Southern Collard Greens Recipe
An authentic Southern Collard Greens recipe that is amazing for any occasion! Fresh collard greens broken down into bite-sized pieces that slowly simmer away and tenderize in a rich, meaty, and flavorful broth; better known as the pot likker. This staple among Southern cuisine and Black culture is an absolute must to be had!

Collard greens have such history and significance within America’s culinary traditions; these greens date back to hundreds of years. Additionally, they’ve been apart of Black culture for probably longer than I’m even aware of.
Listen, I’ve seen how collard greens have basically become gentrified. The wellness industry and other food outlets often leave out African Americans’ stamp on these here greens. They are an important part of Black culinary heritage. Southern collard greens are not just a recipe, they’re at best, an honored tradition. A timeless piece of Black history.
What Is The History Of Collard Greens? ✊🏾
Oddly enough, collard greens originated near Greece. Yup, evidence shows Greeks and Romans aided in the cultivation of collards and kale. However, it wasn’t until the early 1600s that collards actually became known in the states. They were already being grown in a lot of Southern colonies and areas. In addition, these greens are almost exclusively grown in the South.
During the years that African Americans were under enslavement, collard greens were among the only vegetables that we could grow and harvest to feed our families. Consequently, it was enslaved Black people that made Southern collard greens gain popularity. Moreover, the way in which *we* would transform these large, dark, leafy greens into something magical; would be known as one of America’s greatest culinary contributions today.
What Is The Pot Likker/Pot Liquor?
Enslaved Africans took these collard greens and prepared them in such a unique way. The method consisted of slow cooking collard greens in a rich and flavorful thin-like gravy or stock known as pot likker. The pot likker is commonly found within elements such as onion, garlic, smoked ham hocks, chicken stock, red pepper flakes, hot sauce, and more! With this rich + savory pot likker, collard greens go from bland/bitter to downright delicious to put it mildly.
How Are Collard Greens Sourced?
My favorite way to get my hands on these big leafy greens is via the good ole farmers market. If you can source them this way, you’ll find that they are likely at their freshest state and super vibrant in color. However, I know that farmers markets are not easily accessible to everyone. And they aren’t always convenient. Alternatively, you can get a nice-sized bunch of them at your local grocery store in the produce area. Look for your collard greens to be somewhat limp and not so tough and also have good color. It’ll seem like a lot, but like spinach, the greens wilt down- sooo very much!
Collards and cornbread,
communion meal of
daily resurrection.
I ate the survival leaf as I stood at
the field’s edge, soaking its cure through pores
and spirit.
*poem by Aneb Kgositsile found in The African American Heritage Cookbook: Traditional Recipes & Fond Remembrances From Alabama’s Renowned Tuskegee Institute
Cleaning Collard Greens:
Since greens may come with grit/dirt (and sometimes little bugs) on them, thoroughly washing them clean is super important! Make sure your kitchen sink is clean and then fill it with cool water. Add the greens in with a tablespoon or two of vinegar. Stir the greens around with your hand to help release the grit. You should see any grit go to bottom of sink. Let the collard greens sit in the sink for a few minutes. Then rinse water and repeat at least three times.
Notes On Removing The Stem/Slicing Greens:
De-stemming the greens is fairly easy. Hold the collard leaf stem with one hand and with the other hand simply pull leaf away from stem. Then repeat this process until all leaves have stems removed. In contrast, if you prefer your greens with the stems you could skip this step altogether. To slice the greens, take a leaf and roll it up tightly together. Next, using a sharp knife, cut collard greens into bite-sized pieces. Repeat process until all greens are chopped up.
Let’s Talk About Meat: Can I Use A Substitute?
These southern collard greens get a huge bulk of their flavor from the meat that they’re braised in. Traditionally, smoked ham hocks yield such a great depth of flavor. The saltiness, the smokiness, and the overall flavor can’t be beat. However, if you are not a fan of using pork products, smoked turkey wings or neck bones work great, too! As long as the meat you’re using is smoked & cooked, it’ll achieve the flavor profile that southern collard greens should have.
