My Seasoned Collard Greens recipe is a Southern staple side dish in my home. These greens are full of flavor and done in a little over 2 hours. Even those who claim they don’t like collard greens LOVE my collard recipe.
I was not born in the south, but I did move to the south when I was 13. In doing so, I’ve embraced the Southern cuisine. My favorite side dish of all is Southern Collard Greens. Nothing beats to me a good flavorful bowl of greens. Now, let’s get something straight–they can also be flavorless and down right bitter. Once you’ve had good greens you can spot the bad ones from a mile away. I think that is the secret and key to good collards… they have to be loaded with flavor, and my collard green recipe is just that. At times, I feel like I’m throwing in everything but the kitchen sink, but trust me–the long list of ingredients is well worth it.
Although collard greens are delicious year round (think Sunday dinners and holidays), we especially love to eat collards on New Years Day. It is said that by eating a bowl of collards on new years day are said to represent green “folding money,” and by eating it, you open yourself up to prosperity in the new year. We also eat black eye peas for luck, cornbread for coins, and and a pork roast for prosperity.
Table of contents
Why this Recipe Works
This collard greens recipe is the most flavorful homemade recipe around.
A lot of steps and ingredients, but worth it when it comes to flavor.
Even people who don’t like collards will enjoy this recipe.
Ingredients
My Seasoned Collard Greens recipe has a lot of ingredients. But please do not be discouraged my the ingredients list. This is what makes for the most flavorful collards around.
- Oil – I use a full quarter cup of olive oil. You want the best quality.
- Seasonings – I use a combination of garlic powder, dried onion flakes, paprika, and seasoned salt for this recipe.
- Sugar – A little brown sugar will balance out the acid.
- Vinegar – Something about a little apple cider vinegar that helps balance everything out.
- Butter – Make sure you use unsalted butter for this recipe. as You
- Gravy – This ingredient sounds odd, but its something about the Heinz Turkey Gravy that gives it the extra layer of flavor.
- Ham – Most people will use ham hawks. I use cubed ham pieces. You can find this in the processed meat section at the grocery store. Or you can use leftover ham from a holiday.
- Collards – I buy two 1.5 pound bags that I sort through to ensure stems are removed.
How to Make Southern Collard Greens
First, in a large 10 quart stockpot on medium heat, pour in olive oil, garlic powder and onion flakes. Stir until onion flakes are coated about 1 minute.
Add 3 quarts water, salt, butter, brown sugar, apple cider vinegar and turkey gravy. Stir well. Bring to a boil on high for about 10 minutes for flavors to combine and butter to melt.
How to Clean Collard Greens
While the liquid is coming to a boil start, begin to empty your bag of collard greens into a large strainer. Rinse and sort through the chopped greens removing any thick stems that might still be in the mix.
Add the ham pieces to the liquid. Stir well and then begin adding the chopped collard greens. Using a wooden spoon or silicone spatula stir and push the greens down into the liquid until the greens begin to wilt.
Bring the greens to a boil then reduce to medium-low heat, cook covered for 45 minutes. Stir about every 10-15 minutes to rotate leaves in the liquid.
Continue cooking for 1 additional hour on low with the lid on or until collards are soft and tender. Ladle into bowls and enjoy.
FAQs
Here are a few of the most frequently asked questions when making southern collard greens.
Vinegar might sound like an odd ingredient to put in collard greens, but it adds the slighted tangy note, and brightens the dish all while balances out the salty, savory flavors.
Salt will help take the bitterness out of collard greens. You’ll notice I use seasoned salt in this recipe for more flavor as well as ham (naturally salty) and a jar of turkey gravy that also contains a high amount of sodium.
It takes about two hours from start to finish to make collard greens. Using my recipe you will bring the greens to a boil then reduce to a simmer to cook for at least one hour. Make sure to stir every so often!
Eating the stems of collards is definitely a long time debate. Most people omit the stems. But if boiled long enough the stems become soft and not bitter or hard to chew. So it really depends on if you want to boil the collards long enough. You could even start by boiling stems for 30 minutes then adding in the leafy greens.
Tips & Tricks
Here are a few of my favorite tips and tricks I use when making collard greens.
- Collards – If you don’t want to buy a bag of already chopped and pre-washed collards you can buy them whole. First, wash fresh collards and cut off large stems; stack leaves, roll the large leaves together (think like a jelly roll), then cut across rolled log in 1 inch strips. Repeat until all your collards are cut. Make sure you don’t have large stems.
