Southern-Style Collard Greens Recipe

Name: Southern-Style Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 4 tbsp. olive oil; 1 large onion; roughly chopped; 3 to 4 garlic cloves; minced; 1/2 tsp. smoked Spanish paprika; Crushed red pepper; to taste (not too much, a pinch should be enough); Salt and fresh black pepper; to taste; (Optional) 3 slices of Turkey bacon; roughly chopped; 1 to 2 smoked turkey parts; with skin and bones, roughly chopped; 2 to 4 lbs. fresh Collard Greens; rinsed and and cleaned at least 3 times, stems removed and discarded; leaves torn into large or small pieces (size of leaves is a personal preference)*; 32 oz. chicken stock; low-sodium (more or less, enough to barely cover the greens); 1 to 3 dried chili peppers; to taste; 1 to 4 tbsp. sugar (amount varies, depending on the natural sweetness of the collard greens); 1/4 cup red chili vinegar (more or less, for the amount varies according to personal taste); (Optional) A dash of Red balsamic vinegar

Servings: persons

2 to 4 tbsp. olive oil
1 large onion; roughly chopped
3 to 4 garlic cloves; minced
1/2 tsp. smoked Spanish paprika
Crushed red pepper; to taste (not too much, a pinch should be enough)
Salt and fresh black pepper; to taste
(Optional) 3 slices of Turkey bacon; roughly chopped
1 to 2 smoked turkey parts; with skin and bones, roughly chopped
2 to 4 lbs. fresh Collard Greens; rinsed and and cleaned at least 3 times, stems removed and discarded; leaves torn into large or small pieces (size of leaves is a personal preference)*
32 oz. chicken stock; low-sodium (more or less, enough to barely cover the greens)
1 to 3 dried chili peppers; to taste
1 to 4 tbsp. sugar (amount varies, depending on the natural sweetness of the collard greens)
1/4 cup red chili vinegar (more or less, for the amount varies according to personal taste)
(Optional) A dash of Red balsamic vinegar

1
1. In a large pot over medium heat, warm olive oil. If using bacon, cook until brown and crisp. Remove bacon from the pot and set aside. In the same pot, saute onions until translucent for about 10 minutes. Add the garlic, paprika, salt, and black pepper. Stir for 30 seconds. Add the smoked turkey (including the bone) and stir until the meat is warm. Add a little chicken stock if the ingredients are dry.
2
2. Mix in a few handfuls collard greens until the pot is full. When the collards have cooked down, continue adding more until the pot is about a third full. Add the chicken stock, red chili vinegar, red balsamic vinegar, sugar, dried chili pepper, and the turkey bacon. Add more salt and pepper. Cover and bring greens to a boil.
3
3. Reduce the heat until the greens are simmering. Cook for at least one and half hours. Midway through cooking the greens, taste to adjust the seasonings and vinegar.
4
4. Ladle Southern-Style Collard Greens into individual bowls or plates and serve with Buttermilk Cornbread on the side. Place red chili vinegar on the side to allow guests to drizzle more onto their greens.

1094

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 to 4 tbsp. olive oil, 1 large onion; roughly chopped, 3 to 4 garlic cloves; minced, 1/2 tsp. smoked Spanish paprika, and more.

Yes, Southern-Style Collard Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southern-Style Collard Greens

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