⇢ What makes this recipe Southern? These collard greens have big, bold flavor! There’s no watered down, unseasoned nonsense going on here…I’m just being straight up with ya. Authentic greens that are rich, flavor-filled, and hearty. When it comes to the best collard greens, this recipe is the ONE!
More Southern-Inspired Recipes:
- Real Deal Southern Green Beans
- Louisiana Red Beans and Rice
- Gullah Red Rice
- Smothered Pork Chops
- Classic Southern Potato Salad
- Sweet Potato Pie
Can I Use Store-Bought Bagged Collard Greens?
You can use whatever your heart desires or what’s more convenient for you. As for me and my greens, much like my ancestors, I prefer to make my collard greens scratch-made. That is, buying fresh collard green leaves and breaking them down myself. ⇢ Please feel free to make yours using bagged/pre-chopped greens (often sold in the produce area of the grocery store) if you like. If opting for bagged greens, I would just make sure they’re pre-washed or soak them yourself for good measure before cooking with.
What Can I Serve With These Southern Collard Greens?
The better question is what can’t you serve with these southern collard greens, peeps! Ha. Traditionally, and probably my most favorite; greens paired with cornbread is the ultimate way. And word to the wise, go on and sop up some of that cornbread in the pot likker juices. Yeahhhh. Southern collard greens can also be eaten with candied yams, too! All in all, serving them alongside your main dishes for an ultimate meal, is one of the most popular ways.
While collard greens are a common staple at holiday dinner tables, these greens are truly great anytime of the year. Additionally, greens are best prepared ahead of time, before the day you intend to serve them for best results. Consequently, as they sit and absorb the pot likker, the flavor deepens and gets better!
Collard Greens & Southern Traditions
For years and years, specifically in the South; eating collard greens on New Year’s Day is a symbol of calling in good fortune (green) for a financially prosperous year. Furthermore, combining your southern collard greens with black-eyed peas represents good luck as well. I eat my peas, greens, and buttermilk cornbread (represents gold) almost every single year, y’all. It’s a time-honored, Southern tradition that dates back to centuries.
Why This Southern Collard Greens Recipe Works (& Why You’ll Love It!) ♡
Here’s why you’ll get hype for these collard greens, friends:
- Flavorrr on flava…There’s tons of flavor-filled, heartwarming goodness found here that you will enjoy. A rich and robust pot likker (broth) with tenderly braised greens and hearty pieces of smoked meat, swoon.
- Connection to culture…The process of making collard greens is really a true labor of love filled with cultural flair. And you will surely find a big pot of these greens at just about every Black event/function, too. They are every true Southerners favorite, and a side dish that just simply does not miss.
- So versatile…Whether you eat them on their own or alongside a main entree, you’re in for a treat. In my opinion, there’s no set time of day to devour some collard greens. I’ve eaten them for breakfast, lunch, and dinner. To me, southern collard greens signify pure comfort.
- Holiday staple…Collard greens are a must for nearly any kind of holiday “get togethers” in my family. They’re often on the table to be served up for holidays like Thanksgiving, Christmas, Kwanzaa, Easter Sunday, and other holiday-centered celebrations or family reunions.
- Fan-favorite & magazine-featured…I’m happy to share this recipe with y’all, gahhh. Tooting my own horn for a hot millisecond: my greens have been magazine-featured (Taste of the South Magazine, Oct. 2020 issue) and also continue to receive rave reviews. You can feel confident to lean on my collard greens recipe to be on your table at home ♡
Southern Collard Greens Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8–10 1x
- Category: Side Dishes
- Method: Stovetop
- Cuisine: Southern
Description
An authentic Southern Collard Greens recipe that is amazing for any occasion! Fresh collard greens broken down into bite-sized pieces that slowly simmer away and tenderize in a rich, meaty, and flavorful broth; better known as the pot likker. This staple among Southern cuisine and Black culture is an absolute must to be had!
