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A photo of a fork full of greens THE SECRET TO PERFECT SOUTHERN COLLARD GREENS
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5 from 2 votes

THE SECRET TO PERFECT SOUTHERN COLLARD GREENS

This is a recipe for Collard Greens. See www.loavesanddishes.net for more great recipes!
Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs
Course: greens
Cuisine: American
Keyword: collard greens, how to cook collard greens
Servings: 8 servings
Calories: 280kcal
Author: Loaves and Dishes
Cost: $8

Equipment

  • sink
  • colander
  • sharp knife
  • sauce pot
  • large spoon

Ingredients

  • 1/2 Cup unsalted sweet cream butter
  • 6 strips of heavy flavorful bacon - cut into 2 inch pieces
  • 1 medium onion - chopped small
  • 4 cloves minced garlic
  • 6 lbs of greens cleaned and stemmed
  • 32 oz chicken stock
  • 1 tsp chicken stock concentrate
  • 1/4 cup cider vinegar
  • 2 tsp white granulated sugar
  • 1 tsp pepper
  • 1 tsp kosher salt
  • 1/4 tsp 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 (1/2 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.
  • After the the greens come to temp, have wilted down in the pan, Add 1 tsp chicken stock concentrate, 1/4 cup cider vinegar, 2 tsp sugar,  1 tsp pepper, 1/4 tsp 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

Video

Notes

  • For perfect collard greens, you'll want to know how to wash collard greens effectively.  Refer back to the photos in this post. 
  • Cook your collard greens until they are the right consistency for you.  Many people like them more soft and some people less so.  It's your choice. 
  • Always offer hot vinegar and regular vinegar to those eating your collards.  People tend to like both. 
PRO TIP:  Your collards will always taste best when you add some fat from a smoky piece of meat.  I use bacon in this recipe, but you can use a ham hock or smoked turkey leg too. 

Nutrition

Calories: 280kcal | Carbohydrates: 18g | Protein: 9g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 719mg | Potassium: 768mg | Sugar: 3g | Vitamin A: 4240IU | Vitamin C: 80.6mg | Calcium: 57mg | Iron: 2.5mg