Southern collard greens are slowly simmered with bacon, onion, garlic, and a seasoned broth until the leaves become tender and flavorful. Apple cider vinegar balances the richness, while red pepper flakes provide gentle heat.
Fresh collards require thorough washing because soil can collect in their broad leaves. Removing the tough center stems and cutting the leaves into ribbons also helps them cook evenly.
The flavorful broth left in the pot, often called potlikker or pot liquor, is an important part of the dish. Serve it with cornbread for soaking up the broth.
Why You’ll Love This Recipe
- Slow simmering transforms sturdy collard leaves into tender greens.
- Bacon adds smoky flavor without requiring a large smoked ham hock.
- Apple cider vinegar balances the rich broth.
- The recipe can be adjusted from mild to spicy.
- Collard greens can be prepared ahead and often taste even better after resting.
- Leftovers refrigerate and freeze well.
Ingredients
- 2 pounds fresh collard greens: About two large bunches before trimming.
- 6 slices thick-cut bacon, chopped: Provides smoky flavor and cooking fat.
- 1 large yellow onion, diced: Adds sweetness and depth.
- 4 garlic cloves, minced: Add savory flavor.
- 4 cups low-sodium chicken broth: Forms the base of the cooking liquid.
- 1 cup water: Provides enough liquid for the greens to simmer.
- 2 tablespoons apple cider vinegar: Adds acidity and balances the bacon.
- 1 teaspoon packed light brown sugar: Softens the bitterness without making the greens sweet.
- 1/2 teaspoon ground black pepper: Adds gentle warmth.
- 1/4 teaspoon crushed red pepper flakes, optional: Adds mild heat.
- 1/2 teaspoon kosher salt, plus more as needed: Seasons the greens without overpowering the bacon and broth.
- Hot sauce, optional: For serving.
Ingredient Substitutions
- Fresh collard greens: Mustard greens, turnip greens, or kale can be used, although their cooking times may differ.
- Thick-cut bacon: Use regular bacon, diced salt pork, smoked turkey, or a smoked ham hock.
- Chicken broth: Substitute vegetable broth for a meatless version or water for a lighter cooking liquid.
- Apple cider vinegar: White wine vinegar or distilled white vinegar can be used.
- Brown sugar: Use granulated sugar, honey, or omit it.
- Crushed red pepper flakes: Substitute cayenne pepper or several dashes of hot sauce.
- Yellow onion: Use a white onion or two large shallots.
How to Make Southern Collard Greens
- Wash the collard greens.
Fill a clean sink or large bowl with cold water. Separate the leaves and swish them through the water to loosen any grit. Lift the leaves out, drain the water, and repeat until no dirt remains at the bottom. - Remove the tough stems.
Fold each leaf in half lengthwise and cut or tear away the thick center stem. Small, tender portions of the stem near the top can remain. - Cut the greens.
Stack several leaves, roll them loosely, and cut them crosswise into strips approximately 1 inch wide. Set the prepared greens aside. - Cook the bacon.
Place the chopped bacon in a large Dutch oven or heavy pot over medium heat. Cook for 7 to 9 minutes, stirring occasionally, until browned and crisp. - Reserve some bacon.
Transfer approximately one-third of the bacon to a paper towel-lined plate for garnishing. Leave the remaining bacon and about 2 tablespoons of rendered fat in the pot. Remove excess fat if necessary. - Cook the onion.
Add the diced onion to the bacon fat. Cook for 5 to 6 minutes, stirring occasionally, until softened and translucent. - Add the garlic.
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. - Build the cooking liquid.
Pour in the chicken broth and water. Add the apple cider vinegar, brown sugar, black pepper, optional red pepper flakes, and 1/2 teaspoon salt. Stir and bring the liquid to a gentle simmer. - Add the collard greens.
Add the greens in batches, stirring after each addition. Allow each batch to wilt slightly before adding more. The greens will reduce considerably in volume. - Simmer until tender.
Cover the pot partially and reduce the heat to low. Simmer for 45 to 60 minutes, stirring occasionally. The greens are ready when they are tender but still retain some texture. - Adjust the seasoning.
