Southern Collards Recipe

Best Meat For Collard Greens

For my recipe, I use pork: either a leftover ham bone, ham shank, or a ham hock. But if you don’t have those on hand or want to try a different taste, here are the best meat choices for collard greens:

• Ham Hock or Shank: These classic options provide a deep, rich, smoky flavor. The meat becomes tender and infuses the greens with savory goodness.
• Ham Bone: Perfect for using up leftover ham bones with bits of meat, adding both flavor and texture to the dish.
• Diced Ham: An easy option that adds a mild, smoky flavor without the need for long cooking. It blends seamlessly into the greens and works well if you’re short on time but still want that classic taste.
• Bacon: Delivers a quick, smoky flavor and pairs well with collards for a faster-cooking option.
• Smoked Turkey: A lighter alternative that still brings a smoky touch, great for those who prefer to avoid pork.

How to Make Collard Greens Southern Style

Step 1.   Heat up a Dutch oven or large pot over medium-high heat and drizzle in some oil. Add the diced onion and sauté for a couple of minutes until it turns translucent and fills your kitchen with that irresistible aroma. Next, toss in the minced garlic and let it cook for about a minute until it’s fragrant.

If you’re using bacon instead of ham, start by cooking the bacon first until it reaches your preferred doneness. Remove the bacon from the pot, and if you’d like, dice it into bite-sized pieces to scatter throughout the greens or leave it whole to remove later. Use the bacon grease for sautéing the onion and garlic instead of oil—it adds an extra layer of smoky flavor.

Step 2.   Once the onion and garlic are ready, mix in the spices (salt, black pepper, a pinch of sugar, and some red pepper flakes if you’re craving a touch of heat).

Step 3.   Stir it all together before adding the collard greens to the pot.

Step 4. Pour in the chicken stock and nestle in your ham shank or bone. Give everything a good stir.

Step 5.  Then, bring it to a boil. Reduce the heat to a simmer, cover, and let it cook for about 1.5 to 2 hours, stirring occasionally. As it cooks, the greens will soak up the broth, so add more if you like extra potlikker.

Step 6.  Once the greens are tender, remove the ham bone and shred any meat back into the pot if you like.

Step 7.   Finish with a splash of white vinegar to brighten up the flavors!

Now, you are ready to dig in!

Southern Collards Recipe Tips

• Keep in mind that if you’re using sliced strips for the collard greens and a larger ham hock, it’s best to cook the ham hock in the broth for about 45 minutes to an hour before adding the collard strips. This gives the meat time to tenderize since the thinner strips of collards will cook faster than larger leaf pieces.
• Use Prepped Greens: Save time by using pre-washed and pre-cut collard greens. They’re convenient without sacrificing flavor.
• Control the Heat: Adjust red pepper flakes to your spice preference or omit them for a milder dish.
• Don’t Skimp on Broth: Start with a flavorful chicken or vegetable broth for a rich pot likker. Add more during cooking if needed to keep the greens moist and flavorful.
• Finish with Vinegar: A splash of white vinegar at the end brightens the dish and balances the richness (trust me)!

What to Serve with Collard Greens

Collard greens go perfectly with a variety of Southern dishes, making them a versatile side for any occasion. On New Year’s Day, they’re traditionally served with black-eyed peas for good luck and cornbread to symbolize prosperity.

For a hearty meal, pair them with Southern fried chicken, pork chops, or barbecue ribs. They also complement meatloaf or a slice of baked ham. And don’t forget a side of mac and cheese or mashed potatoes for a comforting, crowd-pleasing spread.

Whether you’re making collards for a New Year’s meal to bring good luck or a cozy Sunday supper, this dish is all about bringing people around the dinner table. Those moments are so precious as we reminisce over old memories and create new ones that last for generations.

Storing Southern Collard Greens

Refrigerating Fresh Greens:

Wrap unwashed collard greens loosely in a damp paper towel, then place them in a plastic or reusable produce bag. Store them in the crisper drawer, and they’ll stay fresh for 4-5 days. Wait to wash them until you’re ready to cook—too much moisture will make them wilt faster.

How to Freeze Fresh Collard Greens:

If you want to freeze fresh collards, (after cleaning and prepping) blanch them first—boil for 2-3 minutes, then transfer to an ice bath and let sit for a few minutes to stop the cooking. Drain well, pat dry (or spin them out in a salad spinner), and place them in freezer-safe bags or containers. Remove as much air as possible and then label and date them. They’ll stay good in the freezer for 3 (for best results) up to 6 months.

Storing Cooked Greens in the Fridge:

Let your cooked collards cool to room temperature before storing. Once cooled, transfer them to an airtight container. They’ll keep in the fridge for up to 4 days. To reheat, just warm them on the stovetop over low heat until heated through, or pop them in the microwave until nice and hot.

Freezing Cooked Greens:

Make sure your cooked greens have cooled to room temp before freezing. You can freeze them with the meat cooked with them and the juices. Transfer them to an airtight container or a freezer-safe bag that lays flat to save space. I like to label the bag with the date so I know how long they’ve been in there. Cooked greens will keep in the freezer for up to 3 to 6 months.

To Reheat: When you’re ready to eat them, thaw them overnight in the fridge or place them directly in a pot to cook. Warm them on the stovetop over medium-low heat, stirring often, or microwave until they’re heated all the way through.  If additional liquid is needed, add a little broth to prevent scorching.