Collard Greens

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 salt pork, sautéed onions, and garlic, and they’re infused with a deep flavor that embodies comfort and family.

Collard Greens are a classic Southern dish flavored with salt pork, onion, and chicken broth. The salt pork adds a smoky flavor to the greens, while the onion and chicken broth give them a rich and savory taste. Collard greens are a fantastic source of vitamins like A, C, and K, plus there are full of fiber.  

The onions add sweetness, while the red pepper flakes give the greens a bit of heat. The chicken broth adds moisture and helps to tenderize the greens.

This recipe is simple to make and can be customized to your liking. You can add more red pepper flakes if you like your collard greens more spicy. You can leave out the red pepper flakes if you prefer a milder flavor. You can add other ingredients to this recipe such as bacon, ham hocks, or smoked sausage.

Collard Greens Ingredients

Salt pork – rind removed and cut into cubes. Bacon, smoked ham hocks, smoked turkey wings, or smocked neck bones can be substituted.

Chicken Cube, or chicken broth – this can be left out, but it adds a ton of flavor. You’ll need to add salt. 

Onion – I use yellow or white onions. You can substitute with onion powder if you like.

Red Pepper Flakes – optional – start with a small amount and add more if needed. 

Vinegar – optional if your greens are bitter – I rarely have to use vinegar in my greens; start with a tablespoon. Let it cook for a few minutes, then taste. 

Hot sauce – also optional. I don’t add hot sauce to my greens; I serve it as a condiment and let people add to their taste.

How to Cook Collard Greens

1 – Wash the collard greens thoroughly. Swish them around in a sink full of cool water to remove any grit or dirt. Let them sit in the water for a few minutes to allow the grit to sink to the bottom. 

2 – Remove the leaves from the sink and drain the water. Discard any shriveled or yellow leaves like the one on top in the photo above. Set them aside to dry slightly. 

3 – Cut the thick stems out of each leaf.

4 – Chop, cut, or tear the leaves into bite-size pieces and set aside.

5 – Add the diced salt pork to a large pot. Cook over medium-high heat until brown and crispy.

6 – While the salt pork is cooking, dice a small onion.

7 – Once the pork is brown and crispy, add the onions to the pot once the salt pork. Continue to cook over medium-high heat, stirring frequently, until the onions are translucent.

8 – Add the greens to the pot and cook until wilted. Then, add the chicken bouillon cube or broth and enough water to cover the collards by about an inch.

9 – Reduce heat to a low simmer and cook for 1 to 1 ½ hours or until the collard greens are tender.

10 – Season with vinegar and/or hot sauce to taste and serve.

Salt Pork Substitutes

Bacon – use bacon as you would salt pork. Dice it into small pieces and cook until it is brown and crispy – don’t burn it. Remember, it is going to soften during the cooking process.

Ham Hocks, Smoked Turkey Wings, and Smoked Neck Bones will need to be simmered in a broth before adding the greens. I simmer them in chicken broth or water with the chicken cube added. Simmer until the liquid has reduced. If you have a lot of liquid, you can drain some of it off or cook your collards with it and serve yours with extra pot liquor, pot likker if you’re from the South. 

Collard Green Substitutes

Kale – kale can be used in an absolute pinch, but the taste and quality will differ. Kale cooked by this method will be like eating a giant bowl of kale from Zuppa Toscana.

Mustard Greens – mustard greens cook about half the time as collard greens. The flavor of mustard greens is more peppery than collard greens. So, if you are substituting mustard greens for collard greens, add less pepper flakes to the dish. 

Turnip Greens – turnip greens will cook up in 30 to 45 minutes. These are also more peppery than collards.

Pro Tips

• Choose fresh collard greens that are firm and have dark green leaves.
• Avoid leaves that are wilted or yellow. Discard those.
• Wash the greens thoroughly. Collard greens can be dirty, so it is important to wash them thoroughly. Swish them around in a sink full of cool water to remove any grit or dirt. Let them sit in the water for a few minutes to allow the grit to sink to the bottom. Then, remove the greens from the sink and drain the water.
• Remove the thick stems. The thick stems of collard greens can be tough, so they need to be removed before cooking. Cut the stems out of each leaf and discard them.
• Cut the leaves into bite-size pieces. The leaves of collard greens can be large, so it is best to cut them into bite-size pieces before cooking. This will help them to cook evenly.
• Cook the greens low and slow. Collard greens need to be cooked low and slow to tenderize the leaves. Cook them in a pot with a lid on over medium heat for 1 to 1.5 hours or until tender.
• Cook the salt pork until brown and crispy. This adds extra flavor to the greens.

How to Store Left0vers

• Store the greens in an airtight container. This will help keep the greens fresh and prevent drying out.
• Store the greens in the refrigerator. This can be stored in the refrigerator for up to 3 days.
• If you do not use the greens within 3 days, you can freeze them. Place collard greens in an airtight container or freezer bag to freeze. They can be frozen for up to 3 months.

This recipe is simple to make and can be customized to your liking. You can add more red pepper flakes if you like your collard greens more spicy. You can omit the red pepper flakes if you prefer a milder flavor. You can also add other ingredients to the dish, such as bacon, ham hocks, or smoked sausage. No matter how you make them, collard greens are a delicious and hearty dish that is sure to please. 

More Southern Vegetables

• Fried Cabbage 
• Green Beans with Bacon
• Brown Sugar Carrots
• Mashed Sweet Potatoes