Everyone in the South loves greens, like kale, cabbage, collards, turnip greens, and mustard greens. Every home cook has her own favorite recipe, but this Southern collard greens recipe is one of the best. The tough greens are slowly braised in a rich pot liquor (or “pot likker”) that tastes like smoked meat. The flavors, ingredients, and way it’s made are all traditional. We love bacon, but a smoked ham hock is also a great option!.
Collard greens are a classic Southern side dish, packed with flavor and nutrition. Slow simmered with smoked meat or seasoning, vinegar, and broth, collards transform from tough and bitter to tender, savory and delicious The ratio of chicken broth to greens is key for properly braising the greens until perfectly done Use too little and you’ll end up with undercooked, chewy greens. Too much and you’ll dilute the flavor. So how much chicken broth do you really need for collard greens? Let’s take a closer look.
What Are Collard Greens?
It is a leafy green vegetable, like kale, broccoli, and cabbage. It is in the Brassica family. This plant has thick stems with dark blue-green leaves that grow from them. Collards have a slightly bitter, robust flavor when raw. Yet, when cooked slowly like Southern collard greens, the taste changes into something more complex, earthy, and savory.
Collard greens are very healthy because they are full of minerals like calcium, iron, potassium, and vitamins A, C, and K. In the past, slaves in the American South grew collards in their small gardens to feed their families. In the South, the greens were a common side dish that were cooked for hours with smoked pork to make them taste good.
How to Prepare Collard Greens
Before cooking, collard greens need to be washed thoroughly to remove any dirt or grit. Give them a good soak and swish in water, changing the water a few times until no sediment remains. Drain well. Next, remove the tough stems which run down the center of each leaf. Fold or roll the leaves and slice away the stems with a knife. Stack several leaves and slice them into ribbons. The greens will cook down significantly, so start with a large amount, around 2 pounds or 1-2 bunches before prepping.
How to Make Southern-Style Collard Greens
There are a few basic components that go into authentic Southern-style collards.
- Smoked meat – Traditionally salty pork like ham hocks or bacon. This can be swapped for smoked turkey.
- Onions – Yellow or white onions sautéed until soft.
- Seasonings – Vinegar, red pepper flakes, garlic, and black pepper.
- Broth – Chicken broth provides a rich base.
The greens are braised in the broth along with the smoked meat until completely tender, usually 1-2 hours. Towards the end, the pot likker (cooking liquid) is highly flavorful and often enjoyed alongside the greens over cornbread.
How Much Broth for Collards?
When making collard greens, you want enough chicken broth to submerge and braise the greens, allowing them to become completely tender. But too much liquid can water down the flavor. The perfect broth to collard ratio is:
2-3 cups chicken broth per 1 pound of raw collard greens
You’ll need at least 1 pound, or 12 cups chopped collards to begin with because they cook down so much.
- For 1 pound collards, use 2-3 cups broth.
- For 2 pounds collards, use 4-6 cups broth.
You can add more broth as the collards cook if you need to. Taste and season the pot likker throughout cooking. The flavor should be deeply savory, salty, and slightly spicy. You can add more broth, vinegar, garlic, pepper flakes, or salt if it doesn’t taste full.
Collard Greens Cooking Times
Properly braised collard greens take 1-2 hours to become fork tender. Follow this timeline:
- Sauté onions, garlic – 5 minutes
- Add collards and broth to pot, bring to a boil – 5 minutes
- Reduce heat, cover and simmer – 45-60 minutes
- Uncover, simmer until tender – 15-30 minutes more
The wide range accounts for differences in maturity of the greens. Young, tender collards may only need an hour start to finish, while mature collards require longer.
Sample Collard Greens Recipes
To see broth to collard ratios in action, here are a few delicious collard greens recipes to try:
Simple Collards with Chicken Broth
- 2 pounds collards, washed and chopped
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
Sauté onion until translucent. Add garlic and pepper flakes, cook 1 minute more. Add collards and broth. Simmer uncovered 45 minutes, then uncovered until tender, 15-30 minutes more. Season with vinegar.
Smoky Collards with Ham Hocks
- 2 pounds collards, washed and chopped
- 4 cups chicken broth
- 1 onion, diced
- 4 oz smoked ham hocks or bacon
- 2 cloves garlic, minced
- 2 teaspoons apple cider vinegar
Sauté onion in bacon fat until soft. Add collards, broth, garlic and ham hocks. Simmer covered 45 minutes, then uncovered until tender. Remove ham hocks, chop meat and return to pot. Season with vinegar before serving.
Easy Crock Pot Collards
- 2 pounds collards, washed and chopped
- 3 cups chicken broth
- 1 small onion, diced
- 4 ounces smoked turkey neck or wings
- 1/4 teaspoon red pepper flakes
- 1 tablespoon apple cider vinegar
Combine all ingredients in a crock pot. Cook on low 6-8 hours until greens are tender. Remove turkey meat from bones, chop and return to pot. Season with vinegar.
