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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
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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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Wonderful! I misplaced the recipe my friend gave me so tried these. Unbelievably delicious!
So so happy you enjoyed this recipe.
Ma’am thank you. I’ve been a follower for 6 years and purchased each book & ebook published after being introduced to you/one of your dessert recipes by a coworker. I have used many of your recipes multiple times over yet have never left a review. Thank you for your patience.
My Grandma went to glory in 2004 then my momma in 2011. Both Mississippi born (1934 & 1953) and raised with my Grandma by the way of a Creole mother. My Grandma is the 2nd youngest of 12. My Ma is the 2nd eldest of 6. So there was always some cooking going on which continued when they relocated in 1968 to St. Louis, MO. Now 80s baby here and I was in the kitchen as far back as I can remember and even earlier as photos show. In our family too it was the central hub. As time goes, I too received tasks with progression – potato peeler, greens picker, mixer, pot stirrer, to whole side maker, sous chef, and always as the cake batter bowl licker (my siblings and cousins knew better lol). Washing greens was high on the progression ladder and entailed supervised quality checks for quite some while. Cleaning chitterlings required one to seek the privilege and kitchen ruler to be comfortable in your readiness and approval to be taught. Hindsight, Grandma assessed our abilities and then dishes – if it was good good you were now the official potato salad maker for example.
These women had a passion, love, joy for cooking and honestly it was most likely for feeding people what they cooked. My momma so much so her palate expanded well beyond her roots becoming the family “chef” and introducing them to flavors and cooking methods. I believe that cannot be passed down nor instilled. It wasn’t until moving into my own place at 22 that I truly began try to put my foot…heart and soul into it. Prior to it was simply fun and comforting being in the kitchen with them. Being in the house with my momma while cooking as a young adult was like having a safety net and Alexa. Especially since neither used measuring utensils let alone wrote down what they did. After being in my own place they were tethered to the phone and my momma would even come over to sample or rescue my cooking when needed. Losing them both at young ages in their lives and mine had been impactful in many ways.
Reading your stories sounded like home. Then the 1st recipe I made tasted like home. My momma and grandma have always cooked big thus I did thus also waisting food. Thank you for providing measurements. Thank you for proving meal count. Thank you for sharing your, our heritage (especially for those of us who weren’t able to grasp it all). Whenever I don’t remember or want something I haven’t tried to make before my action has been “let’s see what Jocelyn ’em says.”
With love, thank you.
Wow this is so beautiful. I’m so grateful for this comment. Thank you for trusting my stories and recipes. It means so much.
I have lived in Northern Indiana all my life. The first time
I ate collard greens I was at restaurant Charleston, South Carolina with a friend born and raised in Columbia, South Carolina. She said this restaurant made some of the best collard greens she had ever eaten. A few months after returning home I saw collard greens in our small town grocery store and decide to buy them. I found your recipe on line and tried it. Your recipe is better than the collard greens my friend recommended at the Charleston restaurant, it is so good I have never tried any other recipe. The second time I made them, I tried your suggestion of using smoked turkey. Smoked turkey is wonderful in this recipe. Thank you for sharing your family recipe. I am making it with cornbread for dinner tonight.
Wow this compliment made me smile ear to ear. Thank you so so much. I’m so glad you enjoyed these.
This looks amazing! Have you tried to use beef broth instead of chicken stock? I was out of chicken stock.
No but it sounds delicious and flavorful. Give it a try.
This recipe looks awesome! I was able to find fresh pork hocks but not smoked ham hocks. Is there a meaningful difference? Any preparation tips with the fresh ham hocks is greatly appreciated!
Yes you can boil the ham hocks for about 2 hours with some spices and herbs before you begin the rest of the recipe. So you have to cook them first.
How should I cook these in the instant pot?
Since I didn’t test it this way, I would guestimate about 30-35 minutes on high pressure for these. Let me know how they turn out for you and I can share your notes with others.
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.
This makes me so happy. Thank you so much!
I haven’t cooked greens in a while, and As a southern woman I must cook them for Thanksgiving…the Way I remember.
Thank you for the details. I was smiling the entire time reading the recipe
Wow thank you so so much!
Best greens EVER! My always go to recipe.
This makes me so happy. I’m so glad you enjoyed it so much.
Delicious! Made these for the hubby and kids and there were no leftovers!! Kids were asking for more and hubby was scraping the plan clean hahaha.
Thank you!! Will definitely be making this again.
Just wonderful. I’m so so glad you enjoyed it.