Southern Style Collard Greens

Tender and flavorful collard greens cooked in chicken broth with salt pork and seasonings. A classic southern staple!

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

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 ½ hours, or high heat for 30 to 45 minutes.