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 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.
Tender and flavorful collard greens cooked in chicken broth with salt pork and seasonings. A classic southern staple!
- 1 large (48 ounce) container chicken broth
- 6 ounces salt pork, diced into about 1/4-inch pieces (or 6 to 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 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 and serve.
- Category: Side Dish
- Method: Boil
- Cuisine: American
Keywords: southern collard greens