If you’re a fan of Southern Soul Food, then prepare to fall in love with this Southern Collard Greens recipe. In this article, I’ll guide you through the process of cooking collard greens just like your grandma used to make. These greens turn out soft, tender, and bursting with flavor.
The Tricky Nature of Collard Greens
Collard greens can be a bit tricky to handle. If they’re not washed properly, you might end up with an unpleasant surprise – hidden sand grits in your mouth. And if they’re not cooked long enough, they can be disappointingly crunchy and tough. Moreover, if not seasoned properly, they can taste bitter and earthy. However, let me assure you that when done right, collard greens are a delicious Southern side dish that warms your belly with comfort.
Serve these greens with a splash of vinegar or hot sauce and a side of cornbread, and you have a delectable meal on its own!
Watch and Learn
In this video, I’m going to share some tips and tricks on how to cook collard greens just like any real country cooking home cook in the South would. It’s time to master the art of making tender and flavorful collard greens that will impress your friends and family.
Ingredients Needed
To make tasty collards, gather the following ingredients:
- Chicken broth: It adds an extra layer of flavor, but you can substitute it with water if needed.
- Smoked ham hocks: These lend a smoky taste, but you can also use smoked turkey wings, smoked turkey neck bones, or bacon (cook the bacon, then keep the grease and add the broth).
- Collard greens: Fresh and unpackaged collard greens are recommended to avoid unwanted stems.
- Hot sauce: Optional, but it adds a delightful kick.
How to Cook Collard Greens
Follow these steps to create the perfect Southern collard greens:
- Make a flavorful broth using your choice of smoked meat. The broth is the secret to achieving tender and flavorful collards. While the broth simmers, focus on cleaning and prepping the collards.
- Thoroughly wash the collard greens to remove any hidden sand or dirt.
- Remove the tough stem that runs down the center of each collard green leaf. Young, tender leaves may not require this step. Cut the leaves into strips.
- Add the collards to the simmering broth in large batches. Remember, you won’t be able to fit all of them at once. Cook for about 2 minutes, then remove the lid, mix the collards, and add another batch. Repeat until all collards are in the pot. Cook covered on low heat for an hour, stirring occasionally.
- After an hour, do a taste test to check if the collards are tender and flavorful. If necessary, cook them for an additional 15 minutes. Most of the liquid will be absorbed by the collards, leaving behind a delicious pot likker.
- If you used smoked ham hocks, you can dice the meat and add it back into the collards for extra flavor (optional).
Cleaning Collard Greens
Collards thrive in sandy soil, which means they often carry sand and dirt on their stems. Simply rinsing them won’t suffice. Follow these steps to ensure your collard greens are perfectly clean:
- Fill your kitchen sink with water and let the collards soak for about 10 minutes.
- Swish them around to loosen any remaining dirt.
- Rinse each leaf individually to ensure no sand remains.
The Best Smoked Meat for Collards
For the best flavor, I recommend using smoked ham hocks in your Southern collard greens recipe. However, you can also opt for smoked turkey wings or smoked turkey neck bones. If you prefer, try using bacon (approximately ½ lb) by cooking it and keeping the flavorful grease to add to the broth.
How to Reduce Bitterness in Collard Greens
To reduce the bitterness of collard greens:
- Remove the thick stem parts before cooking, as they tend to be bitter.
- Cooking the collards with smoked meat further reduces bitterness.
- Some people like to add a dash of vinegar to cut out any remaining bitterness. You can provide a variety of vinegars and hot sauces for individuals to choose from.
Freezing Collard Greens
Collard greens freeze well, making it easy to enjoy them later. You can double the batch and freeze half for future use. To freeze, place the cooked collard greens in a sealed airtight container for up to 3 months. When ready to serve, defrost and reheat on the stove top or in the microwave.
If you enjoy this recipe, be sure to check out other Southern favorites, such as Southern Cornbread, Stick of Butter Rice, and Sweet Potato Casserole. Share your experience and pictures in the comments below! And don’t forget to visit Ekilove for more mouthwatering recipes.