Ingredients
- 2 tablespoons vegetable or canola oil
- 2 lbs smoked meat, such as ham hocks or turkey wings
- 1 large white onion, finely chopped
- 4 cloves of garlic, minced or pressed
- 1 teaspoon red pepper flakes
- kosher salt & freshly ground black pepper, to taste
- 4 cups (32 ounces) chicken stock, plus more as needed
- 1 teaspoon hot sauce, plus more to taste
- 1 tablespoon packed light or dark brown sugar
- 2 tablespoons apple cider vinegar
- 3 lbs collard greens- cleaned, stems removed, & then chopped into bite-sized pieces
Instructions
- Heat the oil in a large dutch oven or stock pot over medium-high heat. Once the oil shimmers, gently swirl the pot to evenly coat the bottom. Add in the smoked ham hocks/turkey wings and cook until a golden brown sear appears, about 2-3 minutes on each side.
- Add in the chopped onion and sauté with the meat, stirring often, until the onions soften and become tender, about 4-5 minutes. Then add in the garlic, red pepper flakes, salt/pepper-to taste, stock, hot sauce, and stir everything well to fully combine.
- Reduce the heat to medium-low and cover the pot with a lid. Let the mixture simmer together for 1 hour, undisturbed. After simmering, the smoked meat should be falling apart, very tender.
- Carefully remove the meat from the pot and set aside to cool down for a few minutes before handling. Then use a fork or your hands (fitted with disposable gloves, if desired) to tear the meat off the bones. Discard the bones along with any excess fatty parts and add the pieces of meat back into the pot.
- Add in the sugar, vinegar, and collard greens. Stir well to combine all ingredients together. It may seem like a lot of greens but the greens will wilt down significantly. If you see that some of the liquid has evaporated from the first braise, add about 1/4 cup more stock to replenish the pot, as you see that it’s needed.
- Cover the pot with lid and allow the greens to braise together over medium-low heat for at least another 1 – 1 1/2 hours.
- Taste the collard greens and adjusting seasoning to preference with more salt/pepper and/or hot sauce, if desired. Serve these greens warm, as-is or alongside your favorite main dishes. Enjoy!
Notes
- For best recipe success, please read the blog post & notes in its entirety with video tutorial before beginning.
- Store leftover greens inside of an airtight container. These collard greens will keep in the refrigerator for up to 1 week.
Keywords: collard greens, southern collard greens, collard greens recipe, southern food, southern recipes
84 Comments on “Southern Collard Greens Recipe”
Thank You. I need a new collard greens recipe for Thanksgiving. Quick question I’m new to your wonderful blog do you have a recipe for those cornbread muffins?
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Found it. Thank you
Great recipe! I’m going to try it.
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Yay, hope you enjoy it! 🙂
This recipe was perfect, it was my first time making it and everyone at dinner gave great reviews about it. I followed the recipe as is and i didn’t have to add any additional salt or pepper. The only thing i changed was using red chili flakes instead of red pepper flakes. The ham hock i got was smoke so it gave the collard greens a delicious flavor. I would 100% make these again.
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Hi Flora! Thanks so much for making my recipe, I’m happy you enjoyed it and even happier to know it was at your holiday table 🙂
I am from the south too, and was raised in greens. I have
made this recipe twice now. These are the best! Thank you for sharing this recipe.
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Hi Karen! This comment means a lot, and I’m so glad you enjoyed my greens recipe 🙂
Was my chicken stock supposed to condense before I put the greens in?
Hi- no, the stock shouldn’t condense a whole lot as its needed to simmer the greens. Perhaps your heat may be too high and it cooked down?
This was my first time making this recipe, and they are amazing! My husband who lived in the south for a while said they are the best he’s ever had… high praise coming from him. Thank you for sharing, I am addicted to them and they haven’t even sat overnight yet. Thank you!
