Learn how to cook collard greens the ultimate way, cooked low and slow with bacon, ham, and spices for the most tender greens and to-die-for pot likker. You'll never want them any other way.
We're cooking up a big batch of collard greens in the Chili Pepper Madness kitchen tonight, my friends. Are you a fan of collard greens? You will be.
Southern style collard greens are something special. It's classic soul food that will blow you away with every bite. With Southern Collard Greens, the greens are treated more like a tough cut of meat, simmered low and slow until they are meltingly tender and loaded with flavor.
I was just a kid when I first tried collard greens, and I still remember that first bite. Pure revelation. The collards were so tender, with rich, savory juices coating every bite. Now that I live in the South, I’ve been cooking them at home for years, testing different techniques, seasonings, and cooking times until I landed on a method I absolutely love. These are the collard greens I make again and again.
I’ve been developing and sharing spicy Southern-inspired recipes for years, and collard greens are one of the dishes I get the most requests for. It's such an iconic Southern offering.
They need about 45 minutes of simmering to turn tender, though you can let them go 1 to 2 hours, or even 3 if you want them ridiculously soft. I add a couple of jalapeños for a little warmth (not traditional, I know), then crank up the heat at the table with hot sauce or pepper vinegar.
People Love These Collard Greens!
"I love these greens!!! I've had my recipe(s) over the years, but after finding this one, it has become my favorite! Much of this I was already doing, but the cider vinegar, chicken stock, and jalapenos take it to a new level! This is definitely my favorite recipe for collards and I am done with (the usual) searching for '"'an ever better recipe'"'. This is…. THE ONE!!!" -- Drew
What are Collard Greens?
Collard greens are hearty, dark green leafy vegetables with a mild, slightly bitter flavor. They’re part of the brassica family, with cabbage and kale.
In the American South, collards are a staple, simmered low and slow until they’re silky-tender in a smoky, savory broth. They’re packed with vitamins and minerals, and while you can enjoy them raw, they really shine when cooked, whether braised, sautéed, or simmered with garlic, onions, bacon, or a good smoked ham hock.
Let's talk about how to make collard greens, shall we?
Ingredients to Make Collard Greens
- Collard Greens. Yes, you need fresh collard greens to make collard greens! You can usually find them in the grocery store produce section. We like to grow them in our garden.
- Bacon. I love smoked bacon for my collard greens.
- Smoked Ham. Extra flavor and meatiness. Ham hocks are wonderful here, too. I love collard greens with ham hocks, or any kind of smoked ham, really.
- Vegetables. Onion, jalapeno peppers (or use bell peppers for milder), garlic. Peppers are not traditional when making southern collards, but I just love them, as you may have already discovered.
- Chicken Stock. Chicken broth is great, or use vegetable stock. You can also use chicken bouillon for convenience.
- Liquids. Apple cider vinegar or white vinegar, Worcestershire sauce, honey for a touch of sweet, hot sauce.
- Seasonings. Red pepper flakes, salt and pepper. You can use others to your preference.
How to Cook Collard Greens
This is how I've been making collard greens for years, and it's so easy. You're going to fall in love with them.
How to Clean and Trim Collard Greens
Collard greens can be quite gritty, so this is an important step.
- Rinse the leaves well. Fill a large bowl or clean sink with cool water. Submerge the collard leaves, swish them around to loosen any dirt or sand, then let them sit for a minute so the grit can fall to the bottom. Lift the leaves out (don’t pour the water over them), drain, and repeat with fresh water until there’s no grit left in the bowl.
- Remove the tough stems. Lay each leaf flat, fold it in half along the stem, and slice the thick stem out with a knife, or simply tear the leafy part away from the stem with your hands. Discard the stems or save them for stock if you like.
- Slice into ribbons. Stack a few leaves, roll them up into a tight bundle, and slice crosswise into thin ribbons. Add the sliced collards to a large bowl and give them one last quick rinse if needed.
Any grit that makes it into the pot will be noticeable (and not pleasant), so take your time and clean thoroughly.
