collard greens

These authentic Soul Food Collard Greens are braised in a savory meat flavored and perfectly spiced pot liquor resulting in an amazing tender silky texture.  Serve with cornbread or candied yams for a true downhome meal.  Looking for the real deal?  This is a true Southern’s dream!

Southern Collard Greens Recipe

smoked ham hock (make sure it is meaty!)

sugar

tbsp bacon grease

salt

tsp worcheshire sauce

tsp apple cider vinegar

garlic powder

paprika

onion

Start by pulling and tearing greens away from stems.  Take a hand full of greens, roll them up and cut the rolls horizontally into small pieces.  We personally remove the stems but this is a personal decision.

Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.

Next rinse the ham hock very well then add to a large pot along with enough water to fully submerge the ham hock then cover with a lid.  Cook over medium high heat for about 45 minutes or until ham hock is near being tender.

Once ham hock is almost tender, add greens and about 4-5 additional cups of water or enough to just barely cover greens to the pot.  This will become your pot likker.

Add along the rest of the ingredients to the pot and cook while covered for at least 2 hours or until completely tender.   Most water should have evaporated by this point just having enough to barely cover the greens.

Southern Collard Greens Recipe - These authentic Southern Collard Greens are braised in a savory meat flavored and perfectly spiced pot liquor resulting in an amazing tender silky texture. 

Check out the full recipe at Grandbaby-cakes.com!

https://grandbaby-cakes.com/collard-greens-recipe/

Collard Greens

chicken stock

turkey wing

collard greens, roughly chopped into 1-inch pieces

kale, roughly chopped into 1-inch pieces

onion powder

nutmeg

Bring the stock to a boil over medium-high heat with the turkey wing, and cook for 1 hour.

Add the collard greens, kale, seasoned salt, onion powder and nutmeg, and then bring back to a boil. Reduce the heat to medium and cook, stirring occasionally, until tender, 1 hour.

Remove the turkey wing, then serve the greens and enjoy.

Classic Southern Vegan Collard Greens, so flavorful you&#039;ll want to eat the whole pot! They are slow simmered to perfection in a rich broth. 

Vegan Collard Greens

olive oil

yellow onion, diced

garlic,

water

smoked paprika

red pepper flakes

collard greens, cleaned and cut (2 large bunches)

white vinegar

sun dried tomatoes, chopped, optional

sauce,

In a large deep pot, sauté the onion in the olive oil for 5-6 minutes over medium heat. Add the garlic and cook for 1 more minute until fragrant.

To the pot, add the water, smoked paprika, salt and red pepper flakes. Stir and bring to a boil, then reduce heat so it&#039;s simmering gently.

Add in the chopped greens. Cover the pot and simmer for about an hour. They shouldn&#039;t be boiling too hard, just gently simmering on low heat. Give the greens a stir every now and then.

About halfway through cooking, add the vinegar and sun dried tomatoes, if using.

After an hour, taste and add more salt, hot sauce or any other seasonings as desired. Enjoy!

Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard. Eating your greens never felt so decadent.

Creamed Braising Greens

butter

shallot, thinly sliced

heavy cream

Salt

In a saucepan, heat 2 tablespoons of the butter over high heat until it foams. Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes. Add the cream, bring to a simmer and cook until slightly thickened, 10 minutes. Add the nutmeg and salt to taste. Using a hand blender, purée until smooth.

In a large pot, heat the remaining 4 tablespoons butter over high heat until it foams. Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes. Sprinkle with salt and add the cream mixture. Lower the heat, cover and let simmer until cooked through, 5 minutes more. Taste for nutmeg and salt, season to taste and serve hot.

I’ve long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew. When I saw dried heirloom hominy for sale online, I bought some. I knew that having it in the cupboard when a hominy craving struck was the best insurance against cheating and buying the canned version.

Like dried beans, dried hominy needs a good long soak and a lengthy cooking. But there’s nothing difficult about the process.

Many pozole recipes call for the finished stew to be garnished with shredded cabbage. But after bingeing on cabbage recently, I decided to take a different route, and stirred slivered collard greens into the pot at the end of cooking. They turned silky and soft and offered a nice contrast to the chewy hominy, the brawny pork and the spicy thick broth.

Spicy Pork Stew With Hominy And Collard Greens

hominy

pork butt,

kosher salt,

black pepper

yellow onions, finely chopped

garlic cloves, finely chopped

New Mexican chile powder (or less, to taste)

cumin

Mexican oregano

bay leaf

cinnamon

chipotle in adobo sauce

(12-ounce) bottle lager-style beer

Lime wedges,

Cilantro leaves,

Diced avocado,

Diced radish

Spicy Pork Stew With Hominy and Collard Greens

Soak the hominy in plenty of water overnight. Drain.

Season the pork all over with 1 teaspoon salt and the black pepper. Heat the oil in a large pot over medium-high heat. Sear the meat in batches until well browned on all sides. Transfer to a plate.

