Here’s a classic Southern collard greens recipe 🥬—slow-simmered, smoky, and full of deep, soulful flavor, just like it’s meant to be.
Southern Collard Greens (Classic & Slow-Simmered)
Serves: 4–6
Cook time: 1½–2 hours
Ingredients
- 2 large bunches collard greens
- 1 smoked ham hock (or smoked turkey leg/wing)
- 1 tbsp oil or bacon grease
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4–5 cups chicken broth (or water)
- 1 tsp sugar (optional, balances bitterness)
- ½–1 tsp crushed red pepper flakes (to taste)
- Salt & black pepper
- 1–2 tbsp apple cider vinegar or hot pepper vinegar (to finish)
Instructions
- Prep the greens
- Wash collards thoroughly (they’re gritty).
- Remove thick stems and chop leaves.
- Build the flavor base
- Heat oil or bacon grease in a large pot.
- Sauté onion until soft (5 minutes).
- Add garlic; cook 30 seconds.
- Simmer with meat
- Add ham hock and broth.
- Bring to a boil, then lower to a gentle simmer.
- Cover and cook 45 minutes to flavor the broth.
- Add collards
- Stir in greens (they’ll wilt down a lot).
- Add sugar, red pepper flakes, black pepper.
- Slow cook
- Cover and simmer 45–75 minutes, stirring occasionally, until tender.
- Finish
- Remove meat, shred it, and return to pot.
- Add vinegar to taste.
- Adjust salt and pepper.
🔥 Southern Tips
- Low & slow is the key—don’t rush them
- The cooking liquid (“pot liquor”) is gold—serve with cornbread
- Taste near the end before salting (ham adds salt)
- Even better the next day
🌶️ Variations
- Extra smoky: Add a splash of liquid smoke
- Spicy: Add sliced jalapeño or more pepper flakes
- Vegetarian: Use smoked paprika + veggie broth
- Bacon-style: Use chopped bacon instead of ham hock
If you want, I can give you a slow cooker version, a quick 30-minute shortcut, or a soul-food combo menu (collards, cornbread, fried chicken, mac & cheese).
