Easy Southern Collard Greens Recipe (& how to clean)
User Reviews
5
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Prep Time
1 hr
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Cook Time
2 hrs
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Total Time
3 hrs
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Servings
8 servings
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Calories
280 kcal
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Cuisine
American
Easy Southern Collard Greens Recipe (& how to clean)
Description
Easy Southern Collard Greens Recipe starts with melting butter and rendering bacon pieces for a rich, savory base. Chopped onions and garlic are sautéed to build flavor before adding large quantities of well-cleaned, stemmed collard greens in batches. The greens simmer with chicken stock, smoked turkey neck, chicken stock concentrate, cider vinegar, sugar, pepper, kosher salt, and red pepper flakes. This slow cooking process over two hours tenderizes the greens and melds the flavors.
The result is a hearty side dish common in Southern cuisine, pairing well with various meats and staples like cornbread. The smoked turkey and bacon provide smokiness, while the vinegar and sugar balance acidity and sweetness.
Cleaning the collards thoroughly is emphasized to avoid grit, and cooks are advised to monitor tenderness toward the end of cooking to achieve the preferred softness. Hot vinegar can be added after cooking for additional heat, and seasoning adjustments are encouraged for desired taste.
Ingredients
- ½ Cup butter unsalted, sweet cream
- 6 Bacon strips, heavy, flavorful, cut into 2 inch pieces
- 1 onion medium, chopped small
- 4 cloves garlic minced
- 6 lbs of greens cleaned and stemmed
- 32 oz chicken stock
- 2 whole smoked turkey neck
- 1 teaspoon chicken stock concentrate
- ¼ cup cider vinegar
- 2 teaspoon granulated sugar white
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
Instructions
- Using a large heavy stock pot (I use my 6 quart porcelain coated cast iron dutch oven), melt 1 stick of butter (½ cup) in the bottom of the pot over medium heat.
- Cut up 6 strips of thick bacon into 2 inch pieces. Add to the melted butter. Cook until done.
- Add 1 onion, chopped small, and cook in the fats until translucent. Add the garlic and heat for 1 minute.
- After sauteing the garlic for 1 minute, add the greens a few at the time, allowing them to wilt as you go.
- Once the greens are all in the pot, Add 1- 32 oz box of chicken stock. Add smoked turkey neck.
- After the the greens come to temp, have wilted down in the pan, Add 1 teaspoon chicken stock concentrate, ¼ cup cider vinegar, 2 teaspoon sugar, 1 teaspoon pepper, ¼ teaspoon red pepper flakes. Give everything a good stir.
- Put the lid on and set the stove on low. Check and stir every 30 minutes or so. Add more stock if needed. After 2 hours the greens should be done, tender and flavorful
Notes
- Wash collard greens thoroughly to remove grit, using plenty of cold water before cooking.
- Cut greens into strips after cleaning for easier handling and consistent cooking.
- Cook greens slowly over low heat, stirring every 30 minutes, to achieve tender texture without overcooking.
- Adjust cooking time if greens are not yet tender after 2 hours, checking frequently to avoid mushiness.
- Add hot vinegar after cooking if you prefer a tangier, spicier finish.
- Season liberally with salt, pepper, and optionally hot sauce to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 44mg | 15% |
| Sodium | 719mg | 30% |
| Potassium | 768mg | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 4240IU | 85% |
| Vitamin C | 80.6mg | 90% |
| Calcium | 57mg | 6% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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