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+ servings
A white bowl of collards with salt pork beside a striped napkin.

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 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 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.