These southern-style Collard Greens are slow-simmered greens with bacon, onion, garlic, and a perfect blend of seasonings to give them that down-home, fresh off-the-farm Southern touch. This comfort side dish is one of our absolute favorites; you don’t have to be a Southern cook to master it.
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 serving them with fried pork chops, red beans and 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. These are a must-try if you have never tried collard greens or have not made them in years.
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 delicious when slow-simmered with bacon or ham hocks. Fresh collard greens are at their peak from January to April.
Ingredient Notes and Substitutions
- Bacon: Preferably smoked. Bacon is easier to chop when frozen or partially frozen.
- Collard Greens: 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. Look for dark green leaves that are not wilted and blemish-free.
- Vinegar: I prefer apple cider vinegar, but white vinegar works too.
- Seasoning: Cajun seasoning, smoked paprika, red pepper flakes, kosher salt, and freshly ground black pepper.
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. 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 cook tender. Drain most excess chicken broth or use a slotted spoon to remove the greens. For best results, serve promptly with a side of hot sauce.
Preparation Tips
- 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.
Fold the leaf in half lengthwise, making it easy to remove the tough stem and thick ribs. Using a sharp knife, cut away the stem and ribs. 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 Them
Oh my goodness, the possibilities are endless and all amazingly delicious!
- Meat or fish: smothered chicken, fried catfish, chicken fried chicken, or smothered pork chops
- Side dishes: Southern hoppin’ John, cheesy grits, sweet potato salad, or mashed sweet potatoes.
- Bread: sweet potato cornbread, yeast rolls, or Johnny cakes.
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 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 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. Sometimes, they are difficult to find, 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 cooking method takes about the same amount of time for all greens.
Pot liquor, sometimes called potlikker, is the liquid left behind after cooking greens. You can save the pot liquor in an airtight container in the fridge for up to five days to flavor soups and stews. Or freeze it in an airtight container for up to 3 months.
Collard greens are naturally bitter, so they are an acquired taste. Add a splash of citrus juice or a little more vinegar to tame the bitterness. 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 ½ 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
- 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.
Nutrition
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Bernadette Dickson
I made this but using kale because I had so much from my garden, it was delicious! I will be making this again. Thank you!
Beth Pierce
Thank you Bernadette! I am so happy that you liked it.
madison
Strayed from my mother’s recipe to try this one (only had bacon on hand, no ham hocks which my mother uses). Made it exactly as written and it’s perfect! Absolutely delicious.
Beth Pierce
Thanks so much, Madison!
Heather Kiernan
I’m making these today for Thanksgiving tomorrow. The recipe looks fabulous! I’m just wondering, I am cooking two bunches of collards.But i’m scared to double all the seasonings. What would you recommend?
Beth Pierce
I am sorry Heather I have been so crazy busy lately. I would double the seasonings. What did you decide to do?