Collard greens are a versatile and nutritious leafy green vegetable with a rich history, particularly within African American culinary traditions. They are a staple in Southern cuisine and are often associated with soulful Sunday dinners and holiday gatherings. These greens are not just a recipe; they represent an honored tradition, deeply connected to culture and heritage.
The History of Collard Greens
Oddly enough, collard greens originated near Greece. Evidence shows Greeks and Romans aided in the cultivation of collards and kale. However, it wasn’t until the early 1600s that collards became known in the States, already being grown in many Southern colonies. These greens are almost exclusively grown in the South. During the years that African Americans were under enslavement, collard greens were among the only vegetables that could be grown and harvested to feed families. Consequently, enslaved Black people made Southern collard greens gain popularity.
Enslaved Africans prepared collard greens in a unique way: slow cooking them in a rich and flavorful thin-like gravy or brothy liquid gold known as pot likker. The pot likker is found within elements such as onion, garlic, smoked ham hocks, chicken stock, red pepper flakes, hot sauce, and more!
Nutritional Benefits of Collard Greens
If you are more focused on the nutritional content then be aware that collard greens are right up there with kale. They both provide an excellent source of vitamins A, C, K calcium and are equally tasty! Collards are one of the healthiest greens. As a registered dietitian nutritionist, I love that I grew up eating and loving these nutritious greens (plus turnip and mustard greens) as a child. Collards are a member of the brassica family.
Traditional collard greens are made with whole food ingredients, each serving a purpose because the dish was born out of invention. Collard greens are full of fiber and vitamins, offering numerous health benefits.
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How to Select and Prepare Collard Greens
Collard greens are in season during the cooler months and taste best in December and January. So, now is the perfect time to grab a bunch of these healthy winter greens. Look for collard greens that are a dark green color with no yellowing leaves. The leaves should feel supple and firm not limp or dry. Consider buying your greens directly from the farm or at the farmer’s market for the freshest start. They are inexpensive at about $2 per bunch in the supermarket or if you’re local to Atlanta, even cheaper at the Dekalb Farmer’s Market.
I don’t recommend buying pre-cut bagged collard greens. They are often tough and full of stems. Plus, the greens are usually torn into big pieces that I don’t personally enjoy. If you are adding bagged greens to a soup or stew… it might work. Canned collard greens? I am also not a fan of canned greens. But frozen chopped collard greens are OK for a soup or stew. The recipe below uses fresh, whole collard greens.
Since greens may come with grit/dirt (and sometimes little bugs) on them, thoroughly washing them clean is super important! Make sure your kitchen sink is clean and then fill it with cool water. Add the greens in with a tablespoon or two of vinegar. Stir the greens around with your hand to help release the grit. You should see any grit go to the bottom of the sink. Let the collard greens sit in the sink for a few minutes.
De-stemming the greens is fairly easy. Two ways: Hold the collard leaf stem with one hand and with the other hand simply pull the leaf away from the stem. Alternatively, use a paring knife to slice the stem out. Then repeat this process until all leaves have stems removed. In contrast, if you prefer your greens with the stems you could skip this step altogether.
To slice the greens, take a leaf and roll it up tightly together. Next, using a sharp knife, cut collard greens into bite-sized pieces. My family prefers thinly sliced greens. My Grandma cut her greens into super thin and so do I. Whether you go for big flat ribbons or more of a shred, just make sure they are even. For uniform cooking, slice your greens into evenly sized pieces. For this recipe, I went with a thin slice which helps reduce cooking time.
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Prep ahead: I tend to clean more than one bunch of collards at a time. The cut, sliced greens will keep for a week or longer in the fridge. Just be sure to remove all excess moisture and store them an airtight bag or container in the refrigerator. Fresh, unwashed collard greens will last about one week uncooked in the refrigerator. The key is making sure the greens are dry. You can also prepare the greens this way. Wash, cut, and spin the greens dry.
Cooking Methods and Recipes
Braised collard greens are a southern staple. Braising (cooking with liquid in a covered pot) allows for the greens to cook until they are silky and tender. It’s the most common method. You’ll also want to include some fat. I like using olive oil. It helps tenderize the tough greens but also helps your body absorb more nutrients from the greens.
Collard greens are versatile. You can braise them - drinking the potlikker to get all of the nutrients. Ham hocks or fat back are traditionally used to make authentic southern collard greens. More recently people use smoked turkey legs or necks to add savory flavor. My family uses ham hocks. And that’s what I eat when I go home to the Carolinas.
Here are a few recipes to explore:
Authentic Southern Collard Greens
An authentic Southern Collard Greens recipe that is amazing for any occasion! Fresh collard greens are broken down into bite-sized pieces that slowly simmer away and tenderize in a rich, meaty, and flavorful broth; better known as the pot likker.
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Ingredients:
- Fresh collard greens
- Smoked ham hocks or smoked turkey wings
- Onion
- Garlic
- Red pepper flakes
- Hot sauce
- Chicken stock
- Salt and pepper to taste
Instructions:
- Heat the oil in a large dutch oven or stock pot over medium-high heat.
- Add in the chopped onion and sauté with the meat, stirring often, until the onions soften and become tender, about 4-5 minutes.
