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. These melt-in-your-mouth collard greens are a classic southern staple!
If you have a tried and trusted recipe for collard greens, this recipe 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 messing 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 reach room temperature. Heat in a pot or dutch oven over medium low heat until heated through.
- Reheating in your slow cooker: Allow to reach 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.
Another delicious method of cooking southern collard greens is in your slow cooker… they’re delicious! If you want to free up your stove top this holiday season, be sure to try these amazing slow cooker collard greens and ham hocks.
Southern Style Collard Greens
- 6 cups chicken broth
- 6 ounces salt pork* cut into about ¼ inch pieces
- 1 large bunch collard greens large stem portion removed and rinsed well, discard any yellow leaves
- 1 ½ teaspoons kosher salt or to taste
- 1 ½ teaspoons black pepper or to taste
- 1 tablespoon molasses or brown sugar
- 1 tablespoon red wine vinegar or apple cider vinegar
- 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 (if desired) and serve.
- *6 to 8 slices thick cut bacon (diced) can be substituted for salt pork.
- To store, allow to cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
- To freeze, allow to cool to room temperature. Place in an airtight container or a resealable freezer bag. Freeze for up to 6 months.
- To reheat:
- Stovetop – Allow to reach room temp. Heat in a pot over medium low heat (stirring occasionally) until heated through.
- Slow cooker – Allow to reach room temp. Place collards in your slow cooker insert. Cover and heat on low heat for 1 to 1 1/2 hours, or high heat for 30 to 45 minutes.
Nutritional info is provided as a courtesy, is not guaranteed and should only be considered as a guideline.