How to Make Southern Collard Greens That Taste Like Grandma’s (with a Dash of New Year’s Magic)

Collard greens are a beloved Southern staple, celebrated for their rich, savory flavor and tender texture. These are slow-cooked to perfection with smoky seasonings, they’re a dish that brings everyone to the table, ready to savor the comforting taste of tradition. Paired with cornbread or enjoyed on their own, collards are the heart of a true Southern meal.

There’s something about a pot of slow-cooked collard greens that brings the South to life. My grandmother always had a way with collard greens—they weren’t just food; they were a whole experience. She could take a heap of those thick, leafy greens and turn them into a melt-in-your-mouth masterpiece, the kind that makes you want to slap the table and say, “Now that’s cooking!”

In the South, collard greens are more than just a side dish—they’re a tradition. Especially on New Year’s Day, when we load our plates with greens for prosperity, black-eyed peas for luck, and cornbread for gold. Now, I can’t promise your bank account will double after a bowl of these, but I can guarantee they’ll taste so good you’ll think you’ve struck it rich.

What You’ll Need to Make the Best Collard Greens

To make collard greens the way my grandmother did, you’ll need a few key ingredients and a little bit of patience (because good greens don’t rush). Here’s what you’ll need: (Be sure to see the full printable recipe below this post.)

Fresh collard greens (lots of them—they cook down more than you think).
A good ham hock (or fatback, if you’re feeling nostalgic).
Butter (why it wouldn’t be Southern greens without a tad of butter.)
Chicken broth (this was my Grandmother’s secret weapon for flavor).
A pinch or two of sugar (Another secret of my Grandmother’s-trust me on this—just a little sweet balances the bitter).
Garlic powder
Salt and pepper.
Optional but highly recommended: a splash of pepper sauce or a few dashes of hot sauce at the end.

The Significance of Collard Greens

Collard greens aren’t just delicious—they’re practically a Southern institution. On New Year’s Day, they represent prosperity, their green leaves symbolizing cold, hard cash. But even if you’re not thinking about finances, they’re packed with nutrients like vitamins A, C, and K, plus calcium and fiber. They’re healthy, hearty, and humble—everything Southern cooking is about.

How to Cook Collard Greens Low and Slow (Just Like my Grandmother Did!)

Wash Those Greens Like They Owe You Money: Collard greens grow close to the ground, which means they bring a little dirt along for the ride. Wash them thoroughly—at least three rinses—to make sure they’re grit-free.
Prepare the Greens: Trim the stems and tear the leaves into bite-sized pieces. Set them aside while you get your pot ready. I wash the greens again a few more times after I cut them.
Start with Flavor: In a large pot or Dutch oven, add your ham hock (or fatback) and sear it a bit for extra flavor.
Build the Base: Pour in chicken broth to cover the bottom of the pot and add a touch of sugar, salt, and pepper and garlic powder. Let the chicken broth come to a soft boil, then reduce the heat. This is where the magic begins.
Add the Greens: Toss in your collard greens, a handful at a time, letting them wilt before adding more. Add 1/2 stick of butter.
Simmer Low and Slow: Cover and cook on low heat for at least an hour, stirring occasionally. The longer they cook, the better they’ll taste. Add more broth if needed.7.
Taste and Finish: Before serving, taste and adjust the seasoning. Add a splash of pepper sauce or hot sauce for that final Southern kick.

What to Serve with Collard Greens

No plate of collard greens is complete without the essentials:

Cornbread: That crumbly, buttery goodness soaks up the pot liquor (the rich broth left behind by the greens) like a charm.
Black-Eyed Peas: Because what’s prosperity without a little luck?
Mashed potatoes
Pepper Sauce or Hot Sauce: A Southern table staple that adds just the right amount of zing.

Check out my delicious recipe for buttermilk cornbread and mashed potatoes and other recipes that you will love!

Baked Macaroni & Cheese

Southern Buttermilk Cornbread

Perfect Mashed Potatoes

Sweet Potato Soufflé with Marshmallows

Cooking collard greens is as much about tradition as it is about taste. Whether you’re making them for New Year’s or just a Sunday supper, take your time, season with love, and savor every bite. And remember, when you eat these greens, you’re not just feeding your body—you’re feeding your soul.

For more Southern recipes, purchase a copy of my bestselling cookbook Deliciously Southern

Deliciously Southern (Autographed Edition)

Happy cooking, y’all! Let me know how yours turn out—because no two pots of collard greens are ever the same.

Enjoy!

Aletia

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