buy some ham hock though!
Perfect! And yes, it’s worth getting the ham hock! You can probably find it in your local grocery store without much problem.
Elaine R Ricks
I use smoked neck bones!
Those work great!
Jane King
Me 2! Smoked turkey is the best!
marie
I like collards better than turnip greens but make sure you get the thick stems off. To me turnip greens are dainty but collards are robust.
I agree completely! You do need to get the woody stems off, but the softer stems are my favorite part!
rebecca burgess
after cooking this way — fry a little fat back,transfer greens to frying pan. use forks and drain water back into pot before transfer. fry,cut up a little bit with fork and knife–kinda shortens the stems!!! shouthern folks–will fry!!!
Betty
I boil them fry also, but no stems in mine!
Belinda
I have eaten collard greens for over 50 years and I have to say … these were some of the best collard greens I have ever eaten.