Southern-Style Collard Greens – Slow-Cooked to Perfection! 🥬✨


1. Prep the Greens

  1. Wash greens thoroughly in cold water (grit hides in the leaves!).

  2. Stack leaves, roll into a cigar, and slice into ribbons.

2. Sauté the Aromatics

  1. In a large pot or Dutch oven, cook smoked meat (if using bacon, render fat first).

  2. Add onion, sauté until soft (~5 mins).

  3. Stir in garlic & red pepper flakes, cook 30 secs until fragrant.

3. Simmer Low & Slow

  1. Add collards, broth, vinegar, sugar, and paprika.

  2. Bring to a boil, then reduce heat to low.

  3. Cover and simmer 1.5-2 hours, stirring occasionally, until tender but not mushy.

4. Adjust & Serve

  • Remove meat, shred, and return to pot (if using turkey/ham hock).

  • Season with salt & pepper (smoked meat adds salt, so taste first!).

  • Serve with hot sauce and cornbread.


Pro Tips for the Best Collards 💡

🍖 No smoked meat? Use 1 tbsp liquid smoke + 1 tbsp butter.
🌶 Extra kick? Add diced jalapeños with the onions.
⏳ Make ahead: Tastes even better 1-2 days later!
🥶 Freezer-friendly: Stores up to 3 months.


Serving Suggestions 🍽️

  • With: Fried chicken, mac & cheese, black-eyed peas

  • Leftovers? Add to soups or omelets.


Final Thoughts ✨

These slow-cooked collards are soul food at its finest—hearty, flavorful, and steeped in tradition. Warning: You’ll want to drink the pot liquor (that’s the broth—it’s gold!). 😉