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Hi Ivy- I love hearing this about these greens, I’m so happy you guys enjoyed them 🙂
Hello,
Can I cook these in a crockpot?
Hi- you can but you’ll need to sear the meat in oil first along with cooking onions and then transfer everything into the crockpot.
I tried your recipe for the first time today, and it came out absolutely delicious! I couldn’t find ham hocks or smoked turkey to use, so I used salted pork. I think the only change I will make next time is that I will hold the salt until I’m almost finished cooking the collards and then taste it and see if I need to add any. I think the salted pork just made a little bit too salty, but that was my fault. I will definitely use this recipe again. Thank you so much for sharing.
I’m just wondering what hot sauce you suggest for this particular recipe? I’ve never made greens but I really want to try. 😊
Hi there- any hot sauce will do for this recipe. I typically use Louisiana/Crystal Hot Sauce 🙂
Amen!
I tried this recipe because I was craving my late godmothers’ cooking to lift my spirits this Fall. It was PERFECTION!
Thank you for this offering of knowledge and wisdom.
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Hi Natalie- so sweet, I’m happy to know that you enjoyed this recipe so much 🙂
Thank you for sharing your recipe! They are simmering now and look delicious. I loved reading your words and about the rich history beind these greens. Looking forward to my first time trying them.
Girl you got me thinking I can cook! This is delicious! 😉
Excited about trying this for New Years. As in the south, collard greens (though I’ve never been the one to make them) is a staple for New Years Day. I found your recipe (looks heavenly) and will try this out tomorrow and let sit in the fridge until Friday. When warming it back up, slow and steady? Maybe more chicken stock? What’s your recommendation? Thanks for sharing this story and recipe with us. Happy New Year!
Hi- when reheating this recipe, there should already be enough juices in there but if you prefer, you can add more stock. And I like to reheat on the stovetop 🙂
This is by far the best recipe we have ever made for collard greens. We only had smoked bacon, so we used it instead of the ham hocks. This will become an annual New Year’s tradition. Thank you for sharing this recipe.
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Hi Jennifer- Love hearing this feedback, no higher compliment, so glad you enjoyed! 🙂
Heaven in a dish
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OMG!!!!! My husband and I are Southern to the bone and have grown up on collard greens! I’ve always been a little hesitant to make them as only my grandma & mother-in-law made them. I have been craving some good ole collards and decided to try your recipe! AMAZING! My husband told me these are the BEST collards I’ve ever eaten! Thank you for sharing! God bless!
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Hi Terri! Wowww, well this comment definitely made my day. Love to hear that you guys enjoyed these greens as well. God bless 🙂
Followed the recipe exactly except the ham hocks didn’t get shreddable after two hours so I tossed them and fried up some bacon. Delicious recipe was a great hit with the family – even those who have never liked collards. Thanks for sharing.
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Don’t look anywhere else for a collard green recipe. This is perfect. I go light on salt and hot sauce because folks can always add it. Thanks!
I’m from Louisiana and it tastes just like a nice southern collard green. The only thing I would change is a little less salt. The chicken broth already added a good amount of salt for my taste, so it didn’t really need much more. I think I would also do a little less red pepper flakes, but it is still very good just as the recipe says. Made some honey cornbread to go with it and even though i’ve lived in Michigan now for a year, this gave me a taste of home.
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These collards turned out great! We cut the red pepper flakes to half of what was called for and did not add any hot sauce at all. Thank goodness because boy did these collards have a kick to them! Next time, I will follow the recipe again but with a half teaspoon of red pepper flakes and not hot sauce. They will be perfect!!!
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Hi Denise, yeah, heat factor is subjective but I’m so glad you enjoyed one of my most beloved recipes! 🙂
Used the last Collard Greens of the season from the garden to make this recipe. Delicious! I cut back on the salt. Other than reducing the amount of salt used, I followed the recipe as written. Will definitely make this again. Delicious!
