With the start of every new year come a few familiar traditions: fireworks, midnight kisses, watching the ball drop—and in many Southern homes, a big pot of collard greens simmering on the stove. If you’re from the South, you already know the rule: New Year’s Day means pork, black-eyed peas, and collard greens.
The black-eyed peas symbolize luck, the greens represent money, and the pork? Well… the pork represents how delicious pork is. I look forward to this meal every single year, even though it takes hours to prepare, because it’s pure comfort and tradition on a plate. Last year, I didn’t get to make it myself, but my mom stepped in—proof once again that moms are the real MVPs.
Over the years, I’ve met plenty of people who swear they don’t like collard greens. To that I say: you just haven’t had them cooked the right way. Too often, greens are bitter and tough because shortcuts are taken. The real secret? Removing the tough stalks, parboiling, and letting them simmer low and slow with smoky pork and seasoning.
My dad makes the best collard greens I’ve ever tasted, just like his mom taught him—and now I’m sharing that same method with you. These greens are rich, tender, flavorful, and downright irresistible.
Collard greens are one of my all-time favorite soul food side dishes. This recipe is simple but takes time—and trust me, it’s absolutely worth every minute.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 1 hour 31 minutes
- Total Time: 1 hour 41 minutes
- Servings: 12
- Calories: 141 kcal per serving
Ingredients
- 4 lbs collard greens, cleaned and cut
- 1 lb bacon ends, chopped
- 1 large onion, diced
- 6 cups chicken broth
- 2 cups water
- 1 tsp seasoning salt
- ½ tsp ground black pepper
- 1 tsp minced garlic
- 1 large jalapeño pepper, sliced
- 2–3 tbsp white distilled vinegar
Instructions
- Place the chopped bacon ends into a large pot and set over medium heat.
- Cook the bacon until browned, then add the diced onion. Sauté until the onions begin to soften and sweat.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant.
- Pour in the chicken broth, turn the heat to high, and let the mixture boil for 20 minutes.
- Add the water and reduce the heat to medium.
- Begin adding the collard greens to the pot, a handful at a time, allowing them to wilt down.
- Once all the greens are added, sprinkle in the seasoning salt and black pepper.
- Add the sliced jalapeño and vinegar, then stir everything together.
- Cover the pot and let the greens simmer over medium heat for 1 hour and 10 minutes, stirring occasionally to ensure even cooking.
- Taste, adjust seasoning if needed, and enjoy!
Tips for Perfect Southern Greens
- Don’t rush the simmering – time is what transforms tough greens into tender perfection
- Vinegar is essential – it balances bitterness and brightens the flavor
- Stir occasionally to prevent sticking and ensure even cooking
- Serve with cornbread to soak up that flavorful pot liquor
Final Thoughts
Southern collard greens are more than just a side dish—they’re a tradition, a symbol of prosperity, and a reminder of home. Whether you’re making them for New Year’s Day or a Sunday dinner, this recipe delivers rich flavor, tender greens, and that unmistakable soul food comfort.
If you think you don’t like collard greens, give these a try. You just might find yourself going back for seconds—and maybe even thirds. 🥬✨
