The key to making the best Southern Collard Greens is simmering fresh greens low and slow in a smoky, rich broth built with thick-cut bacon, tender pork neck bones, and a splash of apple cider vinegar. This foolproof recipe yields tender, flavor-packed greens that are simple to make and absolutely delicious!
One of my favorite greens to grow and cook is collard greens, but I actually didn't grow up eating them. My mom wasn't a fan, so I didn't try them until I was an adult and decided to see what all the fuss was about. I instantly fell in love and have been growing them year-round in my garden ever since!
Table of contents
For years, I made my greens using just thick-cut bacon, and let me tell you, that version is still out-of-this-world delicious. But as I've evolved as a cook, I started adding smoked pork neck bones into the pot alongside the bacon, and it takes the flavor of the pot likker to a whole new level.
Kitchen Tip: When buying smoked pork neck bones, the package is usually large enough for two separate meals. I use what I need for a fresh pot of greens and freeze the remaining portion for later.
If you love growing greens in your garden or buying them in bulk at the store, check out my step-by-step guide on how to freeze collard greens so you always have fresh greens ready to cook!
Key Ingredients & Substitutions
- Collard Greens: Fresh, bright green collards are best. Look for crisp leaves without yellowing. You'll need 2 large bunches (about 2.5-3 lbs). Substitution: Turnip greens or mustard greens work great as a substitute or combined with collards!
- Smoky Bacon & Smoked Pork Neck Bones: Using both creates a deep, multi-layered savory broth. The bacon renders rich fat for sautéing the onions, while the neck bones yield rich gelatin and smoke as they simmer low and slow. Substitution: If you can't find neck bones, smoked ham hocks or smoked turkey wings/legs make excellent swaps. You can also stick strictly to thick-cut bacon!
- Chicken Stock: Homemade chicken stock is the secret key to a full-bodied pot likker. Substitution: Low-sodium chicken broth or vegetable stock can be used.
- Apple Cider Vinegar: Cuts through the rich pork fat, and neutralizes the natural bitterness of the greens. Substitution: White distilled vinegar works too, though apple cider vinegar adds a subtle fruity sweetness that blends best.
- Brown Sugar: Just a tablespoon balances out the salt, smoke, and vinegar tang without making the greens taste sweet. Substitution: White sugar or honey can be used 1:1.
- Aromatics & Spices: Fresh onion, minced garlic, and red pepper flakes create the flavorful base. Adjust the pepper flakes up or down depending on how much kick you like!
See the recipe card below for the full list of ingredients and measurements.
How To Make Southern Collard Greens
Here is a simple step-by-step overview of how to make these collard greens from start to finish.
- Sauté the bacon, diced onions, and smoked pork neck bones together until the bacon browns and the onions soften.
- Stir in the minced garlic and cook for about 30 seconds just until fragrant.
- Pour in the chicken stock, vinegar, sugar, and red pepper flakes. Cover and simmer until the pork neck bones are tender.
- Clean the collard greens well and strip or cut the leafy greens away from the thick center stems. Discard the stems.
- Stack the prepped leaves and chop them into 1-inch pieces so they cook evenly in the pot.
- Remove the neck bones, shred the tender meat off the bones, discard the bones, and add the meat back to the pot.
- Add the chopped collard greens to the pot and stir until they wilt down into the rich broth.
- Cover and simmer for about an hour until tender, then season to taste and serve warm!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Wash the Greens Thoroughly: Fresh collards naturally trap grit and dirt in their leafy folds. The best way to clean them is to submerge the leaves in a sink or large bowl filled with cold water. Swish them around, lift them out, drain the dirty water, and repeat this process 2 to 3 times until the water remains completely clear and grit-free.
- Don't Rush the Simmer: Collard greens are a tough, fibrous vegetable that needs low heat and time to break down. Let them simmer until they become tender.
- Make Them Ahead: Like many slow-simmered dishes, collard greens taste even better the next day after the flavors have had time to meld together in the fridge!
What is Pot Liquor (And Why You Need Cornbread)
Pot liquor or pot likker is the rich, deeply seasoned broth left in the pot after simmering greens low and slow with smoked pork, garlic, and vinegar. It is loaded with smoky flavor and vitamins, and in Southern cooking, it is considered the best part of the entire dish!
The absolute golden rule when serving collard greens is that none of that pot liquor goes to waste. You need a big slice of buttered cornbread to sop up every last drop from your bowl. Pair these greens with a freshly baked skillet of my Classic Buttermilk Cornbread for the ultimate down-home meal.
Storage & Reheating Tips
Refrigerating: Store leftover greens in an airtight container in the fridge for up to 4 to 5 days. The flavor actually gets even better after sitting overnight!
Reheating: Reheat in a saucepan over medium-low heat on the stove until hot.
I hope you find this post helpful!
-Sky🩷
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📖 Recipe
Southern Collard Greens
Ingredients
- 1 pound smoked neck bones
- 3 slices thick cut bacon roughly chopped
- 1 cup onion small diced
- 2 cloves garlic minced
- 2 quarts chicken stock
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1-2 pinches red pepper flakes
- 2 bunches collard greens cleaned, stemmed, and cut into 1-inch pieces
- salt to taste
- pepper to taste
Instructions
- In a large pot over medium heat, sauté the chopped bacon, diced onion, and smoked pork neck bones together until the bacon is browned and the onions are soft. Add the minced garlic and sauté for 30 seconds.
- Pour in the chicken stock, brown sugar, apple cider vinegar, and red pepper flakes. Mix well. Bring to a boil, reduce the heat, cover, and cook for 45 to 60 minutes or until the pork neck bones are tender.
- Wash the collard greens thoroughly in cold water to remove all dirt and grit. Strip or cut the leafy greens away from the thick center stems and discard the stems. Cut the leaves into 1-inch pieces.
- Remove the pork neck bones from the pot. Shred the tender meat off the bones, discard the bones, and return the shredded pork to the pot.
- Add the chopped collard greens to the pot and stir until they wilt into the broth. Cover and simmer for 1 hour or until the greens are tender, stirring occasionally.
- Season with salt and black pepper to taste. Serve hot with plenty of pot liquor! Enjoy!
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