Collard Greens Southern Style (Printable Version)

Tender slow-simmered collard greens with smoky meat, garlic, and apple cider vinegar — ideal with cornbread.

# What You 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; omit for vegetarian)

→ 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

# Directions:

01 - Heat the olive oil or bacon drippings in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until translucent.
02 - Stir in the garlic and cook for 1 additional minute until fragrant.
03 - Add the smoked turkey leg or ham hock if using, then pour in the chicken broth. Bring the mixture to a simmer.
04 - Gradually add the chopped collard greens, stirring in batches until they are wilted and fit into the pot.
05 - Stir in the salt, black pepper, and red pepper flakes if desired. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until the greens are tender.
06 - Remove and discard any bones from the smoked meat. Shred any remaining meat and return it to the pot. Stir in the apple cider vinegar.
07 - Taste and adjust seasoning as needed. Serve warm.

# Expert Advice:

01 -
  • If you want a dish that perfumes the house and draws people to the kitchen, this is it.
  • These collards soak up every drop of savory goodness and turn simple sides into something unforgettably soulful.
02 -
  • Once I rushed the simmer and ended up with chewy greens—this dish loves low and slow every time.
  • Skipping the vinegar leaves them a bit flat; just that little splash at the end completely wakes everything up.
03 -
  • Washing collards thoroughly makes all the difference between gritty and velvety greens.
  • Trying both smoked turkey and ham hock helped me realize which smoky note I loved most—don't be afraid to switch it up depending on what you have.

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