My recipe for Collard Greens is simple to make, big on flavor, and perfect for comfort food lovers! With smoky bacon drippings, a touch of sweetness, and just the right amount of spice, this easy Southern staple will become a side dish you’ll become obsessed with! Whether you’re making them for a holiday feast or a cozy weeknight dinner, these greens are packed with bold flavors you’ll love.
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My Southern collard greens recipe brings a rich, savory, and slightly sweet flavor that’s simply irresistible. Y’all, even my “I don’t like collard greens” husband loves them, and that’s a true testament to how good they are! With a hint of spice and a tender, melt-in-your-mouth texture, this dish perfectly balances traditional Southern flavors with a bit of tang. I don’t think there’s anything like a bowl of cozy, comforting collards with a slice of cast-iron cornbread to make a soul-warming meal packed with feel-good nutrients.
If you love Southern classics, try Sausage Gravy, Oven Fried Chicken, and Green Beans and Potatoes.
How Long Do You Cook Collard Greens?
I cook them for about 45 minutes to an hour, so they get tender but not mushy. You want them soft and still holding together.
Collard Greens Ingredients
- Collard Greens – Fresh collard greens, washed and torn into medium-sized pieces, make up the bulk of the recipe.
- Bacon Drippings – Adds a smoky, savory depth to the greens. This is the secret touch!
- Olive Oil – Helps sauté and soften the greens.
- Brown Sugar and Honey – Adds a subtle sweetness to balance the bold flavors.
- Rice Wine Vinegar – Gives a slight tanginess that pairs beautifully with the greens.
- Soy Sauce – Brings umami and balances the flavors.
- Red Pepper Flakes and Salt – Add a gentle kick of heat while lifting the other flavors.
- Water – Used to help tenderize the greens as they cook.
Recipe Variations
- Smokier Flavor – Swap in smoked turkey or ham hocks for the bacon grease.
- Spicier Version – Add extra red pepper flakes or even a splash of hot sauce for a fiery kick. Garlic and onion also can add a pungent spice to the greens.
- Vegetarian Option – Use olive oil instead of bacon drippings and a dash of liquid smoke to mimic the traditional flavor. If you leave out the honey, they would also be vegan.
Step-by-Step Directions
- Prepare the Flavor Base: Add the bacon drippings and olive oil in a large pot over medium-low heat. Once warm, stir in the brown sugar, rice wine vinegar, honey, soy sauce, red pepper flakes, salt, and water. Stir continuously until the brown sugar is fully dissolved.
- Cook the Collards: Add the collard greens to the pot, stirring to coat them in the flavorful mixture. Increase the heat to medium and cook, stirring occasionally, until the greens have completely wilted down. Continue cooking for approximately 45 minutes to an hour, keeping an eye on the liquid level. Add more water if necessary to prevent the greens from drying out. Just before serving, mix ½ cup of vinegar with 2 tablespoons of honey, then stir it into the collards for a final pop of flavor. Taste and adjust with salt as desired.
How Long Does This Collard Greens Recipe Stay Good For?
Stored in an airtight container, these collard greens will stay fresh in the refrigerator for 3-4 days. Reheat gently on the stove for the best texture and flavor.
Frequently Asked Questions
Yes! In fact, the flavors deepen when they sit, so feel free to make this dish a day ahead. Just reheat on the stove before serving.
Rinse them thoroughly under cold water, making sure to remove any grit. Soaking in a large bowl of water can help remove more dirt.
Absolutely! Freeze the cooked greens in a sealed container for up to 3 months. Thaw in the refrigerator overnight, then reheat.
How To Use Southern Collard Greens
This classic Southern-style collard greens recipe is super versatile. You can also try it as a topping for grits or incorporate it into a warm grain bowl with quinoa for added nutrients and flavor.
More Side Dishes You’ll Love
If you tried this Collard Greens Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- Collard Greens
- 1 Tablespoon bacon drippings
- 1 Tablespoon olive oil
- ½ cup brown sugar
- ½ cup rice wine vinegar
- 2 tablespoons honey
- ¼ cup soy sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 2 cups water
Instructions
- Heat all ingredients on medium low heat until brown sugar is melted.
- Add 1 grocery bag of collard greens that have been thoroughly washed and torn into medium size pieces.
- Cook on medium heat until collards are totally wilted down. Continue to cook for approximately 30 to 45 minutes watching carefully so that the liquid does not evaporate – if it gets low, add a little more water.
- While still on stove and right before serving, add ½ cup of vinegar mixed with 2 tablespoons of honey. Mix into collards.
- Serve while hot.
Nutrition
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Janet Hall
I’m giving it 5 stars because all of your recipes are just that. I had something totally different in mind for greens until I saw this recipe. So I’ve switched course. My only problem is our Publix in Florida has the worse looking fresh greens you ever laid your eyes on. I’ve opted to go with three bags of frozen. I am really going to be winging it as far as adapting the ingredients . wondering if I should double everything? (but the greens of course)
You are the sweetiest, Janet! Thank you and happy New Year!
~Donya
Terri K
How does a bunch equate to buying a bag of pre-packaged collards at the store in terms of amount/quantity?
Kerrianne brennan
Question: is the 1/2 cup of vinegar at the end of the recipe (with the honey) in addition to the 1/2 cup of rice wine vinegar used at the beginning? And if so, rice wine vinegar again or a different variety?
Looking forward to trying this.
Hey Kerrianne.
Cook the collards per the instructions and then add the honey and vinegar at the end. I hope this helps.
So glad you are making one of my recipes! Happy New Year.
~Donya
gerald
I’m confused also. so do I use 1 cup of vinegar and 4 TBL of honey or half? Recipe says add ALL ingredients at once,
Just follow the recipe and add the extra at the end.
Enjoy and happy new year!
~Donya
Robert
Thank you for the recipes, I really enjoy several of therm. The collard greens looks so good, I will try them.
AnneMarie Blackmon
Collards sound yummy to me right about now!
For your upcoming class on box lunches, here's my album on bento-style lunches for my daughter Amelia: https://www.facebook.com/media/set/?set=a.445643538910.245002.747638910&type=3
And here is a link to a Flickr page with lots and lots of other people's bento ideas: http://www.flickr.com/search/?q=Bento
Hope this is useful for you! Enjoy your class! Wish we weren't so far away.