18 Flavorful Collard Greens Recipes Soul Food Southern-Style

Bringing soulful Southern comfort to your table has never been easier! Whether you’re craving classic slow-cooked collard greens or looking for creative twists on this beloved staple, we’ve gathered 18 flavorful recipes that celebrate this nutritious green in all its glory. From smoky bacon-infused pots to vibrant vegan versions, get ready to discover your new favorite way to enjoy this timeless soul food treasure.

Slow-Cooked Smoky Collard Greens with Ham Hocks

Oh, you know those cozy Sunday afternoons when you want something that fills the whole house with amazing smells? This slow-cooked smoky collard greens recipe is exactly that kind of comfort food—it’s hearty, flavorful, and practically cooks itself while you relax.

Ingredients

– 2 large ham hocks
– 2 tablespoons olive oil
– 1 large yellow onion, chopped
– 4 cloves garlic, minced
– 2 pounds collard greens, stems removed and leaves chopped
– 4 cups chicken broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon red pepper flakes
– 1 tablespoon apple cider vinegar
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
2. Add 2 large ham hocks and sear for 4-5 minutes per side until browned.
3. Add 1 large chopped yellow onion and cook for 6-8 minutes until translucent.
4. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 2 pounds chopped collard greens in batches, stirring until slightly wilted.
6. Pour in 4 cups chicken broth, 1 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes, 1 tablespoon apple cider vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
7. Bring to a boil, then reduce heat to low and cover.
8. Simmer for 2.5-3 hours until greens are tender and ham hocks are falling apart.
9. Remove ham hocks from the pot and let cool for 10 minutes.
10. Shred the meat from the ham hocks, discarding skin and bones.
11. Return shredded ham to the pot and stir to combine.
12. Simmer uncovered for 15 minutes to thicken the cooking liquid. Don’t rush the slow cooking—those hours are what transform tough greens into melt-in-your-mouth tenderness. For the best flavor, make sure to thoroughly brown the ham hocks first to develop a rich fond in the pot. And that final uncovered simmer is crucial for concentrating the potlikker into a perfectly balanced sauce. Deeply savory with a subtle smoky heat, these greens become almost silky after their long simmer. The tender leaves soak up all that ham-infused broth, creating a dish that’s wonderful over creamy grits or with a side of cornbread for dipping.

Southern-Style Collard Greens with Turkey Necks

Just imagine coming home to the comforting aroma of slow-simmered greens filling your kitchen. You’re about to make the most flavorful Southern-style collard greens that practically cook themselves. This version with turkey necks creates a rich, savory broth that makes every bite unforgettable.

Ingredients

• 2 pounds collard greens
• 1.5 pounds turkey necks
• 1 large yellow onion
• 4 cloves garlic
• 4 cups chicken broth
• 2 cups water
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1 teaspoon salt

Instructions

1. Rinse 2 pounds collard greens under cold running water to remove any dirt or grit.
2. Remove the tough stems from the collard greens by folding each leaf in half and cutting along the stem.
3. Stack 4-5 leaves at a time and slice them into 1-inch wide ribbons.
4. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Add 1.5 pounds turkey necks and sear for 3-4 minutes per side until golden brown.
6. Dice 1 large yellow onion and mince 4 cloves garlic while the turkey necks sear.
7. Remove the turkey necks from the pot and set them aside on a plate.
8. Add the diced onion to the same pot and sauté for 5 minutes until translucent.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Sprinkle in 1 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon black pepper, stirring for 30 seconds to toast the spices.
11. Return the turkey necks to the pot along with any accumulated juices.
12. Pour in 4 cups chicken broth and 2 cups water, scraping the bottom of the pot to release any browned bits.
13. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 1 hour to develop the broth flavor.
14. Add the sliced collard greens to the pot, stirring until they wilt down into the liquid.
15. Stir in 1 tablespoon apple cider vinegar and 1 teaspoon salt.
16. Cover the pot and simmer on low heat for 1.5 hours, stirring occasionally.
17. Remove the turkey necks from the pot and let them cool until safe to handle.
18. Pull the meat from the turkey necks using two forks, discarding the bones.
19. Return the shredded turkey meat to the pot and stir to combine.
20. Simmer uncovered for 15 minutes to slightly thicken the potlikker.

Perfectly tender greens swim in that rich, savory potlikker that’s just begging to be sopped up with cornbread. The turkey necks create a deeply flavorful broth that makes these greens taste like they’ve been cooking all day. Serve them over rice or with a side of black-eyed peas for a complete Southern meal that’ll have everyone asking for seconds.

Vegan Collard Greens with Coconut Milk and Spices

Haven’t you been craving something hearty and healthy that doesn’t skimp on flavor? This vegan collard greens recipe is about to become your new go-to comfort food. It’s packed with creamy coconut milk and warming spices that’ll make you forget it’s completely plant-based.

