Braised Collard Greens are a traditional Southern side dish slow-simmered with aromatics and savory broth until tender and full of flavor. This is the kind of recipe that belongs on a Sunday dinner table or alongside a holiday spread.
Growing up, greens were always a part of special meals, especially on New Year's Day following the tradition of enjoying foods that represent prosperity for the coming year. This braised collard greens recipe keeps that tradition alive while staying flexible enough to be made as a vegan collard greens recipe when needed.
Jump to:
- Why You'll Love Braised Collard Greens
- Key Ingredients for Southern Collard Greens
- Easy Swaps for this Collard Greens Recipe
- Braised Collard Green Recipe Variations
- How to Make Tender Braised Greens
- How to Store and Reheat
- Serve With...
- More Southern Favorites You'll Love
- Frequently Asked Questions
- 📖 Recipe
- 💬 Comments
Why You'll Love Braised Collard Greens
Classic flavor: slow cooked greens soak up onion, garlic, and broth for that deep Southern taste.
Tender texture: a gentle simmer gives you soft, silky greens without turning them mushy.
Tradition rich: perfect for New Year's Day good luck meals or any Southern-inspired dinner.
Key Ingredients for Southern Collard Greens
See the recipe card below for a full list of ingredients and instructions.
- Collard Greens: the are the star of the show! Sturdy, thick leaves stay nice and firm even after a long, slow simmer.
- Onion and Garlic: aromatics that build a savory foundation of flavor and make the whole house smell amazing.
- Chicken Broth: a traditional cooking liquid that adds way more depth than plain water.
- Apple cider vinegar: adds brightness and balances the earthy flavor of slow cooked greens.
- Bacon grease: the secret to achieving that classic, smoky Southern richness.
Easy Swaps for this Collard Greens Recipe
- Bacon Grease: use extra virgin olive oil or butter. If you want to keep that smoky profile, add a pinch of smoked paprika.
- Collard Greens: use kale or mustard greens. Note that these are more tender and usually only need 20 minutes to cook.
- Apple Cider Vinegar: a splash of white vinegar or fresh lemon juice provides the same necessary acidity to balance the savory chicken broth.
Braised Collard Green Recipe Variations
- Vegan Friendly: replace the bacon grease with olive oil and swap the chicken broth for vegetable broth. Add a teaspoon of smoked paprika or a dash of liquid smoke to keep that traditional depth of flavor.
- Smoky meat addition: instead of just using grease, simmer the greens with a smoked ham hock or smoked turkey wing. Or, add chopped crispy bacon for a richer, higher protein version.
- Sweet Heat: stir in a tablespoon of brown sugar or honey along with the red pepper flakes. The sweetness perfectly offsets the natural bitterness of the greens.
How to Make Tender Braised Greens
- Wash leaves three times: these greens grow in sandy soil and can be very gritty. Dunk them in a sink of cold water a few times to make sure you don't have any dirt left on the leaves.
- Fix the bitterness: if the greens taste too bitter after cooking, stir in a tiny pinch of sugar or one extra teaspoon of vinegar. This helps balance the flavor perfectly.
- Use the stems: you don't have to throw the stems away! Chop them into tiny pieces and cook them with the onions to add a little extra texture and save on food waste.
How to Store and Reheat
- Refrigerate: keep your leftover greens in an airtight container in the fridge for up to 4 days.
- Reheat: Warm collard greens up in a small pot on the stove over medium-low heat until hot. You can also use a microwave-safe bowl and heat them in 1-minute bursts.
- Freeze: these greens freeze beautifully! Place them in a freezer-safe bag with some of the liquid (pot likker) and store for up to 3 months. Thaw in the fridge before reheating.
Serve With...
These greens are right at home next to my Skillet Cornbread or a batch of Maple Cornbread Muffins, perfect for soaking up that savory pot juice!
For a full New Year's Day plate, serve them with my Slow Cooker Black-Eyed Peas and slices of Air Fryer Pork Loin for a comforting Southern meal that feels complete.
More Southern Favorites You'll Love
If you enjoyed these greens, you'll love bringing more Southern flair to your table! Try my savory Creamy Creole Shrimp or have some fun with Chicken and Sweet Potato Waffles. For dessert, don't miss out on a slice of Sweet Potato Pie or my favorite Hummingbird Bundt Cake!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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Frequently Asked Questions
A splash of apple cider vinegar or a tiny pinch of sugar helps balance the natural earthiness of the greens. Braising them low and slow also mellows the flavor significantly compared to quick-cooking methods.
Yes! Collard greens often taste even better the next day after the flavors have had more time to meld. Store them in the refrigerator and gently reheat on the stovetop when ready to serve.
While bacon grease provides a classic smoky flavor, you can easily swap it for olive oil or butter. To keep that signature smokiness in a vegetarian version, simply add a pinch of smoked papriak or a drop of liquid smoke.
📖 Recipe
Braised Collard Greens
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Ingredients
- 2 tablespoons bacon grease
- 1 small onion diced
- 3 cloves garlic minced
- 1 pound collard greens stems removed and leaves chopped
- 3 cups chicken 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 45 minutes, stirring occasionally, until the greens are tender.
- Season with salt and black pepper to taste before serving.
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