Collard Greens Southern Side (Printable)
Tender collard greens simmered with smoked meat, garlic, and vinegar for a savory Southern side.
# What You'll Need:
→ Greens
01 - 2 pounds collard greens, stems removed and leaves chopped
→ Meats & Stock
02 - 4 cups chicken broth or vegetable broth
03 - 4 ounces smoked turkey leg or ham hock, optional
→ Aromatics & Seasonings
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 1 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/4 teaspoon red pepper flakes, optional
09 - 1 tablespoon apple cider vinegar
→ Cooking Fat
10 - 2 tablespoons olive oil or bacon drippings
# How to Make It:
01 - Heat olive oil or bacon drippings in a large pot over medium heat. Add diced onion and cook for 4 to 5 minutes until translucent.
02 - Stir in minced garlic and cook for 1 additional minute until fragrant.
03 - Add smoked turkey leg or ham hock if using, then pour in chicken broth. Bring to a simmer.
04 - Add the chopped collard greens in batches, stirring each time until wilted and all the greens fit comfortably in the pot.
05 - Stir in salt, black pepper, and red pepper flakes if using. Reduce heat to low, cover, and let simmer for 1 hour, stirring occasionally, until greens are tender.
06 - Remove meat bones. Shred any remaining meat and return it to the pot. Stir in apple cider vinegar.
07 - Taste and adjust seasoning as needed. Serve warm.
# Expert Suggestions:
01 -
- The savory blend of smoky meat and tangy vinegar is the sort of secret you’ll want to share—just not right away.
- I love that collard greens can sit on the back burner and only get better, which makes them the ultimate worry-free side for big gatherings.
02 -
- Don’t rush the simmer: trying to speed it up will leave you with tough greens, and nobody wants that.
- Waiting until the very end to add the vinegar keeps the flavors bright and lively, not dull or harsh.
03 -
- If your greens taste too bitter, a splash more vinegar or a pinch of sugar will mellow them right out.
- Scooping some potlikker (the flavorful cooking liquid) over your rice or cornbread is the Southern cook’s trick for a full-flavored bite.