Us southerners are SERIOUS about our collard greens… really serious! Over the years I’ve adjusted my recipe here and there and have finally gotten collards as close to my grandma’s as I can get: I LOVE these Southern Style Collard Greens!
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If you have a tried and trusted recipe for collard greens, this post probably isn’t for you. COOK ON! BUT, if you were like me several years ago and literally freak out at the thought of cooking collards, read on.
I don’t like “stemmy” collards so I cut the large stem portion out of each collard leaf, then rinse. It takes a little time but so worth it. Because collards are important. You just can’t be screwing them up.
I had a lot of people to ask me if I used pig tails in my collards. I consider myself pretty southern but I’m sorry… I just can’t go there! I use a slab of cured salt pork that I dice into about 1/4-inch pieces. You can also use thick cut bacon slices.
The first time I cooked collards it was Thanksgiving and I was a nervous wreck. I bought TWO LARGE CARDBOARD BOXES overflowing with collards so if I messed them up I’d have backup. For real. Fortunately, they turned out good and we just ate a lot of collards for a while which was no problem!
How to Store Leftover Collard Greens:
- Allow to cool to room temperature and store in an airtight container in the refrigerator for up to 3 days.
- Allow to cool to room temperature and freeze for up to 6 months in an airtight container or in resealable plastic freezer bags.
How to Reheat Collard Greens:
- Reheating on your stove top: Allow to cool to room temperature. Heat in a pot or dutch oven over medium low heat until heated through.
- Reheating in your slow cooker: Allow to cool to room temperature. Place collards in your slow cooker insert, cover and heat on low heat for 1 to 1-1/2 hours or high for 30 to 45 minutes.
Enjoy!
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Southern Style Collard Greens
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
Print Recipe
Pin RecipeIngredients
- 1 large (48-ounce) container chicken broth
- 6 ounces salt pork, diced into about 1/4-inch pieces (or 6–8 slices thick cut bacon, diced)
- 1 large bunch collard greens, large stem portion removed and rinsed well (discard any yellow leaves)
- 1–1/2 teaspoons kosher salt (or to taste)
- 1–1/2 teaspoons fresh cracked pepper (or to taste)
- 1 tablespoon molasses (or brown sugar)
- 1 tablespoon red wine vinegar (or apple cider vinegar)
Instructions
- Stack 3 to 4 collard leaves on top of one another and chop into approximately 2-inch pieces.
- In a large stock pot or dutch oven, bring 1 cup of the chicken broth to a boil over medium high heat. Add pork pieces and cook for 1 minute, stirring frequently.
- Add remaining chicken broth to the pot and return to a boil.
- Slowly add chopped collard leaves, 1 big handful at a time, stirring in-between.
- Add salt, pepper, molasses (or brown sugar) and red wine vinegar (or apple cider vinegar). Stir to combine.
- Reduce heat to maintain a simmer. Cover and cook for 1 hour, or until desired tenderness is reached.
- Drain off pot liquor in a colander and serve.
- Category: Side Dish
- Method: Boil
- Cuisine: American
Keywords: southern collard greens, southern collard greens recipe
Judy says
These collard greens melt in your mouth! True love.
carla says
HI u cook ur greens sorted like my grammomma
Arthur in the Garden! says
Perfect! Just like my grandmother in Beaufort, NC would have cooked them!
Amy @ The Blond Cook says
Thanks, Arthur! This post made me miss my grandma and her collards… there’s just nothing like collards in our grandma’s kitchen! 🙂
Al Godley says
I’ve always cooked the whole leaf and then chopped post cooking. I like the pre-cut idea much better. Instead of salted pork or bacon I pick up some country ham pieces and use those. I’ve not tried the molasses or vinegar but I’m going to try that on my next pot! I have tried sugar but molasses sound awesome.
BTW…Loved the video about buying them and your response to cooking them inside! I usually cook them outside only because I cook so many at once and use a HUGE pot (like I use for a low country boil). Then I share and freeze some. My family loves them!
Amy @ The Blond Cook says
Thanks so much, Al! There’s just something I love about the molasses… I hope you like it, too when you make them! 🙂
Kris Beauregard says
Do you think this could be done in the crock pot?
Amy @ The Blond Cook says
Hi Kris! I’ve never made collards in a slow cooker and have known anyone to do it so I can’t say. I grew up with my family always cooking them on a stove top or an outdoor burner. Let me know how they turn out if you try it and good luck! Happy Thanksgiving!
Nunya says
Yes! on the crock pot. It works perfectly.
Patti says
What can you use instead of molasses? Honey?
Amy @ The Blond Cook says
Hi Patti, I’ve used granulated sugar in place of molasses but I’ve never used honey. Hope you enjoy! 🙂
Judi says
Or brown sugar
Valerie Duffy says
I don’t use chicken broth, however I put either bacon or salt pork in a cup and a half of water and let that boil then simmer for 30 minutes. I then put my collard green ribbons in the water and let them simmer for an hour to an hour and a half. I don’t add any sweetener or vinegar and they taste delicious. You can transfer the seasoned water to a Crock-Pot or slow cooker and then add the ribbons of collard greens. They taste delicious.
Joell says
Grandma made hers with bacon. I use smoked turkey wings or smoked turkey leg; the smoked meat adds to the flavor.
Amy @ The Blond Cook says
I’ve never had collards with smoked turkey… sounds amazingly delicious, Joell! 🙂
Jen Couture says
This is an old thread now, but I make my collards with smoked ham hocks, a jar of banana pepper rings (juice and all), 1 1/2 Tbsp. brown sugar, and a little bit of water. I am like you and take most of the stem off the leaves all the way up and just rip them into strips to cook. I usually use a slow cooker if I have a lot going on in the kitchen, but if not, stove top method is fine for about an hour or so. Delicious every time!
Amy @ The Blond Cook says
Thanks for sharing, Jen! I love banana pepper rings in the jar and I love collards, but have never tried them together! 🙂
MuR says
Agree with everything except for straining out of the pot liquor…that is often the best part!