Southern-Style Collard Greens Recipe: The Best You’ll Ever Make!
Last Updated on: 18th March 2025, 10:30 am
Southern Style Collards Greens
The Best You’ll Ever Make!
Y’all, these Southern-style collard greens are hands down the best I’ve ever made! Tender, smoky, and packed with flavor, they’re the perfect addition to any holiday table. If you’re looking to elevate your soul food game, this is it. With the holidays fast approaching, make sure you bring enough to a gathering—people will definitely be going back for seconds.
What Makes These Collard Greens So Good
What makes these smoky collard greens so amazing is the rich, flavorful base that comes from cooking them slowly with ham hocks. The combination of spices, meatiness, and greens creates a melt-in-your-mouth experience. Whether you call them soul food collard greens or just classic greens, they are a perfect side dish to pair with any meal, especially for Thanksgiving or Christmas.
Recipe Notes & Substitutions for Southern Greens Recipe
🌿 Meat Options: I use ham hocks for that rich, smoky flavor, but you can swap them for:
- Turkey necks – great if you don’t eat pork!
- Bacon – because, well, bacon.
- Meatless – keep it vegetarian and still delicious!
These Southern-style collard greens are easy to make and full of flavor, whether you’re a beginner or an experienced cook. It’s a simple recipe that guarantees big flavor in every bite. You’re sure to impress with this soul food favorite!
BON APPÉTIT,
Chef Abyssinia
Collard Greens
Equipment
- Large pot
- Strainer
- Knife
- cutting board
Ingredients
- 2 each large onion diced
- 1/4 cup cooking oil neutral cooking oil, I used canola oil
- 5 each garlic, cloves minced
- 4 each ham hocks you can also use turkey neck, bacon, or no meat at all
- 4 bunch collard greens washed, stemmed, and cut
- tt salt taste as you go and adjust seasonings accordingly
- 2 tbsp hot sauce (you can also use scotch bonnet or hot pepper) taste as you go and adjust seasonings accordingly
- 1 tbsp liquid smoke optional, not needed
- 1 tbsp chicken base paste (better than bouillon) you can also use broth or stock. See notes below.
Instructions
- In a large pot add onion and oil. Begin to saute for about 2-3 minutes or until translucent.
- Add in ham hocks and minced garlic. Allow mixture to cook for about 2 minutes on medium heat until onions start to brown. Be sure to keep an eye on your garlic so that it does not burn.
- Add in your washed and cut collard greens. Cover with lid and allow to steam on medium-low heat. The collard mixture will begin to cook down.
- Mix collard greens consistently to allow for even cooking.
- Add salt, hot sauce, liquid smoke, and chicken base. Mix everything together and taste. Adjust seasoning accordingly. Allow mixture to cook on medium-low heat for about 1 hour or until desired texture is reached.
- Enjoy!