Published by divas can cook on August 1, 2021 (Updated January 16, 2024) 58 comments »Jump to Recipe Jump to Video Rated 4.99 from 140 reviews
Discover the Magic of Southern Collard Greens: A Beginner’s Guide
Unlock the Secrets to Preparing the Most Flavorful Southern Collard Greens You’ve Ever Tasted!
Want to See it in Action? Watch Our Step-by-Step Video Tutorial on How to Make Collard Greens!
Growing up nestled in the Southern mountains meant our meals were always graced with fresh, homegrown greens. Mustard, turnip, collard, kale, spinach – even dandelion and beet greens – were staples on our table.
To this day, my Grandma Barb’s garden is a green paradise, and I absolutely adore “shopping” there. It’s a given that you can’t leave her house without her saying, “Take something from the garden.”
Of all the greens, collard greens remain my absolute favorite! There’s something truly special about those robust, dark leaves when they’re cooked Southern-style. They just warm you from the inside out!
With fall just around the corner, I’m planning to plant my own heirloom collard greens. If they thrive, I might even share a post on how to plant collard greens!
Until then, I’ll happily continue sourcing my greens from the local Farmers Market and, of course, Grandma’s garden!
Collard greens are truly a remarkable plant, packed with nutrients, incredible flavor, and a fascinating history!
Before we dive into creating the ULTIMATE collard greens recipe, pour yourself a glass of refreshing sweet tea, and let’s explore the wonders of these powerhouse greens!
What Exactly Are Collard Greens?
Collard greens belong to the cabbage family, a fact easily recognized by their similar aroma when cooking.
Unlike cabbage, collard greens don’t form a tight head; hence, they are categorized as “greens.” The same applies to other leafy greens like kale, spinach, turnip greens, and mustard greens.
Collard greens are characterized by their large, sturdy, green leaves and substantial, thick stems. They are versatile and can be enjoyed both raw and cooked.
What Do Southern Collard Greens Taste Like? A Flavor Revelation
Whenever someone tells me they dislike collard greens, my immediate question is, “Oh really? How were they prepared?”
I’ve successfully converted many self-proclaimed collard green haters with this very recipe. You see, their previous experiences were often limited to raw, sautéed, or simply boiled collard greens.
Southern-style collard greens are in a league of their own – utterly addictive and bursting with flavor! This collard greens recipe is a true flavor explosion!
It’s a delightful blend of slightly spicy, smoky, salty, vinegary, and deeply savory notes! The broth is rich and robust, and the greens become incredibly tender after simmering in all those wonderful flavors.
The Impressive Health Benefits of Collard Greens
Are collard greens good for you? Absolutely! Collard greens are a nutritional powerhouse!
Their deep green leaves and stems are rich in chlorophyll, packed with essential vitamins and minerals. Collard greens are excellent sources of iron, magnesium, calcium, potassium, and vitamins A, C, and K.
If that weren’t enough reason to incorporate these nutritious greens into your diet, they are also loaded with fiber to support healthy digestion and lower cholesterol. Plus, they are brimming with antioxidants and boast a low glycemic index.
Collard greens are becoming increasingly popular, extending far beyond the South. They are truly a superfood worth embracing.
If you’re looking to make collard greens a regular part of your meals, check out the healthier yet still soulful version of Southern collard greens towards the end of this post.
A Quick Look at the History of Collard Greens
Collard greens are a cornerstone vegetable in Southern cuisine. So much so that South Carolina proudly declared collard greens as their official state vegetable!
It’s no secret that Southerners have a deep love for collard greens, but where did they actually originate? Collard greens have ancient roots, dating back to prehistoric times, making them one of the oldest members of the cabbage family.
It’s believed that collard greens originated near Greece. They eventually journeyed to the American South through the transatlantic slave trade.
While collard greens are prepared in various ways globally, Southern-style collard greens are a unique culinary creation of enslaved Africans.
Collard greens were among the few vegetables that enslaved Africans were sometimes allowed to cultivate in their personal gardens to feed their families.
They developed flavorful pots of greens by slow-cooking them until incredibly tender. Utilizing leftover scraps from the plantation kitchen, often meat scraps like pig feet and turnip tops, they enriched the greens.
The savory, broth-like gravy that develops during the cooking process is known as “pot likkur.” Enslaved Africans would drink this nutrient-rich broth for sustenance.
This remarkable “gravy” is what elevates collard greens into a deeply comforting dish that has become firmly embedded in Southern culinary tradition.