Add the onion to the pot and cook until soft, 5 to 7 minutes. Add the garlic, chile powder, cumin, oregano, bay leaf and cinnamon. Cook 1 minute. Return pork to pot. Stir in the chipotle, hominy, beer, 6 cups water and 2 teaspoons salt. Simmer, covered, for 1 hour. Uncover and simmer for about 1 to 1 1/2 hours more till meat and hominy are tender, adding water as needed if too thick. Stir in collards for last 20 minutes. Discard bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls; garnish with lime, cilantro, avocado and radish.

Pork tenderloin is inexpensive and widely available. Giving it a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly.

Spicy Pork Tenderloin Bowl

1¼-lb. pork tenderloin

Tbsp. chili paste (such as sambal oelek)

Tbsp. light brown sugar

1" piece ginger, peeled, finely grated

garlic clove, finely grated

Kosher salt

carrots, peeled, thinly sliced

rice vinegar

white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste;

Gochujang, a mixture of miso

Bon Appétit

Freeze pork tenderloin until firm around the edges, 30–45 minutes.

Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic). Thinly slice pork with a long sharp knife. Add to marinade, seal bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.

Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. When oil is very hot, add half of pork in a single layer; season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork (you may want to briefly remove skillet from heat when adding more oil so it doesn’t spatter). Wipe out skillet.

Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.

Combine vinegar and remaining 1 Tbsp. soy sauce and ¼ tsp. sesame oil in a small bowl.

To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions and a spoonful of gochujang; drizzle with dressing.

Greens And Beans

chopped onion

Salt and black pepper

kale, washed, stems trimmed and chopped

(15- ounce) can cannellini beans, drained

Greens and Beans

Heat olive oil over medium heat in a large Dutch oven.

Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.

Great recipe! Try it with a little parmesan cheese grated on it. My kids loved it!

Excellent - all of their recipes have been amazing!

So simple and so flavorful! I used veg broth, added a handful of halved grape tomatoes when I turned the heat off, served it over a little brown rice topped with parmegiano-reggiano. Great vegetarian meal! It will be a stable at our house.

I substituted black beans and some leftover restaurant miso soup instead of <span>cannellini and chicken broth</span>, and dang was this delicious and easy.  I will put this in the rotation for sure.  I added an egg like August recommended.   

I make this often. One addition I make is a loose sunny side up egg on top. 

Just added sausage ant it was amazing! Topped with shredded Italian cheese blend.  

Best, simple greens dish.   I use kale , it’s my go to dish for good protein and is delicious.

Absolutely delicious !!  I used rough chopped baby kale.  The red pepper flakes gives it the perfect amount of heat and the onions and garlic provide excellent flavor!l You won’t be disappointed. I  served It with glazed ham, seasoned fried potatoes and cornbread. 

I absolutely fell in love with this simple and flavorful recipe from the first time I made it!  I now make it every week.  It's easily made vegan by using veggie broth.

https://www.foodnetwork.com/videos/beans-and-greens-0110098

The Neelys spice up kale and white beans for a vegetable dish with a kick.

Beans and Greens

Tender beans and greens pair with caramelized onions, savoury bacon, sliced garlic, smoked paprika, and a hint of spice, are stewed up in pan juices in one single pot are then served over indulgently thick slices of crunchy-edged, pan toasted garlic bread.Inspired by my Grandma Shaffer's recipe and Epicurious.

Greens And Beans With Garlicky Toast

garlic olive oil

bacon

onions

garlic

smoked paprika (plus extra for garnish)

thyme leaves

cider vinegar (or red wine

eggs

Greens and Beans with Garlicky Toast

Place your Dutch oven, braiser, or skillet over medium high heat. Brush both sides of your bread slices with the garlic oil. Toast in the hot pan for about 1 1/2 minutes on each side, or until golden brown with some charred bits. Remove to a plate.

To Prepare the Garlic Toast

Return the pan to medium high heat and add in the cut up bacon strips. Fry, stirring frequently, until the bacon is beginning to crisp and has rendered at least 1 1/2 tablespoons of fat, about 4 minutes.

Stir in the onions (and chopped greens stems, if using). Fry for about 4 more minutes, or until the onions are translucent, tender, and starting to turn golden.

Add in the sliced garlic, smoked paprika, crushed red pepper flakes, kosher salt, black pepper, and dried thyme. Stir for 1 minute, or until fragrant.

Add about 1/3 of the greens and use tongs or two wooden spoons to toss with the hot onion and bacon mixture until the greens wilt, turn bright, and shrink a bit. (If you're starting with dry greens, see Cook's Notes). Repeat this until all of the greens are incorporated into the pan.

Add the chicken stock and vinegar, stir, and bring to a simmer. Simmer until the greens and stems reach your desired level of tenderness; for us, that's about 5 minutes.

Finally, add the drained and rinsed beans to the mixture and toss. Continue cooking just until the beans are heated through.

To Prepare the Beans and Greens

Place one piece of garlic toast in a bowl, top with a generous scoop of beans, greens, and broth. If desired, top each serving with a fried egg and a dusting of smoked paprika.

To Serve

Baked Feta And Greens With Lemony Yogurt Recipe | Epicurious.Com

extra-virgin olive oil, divided

onion,

hearty

curry powder, divided

kosher salt, divided,

garlic cloves, crushed

drained,

plain whole-milk Greek yogurt

lemon juice

Toasted country-style bread (for serving)

This one goes out to all the peanut sauce fans out there. And if you’re thinking, Peanut butter and pork? Sounds crazy! Trust us, it works. In a major way.

Peanut Rice Noodles with Pork 

regular-width rice stick noodles

peanut butter

soy sauce

Tbsp. unseasoned rice vinegar

Tbsp. sugar

vegetable oil

pork

1½" piece ginger, peeled,

garlic cloves, thinly sliced

collard greens, ribs and stems removed, leaves thinly sliced

This one goes out to all the peanut sauce fans out there. And if you’re thinking, Peanut butter and pork? Sounds crazy! Trust us, it works. Also trust us on this: Putting sugar in your noodles for this recipe is crucial. It balances the salt, heat, fat, and tanginess going on here, and brings out the flavors of everything else (nope, it doesn’t make anything sweet).

Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.

Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)

Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.

Southern Collard Greens Recipe simmered with smoked turkey wings, green and red peppers, onions, garlic, white vinegar, red pepper flakes make this dish so tasty. No one will complain about not having enough meat in this dish.&nbsp; Perfect for Thanksgiving or any day of the week.

Southern Collard Greens

collard greens (about 2 lbs **See notes below)

onion (diced)

green pepper (diced)

sweet bell pepper (diced)

jalapeno pepper (diced)

lbs whole smoked turkey wings

tsp cajun seasoning ((optional))

2-3 tsp crushed red pepper

chicken broth (I used Better Than Bouillon)

tbsp white vinegar

pepper

To a large pot or dutch oven, add 1 tablespoon of vegetable oil over medium heat. Add the green peppers,&nbsp; sweet red bell peppers, jalapeño, and onions. Saute until soft. Add the minced garlic and saute for one minute.

In a large stock pot or dutch oven over medium heat, add the smoked turkey wings, crushed red peppers, the sauteed vegetables and chicken broth. Cover and simmer for about an hour.

Next, add the collard greens, vinegar, sugar, garlic powder, onion powder and salt and pepper to taste. Mix to combine. If the greens seem like too much. Keep stirring until they have wilted down. They should be able to fit once they have wilted down. Cover and simmer for 2 hours or until the meat has fallen completely off the bone. Once done. Serve immediately.&nbsp;

A RECIPE FOR HOW TO COOK CANNED COLLARD GREENS

HOW TO COOK CANNED COLLARD GREENS

onion (chopped)

28 oz can of collard greens (drained well)

tsp white granulated sugar

tsp hot sauce (like Franks or Texas Pete)

tsp white vinegar

Salt and pepper

In a medium sized sauce pot over medium heat, add the cut up slices of bacon and allow those to cook till crispy.  Do not pour off the bacon grease.

Add the onion and garlic and allow to cook till fragrant and softening (about 3 minutes).

Pour in the drained can of collard greens, water, sugar, hot sauce and vinegar and stir well.

Stir frequently and continue to heat over medium heat until heated through.

When heated through, the greens are ready to serve, taste first and add salt and pepper until you are satisfied with the taste.  If they taste bitter at all, add more salt. Add more hot sauce, per your tastes.

Top 40 collard greens recipes from across the web

The most viewed collard greens recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Collard Greens Recipe

Collard Greens

Vegan Collard Greens

Creamed Braising Greens

Spicy Pork Stew With Hominy And Col...

Spicy Pork Tenderloin Bowl

Greens And Beans

Greens And Beans With Garlicky Toas...

Baked Feta And Greens With Lemony Y...

Peanut Rice Noodles with Pork

Southern Collard Greens

HOW TO COOK CANNED COLLARD GREENS

Aromatic Wilted Greens with Coconut...

Quick-Braised Greens and Beans With...

Curried Tofu Wraps

Collard Greens Salad With Fried Pla...

Black Eyed Peas with Smoky Collards...

Instant Pot Collard Greens

Trini Callaloo

Brazilian Collard Greens

Vegetarian "Southern-style" Collard...

Vegan Braised Collard Greens With M...

Winter Greens Laing

Short Ribs with Collards and Pepper...

Liver and Colon Tonic

Tangy Quick Collards

Instant Pot Collard Greens

Southern Collard Greens

Black-Eyed Pea and Pork Gumbo

Black-Eyed Peas With Ham Hock and C...

Lowcountry Collard Greens

Chickpea Pancake with Wilted Greens...

Tamarind Chicken Thighs With Collar...

Pan-Fried Collard Greens

Collard Greens and Kale Pesto

Coconut-Braised Collard Greens

Collard Greens

Slow-Cooker Collard Greens And Ham ...

Pressure-Cooker Collard Greens with...

Instant Pot Collard Greens

The most viewed collard greens recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine