How To Cook Southern-Style Collard Greens

Choosing The Best Collard Greens

Collard greens are a leafy green vegetable from the cabbage family. They are a staple in Southern cuisine and are often used in hearty, slow-cooked dishes. When buying collard greens, look for fresh, vibrant leaves that are dark green and free from yellow spots or wilting. The leaves should be firm and crisp, not limp or slimy.

Choose bunches with smaller, younger leaves if you prefer a milder taste and a more tender texture. Larger, older leaves are more robust and may require longer cooking. Avoid any bunches with signs of browning or damage. Fresh collard greens should be stored in the refrigerator and used within a few days for the best flavor and texture.

What Do Southern Collard Greens Taste Like?

Southern-style collard greens have a unique and delicious taste that's different from other ways of preparing them. They are simmered slowly with ingredients like smoked meats, which gives them a rich, smoky flavor. The taste is a mix of slightly spicy, salty, and savory, with a hint of tanginess from added vinegar.

The broth, or potlikker, is full of deep, bold flavors that soak into the greens, making them very tasty. After cooking, the greens become tender and absorb all the flavors, creating a comforting and hearty dish.

The combination of spices and smoky meat creates a flavor profile that's both satisfying and addictive, perfect for pairing with cornbread or other sides.

Preparing Collard Greens For Cooking

Getting collard greens ready for cooking is the first step to enjoying this flavorful vegetable. Whether you're making a traditional Southern recipe or trying something new, proper preparation is key for the best taste and texture. Here’s how to prepare collard greens:

• Wash Thoroughly: Rinse the collard greens under cold running water to remove any dirt or grit. It's a good idea to soak them in a bowl of water to ensure they’re clean. Rinse again if needed.
• Trim and Remove Stems: Lay the leaves flat on a cutting board. Use a knife to cut off the thick stems from the center of each leaf. You can discard the stems or save them for another use.
• Chop the Leaves: Stack a few leaves together, then roll them up like a cigar. Slice them into strips or chop into bite-sized pieces, depending on your recipe.
• Optional Blanching (for tenderness): If you want to reduce the bitterness and make the greens more tender, you can blanch them. Boil a large pot of water, add the collard greens, and cook for 2-3 minutes. Then, quickly transfer them to a bowl of ice water to stop the cooking process. Drain well.
• Ready to Cook: Your collard greens are now ready to be used in your favorite recipe. You can saute, simmer, or add them to stews and soups as desired.

How To Cook Collard Greens: 4 Ways

There are many tasty ways to cook collard greens, each with its own special flavor. You can choose from the traditional slow-cooked method for a smoky, tender result or quicker methods that still taste great.

Whether you prefer a classic recipe or a modern twist, these four cooking techniques will help you make a delicious and satisfying dish for any meal.

1. Stovetop Collard Greens

Ingredients

• 1-2 lbs fresh collard greens
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth or water
• 1 smoked ham hock or 4 slices of thick-cut bacon
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tsp red pepper flakes (optional, for a bit of heat)
• 2 tbsp apple cider vinegar
• 1 tbsp sugar (optional, to balance bitterness)

Instructions

1. Prepare the Collard Greens

Start by washing the collard greens thoroughly to remove any dirt or grit. Remove the tough stems from the center of the leaves, then stack the leaves, roll them up, and slice them into 1-inch thick strips.

2. Cook the Meat

In a large pot or Dutch oven, cook the bacon over medium heat until it’s crispy, or simmer the ham hock in the pot until it releases its flavor into the fat. If using bacon, remove it and set it aside, leaving the rendered fat in the pot.

3. Saute the Aromatics

Add the chopped onion to the pot and sauté until it’s soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute.

4. Add the Broth and Greens

Pour in the chicken broth or water and bring it to a simmer. Gradually add the collard greens, stirring as you go to ensure they all fit in the pot.

5. Season and Cook

Add the salt, black pepper, red pepper flakes, apple cider vinegar, and sugar if using. Stir well, cover the pot, and reduce the heat to low. Let the greens simmer for 1 to 1.5 hours, stirring occasionally, until they are tender and flavorful.

6. Serve

Once the greens are tender, taste and adjust the seasoning if necessary. If you cooked bacon earlier, crumble it on top before serving. Serve hot as a side dish.

2. Slow Cooker Collard Greens

Ingredients

• 2 lbs fresh collard greens
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth or water
• 1 smoked turkey leg or 2 smoked ham hocks
• Salt and black pepper to taste
• 1 tsp red pepper flakes (optional)
• 2 tbsp apple cider vinegar
• 1 tbsp sugar (optional)

Instructions

1. Prepare the Collard Greens

Wash the greens thoroughly, remove the stems, and chop the leaves into strips.

2. Layer the Ingredients

In the slow cooker, layer the smoked meat, chopped onion, garlic, and collard greens.

3. Add the Liquids and Seasonings

Pour the chicken broth or water over the greens. Add the salt, pepper, red pepper flakes, apple cider vinegar, and sugar if using.

4. Cook on Low

Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the greens are tender and the flavors are well blended.

5. Serve

Once cooked, remove the meat from the slow cooker, shred it, and stir it back into the greens. Serve hot.

3. Cast Iron Skillet Collard Greens

This method involves cooking collard greens in a cast iron skillet using bacon drippings, which impart a rich, smoky flavor to the greens. Here's how to prepare and cook the ingredients.

Ingredients

• ¼ cup bacon drippings
• 4 bunches of collard greens, tough stems removed
• Salt to taste
• 3 cups water (optional, for extra-tender greens)

Instructions

1. Prepare the Bacon Drippings

Start by cooking about 4-5 slices of thick-cut bacon in a cast iron skillet over medium heat. Cook until the bacon is crispy and has released its fat.

