southern collard greens

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!

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)

garlic

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

onion powder

garlic powder

chicken broth (I used Better Than Bouillon)

tbsp white vinegar

sugar

salt

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;

Here's what you need: collard green, large yellow onion, ham, brown sugar, black pepper, salt, apple cider vinegar, chicken broth

Slow-Cooker Collard Greens And Ham Hocks Recipe by Tasty

½ lb collard green, washed

onion

lb ham

brown sugar

black pepper

apple cider vinegar

chicken broth

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Remove the stems from the collard greens, then stack the leaves on top of each other and roughly chop.

Add the collard greens to a slow cooker with the onion, ham hocks, brown sugar, pepper, salt, apple cider vinegar, and chicken broth.

Cover and cook on low for 8 hours or high for 4 hours, until the greens are tender.

Remove the ham hocks from the slow cooker. Trim and discard any fat and bones. Roughly chop the meat and return to the greens. Toss to incorporate.

https://vid.tasty.co/output/114461/landscape_480/1541531916

Beautiful Collard Greens made in the instant pot made in under an hour. They still taste like they have been cooked all day!

Instant Pot Collard Greens

Salt and Pepper to taste

vegetable broth

Red Pepper flakes

Apple cider vinegar

Wash your collards at least 2 times to...

Wash your collards at least 2 times to make sure you get all of the sand off. Rinse them and tear them off the stem and soak the torn pieces again and rinse and drain.

In a 6qt or larger Instant Pot, place...

In a 6qt or larger Instant Pot, place your onions, garlic, ham hock, red pepper flakes, salt, pepper and broth. Place the torn and washed collard greens on top. I usually have to pack mine in pretty good. It’s important to note here that I can usually only get 1 bunchof collards in my 6 qt IP. If you have a larger Ultra or 8 qt, you may need more.

Seal the lid, close the vent and set...

Seal the lid, close the vent and set the Instant Pot to manual or pressure cook for 30 minutes.When the cook time is up, allow to NPR (natural pressure release) for about 10 minutes.

Carefully open the vent to release any remaining...

Carefully open the vent to release any remaining pressure and remove the lid. Remove the ham hock and discard or shred meat off bone and add back to pot.Add in the apple cider vinegar and stir well.

https://www.youtube.com/watch?v=QjAGNjweWKU

Collard greens with Ham hocks in the Instant Pot. A smoky green vegetable that is not only good for you, but we show you how to make it quick and so tasty.

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Pressure Cooker Collard Greens

These scrumptious and easy Southern Collard Greens are the perfect side for all your favorite southern main courses like fried catfish, Hamburger Steak, fried chicken, and smothered pork chops.

bacon

collard greens washed,

chicken broth (enough

cajun seasoning

¼ teaspoon smoked paprika

red pepper

Salt and pepper

In a large Dutch oven or stockpot over medium heat brown the bacon.  When the bacon is about halfway browned add the chopped onion.  Cook until the bacon is browned and the onion is soft. Add the garlic and cook for 1 minute; stirring constantly.

Add the collard greens and cook until wilted and slightly softened. Add the chicken broth, sugar, cajun seasoning, paprika and crushed red pepper.  Cover and simmer 45-60 minutes letting the liquid cook down and the greens really soften.  Then drain most of the liquid or use a slotted spoon to remove. Salt and pepper to taste. For best results serve promptly.

Loving this classic dish! It's absolutely delicious!

I am always on a look out for new veg recipes and this one didn't disappoint. Full of flavour and the picky eaters loved it because of bacon! :-)

Oh yum! I can see why these collard greens are a favorite. They sound absolutely incredible with all those spices and the bacon. Such a perfect comfort food.

Hadn't tried this southern staple until now and am sad that I have been missing out! This was so flavorful and easy too; my whole family loved it!

These greens looks so delicious! I like all the spices that you added to them.

Love the addition of the bacon in this collard greens recipe. Such a great combination.

I just love Southern comfort food, and these collard greens delivered! The bacon just adds the best flavor, and they go well as a side dish with so many recipes. Will definitely be our new go-to recipe for collard greens!

Oh my goodness! This green recipe is so good! I normally don’t put onions and garlic in my greens but I do put them in fried cabbage. I used bacon grease and vegetable oil to fry everything. I always add a little extra but this recipe is definitely a keeper. Thanks so much!

This Southern Collard Greens recipe is a classic easy side dish! Flavored with smoky bacon and sweet onion, the greens are a crowd-pleasing option for your next Sunday supper or holiday meal.

Southern Collard Greens Recipe

hickory smoked bacon, chopped

sweet onion, diced

lbs. fresh collard greens, trimmed and washed

Optional garnish: crushed red pepper flakes

Cook bacon in a large stockpot or Dutch oven over medium heat for 10-12 minutes, or until 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. Use a wooden spoon to stir, scraping up any browned bits from the bottom of the pot.