Cook the Bacon
Heat a large pot to medium heat and add the bacon. Cook for 10 minutes, or until they begin to crisp up.
Cook the Onions, Peppers, Ham and Garlic
Add the onion and peppers to the pan (along with a drizzle of olive oil if needed, though you should have plenty of bacon grease to work with).
Cook for about 5 minutes, stirring occasionally, until the onions turn translucent and the peppers soften and smell sweet.
Stir in the garlic and ham. Cook for about 1 minute more, just until the garlic is fragrant and the ham starts to sizzle and lightly brown around the edges.
Add the Remaining Ingredients
Stir in the chicken stock or chicken broth, vinegar, Worcestershire sauce, honey, chili flakes, salt and pepper, hot sauce.
Add the greens to the pot a handful at a time, pressing them down into the liquid with a wooden spoon. Make sure you have a large enough pot.
Simmer the Collard Greens
Reduce the heat to a gentle simmer, cover the pot, and let the collard greens cook for about 45 minutes. The broth should be quietly bubbling, not boiling hard.
Lift the lid and give them a taste. The greens should be tender but still hold their shape.
If you prefer them softer and “fall-apart” silky, keep simmering. Go 1 to 2 hours, or up to 3 hours for ridiculously tender collard greens.
Boom! Done! Your collard greens are ready to serve. They look so good, don't they? Sprinkle on the red pepper flakes, maybe a couple splashes of hot sauce.
So good! Such a great side dish.
How Long to Cook Collard Greens
Plan on about 45 minutes for tender collard greens that still have a little body. For melt-in-your-mouth greens a lot of Southern cooks love, give them 1 to 2 hours. Go up to 3 hours for ridiculously tender greens, adding a splash of stock if the liquid drops too low. Just keep checking every 15 minutes or so until they're right where you want them.
A few things change your cook time:
- Leaf size and age. Big, mature leaves need more time than young, smaller leaves.
- How you cut them. Thin ribbons cook faster than big, rough-chopped pieces.
- The stems. Strip them out. They take far longer to soften than the leaves.
How to tell they're done. Fish out a piece and taste it. You want tender greens with no chewy, fibrous bite. If they still fight back, give them another 15 minutes and taste again.
Tips for Making Collard Greens
How to Make Collard Greens Tender (and Not Bitter)
Collards have a natural bitter edge. That's part of their charm, but you want it balanced, not overwhelming. Here's how to balance it out:
- Strip the stems. The thick center rib holds a lot of the bitterness and toughness.
- Simmer low and slow. Time softens both the texture and the bite. Don't rush it with a hard boil.
- Use fat and smoke. The bacon and ham round everything out.
- Add acid and a touch of sweet. The cider vinegar and honey in this recipe balance the bitterness without making the greens taste sweet.
- Season at the end. Taste once the greens are tender and adjust the salt, vinegar or hot sauce. The pot likker concentrates as it cooks, so heavy salting early can make it overly salty.
Bonus tip: collards harvested after a frost tend to taste sweeter, so fall and winter collards are the best of the year.
About the Pot Liquor (Pot Likker)
As the collard greens slowly cook, the liquid in the pot turns deep, dark, and incredibly flavorful. That seasoned cooking liquid is called pot liquor (or pot likker).
Pot liquor is simply the broth left behind after simmering greens or beans. It’s loaded with flavor and nutrients that leach out during cooking, especially when you’ve added smoked meats, aromatics, and seasonings like we do here.
Don’t toss it! Ladle some of that rich, smoky liquid right into your bowl with the collards, or save it to season soups, soup beans, or other greens.
Can I Make This with Other Greens?
You can definitely use other leafy greens for this recipe. Consider turnip greens, mustard greens, kale, beet greens, dandelion greens or other green leaves.
You may need to adjust your simmering time. I also love collards in my Swamp Soup.
Best Meats for Collard Greens
Pork is the classic choice for collard greens. Bacon, ham, and especially smoked ham hocks add big, smoky flavor to the pot. Smoked turkey wings or legs are another great option if you prefer turkey over pork.