- Spicy – If you like your greens on the spicy side you can add 1-2 tablespoons of cayenne pepper during step 2 when the other spices are added to the liquid mixture.
- Meat – I like to use cubed ham. If I have ham from the holidays stored in the freezer, I’ll use that instead. You can also use any type of smoked meat to simmer in your greens. You can also used smoked turkey leg or ham hocks.
- Gravy – It might seem odd to add gravy to this greens recipe, but please trust me it works. I always use Heinz brand turkey gravy in a glass jar.
- Gluten Free – Because I use gravy in this recipe the greens are not gluten free. However, you can substitute a gluten free gravy to make these greens work with your dietary needs. As always, always check all the packaging to ensure your ingredients are in fact gluten free.
- Storing Leftovers – If you find yourself with leftovers, place the greens with their liquid in an airtight container. Store in the refrigerator for up to 3-5 days.
- Freezing – If you have leftover greens you can store them (in their liquid) in an airtight container or bag and freeze for up to 3 months.
- Reheat – Reheat the leftover refrigerated greens in the microwave or on the stove top until piping hot. If they are frozen, you will want to thaw in the refrigerator the night before OR in the microwave. Then reheat on the stove top or microwave.
Southern Side Dishes
If you love Southern food, you’ll love these other southern side dish favorites that go with Collard greens soul food.
If you make this Collard Greens recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Seasoned Collard Greens
Equipment
- Stove Top
Ingredients
- ¼ cup Olive Oil
- 1 teaspoon Garlic Powder
- ¼ cup Dried Onion Flakes
- 3 quarts Water
- 1 teaspoon Paprika
- 2 tablespoons Brown Sugar
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Seasoned Salt
- 4 tablespoon Unsalted Butter
- 12 ounces Heinz Turkey Gravy
- 2 cups Ham Pieces cubed
- 3 pounds Chopped Fresh Collard Greens
Instructions
- In large 10 quart stockpot on medium heat, pour in olive oil, garlic powder and onion flakes. Stir until onion flakes are coated about 1 minute.
- Add 3 quarts water, salt, butter, brown sugar, apple cider vinegar and turkey gravy. Stir well. Bring to a boil on high for about 10 minutes for flavors to combine and butter to melt.
- While the liquid is coming to a boil start, begin to empty your bag of collard greens into a large strainer. Rinse and sort through the chopped greens removing any thick stems that might still be in the mix.
- Add the ham pieces to the liquid. Stir well and then begin adding the chopped collard greens. Using a wooden spoon or silicone spatula stir and push the greens down into the liquid until the greens begin to wilt.
- Bring the greens to a boil then reduce to medium-low heat, cook covered for 45 minutes. Stir about every 10-15 minutes to rotate leaves in the liquid.
- Continue cooking for 1 additional hour on low with the lid on or until collards are soft and tender. Ladle into bowls and enjoy.
Notes
- Collards – If you don’t want to buy a bag of already chopped and pre-washed collards you can buy them whole. First, wash fresh collards and cut off large stems; stack leaves, roll the large leaves together (think like a jelly roll), then cut across rolled log in 1 inch strips. Repeat until all your collards are cut. Make sure you don’t have large stems.
- Spicy – If you like your greens on the spicy side you can add 1-2 tablespoons of cayenne pepper during step 2 when the other spices are added to the liquid mixture.
- Meat – I like to use cubed ham. If I have ham from the holidays stored in the freezer, I’ll use that instead. You can also use any type of smoked meat to simmer in your greens. You can also used smoked turkey leg or ham hocks.
- Gravy – It might seem odd to add gravy to this greens recipe, but please trust me it works. I always use Heinz brand turkey gravy in a glass jar.
- Gluten Free – Because I use gravy in this recipe the greens are not gluten free. However, you can substitute a gluten free gravy to make these greens work with your dietary needs. As always, always check all the packaging to ensure your ingredients are in fact gluten free.
- Storing Leftovers – If you find yourself with leftovers, place the greens with their liquid in an airtight container. Store in the refrigerator for up to 3-5 days.
- Freezing – If you have leftover greens you can store them (in their liquid) in an airtight container or bag and freeze for up to 3 months.
- Reheat – Reheat the leftover refrigerated greens in the microwave or on the stove top until piping hot. If they are frozen, you will want to thaw in the refrigerator the night before OR in the microwave. Then reheat on the stove top or microwave.
Nutrition
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