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They’re Lovin’ It! Here’s what They’re Sayin’:
“This is the best recipe I have found! Perfect blend of heat, sweet and spice. Family can’t get enough. The pot likker is downright drinkable!”
The Lowdown on These Collard Greens
This is THE best Southern Collard Greens recipe, hands down! How can I say that? Well, because it’s my Mississippi Mama’s recipe, and if there is one thing she prides herself on (besides pound cakes, of course) it’s her collard greens. Sure, there’s more than one way to whip them up, but down here, my Mama and I swear by this method. Low, slow, and with a whole lotta love!
This Collard Greens recipe is a tribute to my childhood and just about every Southerner. I’ve watched the hands that raised me make collard greens for decades, and it always felt like magic. That’s why I included my Big Mama’s and my Mama’s hands in this post boos, because the love and heritage behind these greens can’t be replaced!
Ingredients You’ll Need to Make this Collard Greens Recipe
- Collard Greens: While bagged and chopped collards might save you a minute or two, nothing beats the fresh stuff. Collards are available all year, but they’re at their peak in winter and early spring. When picking them out at your local grocery store or farmer’s market, avoid bunches that have yellowing or wilted leaves. And make sure they aren’t too tough to the touch. You can also try using turnip greens or mustard greens instead!
- Smoked Ham Hock or Smoked Turkey: Grab one extra large piece so the collard greens end up extra meaty. If you’re not into the swine, you can politely decline, ha! A smoked turkey leg, a couple of wings, necks, or even a drumstick will do, just make sure it’s smoked. If you don’t have ham hock or turkey, render down some smoky bacon until crispy and let that flavor do it’s thang.
- Chicken Bouillon: I love using Better Than Bouillon, but any bouillon works. You can also use store-bought chicken stock or even homemade.
- Granulated Sugar: Brown sugar works too, boos!
- Bacon Grease: Use butter or a splash of olive oil if you’re out of bacon.
- Seasoned Salt & Garlic Powder: Lawry’s always got my back, but you can swap it for regular salt with a dash of extra spices (black pepper, paprika, onion powder, cayenne).
- Worcestershire Sauce: Soy sauce tastes kinda similar, but nothing quite like Worcestershire!
- Apple Cider Vinegar: Sure, you could use white or rice vinegar, but if you ask me what’s the secret to a fantastic Southern collard greens recipe, I’d point to the ACV every time. Non-negotiable in my book, boos.
- Crushed Red Pepper Flakes: A little heat goes a long way, but if you’re out, try cayenne pepper (start with a pinch and work up) or a few dashes of hot sauce.
- Paprika: Swap in chili powder or a touch of liquid smoke.
- Onion: Yellow onions are my go-to, but use what you have.
They’re Lovin’ It! Here’s what They’re Sayin’:
“I made these on Sunday….followed the recipe exactly except added one Jalapeño and they were the best greens I’ve had since spending a couple years in North Carolina. Delicious flavorful with just a hint of spice”
How To Make This Collard Greens Recipe
Alright y’all, let’s talk about the most crucial step in making this greens recipe: getting those leaves super clean. I can’t stress enough how important this part is. Collard greens are known to collect a bit of grit and dirt from the fields, and nothing ruins a good bite of greens like a crunch of grit. I have watched my grandmother and mother clean greens for hours just to ensure not one spec a dirt is left. So, we gotta show these babies a little TLC to get them ready for the pot!
This process must be done over and over and over again boos. My mother believes in washing greens until you don’t see any grit left in the water in your sink. We like to use the deepest sink bowl available in the house so if this means washing greens in your home’s laundry room, so be it! Just make sure you clean the sink out first before adding them.
They’re Lovin’ It! Here’s what They’re Sayin’:
“It’s funny that I’m just now commenting on this recipe because I’ve made it for years! I live in southern Alabama and no collards around here compare to these! I sometimes like to use a turkey drum, both ways are fantastic!”