★★★★★
Hi Rex- Happy to know that you enjoyed this recipe! 🙂
When you love greens but have no clue how to make them, your recipe comes to the rescue! I made mine with smoked turkey legs and a mix of kale and collards. My go to recipe (I make it often!) love that it freezes well since the recipe makes more than two people need!
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Hi Amber- yayyy, so glad you enjoyed this recipe! 🙂
You’ve done it again! This recipe is so good. I love collards, but this was my first time making them. I’ll most definitely be cooking them again for Thanksgiving along with your sweet potato pound cake. Thanks for all of your recipes! You’re one of my go to websites. Your content is amazing and appreciated!
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These Collards were so good, just like I remember my granny’s tasting…..just perfect . Thank you for the recipe
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Mom Z mixed mustard and collard greens, failed to get her recipes, Mac n cheese, cornbread bar b q ribs outstanding . Do you have a newsletter of recipes?
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Hi Constance- I don’t currently but am working on creating one! 🙂
This is a very interesting recipe, I’ve eaten turnip greens forever, but these are very good. They take some doing, prep, and cooking, but I think you’ll find it worth the effort.
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Hello! How far in advance do you recommend making your collards recipe? Would it be okay if I made it up to 48 hours in advance? Thanks!
Hi Marisa- yes, you can prep these greens up to 48 hours in advance. Just be sure to store them inside of an airtight container for freshness 🙂
First, this is a very good recipe. Our hocks lacked meat, not your fault. Second, it took a lot longer to cook, one hour was not near enough. But overall, this is a well thought out recipe. A do over for us. Thank you.
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Hi my grandma just recently passed abs I was looking for a replica of her recipe but your greens look similar to her so I’m gonna give it a try I’m a lil to nervous for thanks giving so I’ll try after to replicate this.
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I made this recipe last year when I was craving greens for Thanksgiving and they were amazing. I made them a second time for my boyfriends Friendsgiving and they were one of the first things gone! Now he’s volunteered me to make them for his family Thanksgiving and it’s a staple of mine! Thanks so much for sharing ❤️
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Hi Destinee- love to hear this, I’m so glad you and yours enjoyed these greens as well! 🙂
OMG! Thank you so much for such a wonderful recipe! My boyfriend, who’s from the south, told me that “these are the best collards he’s ever eaten!” I was so excited and I’m so very thankful to you wonderful recipe! Made with LOVE ❤️
Hi Kim- I’m so happy y’all enjoyed! 🙂
My first time making and tasting collard greens and I am so thankful I found your recipe. They are delicious. I want to keep going back for more but I also don’t want to run out yet. My home smells amazing. Thank you for sharing this recipe and what it means to you. 💜
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Hi Heather- thanks so much for taking the time to leave this review. So happy you enjoyed! 🙂
This is an excellent recipe that came out delicious. Cooked the greens for close to 1 hr 45 min. There was no bitterness in the greens at all. Be careful with adding salt and pepper sauce early. The flavors will intensify through the long cook. Better to add more later.
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Hi Tom- so glad you enjoyed my recipe! 🙂
I got a bunch of kale from the bargain counter at the greengrocer. A friend asked if I was going on a kale cleanse.
Nope.
I’m making southern-style greens with pork hocks.
This is delicious!
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Hi there- lol @ kale cleanse, so glad you enjoyed! 🙂
Thank you for sharing the history of collard greens. I made a pot tonight, they were delicious!
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This was my first time making collared greens and I was intimidated, not sure why but I was. This recipe turned out awesome, easy to follow, easy to mix, super yummy to taste and can’t wait to try it again. Salty, but had a splash of heat, and just cozy tasting.
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I’m doing the same! They aren’t done yet but the kitchen smells AMAZING. I started with homemade chicken stock, too. Yay for trying new recipes! Happy New Year!
