Southern Collard Greens

Recipe

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If you’re looking for a hearty and flavorful Southern side dish, look no further than collard greens! These greens are cooked low and slow with smoky salt pork, sautéed onions, and garlic, and they’re infused with a deep, satisfying flavor that embodies comfort and family.

~ Beth

American, Southern

Cuisine:

Servings:

 1 h 45 min

Total Time:

8

Ingredients

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1-2

– Clean the collard greens by washing them in a sink full of cool water. Swish the leaves around to remove any grit or dirt. – Allow the collards to sit in the water for a few minutes to allow the grit to sink to the bottom. Remove the collards from the sink before draining the water.

3-4

– Set aside to dry slightly. Throw out any shriveled or yellow leaves. – Cut the thick stem out of each leaf.

5

– Cut or tear the collard leaves into bite-size pieces and set aside.

6

– Add the diced salt pork to the bottom of a heavy pan and cook salt pork over medium-high heat.

7-10

– While the pork is cooking, dice a small onion. – Add the onions to the pot once the salt pork is crispy and brown. – Continue cooking, and stir frequently, until the onions are translucent. – Continue cooking.

11-12

– Add the cut or torn collard greens to the pot and cook until wilted. – Add the large chicken bouillon cube and enough water to cover the collards by about an inch and reduce heat to a simmer.

&

– Continue simmering the collard greens until tender. – Vinegar and/or hot sauce can be added for taste.

Enjoy!

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