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Slow-cooked to perfection, these tender greens are infused with flavorful seasonings, creating a dish that’s both hearty and nourishing. Perfect as a comforting side or a stand-alone star, this traditional recipe brings a taste of Southern cuisine to your table, celebrating the robust, earthy flavors of collard greens in every bite.
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Cook This! Quick Collards Any Time of Year
- Total Time: 0 hours
- Yield: 4-6 servings 1x
Description
Experience the soulful flavors of our Collard Greens recipe! Simmered slowly to bring out their natural richness, these greens are seasoned to perfection, offering a delicious blend of smoky and savory notes. Whether you’re adding a touch of Southern tradition to your meal or looking for a wholesome side, this recipe delivers warmth and comfort every single time.
Ingredients
Units
Scale
- 2 Bundles of Greens (a 2lb or 32oz bunch or bag)
- 1 Stick Butter
- Garlic Cloves (3 cloves) Chopped
- Small Smoked Turkey Leg, or Smoked Pork Piece
- Water
- 1 cup of Chicken Broth or a Small Bouillon Cube
- Salt and Pepper to taste
- Hot sauce (its a southern thing… lol)
Instructions
- Wash your greens thoroughly and cut out thick stems. Cut into small pieces.
- Even if you purchase a prewashed and cut bag from the grocer, ensure to remove the thicker pieces.
- Give time for the greens to drain of any excess water.
- Warm a deep pot or fry pan to medium heat.
- Add just enough butter to coat the bottom of the pot or pan.
- Saute a minced clove “worth” of garlic in the melted butter for about a minute, then add just enough of the greens (maybe a third of them, or enough to fill the pan) and cook for 4 or 7 minutes.
- They will wilt just enough to fit comfortably in the pan and will turn dark green.
- Be sure to turn the greens often so they are fully coated with the butter.
- You want to saute the greens in batches. After a batch has wilted, I move them into another reserve bowl, and saute another batch.  Repeat until you’ve used all of your greens.
- Return ALL sauteed greens from your reserved bowl and place in the same or larger pot.
- Add 2 cups of hot water.
- Add the bouillon cube or the 1 cup of reduced fat chicken broth and the turkey leg or smoked meat (cut into parts) into the pot and bring to a boil.
- Add more hot water, as needed, to JUST top the greens.
- Season very lightly with salt and black pepper.
- Cook for 20 minutes to an hour (or the softness of the greens you desire).
- Add a few dashes of hot sauce, stir, then taste the broth.
- Thereafter, add salt and pepper to taste, and cook for another 10-15 minutes or until (again) you’re happy with the texture of your greens.
Notes
- If you purchased whole collard greens from the store they are usallly in a 2lb bunch or in a 2lb (32oz) bag.
- With the stems removed you will have roughly over 1-1/2 pounds, which may serve about 4-5 people based on your perferred serving size as an entree or side dish.
- Prep Time: 30-60
- Cook Time: 120