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🗣🗣Quin‼️ I just used your greens recipe for my new year good luck meal. Ma’am listen!!!! This recipe is permanently going in my holiday meal rotation!! Absolutely delicious. You.Did.That🙌🏾🙌🏾 And because you did, I did too😉 Thx so much for this gem! Can’t wait to try out some of the others😋😋
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Hi Yani- thank you so much for leaving these words- soooo happy you loved these greens! 🙂
Thank you for the perfect collard greens recipe! I’ve tried a handful of other recipes before and now I can stop my search. The best recipe to ring in the New Year!
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Love this recipe! It’s great as written, but easy to adjust to your taste — sweeter, spicer, saltier, etc. We love it with both collard greens and kale. I also use the first part of the recipe (before adding the greens, vinegar, and brown sugar) as my “stock” for various bean soups and split pea soup. Delicious!
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Hi Meg, love your comment, so glad you enjoyed this recipe! 🙂
I paired this with your Skillet Cornbread tonight AND your Southern Sweet Potato Pie. That’s right three of your recipes were on our table for dinner! You wowed me with your Mac and cheese last week and I came back for round two. Your greens were a delight on the palate with sweet, savory, spicy, and acid. Truly a special meal that we celebrated the roots, ingenuity, resourcefulness and love that has enriched American cuisine through the African American people.
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Ma’am does the government know what you out here doing…this is definitely illegal to taste this good……got my man wanting to propose to me…thank you for sharing the recipe….
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Hi Ashley- haha so glad you + yours enjoyed these greens (they’re my fave!) 🙂
This is the best recipe for greens! I have made them several times and they come out great every time. Better than my Mama’s 😊
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These are the best greens I have ever come across. Thanks so much for sharing.
This southern girl currently lives in the midwest and likes introducing the good old southern classics to friends and family. This is my go-to recipe for collards and sometimes kale — everyone (with a soul) that I’ve made it for loves it! Thanks for sharing your recipes!
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Hi Meg- love this feedback, so happy to hear that you (and all the folks you served these greens to) enjoyed the recipe! 🙂
Takes me back to GA and Fl! I used leftover smoked pork butt, and since I can’t always find fresh collard greens around here, I bought frozen bags of it. Still worked great! I kicked it up with a tad more hot sauce and made cornbread to go with it. Good eats! 🙂
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By far the best collard greens that I’ve ever tasted and I’m from down south. My family recently visited and was so impressed that my mom has passed this recipe on to my aunties.
The collard recipe that has been in our family for years has been replaced by yours 🙂
Thanks for sharing your craft!
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Hi Natalie- thank you for leaving this review, such a joy to get this kind of feedback, and so happy you and your family enjoyed this recipe! 🙂
Love this recipe!!!
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Making this again today. The ingredients are so well proportioned in this delicious, easy recipe! (Although I must admit we sometimes add a bit more garlic and red pepper flakes.) My family will find ways to eat this for breakfast, lunch, dinner, and snacks — they are sad when it’s gone. One of our favorite meals is to put the greens over some good rice and top it with a fried egg over easy, scallions, and crumbled bacon.
As someone who didn’t grow up making or even eating greens, I’ve gotten to “these greens are really good” comment multiple
Times after making your recipe! And on thanksgiving? No better compliment. Thanks for a great recipe. I have not and will not try any other!
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Hey Amber- This comment is music to my ears, so glad everyone loved these greens…thank you for leaving this review! 🙂
Delicious. I never got to make collards with my grandmother. These got me close. Thank you.
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These are great! My family is moving away from meat and I was wondering if you had any suggestions on what to use to build up a good pot liquor without the use of smoked meats?
Hi there- For meat-free greens, I’d recommend using a few teaspoons of liquid smoke to give the greens some smokiness that smoked meat provides. You can also brown some vegan sausage crumbles (if you’re looking to have some bite/texture) as well…hope this helps! 🙂
Best I’ve ever made myself and ranks up there with the best I’ve had elsewhere and I’ve had A LOT of collards. This will be my GO TO!
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Hey Monique- Love to hear it, so glad you enjoyed these greens! 🙂