Remove the bacon slices from the skillet, leaving the drippings behind. You should have about ¼ cup of bacon drippings in the skillet. If needed, add a bit more bacon or reduce the amount of drippings to achieve the desired quantity.

2. Prepare the Collard Greens

Wash the collard greens thoroughly to remove any dirt. Remove the tough stems by folding each leaf in half and cutting out the stem. Stack the leaves, roll them up, and slice into 1-inch wide strips.

3. Cook the Greens

Heat the bacon drippings in the cast iron skillet over medium heat. Add the collard greens to the skillet in batches, cooking and stirring them in the hot drippings. As the greens cook, they will become limp and tender and significantly reduce in size. This process typically takes 1 to 4 minutes, depending on the toughness of the greens.

Season the greens with salt to taste. Serve them straight from the skillet for a simple, flavorful side dish.

4. Optional Extra-Tender Greens

If you prefer your collard greens to be extra tender, add 3 cups of water to the skillet once the greens are limp. Season with additional salt if needed, bring the water to a boil, then reduce the heat to low and cover the skillet.

Let the greens cook for about 1 hour, adding more water as needed to keep the greens from drying out. This extended cooking time will result in extra-tender, melt-in-your-mouth collard greens.

4. Instant Pot Collard Greens

Ingredients

• 2 lbs fresh collard greens
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken broth or water
• 1 smoked turkey leg or 4 slices of thick-cut bacon
• Salt and black pepper (adjust to taste)
• 1 tsp red pepper flakes (optional)
• 2 tbsp apple cider vinegar
• 1 tbsp sugar (optional)

Instructions

1. Prepare the Collard Greens

Clean and chop the collard greens as described in the previous methods.

2. Saute the Aromatics

Set the Instant Pot to the "Sauté" function. Add the bacon and cook until crispy, then remove and set aside. Add the chopped onion to the pot and sauté until soft, about 5 minutes. Add the garlic and cook for another minute.

3. Add the Greens and Broth

Turn off the "Sauté" function. Add the collard greens, smoked meat, chicken broth, salt, pepper, red pepper flakes, apple cider vinegar, and sugar. Stir to combine.

4. Pressure Cook

Secure the lid on the Instant Pot, making sure the vent is set to sealing. Cook on high pressure for 20 minutes. Once done, allow the pressure to release naturally for about 10 minutes, then do a quick release for any remaining pressure.

5. Serve

Open the lid, stir the greens, and taste for seasoning. If you cooked bacon, crumble it over the top before serving.

How Long To Cook Greens

Stovetop

When cooking collard greens on the stovetop, you'll typically need about 1 to 4 minutes for a quick saute in bacon drippings or other fat until the greens are wilted and tender. If you prefer extra-tender greens, you can add water and simmer them for about 1 hour.

This method allows for a rapid cooking time for less tender greens, while extended simmering ensures the greens are very soft.

Slow Cooker

In a slow cooker, collard greens require a longer cooking period due to the gentle, slow heat. On the low setting, they will cook for 8 to 10 hours, resulting in tender greens with well-blended flavors. If you use the high setting, the cooking time is reduced to 4 to 6 hours.

Cast Iron Skillet

Using a cast iron skillet, collard greens cook very quickly. For a standard preparation, they only need 1 to 4 minutes in hot bacon drippings or other fat until they are wilted and tender. For extra-tender greens, you can add water and extend the cooking time to about 1 hour.

Instant Pot

In the Instant Pot, collard greens cook rapidly under high pressure. The cooking time is approximately 20 minutes, with an additional 10 minutes for natural pressure release.

Helpful Tips On Cooking Collard Greens

• Season Well: Collard greens need a lot of flavor. Use smoked meats like bacon or ham hocks, and add salt, pepper, garlic, and vinegar.
• Cook in Batches: If you have a lot of greens, cook them in batches to make sure they cook evenly.
• Simmer Slowly: Cook the greens slowly to make them tender and let the flavors mix well. This is true for stovetop, slow cooker, or oven methods.
• Taste and Adjust: Check the seasoning as the greens cook. Adjust salt and pepper as needed to get the flavor just right.
• Add a Bit of Sweetness: If the greens taste too bitter, a small amount of sugar can help balance the flavor.
• Know Your Timing: Different cooking methods take different times. Choose one based on how soft you want the greens and how much time you have.
• Store Leftovers: Collard greens can be kept in the fridge for a few days. They often taste even better the next day as the flavors develop.

Serving Ideas

• As a Side Dish: Serve collard greens alongside classic Southern dishes like fried chicken, cornbread, or baked ham.
• With Rice: Spoon collard greens over a bed of steamed white or brown rice. The rice soaks up the tasty broth from the greens, making a satisfying and complete meal.
• In a Sandwich: Use collard greens as a filling for sandwiches or wraps. Pair them with pulled pork or chicken for a delicious and unique twist.
• With Beans: Serve collard greens with black-eyed peas or pinto beans for a traditional Southern combination. It’s a filling and nutritious meal.
• In a Bowl: Make a hearty bowl by combining collard greens with other veggies, grains, and proteins like grilled chicken or tofu. Add a bit of hot sauce or vinegar for extra flavor.
• Top with Egg: Add a fried or poached egg on top of collard greens for a protein-packed breakfast or brunch option.
• With Sweet Potatoes: Serve collard greens with roasted or mashed sweet potatoes. The sweetness of the potatoes complements the savory greens nicely.