They’re Lovin’ It! Here’s what They’re Sayin’:
“First time trying it. It was fantastic! I left the pepper out. I could not believe how delicious, well seasoned and silky the pot liquor was! Have cooked this dish 4 times now without any pepper and the amazing flavor is always the same!”
Southern Collard Greens Recipe
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Equipment
Ingredients
- 3 lbs fresh collard greens about 5-6 smaller bunches
- 1 1/2 lbs extra large smoked turkey wings, legs, necks or ham hock Make they are meaty
- 2 tsp chicken bouillon like Better Than Bouillon
- 2 tbsp sugar can be granulated or brown sugar
- 1 tbsp bacon grease
- 1 tbsp seasoned salt such as Lawry's
- 2 tsp worcheshire sauce
- 2 tsp apple cider vinegar
- 1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat.
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 cup finely chopped onion
Instructions
- Start by pulling and tearing greens away from the stems. Take a hand full of greens, roll them up tightly lengthwise like a cigar. Cut them crosswise into 1/2-1 inch thick strips based on your preference of size. Smaller strips cook faster than bigger strips. We personally remove the stems but this is a personal decision.
- Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with lukewarm water until water becomes clear then drain water, fill up again and repeat.
- Then rinse the smoked turkey or smoked ham hock very well then add to a large pot along with enough water (about 10 cups) to fully submerge the smoked meat then add in chicken bouillon and bring to a boil at medium-high heat, then reduce the heat to low, cover and cook at a gentle simmer until the smoked meat is nearly tender, about 45 minutes. Once time is up, stick a fork in the center of the meat and twist to see if it is tender. It should be ready to flake.
- Once smoked meat is almost tender, add greens, about 4 additional cups of water or enough to just barely cover greens to the pot as well as the rest of the ingredients to the pot. This will become your pot likker.
- Bring the heat back up to a boil then reduce heat to about medium or medium-low, and cook while partially covered for at least 2 hours or until completely tender. You are looking for the meat to be falling off the bone and most of the water evaporating leaving just a super concentrated flavorful pot likker. Taste the potlikker and see if it hits like you want it to. Most water should have evaporated by this point just having enough to barely cover the greens. Then serve it up boos!
Video
Notes
Nutrition
Tips For Making The Best Southern Collard Greens
- Watch your greens. Some folks say you can’t overcook collards, but trust me boos, you sure can. I learned this the hard way when I was just getting the hang of my Mama’s recipe. They should be tender, not mushy.
- Low and slow is the way. It’s tempting to crank up the heat, but soul food collards need time (about 2-3 hours) to braise properly. Rushing them won’t do you any favors boos.
- Don’t ditch the ham hock. Once the greens are tender, take a fork and shred that meat right into the pot. You want some in every single bite!
- Pick the right pot! A heavy-bottomed pot or Dutch oven is your best bet. It keeps the heat even, so your greens simmer perfectly without burning.
Recipe Variations and Additions
- Turn up the heat. Add more crushed red pepper flakes, slice up a fresh jalapeño, or serve with hot sauce on the side. Scale it back to ½ teaspoon if you prefer less spice.
- Make it vegan. Skip the ham hock and bacon grease. Use vegetable stock, garlic, onion, hot peppers, and a splash of liquid smoke for deep flavor.
- Add some sweetness boos! A drizzle of honey or a pinch of brown sugar balances the bitterness of the greens.
- Throw in more meat. Stir in chopped bacon, smoked sausage, or shredded chicken for extra heartiness.
What To Serve With This Black Folks Collard Greens Recipe
- Cornbread: No serving of this Southern collard greens recipe is complete without a skillet of golden, buttery cornbread by its side. C’mon y’all, it’s essentially a rule! The thought alone of a piece of fried cornbread, honey cornbread, or hot water cornbread soaking up all that rich, meaty flavor from the pot likker is enough to make anyone’s mouth water.
- Southern Classics: These greens are amazing as a side for smothered pork chops, buttermilk fried chicken, a crispy chicken fried steak, and pretty much any other Southern dish you can think of.