You can use whatever flavorful, smoked or cured meats you enjoy to season the greens, then serve them with fried chicken, pork chops, or your favorite Southern main.
Smoked turkey collard greens. For a pork-free pot, swap the bacon and ham for smoked turkey wings, legs or necks. Cook the onions and peppers in a tablespoon of oil (you won't have bacon fat), then add the stock and turkey and simmer about 30 minutes to build flavor before adding the greens. Once the greens are tender, pull the meat from the bones and stir it back in.
Vegetarian collard greens. Skip the meat, use vegetable broth, and add a little smoked paprika or chipotle powder for that smoky flavor.
Make Them Mild or Wild
This recipe lands at a gentle medium heat, but collards take on spice very nicely. Here's how to adjust to your preference:
- Mild. Swap the jalapeños for a bell pepper, and cut back on the red pepper flakes or skip them.
- Medium (as written). Two jalapeños, 1 teaspoon red pepper flakes and a few dashes of hot sauce.
- Hot. Use serrano peppers instead of jalapeños, double the pepper flakes, or add a pinch of cayenne to the pot.
- Wild. Toss in a habanero or two with the onions, or serve with a fiery pepper vinegar on the side.
My favorite approach? Keep the pot at medium and let everyone go as hot as they want at the table.
Serving Collard Greens
People often ask me, what goes with collard greens? Collard greens are a natural fit for just about any Southern-style meal. Here are some of my favorite ways to serve them:
With classic mains. Serve collards with fried chicken, smothered pork chops, barbecue ribs, brisket, pulled pork, classic southern meatloaf, or roasted turkey. They’re perfect for soaking up all those juices on the plate.
With cornbread (mandatory, if you ask me). A slice of warm cornbread is made for collard greens. Use it to mop up that smoky pot likker at the bottom of the bowl. Try my skillet cornbread recipe or my favorite jalapeno cornbread recipe.
Over rice or grits. Spoon the greens and some of the cooking liquid over white rice, dirty rice, or creamy grits for a hearty, bowl-style meal. Say yes to shrimp and grits!
With other Southern sides. Pair them with homemade mac and cheese, black-eyed peas, butter beans, southern potato salad, or candied yams for a big spread of comfort food.
On New Year's Day. Collards with black-eyed peas and Hoppin' John make the classic Southern good luck meal. The greens stand for money in the new year. Check out my New Year's recipes for the full spread.
Don’t forget the hot sauce. A few dashes of your favorite hot sauce over the top really wakes up the flavors. Highly recommended.
Pepper Vinegar for Collard Greens
If you grew up in the South, you probably remember a bottle of pepper vinegar (or pepper sauce) on the table next to the greens. It's just small hot chilies packed into a bottle and covered with vinegar, and a few shakes over a bowl of collards is quite amazing. The vinegar brightens the pot likker and the chilies bring the heat.
To make your own, pack a clean bottle with small hot peppers like Tabasco peppers, bird's eye chilies, serranos or sliced jalapeños. Top it off with hot white vinegar and let it steep in the fridge for a few days. The longer it sits, the hotter it gets. Check out my guide to chili pepper vinegars for more ideas.
What kind of vinegar goes in collard greens? I use apple cider vinegar in the pot for its mellow, slightly fruity tang. White vinegar works too and gives a sharper bite. It's also the classic choice for pepper vinegar.
Storage and Leftovers
Store leftover collard greens (with some of the pot likker) in an airtight container in the fridge. They’ll keep well for 4-5 days.
Freezer. Collard greens freeze surprisingly well. Let them cool completely, then transfer to freezer-safe containers or bags with some of the cooking liquid. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating. Reheat gently in a saucepan over low heat, adding a splash of water or broth if needed to loosen the pot likker. You can also microwave them in short bursts, stirring occasionally, until warmed through.
Collard greens often taste even better the next day, after the flavors have had more time to meld. Use them to enhance soups, sandwiches, wraps and more.
Cookbook Recommendations
If you're interested in southern cooking and cuisine, check out these cookbooks for some great southern recipes and history. I'm learning quite a lot about southern food and barbecue from them. Definitely some great eating!