This “slave dish” transitioned into mainstream Southern cuisine as enslaved cooks began preparing it for the families of slave owners. Learn more about the fascinating history of Southern foods in my article, “Southern Cooking 101”
Pot Likker: Liquid Gold from Your Collard Greens
It’s impossible to talk about Southern collard greens without highlighting one of its most prized elements – the pot likkur!
As mentioned before, pot likkur is the rich, savory, broth-like gravy that emerges when you slow-cook a pot of collard greens.
The base of pot likkur is typically water or chicken or vegetable broth. I personally prefer chicken broth for its richer and more flavorful pot likkur!
The pot likker in this collard greens recipe is exceptionally delicious because it has been slowly simmering with collard greens, onions, garlic, red pepper flakes, and smoked turkey! It’s packed with nutrients from the greens and is so flavorful you could drink it on its own.
How can you use pot likkur? If you decide to increase the liquid in this recipe to have plenty of this savory pot likkur, there are numerous ways to use it to enhance other dishes!
Use it just like you would use regular broth. I love adding it to mashed potatoes and brown gravy, and I even use it to cook rice! It’s truly culinary gold.
How To Cook Collard Greens: Southern Soul Food Style – Step-by-Step
Now that you’ve learned about this incredible, nutrient-dense plant, let’s get cooking! We’re about to make a pot of the best collard greens you’ve ever tasted. This collard greens recipe is incredibly simple, and they might just become your new favorite greens!
Gather Your Ingredients: Collard Green Recipe Essentials
- Fresh Collard Greens: Opt for Farmers Market or organic greens if possible. Choose leaves that look vibrant green, healthy, and full.
- Onion: Yellow onions provide a foundational flavor for the greens.
- Garlic: Garlic complements the onion and greens beautifully, adding depth.
- Red Pepper Flakes: These add a gentle warmth and subtle spice to the dish.
- Fully-Cooked Smoked Turkey Leg: This is a fantastic alternative to pork for those who prefer it. Smoked turkey leg infuses the greens with flavor and smokiness. If you prefer pork, ham hocks or thick-cut cooked bacon are excellent choices.
- Chicken Broth: Chicken broth creates a richer, more flavorful base. Water can be substituted or used in combination with chicken broth.
- Seasonings (Black pepper, Smoked Applewood salt, and Distilled white vinegar): These seasonings elevate the flavors of the finished greens, resulting in a bold, savory, smoky, slightly spicy, and subtly salty and vinegary pot of collard greens! Perfection in every bite!
Step 1: Removing the Stems from Collard Greens
Simple Methods for Stem Removal
Once you have your fresh bunch of collard greens, the first step is to remove the stems. Stems can sometimes be bitter, which is why many prefer to remove and discard them. However, they are also packed with nutrients. If you want to use the stems, I recommend cooking them separately as they require longer cooking time to become tender. Here are two easy methods for removing the leaves from the stems:
Method 1: Fold each leaf in half lengthwise and use a knife to cut out the stem or simply tear the leaf away from the stem using your hands. *I personally prefer to tear them off.
Method 2: Hold the stem at the base with one hand and firmly slide your other hand up the stem, effectively stripping off the leaf. (This works best for smaller, more tender leaves.)
Step 2: Washing Your Collard Greens Thoroughly
The Essential Soak-and-Scrub Washing Technique
The first time I cooked fresh collard greens, I gave them a quick rinse and tossed them straight into the pot. BIG mistake. I was met with a mouthful of grit! Lesson learned!
Fresh collard greens are known to harbor dirt, grit, and sometimes even tiny bugs. Thorough washing is absolutely essential. I prefer the soak-and-scrub method to ensure the greens are impeccably clean.
While plain water can be used, I find that a simple cleaning solution makes the process much more efficient! Here’s how to properly wash collard greens:
- Fill your kitchen sink with cool water, then add ½ cup of distilled white vinegar and 3 tablespoons of salt. (Don’t worry, this won’t affect the flavor of your greens).
- Swirl the mixture to dissolve the salt, then submerge your greens in the water. Agitate the greens, scrubbing and swishing them around to loosen any dirt.
- Let the greens soak for 20-30 minutes, giving them a good scrub halfway through. The vinegar and salt will help to dislodge and remove dirt, grit, and any hidden bugs.
- Drain the water and repeat the soaking process in plain water (1-2 times) if the water remains dirty or gritty. For extra assurance that your greens are squeaky clean, drain the water one last time, and then gently wash and scrub each leaf, front and back, by hand under running water. You’ll be grateful you took the extra time when you taste the perfectly clean results!