Taste both the greens and broth. Add more salt, vinegar, black pepper, or hot sauce as needed. - Serve.
Spoon the greens and some cooking liquid into a serving bowl. Garnish with the reserved bacon and serve hot.
Tips for the Best Southern Collard Greens
- Wash the leaves in several changes of cold water to remove all grit.
- Remove the thick center stems, which remain tough even after prolonged cooking.
- Use low-sodium broth because bacon already adds salt.
- Add the collards in batches rather than trying to fit all the raw leaves into the pot at once.
- Maintain a gentle simmer instead of boiling the greens rapidly.
- Taste before adding more salt because the broth becomes more concentrated as it cooks.
- Save and serve the flavorful cooking liquid with the greens.
Common Mistakes to Avoid
Not Washing the Leaves Thoroughly
Collard greens can hold sand and soil. One quick rinse may not be enough, so wash them repeatedly until the water remains clean.
Leaving the Thick Stems Attached
The center stems are fibrous and take much longer to soften than the leaves. Remove them before slicing the greens.
Salting Too Heavily at the Beginning
Bacon and chicken broth both contain sodium. Start with a modest amount of salt and adjust it after simmering.
Boiling Too Aggressively
A rapid boil can break down the leaves unevenly and evaporate the broth too quickly. Keep the pot at a gentle simmer.
Discarding the Cooking Liquid
The broth contains flavor from the bacon, vegetables, and greens. Serve some with each portion or save it for beans, soups, and stews.
Variations
Collard Greens With Smoked Ham Hock
Replace the bacon with one smoked ham hock. Simmer the ham hock in the broth for approximately 45 minutes before adding the greens. Remove the meat from the bone and return it to the pot before serving.
Smoked Turkey Collard Greens
Replace the bacon with one smoked turkey leg or wing. Simmer it in the broth until tender, then shred the meat and return it to the greens.
Spicy Collard Greens
Increase the red pepper flakes to 1/2 teaspoon and serve the greens with vinegar-based hot sauce.
Vegetarian Collard Greens
Omit the bacon and sauté the onion in 2 tablespoons olive oil. Use vegetable broth and add 1 teaspoon smoked paprika for a smoky flavor.
Mixed Southern Greens
Replace up to half of the collards with mustard or turnip greens. Begin checking for tenderness after about 40 minutes.
What to Serve With Southern Collard Greens
- Southern fried chicken
- Southern-style cornbread
- Barbecue pulled pork
- Baked or fried catfish
- Black-eyed peas
- Macaroni and cheese
How to Store
Allow the collard greens and cooking liquid to cool before transferring them to an airtight container. Refrigerate for 3 to 4 days.
Reheat the greens and broth together in a covered saucepan over medium-low heat, stirring occasionally. Individual portions can also be reheated in the microwave.
Collard greens freeze well. Transfer cooled portions with some cooking liquid to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
How do I remove grit from collard greens?
Separate the leaves and swish them in a large bowl or sink filled with cold water. Lift the leaves out rather than pouring the water over them, then repeat until no grit remains.
Do I have to remove the stems?
The thick center stems should be removed because they remain fibrous. Thin, tender stems near the tops of the leaves can remain.
How long should collard greens cook?
Most collard greens become tender after 45 to 60 minutes at a gentle simmer. Older or particularly sturdy leaves may require more time.
Why are my collard greens bitter?
Collards naturally have a mild bitterness. Bacon, salt, a small amount of sugar, and apple cider vinegar help create a balanced flavor.
Can I make collard greens ahead of time?
Yes. Prepare them one or two days ahead and refrigerate them in their cooking liquid. Reheat gently before serving.
What is potlikker?
Potlikker, also called pot liquor, is the flavorful broth remaining after the greens cook. It is traditionally served with the greens and cornbread.
Can I use bagged chopped collard greens?
Yes. Inspect the greens for thick stem pieces and wash them before cooking, even if the package says they are ready to use.
Final Thoughts
Southern collard greens need careful washing and enough simmering time to become tender. Bacon, onion, garlic, vinegar, and a gently seasoned broth give the greens a balanced savory flavor while preserving their traditional character.