- Mashed Potatoes: Whether you go for creamy garlic mashed potatoes or sour cream mash, they all have one thing in common… They’re fantastic at soaking up that delicious pot likker!
- Traditional Southern Desserts: And to round off your meal, a traditional Southern dessert is just the ticket. Could be a slice of velvety pecan pie, a serving of banana pudding, or a generous helping of peach cobbler topped with a scoop of vanilla ice cream.
They’re Lovin’ It! Here’s what They’re Sayin’:
“THE! BEST! COLLARD! GREENS! RECIPE!!! I took a chance at making collard greens using this recipe for a year or so go. It was my very first time attempting to make collard greens and it was for Thanksgiving! I know, that was crazy to take on such a family staple in that manner. This was the recipe I used using smoked turkey wings. The family loved it and I’m now in charge of the collard greens for family events”
How To Store & Reheat This Collard Greens Recipe
Now that you’ve learned how to make the best southern collard greens recipe (not to brag, but… It is!), you have to learn how to keep its deliciousness for as long as possible. Your best bet is simply transferring them into an airtight container and popping it in the fridge And don’t forget about the pot likker, it’s liquid gold! Store any extra in a separate airtight container to keep it fresh and flavorful.
Reheating your Southern collard greens is a breeze! You’ve got two options: the stovetop or the microwave. For the stovetop, just pour the greens and a little pot likker into a pot and warm them over medium heat until heated through. Prefer the microwave? Place the greens in a microwave-safe dish, cover, and heat in short bursts stirring occasionally.
How Long Will This Collard Greens Recipe Last In The Fridge?
Stored properly in the fridge, your collard greens will keep their charm for up to 5 days.
Can I freeze Collard greens?
If you want to enjoy your collards at a much later time, freezing is best. I package lots of greens by placing them along with the pot liquor in freezer bags, allowing all air to escape, then freezing. You can keep these bags for up to 3 months at a time.
Just thaw ’em out for a couple of hours in the fridge and then cook (or microwave) over medium heat to bring up to temperature and enjoy them once again!
Frequently Asked Questions
In what the internet would term “Black Folks Collard Greens”, pot likker (or pot liquor) is the broth that becomes infused with the flavors in this recipe like fresh onions, garlic, and that smokey, salty ham hock. Nothing else tastes quite like the highly concentrated, full flavored pot likker. I swear, you could drink it by the glass full! Lots of people use this pot likker to flavor other recipes or even make soups.
Yep, for sure! They actually pack a good amount of fiber and vitamins. For those who don’t mind a bit of extra texture and are looking to get the most out of their greens, finely chop those stems and toss ’em in with the leaves.
If you notice by just tasting a leaf that it is more bitter than usual, you can add a bit of baking soda to the simmering water (no more than a 1/2 of teaspoon) to help neutralize just a bit. Also the ingredients in our greens recipe help with this as well. From the sugar add to the vinegar and smoked meat, it all helps to mask some of that bitter flavor.
If you let your greens cook too long, the pot liquor will begin to evaporate leaving the greens dry and stuck to the bottom of your pot. It’s super important to keep a watchful eye while they are cooking. If you notice the pot drying out some, add in more liquid as needed and crank the heat down a bit.
They’re Lovin’ It! Here’s what They’re Sayin’:
“This was the best recipe for collards that I have ever found! They were so delicious. I made a gigantic pot and canned them. Thank you!”
—Lisa
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Never mind. It took going to a few stores but I did find a ham hock and the recipe turned out great. Thanks!
Hi Jocelyn,
I’m a Yankee but have always loved Southern cooking and Soul food. I’ve cooked collards in the past and they have always came out just ok, or better put “mahhh” meaning edible but nothing to write home about. After looking over your recipe, I’m definitely going to try it, but without the red pepper. My apologies, but no one in my household likes that kind “heat.”