- The Southerner's Cookbook: Recipes, Wisdom, and Stories (affiliate link, my friends!)
- North Carolina Barbecue: Flavored by Time, by Bob Gardner (affiliate link, my friends!)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Southern Collard Greens Recipe
Ingredients
- 1 large bunch of collard greens about 3 pounds
- 1 pound bacon chopped (smoked bacon is ideal)
- 1 large white onion chopped
- 2 jalapeno peppers chopped - optional (use milder peppers for less heat)
- 1 pound smoked ham chopped
- 4 cloves garlic minced (or more to taste)
- 12 cups chicken stock 3 quarts
- 1/2 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey or use sugar
- 1 teaspoon red pepper flakes
- Salt and pepper to taste I use 1 tsp each
- Hot sauce to taste a few dashes will do - use your favorite hot sauce
Instructions
- Thoroughly rinse and wash the collard greens to remove any grit. Trim the collard greens into ribbons and set aside.
- Heat a large pot to medium heat and add the bacon. Cook for 10 minutes, or until they begin to crisp up.
- Add the onion and peppers. Cook for 5 minutes, stirring here and there, until softened.
- Add the ham and garlic. Cook for 1 minute.
- Stir in the chicken stock, vinegar, Worcestershire sauce, honey, chili flakes, salt and pepper, hot sauce, and reserved collard greens.
- Cover and simmer for 45 minutes, then check for tenderness. You can easily cook 1-2 hours until done to your preference. You can simmer up to 3 hours for VERY tender collard greens.
- Serve.
Video
Nutrition Information
Collard Greens FAQ
How long does it take to cook collard greens?
About 45 minutes at a gentle simmer for tender greens that still hold their shape. Cook them 1 to 2 hours for softer, silkier greens, or up to 3 hours if you want them ridiculously tender.
How do you make collard greens tender?
Strip out the tough stems, slice the leaves into thin ribbons, and simmer them low and slow in plenty of liquid. Time does most of the work. If they're still chewy, keep cooking and taste every 15 minutes.
Why are my collard greens bitter?
Collards are naturally a little bitter, especially the stems and big, mature leaves. Remove the stems, cook them longer, and balance the pot with fat, a splash of vinegar and a touch of honey or sugar.
Do you remove the stems from collard greens?
Yes. The thick center stems stay tough long after the leaves turn tender. Fold each leaf in half and slice or pull the stem away.
What vinegar is best for collard greens?
Apple cider vinegar is my go-to for the pot. White vinegar works too and is the classic base for pepper vinegar, which you can splash on at the table.
Can I use frozen collard greens?
Yes. Frozen chopped collards are already blanched, so they turn tender faster. Start checking them at about 20 to 30 minutes.
Can I make collard greens ahead of time?
Absolutely. They taste even better the next day, which makes them perfect for Thanksgiving or New Year's. Make them 1 to 2 days ahead, refrigerate them in their pot likker, and reheat gently on the stovetop.
Can I use smoked turkey instead of pork?
Yes. Smoked turkey wings, legs or necks make a great pork-free pot of greens. See the Best Meats section above for how I do it.
What is pot likker?
Pot likker (or pot liquor) is the flavorful, nutrient-rich broth left in the pot after you cook the greens. Serve it with the greens, sop it up with cornbread, or save it for soups and beans.
That's it, my friends. I hope you enjoy my southern collard greens recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
NOTE: This recipe was updated on 10/12/26 with new information, including a cooking time guide, tips for tender (not bitter) greens, a heat guide, pepper vinegar info, smoked turkey and vegetarian options, and an FAQ. The recipe itself hasn't changed. It was originally published on 10/6/21.
Tim Czencz says
Absolutely the best collard greens I’ve ever had. My wife said she would marry me again if I made this for her on our first date. Thanks, Mike. Great stuff.
Mike Hultquist says
Wow, that's the biggest praise ever, Tim! BOOM!! Very happy she enjoyed it that much! Thanks for sharing this!