Simmer (uncovered) over low heat for about 1 ½ hours, stirring occasionally (or until collards reach desired level of tenderness).

Taste and season with additional salt and pepper, if necessary. Garnish with crushed red pepper flakes or hot sauce.

A soul food Southern Collard Greens recipe flavored with smoked turkey, onion, garlic, and lots of spices. These greens are incredibly tender and the cooking liquid, or pot liquor, that these greens create is perfect for dipping homemade buttermilk cornbread into!

collard greens (about 4 pounds with stems)

turkey

paprika (sweet

smoked sea salt

cayenne pepper

Salt and black pepper

Place the smoked turkey necks in a large Dutch oven and add enough water to the pot to cover the turkey. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium, cover the pot, and boil the smoked turkey for 30 minutes.

Meanwhile, remove the tough stems of the collard greens by gripping each leaf by the stem and pulling the leaf up and away from the stem. Roll bunches of leaves up and slice them into about 1-inch ribbons.

Place the greens in a large kitchen sink and fill the sink with water. Using two hands, rub and stir the greens around to remove the dirt and grit. Drain the water from the sink and repeat this process at least two more times until the water runs clear.

Add the chopped onion, minced garlic, and collard greens to the pot with the smoked turkey necks and stir with a wooden spoon. If needed, add more water to the pot until the greens are covered.

Add the olive oil, apple cider vinegar, and sugar to the pot and season the greens with paprika, onion powder, garlic powder, smoked sea salt, cayenne pepper, salt, and cracked black pepper. Stir the greens and bring them to a rolling boil, then reduce the heat to medium, cover the pot, and simmer the greens for 2 hours, stirring occasionally.

After two hours, check the greens for tenderness. If they aren't silky and melt in your mouth tender, add additional cooking time. Add more seasoning if needed until you are pleased with the flavor.

Carefully remove the meat from the bones and discard the bones. The meat should be falling off the bone at this point. Check the pot for small bones that may have broken off during cooking. Serve collard greens hot with a dash of hot sauce if desired!

These Easy Southern Collard Greens are the best soul food recipe using fresh collards, smoked turkey, ham hocks, or bacon. This signature dish is made from scratch and is typically served with Southern Cornbread for Sunday dinners, Thanksgiving, and the holiday season.

Easy Southern Collard Greens with Smoked Turkey

onions

greens

turkey leg

chicken broth (You can also use water.)

Creole Seasoning (Adjust to taste.)

Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirty or sand. Wash the greens thoroughly until the water runs clear.

Remove the stems from the greens and slice the greens into smaller pieces.

Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can saute the vegetables and cook the greens all in one pot.

Saute the onions and garlic until translucent and fragrant.

Deglaze the pan by adding the chicken broth.

Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.

Add in the Creole Seasoning and turkey. Bring the pot to a boil.

Place the lid on the pot and adjust the heat to medium. Allow the greens to cook for 2 hours or until the greens are soft and the turkey is tender. Check in and stir the greens when necessary.

Open the pot and remove the turkey leg. Shred the meat from the leg using forks and return it to the pot.

Serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625606718/mcwoyqt7nqvx9euluswm.mp4

These Easy Southern Collard Greens are the best, authentic soul food recipe using fresh collards, smoked turkey, ham hocks, or bacon. This signature dish is made from scratch and is typically served with Southern Cornbread for Sunday dinners, Thanksgiving, and the holiday season.

Soul Food Collard Greens

chicken bouillon cubes

Worcestershire sauce

collard greens (about 2 pounds)

Place ham hocks in a medium stock pot and cover with water two inches above the hocks.

Stir in seasoned salt, chicken bouillon, black pepper, kosher salt, granulated garlic, granulated onion, and red pepper flakes.

Pour in Worcestershire sauce and apple cider vinegar.

Set the pot on the stove and bring it to a boil over medium-high heat.

Boil for 45 minutes or until the hocks are fall-apart tender.

Meanwhile, pick and wash the collard greens, and cut them to the desired size.

After 45 minutes, remove ham hocks from the pot and shred the meat.

Add ham hock meat to the pot and discard the bones.

Place the greens in the pot, cover, and reduce heat to medium-low.

Simmer for 1 hour until the greens are tender. 

Ladle collard greens with a bit of ham hock meat and liquid broth (potlikker) onto a bowl or plate, and serve hot.

This Southern Collard Greens Recipe is the best side dish recipe. A perfect soul food recipe cooked low and slow with bacon, onions, a ham hock, and garlic.

bacon (diced)

collard greens, frozen (Fresh

brown sugar (use coconut sugar to make Paleo greens)

¼ teaspoon Tony Chachere's Creole Seasoning

ham hock turkey leg

pepper vinegar

First, heat a large pot over medium heat while you dice up your onion, bacon, and garlic.

When your pot is hot, add the olive oil.

When your olive oil is hot, add the diced bacon. Once the bacon is a little crispy on the edges but not totally cooked, add your diced onions.

Saute your onion and bacon until the onion is translucent, then add your garlic and saute until the garlic is fragrant - about 2 minutes.

Next, add your collard greens and stir until they are no longer frozen. If you are using fresh greens, saute until they are soft but not fully cooked.

Now, add your stock and mix well to combine.

Then add all of your spices (including the brown sugar) and your apple cider vinegar.

Add a ham hock or smoked turkey leg or wing now.

Bring everything to a boil, and once your broth is boiling, reduce the heat to a simmer over low heat. Simmer covered for 45 minutes, stirring occasionally as needed.

After 45 minutes, uncover and serve. The greens will no longer be bright green, and they will be really soft and tender. There will still be broth (pot likker), and it will be delicious.

If desired, dice up the ham hock or turkey meat and return it to the greens.

Finish your greens with a little pepper vinegar and salt and pepper to taste.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1607657186/vntpw3ywpjy3j9otoav9.mp4

This is the last recipe for collard greens that you will ever need. These southern-style collard greens are cooked with bacon, onions, and garlic and couldn't be more delicious.

Southern Style Collard Greens

bacon, chopped

garlic (minced)

tsp black pepper

tsp crushed red pepper flakes

Tbsp sugar

vegetable stock

smoked ham hocks ((Around 1 1/2 - 2 lbs.))

bay leaf

In a large Dutch oven or heavy bottomed pot cook bacon over medium high heat until almost crisp. Add diced onion to bacon plus drippings. Cook, stirring occasionally, until softened and lightly browned, about 6-8 minutes. (The bacon isn&#39;t removed from the pot.)

To the pot add minced garlic, seasoned salt, black pepper, and crushed red pepper flakes. Cook, stirring constantly, until garlic is fragrant, about 1 minute. Add greens and sugar, stirring to coat. 

Add vegetable stock, ham hocks and bay leaf. Bring to a simmer over medium-high. Reduce heat to low; cover and simmer undisturbed until greens are tender and liquid has concentrated in flavor. The ham hocks should be fork-tender, about 1 1/2 - 2 hours or until desired tenderness is reached. Remove from heat.

Discard bay leaf. Carefully transfer hocks to a cutting board and let cool slightly, about 5 minutes. Remove and discard skin. Using a fork, shred meat from bones. Return shredded ham to greens mixture in Dutch oven, and stir to combine.

Stir in apple cider vinegar, if desired. Season with additional salt to taste. Serve immediately.

Smoky, spicy, and hearty, these black-eyed peas, complemented by the bitter notes of collard greens and salty fried bacon, are soul food at its finest. If you&#39;re looking for a down-home meal that screams comfort, this is your dish.

Black-Eyed Peas and Collard Greens

(450 grams) dried black-eyed peas,

onion, (chopped)

(6 grams) minced garlic

(1 grams) minced thyme

(3 grams) Creole seasoning

½ teaspoon smoked paprika

(100-180 grams) collard greens, (coarsely chopped)

(700 milliliters) low-sodium chicken broth (or water)

red pepper flakes ((optional))

Sort through the black-eyed peas, removing any debris or broken peas. Put peas in a large bowl, cover with cold water, and soak for at least 4 hours or overnight. When ready, place the beans in a stovetop pressure cooker and cook until they&#39;re soft, about 12-15 minutes (you can use a regular cooking pot for this process, but it will take longer). Rinse with water and set it aside.

Heat oil in a medium-sized pot over medium-high heat. Spread the ham hock in the bottom of the pot and sauté, stirring occasionally, until browned, about 5 minutes.

Once the meat browns, add the onion, garlic, and thyme, and continue sautéing for about 2 more minutes until the onion is translucent and the garlic is fragrant.

Stir a big handful of the collards into the pot, coating them with the onion/garlic mixture until they wilt slightly. Repeat stirring and packing in the rest of the collards as they wilt. Cook for about 8-10 minutes.

Add the cooked peas to the collards, then add the Creole seasoning, smoked paprika, and chicken broth. Stir well. Bring to a boil, reduce the heat to medium, cover the pot, and cook for 12-15 minutes—season with salt and pepper to taste.

Serve and enjoy!

Southern Collard Greens - made with your favorite smoky pork, a pinch of sweet, and a dash of heat, topped of with a splash of tangy vinegar. A classic southern dish cooked slow until tender and delicious.

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Top 14 southern collard greens recipes from across the web

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