- Reduce the heat to medium-low and cover the pot with a lid. Let the mixture simmer together for 1 hour, undisturbed.
- Carefully remove the meat from the pot and set aside to cool down for a few minutes before handling. Then use a fork or your hands (fitted with disposable gloves, if desired) to tear the meat off the bones.
- Add in the sugar, vinegar, and collard greens. Stir well to combine all ingredients. It may seem like a lot of greens but the greens will wilt down significantly.
- Taste the collard greens and adjust the seasoning to your preference with more salt/pepper and/or hot sauce, as desired.
- Serve these greens warm, as-is or alongside your favorite main dishes.
Quick Brazilian-Style Collard Greens
I cooked these collards greens in the Brazilian style-quickly in hot oil, with some garlic and chili flakes. In Brazil, these collards frequently accompany the national dish, called “feijoada,” which is a rich black bean stew cooked with pork, and rice on the side. My friend Matt introduced me to this cooking style years ago. I think it makes the best collard greens!
Ingredients:
- Collard greens
- Olive oil
- Garlic
- Red pepper flakes
- Salt
- Lemon juice
Instructions:
- Cut the thick central ribs out of the collard greens, and stack the leaves on top of one another. Starting at one end, roll them up into a cigar-liked shape, then slice across the roll to make skinny rolls of collard strips. Use a sharp chef’s knife for this, and make your slices as thin as possible-ideally about 1/8-inch wide.
- Warm a large, heavy-bottom skillet (cast iron is great) over medium-high heat. Add a generous drizzle of olive oil (the oil will later help your body absorb the nutrients in the greens). Then add the greens and some salt.
- Let the greens cook against the pan in 30-second intervals, stirring in between. Once you see a little browning action, add the garlic and red pepper flakes.
- Transfer the collards to plates so they stop cooking.
- These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice.
Vegan Collard Greens
Yes. You can make vegetarian or vegan collard greens that taste just as good as traditional soul food greens! The key is using a savory, rich broth. And onion, garlic and red pepper flakes are a few of my favorites to add to the mix. For smoky flavor, you can add smoked paprika or a pinch of smoked salt.
Ingredients:
- Collard Greens
- Olive Oil
- Onion, chopped
- Garlic, minced
- Vegetable Broth
- Apple Cider Vinegar
- Brown Sugar
- Smoked Paprika
- Salt and Pepper to taste
Instructions:
- Wash collard greens thoroughly then remove stems and chop the leaves. I recommend stacking the leaves on top of each others, cutting into four strips lengthwise, then cutting the strips into pieces.
- Add olive oil to pot over medium heat.
- Meanwhile, dice the bell pepper and onion and mince or crush the garlic.Add onion and bell pepper to heated oil, followed by onion powder, garlic powder, cayenne pepper, black pepper, and sea salt. Cook until mixture is fragrant and onions are just about translucent then add in garlic and cook for one more minute.
- Add smoked turkey and stock or broth to pot then bring to a boil. Reduce heat to low and let simmer and bubble for about 20 minutes then remove turkey from the pot.
- Add collard greens, apple cider vinegar, and brown sugar to the pot and stir to cover with the liquid.
- Shred the meat from the turkey bones the stir into the pot. Collard greens should be starting to wilt at the point.
Serving Suggestions
Cornbread. I can honestly eat cornbread and greens and call it dinner. It’s the perfect side for the flavor and contrast in textures. You can also serve collard greens with vegan Black-Eyed Peas, fried fish or chicken, or on a southern-style veggie plate paired up with a variety of your favorite sides. Cornbread is essential really. But these corn fritters without the cheese work too.
Traditionally, and probably my favorite; greens paired with cornbread is the ultimate way. And a word to the wise, go on and sop up some of that cornbread in the pot likker juices. Yeahhhh. Southern collard greens can also be eaten with candied yams, too!
Collard Greens and Cultural Traditions
For years and years, specifically in the South; eating collard greens on New Year’s Day is a symbol of calling in good fortune (green) for a financially prosperous year. Furthermore, combining your southern collard greens with black-eyed peas represents good luck as well. I eat my peas, greens, and buttermilk cornbread (which represents gold) almost every single year, y’all.
Storage Tips
For refrigeration: Make sure the greens have cooled down to room temperature first. Then store the greens inside an airtight container, and it will keep in the fridge for up to 4 days.
To reheat, simply cook on the stovetop over low heat until warmed through.
For freezing: Make sure the greens have cooled down to room temperature first. Then transfer the greens into an airtight container or a large freezer-safe plastic bag that’ll lay flat. I like to label the greens with the date made for safekeeping. Keep the greens stored in the freezer and it will keep for up to 4 months.
When ready, thaw the collard greens in the fridge overnight. To reheat, simply cook on the stovetop over low heat until warmed through.
Quick Tips for Cooking Collard Greens
Here are some quick tips to keep in mind when preparing collard greens:
- Mind the cut: How small or large you slice the greens impacts cook time.
- Watch the pot: Check your greens after about 20 minutes to see how tender they are. You can cook them longer based on how soft you like your greens.
- Add vinegar: Though some swear by hot sauce or chow chow, adding a cap full of vinegar is essential in my family. A splash of vinegar brightens up the dish without being overpowering.