Now, regarding the stems, I always cut the stems off and cook only the leaves. But instead of throwing the stems away, I trim them and put them RAW into a small glass of water to keep them fresh (like you would a small bouquet of flowers), put them on the kitchen counter within easy reach of everyone, and grab one every time I pass by to munch on. They are delicious! –try it yourself– and I’m sure they are loaded with vitamins which haven’t been “cooked” out.
Also, in reply to using bacon versus ham hock, I also prefer bacon. I lightly fry up a whole 12-ounce package until it is almost but not quite cooked, tear it into 1 inch or so pieces, and toss it along with the grease it produces into the pot. This releases the bacon fat without turning it into mush. The bacon will be soft but will maintain it’s consistency.
Thank you much,
(:D)ale
My husband cooks them with Italian sausage that we cut up before adding. Is tarted doing it that way too. It’s delicious and we love it. Our teenage son included.
Hi Jocelyn, Can I use bacon instead of the ham hock? My grocery store was out and for the last several weeks they’ve been out of smoked turkey legs and wings too. Either there’s a whole lot of cooking going on in these quarantine times or the pandemic may have effected supply chains. Thanks!
Yes you absolutely can.
Thank you for your reply. Should I follow the directions and boil the bacon and if so, can I assume that there would be no need to add bacon grease. Also, how many slices should I use and please provide any other recipe adjustments. As a child, I had to be blackmailed into eating greens and almost any other hot vegetable dish. No vegetables, no desert. Oddly enough, I loved eating salads. I’m better now as an adult but I’ve never cooked a pot of greens before which is why my questions may seem pretty basic. Thanks so much!
You can always add Smoked Hog Jaw instead of Hamhick or Bacon an the flavor will make you smack ur momma lol jk. But it’s amazing for greens beans soups exc. Much love #Southern comfort food THE BEST FOOD PERIODT
Deep gratitude for this recipe!
Last night I made the greens, and while they were cooking, a robust and rich aroma filled the air in my apartment. Eating this for dinner along with homemade cornbread was the medicine I didn’t know that I needed. This was deeply comforting on a cold dark night heading into a second pandemic lockdown. The pot likker was smoky, sweet, tangy, salty, spicy!
I used a smoked turkey neck because… well, that’s all that was available at the grocery store! It worked beautifully.
I’ll be making this again and someday, I’m looking forward to sharing this with family and friends.
Much thanks, from SF.
A KEEPER!
I’m of East Indian descent living in the South (Macon to Savannah) most of my adult life. I’ve had my share of FANTASTIC to mah Southern food. My in-laws are also from the South, lots of pressure and expectation from me.
I have been trying to crack the “code” why Southern greens are so good. (Cookbooks from Savannah seem to leave out an ingredient or two and sometimes the method.)
I am trying to wean myself from pork. I didn’t see your vegan option. I only read the actual recipe.
Cooked in the Instant Pot. One hour start to finish (this included prepping the greens).
6 minutes on high pressure. Quick release
I only had two bunches of organic collards
Used liquid smoke, avocado oil, 2 cups of water, coconut sugar, stir. Add onions, and greens.
Thank you for sharing!
Hi
Can you use the ham bone (with ham on still) that has been frozen from Thanksgiving instead of ham hocks?
Sure as long as it will flavor the pot likker well.
Honestly, I’d save the ham bone for beans or peas. I think smoked turkey wings cooked into a tea for an hour or two and then used to cook your greens (with the meat and large bones thrown in) are the best way to do greens (along with vinegar and a little sugar and salt). She has provided a very solid recipe – I’ve been cooking greens as long as I can remember.
Something must have gotten cut off by an ad or something on my page. There is nothing in the instructions at all about any of the other ingredients besides greens and ham! How do I make the broth?!
Happy to help! What broth?
These came out so good! My husband is southern through and through and he loved them. I typically don’t care for greens but even I loved these and some family that has never had greens told me they loved them as well! Great recipe, bookmarked for New Years to go with some black eyed peas as well!
This is THE recipe for all “Greens” lovers. Exactly, the way I was taught.
Great recipe! Thanks