Step 3: Cutting Collard Greens for Cooking
Quick and Easy Cutting Methods
Now that your collard greens are sparkling clean, it’s time to cut them into bite-sized pieces. You can do this in a couple of ways:
A. Stack several leaves on top of each other and roll them up tightly lengthwise. Using a sharp knife, slice the rolls into strips.
B. Simply tear the greens into bite-sized pieces using your hands.
I personally prefer method B! I grab a handful of leaves and just tear them into smaller pieces. I find this method faster, and I like the rustic, uneven pieces it creates. Plus, there’s something about handling the food directly that just seems to make it taste better!
Step 4: Cooking Your Southern Collard Greens to Perfection
How to Cook the Most Delicious Southern-Style Collard Greens
Now for the most exciting part – cooking our collard greens!
This collard greens recipe is your ticket to the BEST pot of Southern Collard greens you’ve ever had! The result is tender, incredibly savory greens, brimming with soul. My family absolutely loves them, and I’m confident yours will too! Let’s get started!
- In a large pot, heat olive oil over medium heat. Once hot, add diced onions and sauté until softened and translucent. Next, add minced garlic and red pepper flakes. Onions and garlic form the aromatic base, adding layers of flavor and savoriness to the collard greens, while the red pepper flakes introduce a delightful spicy kick.
- Pour in the chicken broth and add the fully-cooked smoked turkey leg to the pot. While collard greens can be cooked with water, chicken broth elevates the dish with richness and depth of flavor, especially when combined with smoked turkey. It’s a winning combination that makes these collard greens utterly irresistible!
- Bring the mixture to a boil, then add the chopped collard greens to the pot. The greens will begin to wilt and cook down relatively quickly as they are added.
- Reduce the heat to low, cover the pot, and simmer for 1 hour, or until the greens reach your desired tenderness, stirring occasionally throughout the cooking process. I prefer my collard greens to be super tender but not mushy. It’s actually quite difficult to overcook collard greens, so don’t worry too much. Start checking them around the 45-minute mark, tasting a leaf to test for tenderness. Cooking with the lid on helps the greens cook faster.
- Season to perfection. Once the greens are cooked to your liking, taste both the broth and the greens. Adjust seasonings as needed to enhance the flavor profile. I always add a touch of Applewood smoked salt, freshly cracked black pepper, and a splash of distilled white vinegar. If desired, chop up the smoked turkey leg and return it to the pot for serving.
And that’s all there is to it! You’ve just created an absolutely amazing pot of Southern soul food collard greens! Don’t forget to bake a batch of cornbread on the side to complete the meal!
Serving Suggestions for Your Southern Collard Greens
This collard greens recipe can be enjoyed as a satisfying main course or as a flavorful side dish! Serve collard greens with your favorite hot sauce and a drizzle of extra vinegar for an added zing.
They pair wonderfully with a slice of warm cornbread and a refreshing glass of Southern iced tea! Collard greens are the perfect side dish for classic Soul food dinners or alongside anything you would typically serve with cabbage.
Here are a few delicious dinner menu ideas featuring collard greens:
Common Questions About Cooking Collard Greens
What reduces the bitterness in collard greens? Southern-style cooking methods naturally minimize bitterness in collard greens. The salt used in the recipe, along with the other flavor-enhancing ingredients, helps to balance any bitterness. Adding a tiny pinch of baking soda or sugar can also further reduce bitterness if needed.
How long do leftover collard greens last? Cooked collard greens will keep well in the refrigerator for 3-4 days. Ensure they are stored in an airtight container.
How much is a “bunch” of collard greens? A bunch of collard greens typically consists of about 20 large leaves or weighs a little over 1.5-2 lbs (before stems are removed). If you purchase whole collard greens at the grocery store, they are usually already bundled in bunches. For this recipe, you will need 2 bunches. After removing the stems, you’ll have roughly over 1.5 pounds of leaves, which is enough to serve approximately 4-5 people.
Can you eat collard green stems? Absolutely! Collard green stems are perfectly edible. They are tougher and slightly more bitter than the leaves. Cooking them makes them more palatable. (See instructions below).
Are collard green stems nutritious? Yes! The stems contain the same wealth of nutrients as the leaves, so don’t discard them!
How do you cook collard green stems? Separate the stems from the leaves and chop them into smaller pieces. Simmer the chopped stems in seasoned water or broth until they become tender. You can enjoy them as a side dish on their own or mix them into your collard greens or other recipes.
