Say less 😌🥬 Collard greens are sacred territory. Here’s a rich, soulful, foolproof version—tender, smoky, and full of flavor.
🥬 Southern-Style Collard Greens
Ingredients
- 2 large bunches collard greens
- 1–1½ lbs smoked meat
(smoked turkey legs/wings, ham hocks, or smoked neck bones) - 1 medium onion, chopped
- 3 cloves garlic, minced
- 4–5 cups chicken broth (or water)
- 1 tbsp oil or bacon fat
- 1 tsp black pepper
- ½ tsp crushed red pepper (optional)
- Salt to taste (late!)
- 1–2 tbsp apple cider vinegar or hot pepper vinegar
Prep the Greens (important!)
- Wash thoroughly (grit is the enemy).
- Remove thick stems.
- Stack leaves, roll them up, slice into ribbons.
Instructions
- Start the pot
Heat oil in a large pot. Add smoked meat and brown lightly. - Build flavor
Add onion; cook until soft. Stir in garlic for 30 seconds. - Simmer
Add broth, black pepper, and red pepper. Cover and simmer 45–60 minutes so the meat seasons the liquid. - Add collards
Add greens in batches, stirring them down as they wilt. - Low & slow
Cover and cook 45 minutes to 1½ hours, stirring occasionally, until tender and silky. - Finish
Taste, add salt if needed, then splash in vinegar right at the end.
🔥 Pro Tips
- Better next day. Always.
- Want deep flavor? Let them go 2 hours on low.
- Like them spicy? Add a whole hot pepper while simmering.
- Too bitter? Tiny pinch of sugar balances it out.
Serve with:
Cornbread 🍞
Fried chicken 🍗
Mac & cheese 🧀
If you want, I can:
- Make it smoked turkey only
- Give a slow cooker or Instant Pot version
- Do a vegan-but-still-slap version 🌱
- Or help you time this with other sides
What’s going on the plate with them?
