RecipesUSA 
Southern Collard Greens
Slow-simmered greens with deep flavor from the American South.
Ingredients
- 1 large bunch collard greens
- 1 onion, chopped
- 3 garlic cloves, sliced
- 4 cups vegetable or chicken stock
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- Salt & pepper
- Optional: smoked turkey, bacon, mushrooms, red pepper flakes
Method
- 1
Wash greens thoroughly and remove tough center stems
- 2
Heat oil, cook onion and garlic until softened
- 3
Add collards, stock, vinegar, paprika, salt, and pepper
- 4
Simmer covered 45-60 minutes until tender
- 5
Add optional meat during simmering
Swaps & variations
- Vegetarian: add smoked paprika & mushrooms
- Spicy: add chili flakes or hot sauce
- Sweet-savory: add a splash of maple syrup
Storing & freezing
Refrigerate up to 5 days. Freezes well for 3 months.
Grow it yourself
- Collard Greens: Cool-weather crop. Sow late summer for fall harvest. Frost improves flavor. Space 18 inches apart
- Floating row covers prevent cabbage moths
- Crushed eggshells deter slugs
- Companion plant with onions or garlic
- Harvest lower leaves first, leaving crown to continue growing
- Best flavor after light frost
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