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.
My original photo April 2012
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 screwed them up I’d have backup. For real. Fortunately, they turned out decent and we just ate a lot of collards for a while which was no problem!
What’s your favorite way to cook collards?
Published originally on April 6, 2012 and updated October 19, 2016.
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Southern Style Collard Greens
Prep Time: 30 mins- Cook Time: 55 mins
- Total Time: 1 hour 25 mins
Yield: 4-6 servings 1x
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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 bunch collard greens, large stem portion removed and rinsed well
- 1–1/2 teaspoons kosher salt (or to taste)
- 1–1/2 teaspoons fresh cracked pepper (or to taste)
- 1 tablespoon molasses
- 1 tablespoon red wine vinegar
Instructions
- Stack 3 to 4 collard leaves and roll into a “log”. Slice the log into ribbons. Cut ribbons into 2 to 3-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.
- Add remaining chicken broth to the pot and return to a boil.
- Slowly add collard leaf ribbons, 1 big handful at a time, stirring in-between.
- Add salt, pepper, molasses and red wine vinegar. Stir to combine.
- Reduce heat to maintain a simmer. Cook for 50-55 minutes, or until leaves are tender (but not mushy!).
- Drain off pot liquor in a colander and serve.
Judy says
April 14, 2012 at 11:06 pmThese collard greens melt in your mouth! True love.
carla says
July 29, 2012 at 4:48 pmHI u cook ur greens sorted like my grammomma
Arthur in the Garden! says
October 20, 2016 at 9:19 amPerfect! Just like my grandmother in Beaufort, NC would have cooked them!
Amy @ The Blond Cook says
October 20, 2016 at 9:48 amThanks, 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
October 20, 2016 at 9:41 amI’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
October 20, 2016 at 9:46 amThanks 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
November 23, 2016 at 8:08 amDo you think this could be done in the crock pot?
Amy @ The Blond Cook says
November 23, 2016 at 9:41 amHi 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
December 15, 2016 at 11:56 pmYes! on the crock pot. It works perfectly.
Patti says
January 6, 2018 at 1:30 pmWhat can you use instead of molasses? Honey?
Amy @ The Blond Cook says
January 7, 2018 at 10:09 amHi Patti, I’ve used granulated sugar in place of molasses but I’ve never used honey. Hope you enjoy! 🙂
Valerie Duffy says
January 22, 2018 at 9:38 amI 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
November 1, 2018 at 1:55 amGrandma 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
November 1, 2018 at 7:48 amI’ve never had collards with smoked turkey… sounds amazingly delicious, Joell! 🙂
Jen Couture says
March 10, 2019 at 7:58 pmThis 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
March 11, 2019 at 10:05 amThanks for sharing, Jen! I love banana pepper rings in the jar and I love collards, but have never tried them together! 🙂