Southerners serve collards on New Year’s because they believe they bring good luck and represent wealth for their folded money-like appearance. One of my favorite West African dishes made with collard greens is Sukuma Wiki, and we usually eat it with Ugali.
What are Collard Greens?
These guys are related to cabbage, but honestly, they don’t taste a lot alike. And the broad dark green leaves with a thick stem are highly nutritious. Kale is another cousin in the brassica family similar to collards, and you can use them interchangeably in this recipe. While they’re available year-round, they like cooler weather and are tastier during the fall and winter months. That makes them a perfect side for the holidays. West African cooking has this one down to a science, but this time we’re doing it the Southern way, and deliciously so!😋
Southern Collard Greens Ingredients
Ham Hocks – The smoky, savory taste gives greens a lot of flavor. Smoked turkey or Andouille sausage works if you don’t have ham.Collard Greens – The star of this show has an earthy, slightly bitter taste similar to Swiss chard. Kale or other dark leafy green will work if you can’t find collards.Bacon – Along with ham, this ingredient makes any greens recipe even better. I love to use the rendered bacon fat to saute other veggies. Yum!!!Onion and Garlic – These guys add a sweet, savory, and aromatic wonderfulness when sauteed. See my guide on How to Cut Onions and How to Mince Garlic for easier cooking.Tomatoes – This one is optional, so you can leave it out if you want, though it will give a nice tangy flavor.Creole Seasoning – Add spice to your life with one of my favorite seasonings, a spicy, savory mix that’s popular in Southern cooking. My homemade version of salt-free Creole Seasoning is super easy and tastes so much better than store-bought.Lemon Juice – Add a splash of refreshing citrusy flavor to your dish, balancing your collard greens’ bold, savory, and slightly bitter flavors. Apple cider vinegar will work if you don’t have a fresh lemon around.
How to Make Southern Collard Greens
Prepare the Ham Hocks and Collard Greens Cook the Collard Greens
Recipe Variations
Yankee Collard Greens – Use Italian sausage instead of ham and olive oil instead of bacon grease. Feijoada Collard Greens – So easy you don’t even need a recipe, just a little olive oil, garlic, and salt.
Tips and Tricks
Make-Ahead
You can make these ahead and store them in the fridge (four days) or freezer (three months). They are even better reheated.
Serving and Storage Instructions
These are best still hot as a side for any Southern entree and cornbread. Refrigerator – Transfer the leftover collard greens to an airtight container and refrigerate for up to five days. Freezer – Leftover collards will last in an airtight container frozen for 12 months. Reheat – Reheat leftover collard greens in a saucepan on low-medium heat, occasionally stirring until it’s hot.
What to Serve with Collard Greens
I’m so glad you asked! My favorite dishes are suya (beef satay) and skillet cornbread or fufu. A nice cucumber tomato salad also goes with this side dish.
More Soul Food Dishes
Hoppin’ JohnCornbread Fried OkraSouthern Baked Mac and Cheese
Watch How To Make It
[adthrive-in-post-video-player video-id=”FLB5QhEg” upload-date=”2019-12-29T12:34:33.000Z” name=”Southern-style Collard Greens” description=”Collard Greens Recipe – Southern-style Collard Greens slowly simmered in a flavorful and spicy broth loaded with ham hocks and spices. A flavor-packed take on your favorite greens.” player-type=”collapse” override-embed=”false”] This blog post was published in August 2021 and has been updated with new photos, and a video.
