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The short answer: A good collard greens recipe is mostly patience. Simmer a smoked turkey wing or ham hock in broth with onion and garlic for about 45 minutes. Add 2 pounds of cleaned, chopped collards and cook them low for 45 to 60 minutes more.
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Prep time: 15 minCook time: 1 hr 45 minTotal time: 2 hrServings: 6 to 8 servings
Finish with a splash of apple cider vinegar and a pinch of red pepper flakes. That serves 6 to 8 as a side, with plenty of pot likker for cornbread.
I'm Detroit-raised and I love cooking, and a pot of greens is one of those dishes that makes a holiday table feel complete. It's also forgiving. You can make it a day early, and it only gets better.
Collard greens ingredients
These amounts feed 6 to 8. Greens cook down a lot, so buy more than looks right.
| Item | Quantity | Notes |
|---|---|---|
| Collard greens | 2 large bunches, about 2 lb | Stems removed, leaves sliced |
| Smoked turkey wing or ham hock | About 1 lb | Or 4 slices bacon |
| Yellow onion | 1 medium, diced | Builds the base |
| Garlic | 4 cloves, minced | Add after the onion softens |
| Chicken broth | 4 cups | Low-sodium lets you salt to taste |
| Apple cider vinegar | 1 to 2 tbsp | Stir in at the end |
| Red pepper flakes | 1/2 tsp | More if you like heat |
| Sugar or honey | 1 tsp, optional | Softens any bitterness |
| Salt and black pepper | To taste | Season near the end |
How to make collard greens step by step
- Start the broth. Cook the onion in a little oil in a large pot until soft. Stir in the garlic for a minute.
- Simmer the meat. Add the smoked turkey or ham hock and the broth. Cover and simmer for 45 minutes.
- Clean the greens. While the meat cooks, strip the leaves off the stems. Soak them in cold water, swish, and lift them out. Repeat until the water is clear.
- Cut the greens. Stack several leaves, roll them up, and slice them into ribbons about 1 inch wide.
- Add the greens. Pile them into the pot a handful at a time. Stir as they wilt to make room.
- Cook low and slow. Cover and simmer 45 to 60 minutes. Stir now and then, and add water if the liquid drops too low.
- Pull the meat. Remove the bones, shred the meat, and stir it back in.
- Season and finish. Add vinegar, red pepper flakes, salt, pepper and the optional sugar. Taste and adjust.
FoodSafety.gov's four steps to food safety include rinsing produce under running water. With collards, the soak-and-lift method gets the grit out first.
Choose your smoky flavor
The meat you pick sets the whole taste of the pot. Here's how the options compare.
| Option | Flavor | Simmer time before greens | Best for |
|---|---|---|---|
| Smoked turkey wings or necks | Smoky, lighter | About 45 minutes | The most popular holiday pick |
| Smoked ham hock | Deep, porky | 60 minutes or more | A traditional, rich pot |
| Bacon | Salty, smoky | Render it first, about 8 minutes | Faster weeknight greens |
| Smoked sausage | Spiced, hearty | 10 minutes | Turning greens into a meal |
| Smoked paprika (meatless) | Smoky, clean | None | Vegetarian guests |
Fixes for common collard greens problems
- Tough greens: Keep simmering. They need more time, not more heat.
- Bitter taste: Add vinegar, a pinch of sugar and a bit more salt.
- Gritty bites: Soak and lift again next time; one rinse is rarely enough.
- Too salty: Add water or unsalted broth, and skip extra salt until the end.
- Bland pot: Simmer the meat longer before adding the greens, and add more pepper flakes.
Make collards ahead for the holiday
| How early | Job |
|---|---|
| 3 days before | Shop for greens, smoked meat and broth |
| 2 days before | Clean, stem and slice the greens; chill them in bags with paper towels |
| 1 day before | Cook the whole pot, cool it fast, and refrigerate it in its broth |
| The big day | Reheat slowly on the stove until steaming |
| Afterward | Eat leftovers within 3 to 4 days, or freeze them |
The USDA's leftovers guidance says to refrigerate cooked food within 2 hours, use it within 3 to 4 days, and reheat it to 165°F. For longer storage, their freezing guide explains that frozen food stays safe, though quality fades over time.
