How to Make The Best Southern Collard Greens

Last Updated on October 6, 2025 by Soul Food Cooking

A good Southern Soul Food Collard Greens Recipe is something every family should have. Why? Because when cooked the right way, collard greens are deliciously satisfying and will keep you coming back for more. My Soul Food Collard Greens are loaded with flavor from the smoky meat, the rich broth and the spicy seasoning. They are cooked long and slow to allow these flavors to reach peak perfection. And when finished, the juice (affectionally known as PotLiquor or Pot Likker) is just as tasty as the greens. Collard greens are a delicious side dish that is served as a part of holiday meals or any day of the week. 

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History of Collard Greens

Southern-style collard greens have a long history stretching back centuries in Africa. Enslaved Africans brought these dark green leafy greens over from Africa, planting them in the Southern soil. Collard greens took root, becoming a beloved crop and a vital source of food. They are a part of the cabbage family, consisting of green leaves that are high in vitamins, minerals, and antioxidants. They are also a good source of fiber.

What is Pot Liquor (Collard Greens Pot Likker)

Pot Likker is the flavorful, nutrient-rich liquid left over after cooking leafy greens like collard greens, mustard greens, or turnip greens. The process of cooking greens releases many of their vitamins and minerals into the water. This makes pot likker a rich source of nutrients such as iron, Vitamin A, Vitamin C, and especially Vitamin K. The pot likker absorbs the seasoning and the flavor of the smoked meat creating a rich and deeply savory juice.

Historically, African Americans were resourceful and used every part of the food they cooked. Collard greens pot likker was no exception. African Americans turned what might seem like leftover liquid into a delicious and nutritious part of the meal. You can drink Pot likker directly, sop with cornbread, use it as a soup base or even a flavor enhancer. Whatever you do, don’t discard it or you will be missing out on something special.

How To Make Southern Collard Greens

Every family’s collard greens recipe is different. I make my collards the same way my mom made hers and her mom made hers. I start with fresh greens and trim them by removing the tough stems. I then thoroughly wash them to remove the debris from the growing field. Store bought packaged greens can be used as an alternative to fresh. After the greens are washed and cleaned, it is now time to get all the other ingredients prepared and ready to use. I cut my onions and garlic, then measure out my seasonings and vinegar. Now the only thing left is to cook my greens to perfection.

Another key in preparing greens is the use of meat. While greens can be cooked without, as a vegan/vegetarian meal option, they are traditionally cooked with meat. I often use ham hocks, smoked turkey (a non-pork option) or slices of bacon. The use of meat enhances the flavor of greens and helps to balance any bitterness. Meat also helps to tenderize the greens and adds texture.

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Ingredients for Southern Collard Greens

When selecting your collard greens at the grocery store colar is important. Choose vibrant deep green leaves. Try to avoid any that show yellowing or wilted leaves. Look for firm, crisp leaves that aren’t overly thick or leathery. Once your purchase your fresh collard greens, they can be stored in a plastic bag in the refrigerator for a few days.

• Collard Greens: Collard Greens are a leafy vegetable slightly bitter in flavor. Great when cooked with smoked meat.
• Chicken Broth: Serves as the liquid that turns into delicious pot liquor. It adds depth and a rich flavor.
• Water: Added liquid for simmering the greens until tender.
• Garlic: Minced garlic gives an aromatic flavor that enhances the overall taste.
• Onion: Provides a sweet and savory flavor that complements the collard greens.
• Smoked Turkey Wings: provides a smoky richness and acts as a flavorful meat base in place of pork.
• White Vinegar: serves to cut through the bitterness of the greens while enhancing overall flavor.
• Salt: enhances the natural flavors of the ingredients and seasons the greens throughout.
• Black Pepper: Adds mild heat and earthy flavor to balance the dish.
• Red Pepper Flakes: Provide a little heat, giving the greens a bold and flavorful kick.

Substitutions

Collard greens can be enhanced by playing a little with the seasonings. Feel free to incorporate additional seasonings such as onion powder or garlic powder. If you do not wish to use smoked turkey, try ham hocks or bacon. And apple cider vinegar can take the place of the white vinegar.

What You Will Need:

• Sharp Knife
• Tongs
• Dutch Oven

Instructions for How to Make Southern Collard Greens

1. Cutting the Greens

The stems on collard greens are pretty tough. Some don’t mind leaving them on but I prefer to remove them for several reasons. The first reason is texture. Removing the stems from your collard greens tremendously improves the texture of the dish. Another reason is a reduced cook time. Removing the stems allows your greens to cook more evenly and faster. A final reason for removing the stems from your greens is it allows the greens to be easily served and enjoyed. Take it from me. cut collard greens are easier to manage, plate and eat.

To prepare the greens, use a sharp knife to remove the stems. Next, roll the leaves tightly like a cigar and cut them into small pieces. Place the greens in a sink filled with cold water and clean them thoroughly. Remove any dirt and rinse them well.

2. Cooking Your Greens

Bring a Dutch oven to temperature over medium-high heat. Next, pour the chicken broth and water into the pot and bring the liquid to a light boil. Add the turkey, onion, and garlic. Reduce the heat to medium, cover the pot, and let it simmer for 15 minutes.

Next add the greens then cover and simmer for ten minutes. continuing to cook on medium heat. After ten minutes remove the lid and then season with salt, black pepper and red pepper flakes. Add the vinegar, mix well then cover and cook on low heat for one hour.

After one hour, remove your turkey from the pot. Allow the turkey to cool for 5 minutes before shredding. Once shredded, return the turkey to the pot and allow your greens to cook for an additional 15 minutes.

Serve your greens as a side dish or you can enjoy them alone in a bowl with a healthy slice of cornbread. However you choose to eat them, I hope you enjoy this delicious collard greens recipe!

What to Serve with Southern Collard Greens

Greens pair well with a number of dishes. I love to pair them along side fried chicken, mac and cheese , black-eyed peas, candied yams and cornbread to create the perfect soul food plate. This recipe is my go to recipe for Thanksgiving, Christmas, Easter and any day of the week.

What to Do with Leftover Greens

Collard greens can be stored in the fridge for up to 4 days or in the freezer for up to 6 months. Make sure your greens are cooled before placing them in an airtight container.

Try These Other Great Recipes

• Collard Greens with Ham Hocks
• Green Beans and Potatoes
• Soul Food Recipes
• Chicken Pot Pie