A Healthier Spin: Everyday Collard Greens
How To Make Wholesome and Healthy Collard Greens for Everyday Meals
Southern-Style Collard Greens are a wonderful treat for special occasions, but they aren’t the only way to enjoy the deliciousness of collard greens! If you’re looking to incorporate healthier collard greens into your weekly meal rotation, try this lighter preparation method:
- Heat olive oil in a pot, then add diced onions and diced red bell peppers. Sauté until tender, then stir in minced garlic and red pepper flakes.
- Season warm spring water with a dash of liquid aminos, nutritional yeast powder, garlic powder, onion powder, poultry seasoning, black pepper, lemon juice, and salt (if desired). Taste and adjust seasonings until you achieve a flavorful broth. Pour the seasoned liquid into the pot and bring to a boil.
- Add your prepared greens (stems removed, washed, and torn into pieces). Cover the pot, reduce the heat to a gentle simmer, and cook for 1 hour or until the greens are tender.
- Taste and add any additional seasonings as needed, such as vinegar, salt, and pepper, to enhance the flavor.
Vegan Southern Collard Greens: Soul Food for Everyone
Embracing a vegan lifestyle doesn’t mean giving up Southern-Style Collard Greens! Check out this tutorial for a vegan collard greens recipe. Vegan collard greens capture the authentic Southern flavor using fresh collard greens, onion, garlic, vegetable broth, and smoked salt to replicate the smoky notes traditionally derived from meat.
Get the Recipe: ## Southern Collard Greens Recipe
Rated 4.99 from 140 reviews
Learn how to make the best Southern Collard Greens! This recipe is packed with flavorful ingredients and is surprisingly easy to make.
Servings: 5 people
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
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Ingredients
Collard Greens Wash Solution
- ½ cup white distilled vinegar
- 3 tablespoons salt
Southern Collard Greens
- 2 bunches fresh collard greens (see note below)
- 1 tablespoon extra virgin olive oil
- ½ cup finely diced onions
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes
- 4-5 cups chicken broth (can replace 1 cup with water if desired)
- 1 fully-cooked smoked turkey leg or wing (about 13 oz)
- 1 tablespoon white distilled vinegar
- Applewood smoked salt & black pepper, to taste
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Instructions
Prepare The Collard Greens
- Prepare the collard greens wash by filling your kitchen sink with cool water and adding vinegar and salt.
- Remove the collard greens leaves from the stems by folding them in half lengthwise and pulling the leaf away from the stem. (Discard the stems or see note below on how to cook them).
- Place the collard greens into the prepared water bath and swish them around several times, scrubbing them gently to help loosen any dirt.
- Let the collard greens soak for 15-20 minutes, giving them a gentle scrub midway through. Drain the water and refill the sink with plain water. Allow the greens to soak again if needed. Repeat as many times as necessary until the water is free from any dirt or grit. After the final soak, drain the water. Next, rinse and scrub each leaf, front and back, with cool running water to ensure they are squeaky clean.
- Tear the greens into bite-sized pieces and set them aside until ready to cook.
Cook The Greens
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and sauté until tender, about 5 minutes.
- Add minced garlic and red pepper flakes and cook until garlic is fragrant, about 1 minute.
- Pour in the chicken broth and add the smoked turkey leg. Bring to a rolling boil.
- Add the collard greens to the pot, and reduce heat to a simmer.
- Cover and cook collard greens for 1 hour (or longer, depending on your preferred tenderness), stirring regularly to prevent sticking.
- Once cooked to your liking, stir and then taste the broth and the greens. (Add a little water if the broth is too intense for your liking).
- Stir in white distilled vinegar, Applewood smoked salt, and black pepper to taste.
- Serve collard greens hot, garnished with pieces of the smoked turkey leg. Offer hot sauce and extra vinegar on the side, if desired.
Video
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Recipe Notes
How much is a “bunch”? This recipe uses 2 bunches of collard greens, which were roughly under 2 lbs each before removing the stems (approximately 20 leaves per bunch). If you are buying whole collard green leaves from the grocery store, they are usually already pre-bunched. After removing the stems, the leaves weighed a little over 1.5 pounds.
To cook the collard green stems: Dice the stems into small pieces and add them to a separate pot of water or broth. Simmer until very tender. Enjoy them as a side dish or stir them into the cooked collard greens or other dishes.
Cuisine: American, Southern
Course: Side Dish, Vegetable
Tried this recipe? Mention @divascancook on Instagram or tag #divascancook.
Popular Southern Sunday Dinner Menu Ideas
Spicy Fried Chicken
Southern Collard Greens
Caramel Candied Yams
Honey Cornbread
Baked Mac n Cheese
Deviled Eggs
Resources:
Side Dish Soul Food Classics Thanksgiving
Originally published on August 1, 2021 (Last updated January 16, 2024)
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