The crock pot method requires less broth since there’s less evaporation.
Tips for Flavorful Southern Collards
- Seek out young, tender collard greens for quicker cooking times. Mature collards take longer to tenderize.
- Cook low and slow. Long braising results in silky greens.
- Add vinegar and hot sauce at the table to brighten the flavor.
- Enjoy the nutrient-rich pot likker! Dip cornbread or pour it over rice.
Frequently Asked Questions
Can you use water instead of broth for collards?
Yes, you can use water to braise the greens. However, chicken or vegetable broth adds much more flavor. Using all water will result in bland tasting greens. Aim for half broth, half water if substituting.
Do you really need meat for collards?
The smoky, salty flavor of ham hocks, bacon or turkey lends complexity. For vegetarian collards, add smoked paprika, soy sauce or liquid smoke. Saute mushrooms or diced tomatoes for umami flavor.
How do you make collards less bitter?
Overcooking helps mellow bitterness. Cook at least 1 hour, tasting periodically until pleasantly tender. Add a pinch of sugar or baking soda to the pot. Season aggressively with pepper sauce, vinegar, garlic and salt to balance flavor.
Can you freeze cooked collard greens?
Yes, collard greens freeze well for 3-6 months. Portion into freezer bags or airtight containers. Thaw in the refrigerator before reheating on the stovetop with a bit of broth or water.
What goes well with collard greens?
Traditional accompaniments include cornbread, black eyed peas, fried chicken, ham, potato salad, hot sauce and vinegar.
Make the Best Southern-Style Collard Greens
When prepared with the perfect broth to greens ratio, collard greens transform into the delicious Southern staple loved across the South. For flavorful, tender collards, allow 2-3 cups of chicken broth per pound of raw collard greens. Low and slow braising for 1-2 hours results in the quintessential pot of hearty greens. The pot likker is liquid gold – be sure to enjoy a spoonful alongside the collards. Now go relish those greens!
How to Cook Collard Greens in Chicken Broth
These Southern style collard greens are so simple to prepare, and then the stovetop does the work! You’ll find detailed instructions in the recipe card below, but here’s the quick version for one of our favorite Southern cuisine staples:
- Over medium-low heat, cook the bacon in a big pot or Dutch oven for 10 to 12 minutes, or until it’s almost crisp.
- After you add the onion, cook it for another 7 to 8 minutes in the bacon grease.
- Stir in the garlic, and sauté for 1 more minute.
- Add chicken broth, collard greens, vinegar, sugar, salt, and pepper.
- Let the liquid simmer for about 90 minutes, or until the collards are as soft as you want them to be. Adjust the total cooking time to suit you preferences. If you like your greens a little more crisp, an hour might be enough. If you want really soft, broken-down collards, two hours might be needed. When you use a Dutch oven instead of a slow cooker or Instant pot, you have full control and can quickly remove them from the heat when you need to.
- Add crushed red pepper flakes or hot sauce to the greens for a spicy “kick.”
Preparation and Storage Tips
- Do Ahead: You can make these collard greens at least one to two days ahead of time. They can be kept in the fridge. When you’re ready to serve them, just heat them up over low heat on the stove.
- How to Store: Cooked collards that are left over can be kept in the fridge for 4 to 5 days in an airtight container. You can also put the collard greens and pot liquor in a container that won’t let air in and freeze them for up to three months.
- How to Reheat: Let it thaw overnight in the fridge, and then heat it slowly on the stove. You can also heat up single servings in the microwave for 30 to 60 seconds, or until they are warm.
- 8 ounces hickory smoked bacon, chopped
- 1 medium sweet onion, diced
- 1 ½ tablespoons minced garlic (about 3-4 large cloves garlic)
- 48 ounces chicken broth
- 2 lbs. fresh collard greens, trimmed and washed
- 2 tablespoons apple cider vinegar
- 1 ½ teaspoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Optional garnish: crushed red pepper flakes or hot sauce
- In a big pot or Dutch oven set over medium heat, cook bacon for 10 to 12 minutes, or until it’s almost crisp. Add onion, and sauté until translucent, about 7-8 minutes.
- Stir in garlic and sauté 1 more minute. Add broth, collard greens, vinegar, sugar, salt, and pepper. Stir the food with a wooden spoon and scrape up any brown bits from the bottom of the pot.
- Cover and simmer over low heat for about one and a half hours, stirring every now and then (or until collards are as soft as you like them). Taste and season with additional salt and pepper, if necessary. Garnish with crushed red pepper flakes or hot sauce.
- Buy pre-washed and pre-chopped collard greens for a shortcut. If you wash and trim your own greens, make sure to rinse them really well to get rid of any sand or solids that might be in the leaves.
- Adjust the total cooking time to suit you preferences. If you like your greens a little more crisp, an hour might be enough. If you want really soft, broken-down collards, two hours might be needed. When you use a Dutch oven instead of a slow cooker or Instant pot, you have full control and can quickly remove them from the heat when you need to.
- Recipe adapted from Southern Living