Southern Collard Greens with Pot Likker
Nothing says Southern comfort food like a big bowl of homemade collard greens. This dish has been a staple in Southern kitchens for generations, not just because it’s comforting and deeply flavorful, but because it stretches ingredients, feeds a crowd, and nourishes the body.
And then there’s the pot likker, the rich, highly seasoned broth left behind after slow-simmering the greens. Among Southern grandmothers, pot likker has long been considered a cure-all, packed with flavor and nutrients you don’t want to waste.
Before we get into the health benefits, let’s take a quick look at where collard greens come from.
A Brief History of Collard Greens
Collard greens are one of the oldest members of the cabbage family, with origins tracing back to prehistoric times. They are closely related to kale and have been cultivated for centuries. Over time, collards became deeply rooted in Southern cuisine, valued for their ability to thrive in cooler weather and their affordability, nutrition, and versatility.
They remain a beloved staple in Southern homes today.
How to Choose the Best Collard Greens
When shopping for collard greens, look for leaves that are deep green and vibrant, with no yellowing or wilting. The leaves should feel firm and crisp. If the greens are still attached to the stem, they should snap off easily.
Collard greens are typically at their peak from January through April. A light frost actually improves their flavor by reducing bitterness and adding subtle sweetness.
Health Benefits of Collard Greens
Collard greens are not just comfort food, they are incredibly nutrient-dense.
Heart Health
Studies have shown that regularly consuming collard greens can help lower blood cholesterol levels, which may reduce the risk of heart disease and support overall cardiovascular health.
Rich in Protective Phytonutrients
Collard greens contain powerful phytonutrients, including di-indolyl-methane (DIM) and sulforaphane. These compounds have been studied for their potential anti-cancer properties and their role in supporting prostate, breast, cervical, colon, and ovarian health.
Vitamin K and Bone Health
Collard greens are an exceptional source of vitamin K, providing more than 300 percent of the recommended daily intake per serving. Vitamin K supports bone health by activating osteoblasts, the cells responsible for building bone. Emerging research also suggests it may play a role in protecting brain cells and supporting cognitive health.
Homemade Southern Collard Greens
Ingredients
Collard Green Wash Solution
- 1 ½ cup White distilled vinegar
- 3 Tbsp Salt
Southern Collard Greens
- 3-4 bunches Fresh collard greens 3 to 4 pounds
- 1/2 pound Smokey bacon diced
- 1 onion Diced
- 1 tbsp Avocado oil
- 6 cloves Garlic minced
- 1 Fully cooked smoked turkey leg or wing (about 13 oz) You can substitute smoked pork
- 1 tsp Red pepper flakes
- 1/4 cup Brown sugar
- 1/3 cup Apple cider vinegar
- Hot sauce quite a few dashes
- 2 tsp Worcerchire sauce
- 1 tsp Freshly ground pepper
- 3 -4 four cups stock for each pound of collard greens, collard green stock or chicken stock I like a lot of pot likker in my green you can use less if you do not
- Collard green stock This is my recipe for collard green stock
Instructions
Prep the Collard Greens
- Fill your kitchen sink with cool water and add the vinegar and salt.Remove the leaves from the stems by folding each leaf in half lengthwise and pulling the leaf away from the stem. Discard the stems or save them for collard green stock.Add the greens to the water bath and swish them around, gently scrubbing to loosen any dirt.Remove the greens, drain the water, rinse the sink, and refill with fresh water. Wash the greens again. Repeat as needed until the water is completely clean.Tear the collard greens into bite-sized pieces and set aside.
Cook the Greens
- In a large pot, cook the diced bacon over medium heat until it begins to render. Add the avocado oil if needed.Add the diced onion and cook until softened.Stir in the garlic and red pepper flakes, cooking just until fragrant.Add everything except the collard greens. Bring to a boil.Reduce heat to a simmer, cover, and cook for 45 minutes. This allows the smoked turkey to soften and flavor the broth.After 45 minutes, add the collard greens. Simmer for another 45 minutes.If you prefer very tender greens, you can add them earlier and cook longer.About 10 minutes before the greens are finished, remove the smoked turkey, let it cool slightly, remove the meat from the bone, chop it, and return it to the pot.Taste and season with kosher salt, starting with about 1 teaspoon and adjusting as needed.
To Serve
- Serve hot, with extra vinegar and hot sauce at the table. And don’t forget the pot likker, it’s the soul of the dish.