Slow Cook Some Southern Style Collard Greens

Southern Style Collard Greens recipe

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This past week at the farmer’s market, I found the most beautiful collard greens I’d ever seen — for only a dollar a bunch! Naturally, I bought a couple big bunches to make some real southern style collards. My fiancé is from Texas and grew up on his granny’s collard greens, so I couldn’t wait to surprise him with my own.

Southern Style Collard Greens recipe

The key to really great collard greens is brown sugar, hot sauce and a long time on the stove. I like to cook mine for almost four hours — perfect for a lazy Sunday at home. Serve collard greens with any meat dish or barbecue. I served these with some cornbread and homemade spicy pinto beans that I made at the same time as the greens.

If you prefer, you could substitute the collards for mustard greens if they are more readily available in your area. Either way, I think you’re going to love this down home favorite. I know we do!

Southern Style Collard Greens recipe

Southern Style Collard Greens

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Slow cook this Southern style collard greens recipe for an down home dinner idea. Food blogger Jenna Weber shares her key collard green secrets in this easy-to-prepare side dish recipe.

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Ingredients

  • 2 large bunches collards, roughly chopped and stems discarded
  • 3 slices hickory smoked bacon
  • 2-4 cups water
  • 1 yellow onion, minced
  • 1/3 cup dark brown sugar
  • 2 cloves garlic, minced
  • 1 ½ tsp salt
  • 2 tbsp apple cider vinegar
  • hot sauce to taste
  • black pepper to taste

Directions

  1. Fry the bacon in a large heavy-bottomed pot over medium heat until just done but not quite crispy yet. Add the onion and collards, and sauté in the hot grease until they wilt.
  2. Pour the water in the pot --- it should just cover the collards. Add the brown sugar, minced garlic, apple cider vinegar, salt and a few dashes of hot sauce.
  3. Bring to a boil then cover, reduce heat to low and simmer for 3 ½ - 4 hours.
  4. Season with additional salt, hot sauce and pepper to taste.

Yield: 4-6 servings


Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.