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 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.Print
- 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
- 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.