These southern-style Collard Greens are slow simmered greens with bacon, onion, garlic, and a perfect blend of seasonings to give it that down-home, fresh off-the-farm southern touch. This comfort side dish is one of our absolute favorites, and you don’t have to be a Southern cook to master them.
Collard Greens – a Southern Staple
Collard greens are a nutritious and delicious addition to any meal. Follow these easy steps to learn how to prepare and cook collard greens in no time! I love to serve it with fried pork chops, rice, black-eyed peas, and cornbread. Or smoked turkey with macaroni and cheese.
If your family is anything like mine, coming up with tasty side dishes that have not been served a gazillion times is always a challenge. If you have never tried collard greens or have not made them in years, then these are a must-try.
What are collard greens?
Collard greens are loose-leafed greens from the same family as mustard greens, turnip greens, broccoli, kale, and cabbage. Although my husband swears they taste like green beans, I like them better than mustard greens and kale. They are a staple at most Southern meals and are absolutely delicious when slow-simmered with bacon or ham hocks. Fresh collard greens are at their peak from January to April.
How to cook collard greens?
Start by cooking your bacon and onions until the bacon is crisp and the onions are soft. Then add your garlic and cook for about 1 minute, stirring constantly. Next, add the greens and cook until they start to soften and wilt. Stir in the chicken broth, apple cider vinegar, sugar, Cajun seasoning, paprika, and red pepper flakes. Cover and simmer for about 1 hour, letting the liquid cook down, and the greens really cook tender. Then drain most of the excess chicken broth or use a slotted spoon to remove it. For best results, serve promptly with a side of hot sauce.
Ingredients for Southern Collard Greens
To make this recipe, you will need bacon, onion, garlic, collard green, chicken broth, apple cider vinegar or white vinegar, sugar, and seasonings like Cajun seasoning, paprika, red pepper flakes, salt, and freshly ground black pepper.
Recipe Tips
- Look for greens in the refrigerated produce section of your local grocery store next to the kale and other greens. The freshest collard greens are in season from January through April.
- Pro-tip – Bacon is easier to chop when frozen or partially frozen.
- When picking the greens, look for dark green leaves that are not wilted and blemish-free. See below for tips on prepping and trimming them.
- Just like spinach, the greens cook down in volume. A whole lot of greens are cooked down to several cups. So add some of the greens to the pot, cook them down to wilted, and add some more. Repeat till everything fits in the pot and the greens are wilted down before proceeding with the rest of the recipe.
- After cooking, save the pot liquor in an airtight container in the fridge for up to 5 days to flavor soups and stews.
- Save a little bit of the crispy bacon to garnish the top.
- They are best served promptly. However, leftovers heat up well in the microwave at reduced power.
How to Prep and Trim Collard Greens
Either rinse the leaves under cool water or wash them in a large sink full of cool water to remove dirt and grit. Then dry well with paper towels. Now fold the leaf in half lengthwise, making it easy to remove the tough stem and thick ribs. Then, using a sharp knife, cut away the stem and ribs. Now, lay the leaves on each other in a somewhat orderly stack and cut to the desired size. Some stores sell prepackaged collard greens prepped, washed, and ready to go.
What to Serve with Collard Greens
Oh my goodness, the possibilities are endless, and all amazingly delicious!
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced powder.
To freeze, add thoroughly cooled collard greens along with the pot liquor to a heavy-duty freezer bag. Flash freeze by laying flat on a baking sheet in the freezer. Once fully frozen, store the bags on their side for easy access. Freeze for up to 3 months. Thaw in the refrigerator overnight and heat on low on the stovetop or in the microwave at reduced power.
Frequently Asked Questions
It is best to make this recipe with fresh greens. They need time to simmer with all the seasonings. I know they are difficult to find sometimes, but it is worth the effort.
Sure! You can make them 1-2 days in advance. Store them in the refrigerator, and when ready to serve, heat them on the stovetop over low heat.
Add other greens, such as mustard or turnip greens. This method of cooking makes them all take about the same amount of time to cook.
Pot liquor, sometimes referred to as potlikker, is the liquid left behind after cooking a pot of greens. You can save the pot liquor in an airtight container in the fridge for up to five days to flavor soups and stews.
Collard greens are naturally bitter, which is why they are an acquired taste. To tame the bitterness, add a splash of citrus juice or a little more vinegar. Simmer the greens longer. Add more seasonings, like salt and Cajun seasoning, or another tablespoon of sugar.
More Vegetable Recipes
Southern Collard Greens Recipe
Ingredients
- 8 slices bacon chopped
- 1 medium onion finely chopped
- 3 cloves garlic
- 1 lb collard greens washed trimmed, and cut
- 3 cups chicken broth enough to cover the greens
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon cajun seasoning
- ¼ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper
- Salt and pepper to taste
Instructions
- In a large Dutch oven or pan over medium heat, brown the bacon. When the bacon is about halfway browned add the chopped onion. Cook until the bacon is browned and the onion is soft. Add the garlic and cook for 1 minute, stirring constantly.
- Add the collard greens and cook until wilted and slightly softened. Add the chicken broth, apple cider vinegar, sugar, Cajun seasoning, paprika, and crushed red pepper. Cover and simmer for 45-60 minutes, letting the liquid cook down and the greens really soften. Drain most of the liquid or use a slotted spoon to remove it. Salt and pepper to taste. For best results, serve promptly.
Notes
- Look for greens in the refrigerated produce section of your local grocery store next to the kale and other greens. The freshest collard greens are in season from January through April.
- Pro-tip – Bacon is easier to chop when frozen or partially frozen.
- When picking the greens, look for dark green leaves that are not wilted and blemish free. See below for tips on prepping and trimming them.
- After cooking, save the pot liquor in an airtight container in the fridge for up to 5 days to flavor soups and stews.
- Just like spinach, the greens cook down in volume. A whole lot of greens cook down to several cups. So add some of the greens to the pot, cook them down to wilted, and add some more. Repeat till everything fits in the pot, and the greens are wilted down before proceeding with the rest of the recipe.
- Save a little bit of the crispy bacon to garnish the top.
- They are best served promptly. However, leftovers heat up well in the microwave at reduced power.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, add fully cooled collard greens along with the pot liquor to a heavy-duty freezer bag. Flash freeze by laying flat on a baking sheet in the freezer. Once fully frozen, store the bags on their side for easy access. Freeze for up to 3 months. Thaw in the refrigerator overnight and heat on low on the stovetop.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Catherine
Great collard greens. Just the way I remember them from southern Florida! Thanks for the recipe, Beth!