Put greens on the menu plan
A big pot of greens needs a spot on the stove and a line on the shopping list. These keep it organized.
- Meal Planner & Grocery List: Thanksgiving Edition costs $4.99. Plan the full holiday menu and give the greens their make-ahead day.
- Meal Planner & Grocery List costs $3.99. Use it for everyday weeks when greens are on the dinner rotation.
- Family Recipe Binder costs $6.99. It's 23 printable pages with recipe cards and dividers, a good home for the way your family makes greens.
Explore the holiday printables or every planner in Printables. Joining our email list also gets you the free Holiday Budget Starter Kit, a three-page US Letter download.
More holiday sides
Plan the feast on paper
Your Thanksgiving timeline, guest list and grocery list in one place
The Thanksgiving Edition of our Meal Planner & Grocery List, in a warm harvest design: map the day on the Thanksgiving Day timeline, track who brings what on the guest & dish sign-up, and shop once with the aisle-sorted grocery list. Print it at home tonight.
- Thanksgiving Day timeline that works backwards from dinner
- Guest & dish sign-up
- Grocery list sorted by aisle, plus pantry and freezer pages
Thanksgiving and Christmas planners together: the Holiday Quick-Start Pack, $7
Frequently asked questions
What is the best way to cook collard greens? The best way to cook collard greens is a slow simmer: brown onion and garlic, simmer a smoked turkey wing or ham hock in broth for about 45 minutes, then add the chopped greens and cook them 45 to 60 minutes until silky. A splash of vinegar at the end brightens the pot.
How long do you cook collard greens? Cook collard greens about 45 to 60 minutes at a gentle simmer for classic Southern tenderness. Younger, thinner leaves can be tender in 30 minutes. Taste a piece of leaf near the rib; when it's soft with no chew, they're done.
How do you clean collard greens? Clean collard greens by stripping the leaves from the thick stems, then soaking them in a sink of cold water. Swish, let the grit settle, and lift the leaves out instead of pouring them into a colander. Repeat with fresh water until no sand is left in the bottom.
What meat goes in collard greens? Smoked turkey wings, necks or legs are the most popular meat for collard greens, and smoked ham hocks are the traditional pork choice. Bacon or diced smoked sausage also work. The smoked meat flavors the broth while the greens simmer.
How do you make collard greens without meat? Make meatless collard greens with vegetable broth, a little olive oil or butter, onion, garlic, 1 to 2 teaspoons smoked paprika and a pinch of red pepper flakes. Finish with apple cider vinegar. The paprika gives the smoky flavor that meat usually adds.
How do you get the bitterness out of collard greens? Take the bitterness out of collard greens by cooking them long enough, seasoning the broth well, and finishing with a splash of vinegar. A small pinch of sugar or a spoon of honey balances any sharpness. Removing the thick stems also helps.
What is pot likker? Pot likker is the flavorful broth left in the pot after simmering collard greens with smoked meat. Many Southern cooks serve it with the greens and sop it up with cornbread. Don't drain it off; spoon it over each serving.
How many collard greens do I need per person? Plan on about 1/3 to 1/2 pound of raw collard greens per person. Greens shrink a lot as they cook, so 2 large bunches (about 2 pounds) make roughly 6 to 8 side servings.
Can you make collard greens ahead of time? Yes, collard greens taste even better made 1 to 2 days ahead. Cool them quickly, refrigerate them in the pot likker, and reheat gently until steaming. The Meal Planner & Grocery List: Thanksgiving Edition ($4.99) gives the greens their own make-ahead slot on its timeline page.
How long do cooked collard greens last? Cooked collard greens last 3 to 4 days in the refrigerator, which matches USDA guidance for leftovers. Chill them within 2 hours of cooking and reheat leftovers to 165°F.
Can you freeze collard greens? Cooked collard greens freeze well. Pack them with some pot likker in freezer containers and use them within about 3 to 4 months for the best quality. Thaw overnight in the refrigerator and reheat until steaming.
Sources
- FoodSafety.gov: 4 steps to food safety foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov
