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Serve hot with cornbread to soak up the flavorful broth (“pot liquor”).
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Pair with fried chicken, pork chops, or barbecue for a classic Southern plate.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
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These greens also freeze well for up to 2 months.
Variations
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Less Spicy: Skip the jalapeños and reduce red pepper flakes.
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More Smoky: Add extra bacon or a smoked turkey leg.
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Vegetarian: Omit the meat and use vegetable broth instead of chicken broth.
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Extra Kick: Stir in a few dashes of hot sauce right before serving.
FAQ
Q: Can I make collard greens in advance?
Yes! They taste even better the next day as the flavors deepen.
Q: Do I need to use meat?
No, the greens are delicious vegetarian-style. The smoked meat just adds richness.
Q: Can I substitute kale or mustard greens?
Absolutely—kale or mustard greens cook a little faster, so check tenderness after 30–40 minutes.
Q: Why add vinegar?
A splash of vinegar balances the heat and adds brightness to the earthy greens.
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