A few years ago, cooking collard greens felt like a mystery to me. Moving far from home, I missed those rich, soulful flavors but didn’t have hours to spend in the kitchen. After lots of trial and error, I found my foolproof Southern Collard Greens style—a comforting dish that fills the house with warmth and takes just about 2 hours and 45 minutes, mostly hands-off simmering. Let me guide you to that perfect pot of greens.
Table of Contents
The Anatomy of the Perfect Collard Greens Recipe Southern Style
The secret to truly great Southern collard greens lies in balancing five key flavor components. Here’s the “science” behind what makes this recipe so flavorful and comforting:
- Smoky: Comes from the smoked turkey wings, legs, and necks lending rich, deep notes.
- Savory: Chicken bouillon and the smoked meat create a hearty, meaty base.
- Spicy: Crushed red pepper flakes add just the right amount of heat to awaken the palate.
- Tangy: Apple cider vinegar brightens the dish with a subtle zing.
- Sweet: A touch of sugar balances the flavors and keeps everything mellow.
This harmony of smoky, savory, spicy, tangy, and sweet is what makes my collard greens recipe stand out as the most balanced and delicious you’ll ever try.
How to Thoroughly Clean Collard Greens (A Beginner’s Guide)
Getting rid of grit and sand is essential for enjoyable greens. Here’s how to clean them properly:
- Pull and tear the greens away from the tough stems. Roll a handful tightly lengthwise like a cigar.
- Cut rolled greens crosswise into 1/2-1 inch strips depending on your size preference; smaller strips cook faster. Removing stems is personal but recommended.
- Place the greens in a clean, empty sink filled with lukewarm water. Swish them gently to remove grit.
- Drain the water, refill, and repeat washing until the water runs clear of debris and sand.
Can I use pre-cut bagged greens? You can, but be cautious. Pre-cut greens may still contain hidden grit. Wash them thoroughly using the same repeated rinse technique. While convenient, they often lack the freshness and texture of freshly cut greens.
Key Ingredients for This Southern Recipe
These exact ingredients come together to create that classic Southern flavor I love:
- 3 lbs fresh collard greens (about 5-6 smaller bunches)
- 1 1/2 lbs extra large smoked turkey wings, legs, necks
- 2 tsp chicken bouillon (like Better Than Bouillon)
- 2 tbsp sugar (can be granulated or brown sugar)
- 1 tbsp vegetable shortening
- 1 tbsp seasoned salt (such as Lawry’s)
- 2 tsp Worcestershire sauce
- 2 tsp apple cider vinegar
- 1 tsp crushed red pepper flakes (you can go down on this to 1/2 teaspoon if you like less heat)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 cup finely chopped onion
Serving Size Guide
| Bunches of Collards | Serves |
|---|---|
| 2 bunches | 4-6 people |
| 4 bunches | 8-12 people |
How to Make My Favorite Collard Greens Recipe Southern Style (Step-by-Step)
- Prepare the greens: Pull and tear the collard leaves away from their stems. Roll a handful lengthwise like a cigar and cut into 1/2-1 inch strips. Smaller strips cook faster. Removing the stems is your call.
Why this works: It prevents tough ribs in your greens and controls cooking time.
- Wash the greens: Place the cut greens in a clean sink filled with lukewarm water. Stir gently to remove sand and grit. Drain and repeat until water is clear.
- Cook the smoked turkey: Rinse the smoked turkey well. Add it to a large pot with about 10 cups water to fully submerge the meat, plus chicken bouillon. Bring to a boil over medium-high heat, reduce to low, cover, and simmer gently for about 45 minutes until meat is almost tender. Test by pricking with a fork; it should flake easily.
Why this works: Simmering the meat first creates a flavorful base broth and ensures the meat is fall-off-the-bone tender.
- Add greens and seasonings: Add the cleaned greens, about 4 cups more water just to cover them, and the rest of the ingredients to the pot. This becomes your potlikker.
- Simmer until tender: Bring to a boil, then reduce heat to medium or medium-low. Cook partially covered for at least 2 hours, or until greens and meat are completely tender and most water has evaporated leaving a super concentrated potlikker. Taste and adjust seasoning if needed, then serve it up!
Why this works: A long, slow simmer is the secret to tender greens and a deeply flavorful potlikker.
Pro Tips & Troubleshooting for Foolproof Greens
- My potlikker is too salty! Add a little more water and simmer longer to dilute excess salt.
- How to fix bitter greens: Add a pinch more sugar or a splash of apple cider vinegar to balance bitterness.
- My greens are still tough: Ensure you’re simmering low and slow. Tough greens need time to break down so be patient. [10]
Recipe Variations (Instant Pot, Slow Cooker & More!)
Instant Pot Collard Greens
Rinse and prep greens as usual. Add smoked turkey, cola, and seasonings with about 6 cups water. Seal the lid and cook on high pressure for 30 minutes with natural release. Add greens and cook another 10 minutes on high pressure. Quick and flavorful!
Slow Cooker Collard Greens
Add all ingredients except greens and most water to the slow cooker. Cook on low for 3-4 hours. Add greens and extra water to just cover, cook an additional 3 hours on low until tender.
Low-Sodium Variation
Use low-sodium chicken bouillon or broth, reduce or omit seasoned salt, and choose low-sodium smoked turkey options. Add extra vinegar or sugar to compensate for the lighter seasoning.
What to Serve with Southern Collard Greens
Complete your Southern meal with classic sides like:
- Skillet Cornbread
- Southern Baked Mac and Cheese
- Crispy Fried Chicken
These hearty sides pair perfectly with the bold flavors of collard greens. I recommend checking out my recipes for each for easy step-by-step guides.
Frequently Asked Questions
What is potlikker and why is it so important?
Potlikker is the flavorful liquid left after cooking collard greens. It’s packed with nutrients and flavor and is considered the prized “golden” part of the dish.
How do I store and reheat leftover collard greens?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave with a splash of water to loosen the potlikker.
Can I freeze collard greens?
Yes, collard greens freeze well. Cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently.
What’s the best pot to use for this collard greens recipe southern style?
A large Dutch oven or heavy stock pot is ideal. Dutch ovens hold and distribute heat evenly, perfect for long, slow simmering needed for tender greens.
Conclusion
This collard greens recipe southern style is my go-to for comforting, flavorful greens that are easier than you think. With smoky meat, perfect seasoning, and that rich potlikker, you’re set for a Southern classic that’ll have everyone asking for seconds. What’s the one secret ingredient your family swears by for their collard greens? Share it in the comments below—I love learning new tips! Don’t forget to leave a rating if you try the recipe—I’m cheering you on every step of the way
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Collard Greens Recipe Southern
Ingredients
Equipment
Method
- Pull and tear greens away from stems, roll tightly, and cut into 1/2-1 inch strips.
- Wash greens thoroughly in lukewarm water until clean, then drain.
- Rinse smoked turkey, add to a large pot with water and bouillon, and simmer until tender (about 45 minutes).
- Add greens, additional water, and remaining ingredients to the pot.
- Bring to a boil, then simmer partially covered for 2 hours until tender and flavorful.
