Braised Collard Greens
These braised collard greens are slow-cooked till tender in smoky bacon grease and broth, with just a splash of vinegar to give them that little tangy kick. They’re hearty, comforting, and downright Southern through and through. They are the kind of side that turns any meal into a Sunday supper.
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If there’s one thing that takes me straight back to my grandma’s kitchen, it’s a big ol’ pot of braised collard greens simmering on the stove. The smell alone could make your mouth water before you even grabbed a plate. If you’ve never tried collard greens, this is the recipe you want to start with!
Looking for more Southern side dishes? Try these slow cooker collard greens, Instant Pot collard greens, or these spicy black eyed peas.
Why You’ll Love This Recipe
- Bold Southern flavor: The bacon grease and garlic bring that smoky, soulful taste we crave.
- Simple ingredients: No fussy ingredients! Just pantry staples you already have on hand.
- Comfort‑food side dish: Perfect for family dinners, holidays, you name it.
- Make‑ahead friendly: It reheats beautifully and often tastes even better the next day.
Ingredients
Note: Being from the south, I always keep a jar of bacon grease in my fridge to flavor foods. I used cold bacon grease. If your bacon grease is warm and in a liquid state, start with one teaspoon and adjust the flavor as needed.
Braised Collard Greens
Equipment
- large pot or dutch oven
Ingredients
- 2 tablespoons bacon grease olive oil could also be used
- 1 small onion diced
- 3 cloves garlic minced
- 1 pound collard greens stems removed and leaves chopped
- 3 cups chicken or vegetable broth
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes optional
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute, until fragrant.
- Add the collard greens in batches, stirring until they wilt down.
- Pour in the broth, vinegar, and red pepper flakes if using. Bring to a simmer.
- Reduce the heat to low, cover, and simmer for 35–40 minutes, stirring occasionally, until the greens are tender.
- Season with salt and black pepper to taste before serving.
Notes
Storage:
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Gently reheat on the stovetop over low‑medium heat, stirring occasionally until warmed through. A splash of broth helps if it’s looking a bit dry.
- Freezing: While collard greens can be frozen, they will become softer and may be slightly watery when thawed. So, keep this in mind if you decide to freeze them.
Notes
- Pre‑measure the bacon grease and broth ahead of time for smooth sailing.
- Make sure your collard greens are well-washed and stems removed so they braise down tender, not tough.
- Use a heavy‑bottom pot or Dutch oven to prevent scorching.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Variations
- Heat: If you are a fan of spice, add dash of red pepper flakes or hot sauce to the greens while they are cooking.
- Vegetarian: If you are not a fan of using meat products, use vegan butter or olive oil and vegetable broth.
- Beer braised: You can add even more flavor to these greens by replacing 1 cup of the broth with a cup of your favorite beer.
What to Serve With Collard Greens
- Pair it with country style ribs or bourbon glazed pork chops for a tasty meal.
- Make it for a Sunday family dinner alongside cottage cheese mashed potatoes and air fryer cornbread muffins.
- Serve with a side of rice or in a bowl with a scoop of white rice and a few spoonfuls of the pot likker, it’s a dish in its own right.
Wendy’s Tips
- Wash your greens: Clean your greens thoroughly. Collards often carry dirt or grit, so wash well, especially near the stem area. I wash my greens even when is the pre-washed kind.
- Remove tough stems: Even after cooking, stems can remain tough, so remove or finely chop them to ensure tenderness.
- Don’t rush the braise: The low, slow simmer helps the greens go from firm to melt‑in‑your‑mouth, and gives flavors time to deepen.
- Taste and adjust at the end: Because the broth reduces and flavors concentrate, final seasoning with salt, pepper and vinegar is key.
- Save the pot likker: That liquid left in the bottom is full of flavor. If you like, serve it alongside cornbread for dipping.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can, but fresh greens often give better texture and flavor in this braising method. If using frozen, reduce cooking time and check for doneness early.
Because collards are tougher than many greens, and slow cooking breaks them down, makes them tender, and allows the flavors to meld.
That’s the rich cooking liquid leftover from greens. It’s full of flavor and nutrients, and in traditional Southern cooking, it’s often the most prized part.