Ingredients

– 2 bunches collard greens
– 1 tablespoon olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tablespoon fresh ginger
– 1 teaspoon smoked paprika
– 1/2 teaspoon red pepper flakes
– 1 can (13.5 oz) coconut milk
– 1 cup vegetable broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Wash 2 bunches of collard greens thoroughly under cold running water.
2. Remove the tough stems by slicing along each side of the central rib.
3. Stack the leaves and roll them tightly, then slice into 1-inch wide ribbons.
4. Heat 1 tablespoon olive oil in a large pot over medium heat for 2 minutes.
5. Dice 1 medium yellow onion and add to the pot, cooking for 5 minutes until translucent.
6. Mince 3 cloves garlic and 1 tablespoon fresh ginger, then add to the pot for 1 minute until fragrant.
7. Stir in 1 teaspoon smoked paprika and 1/2 teaspoon red pepper flakes for 30 seconds to toast the spices.
8. Pour in 1 can coconut milk and 1 cup vegetable broth, stirring to combine.
9. Add the sliced collard greens to the pot in batches, stirring until they wilt down.
10. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
11. Reduce heat to low, cover the pot, and simmer for 45 minutes until greens are tender.
12. Stir in 1 tablespoon apple cider vinegar just before serving.

Zesty and creamy, these collard greens have a perfect balance of tender texture with just enough bite. The coconut milk creates a luxurious sauce that clings to every leaf, while the spices provide gentle warmth without overwhelming heat. Try serving them over creamy polenta or alongside cornbread for the ultimate comfort meal.

Spicy Collard Greens with Hot Pepper Vinegar

Fancy a side dish that packs some serious personality? These spicy collard greens bring the heat and the flavor in the most satisfying way. You’re going to love how the hot pepper vinegar cuts through the richness.

Ingredients

• 2 bunches collard greens
• 4 slices thick-cut bacon
• 1 large yellow onion
• 4 cloves garlic
• 2 cups chicken broth
• 1 tsp red pepper flakes
• 2 tbsp apple cider vinegar
• 1 tbsp hot pepper vinegar
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Wash 2 bunches of collard greens thoroughly under cold running water to remove any grit.
2. Remove the tough stems by folding each leaf in half and cutting along the rib.
3. Stack several leaves together and roll them tightly into a cigar shape.
4. Slice the rolled greens crosswise into 1-inch wide ribbons.
5. Chop 4 slices of thick-cut bacon into 1/2-inch pieces.
6. Cook the bacon in a large Dutch oven over medium heat for 8-10 minutes until crispy and the fat has rendered.
7. Dice 1 large yellow onion and mince 4 cloves of garlic while the bacon cooks.
8. Remove the crispy bacon with a slotted spoon, leaving the rendered fat in the pot.
9. Add the diced onion to the hot bacon fat and cook for 5-7 minutes until softened and translucent.
10. Stir in the minced garlic and 1 tsp red pepper flakes, cooking for 1 minute until fragrant.
11. Add the sliced collard greens to the pot in batches, stirring until they wilt slightly between additions.
12. Pour in 2 cups of chicken broth, scraping any browned bits from the bottom of the pot.
13. Bring the liquid to a simmer, then reduce heat to low and cover the pot.
14. Cook the greens for 45-60 minutes, stirring occasionally, until they are tender but still have some texture.
15. Stir in 2 tbsp apple cider vinegar, 1 tbsp hot pepper vinegar, 1 tsp kosher salt, and 1/2 tsp black pepper.
16. Return the crispy bacon to the pot and stir to combine all ingredients.
17. Cook uncovered for 5 more minutes to allow the flavors to meld together.

Nothing beats the tender-yet-sturdy texture of these greens swimming in that spicy, tangy pot liquor. The hot pepper vinegar adds a bright kick that makes each bite exciting. Next time, try serving them over creamy grits or alongside some crispy fried chicken for the ultimate comfort food experience.

Collard Greens with Bacon and Onions

Unexpectedly, collard greens can become your new favorite comfort food when prepared right. You’ll love how the smoky bacon and sweet onions transform these sturdy greens into something truly special. This recipe walks you through each simple step for perfect results every time.

Ingredients

– 6 slices thick-cut bacon
– 1 large yellow onion
– 2 pounds collard greens
– 3 cloves garlic
– 2 cups chicken broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon sugar
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon black pepper

Instructions

1. Chop 6 slices of thick-cut bacon into 1/2-inch pieces.
2. Cook bacon in a large Dutch oven over medium heat for 8-10 minutes until crispy and fat renders out.
3. Remove bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the pot.
4. Dice 1 large yellow onion into 1/2-inch pieces while bacon cooks to save time.
5. Cook diced onion in the reserved bacon fat over medium heat for 6-8 minutes until softened and translucent.
6. Mince 3 cloves garlic while onions cook.
7. Add minced garlic to the pot and cook for 1 minute until fragrant.
8. Wash 2 pounds of collard greens thoroughly under cold running water.
9. Remove and discard the tough stems from the collard greens by folding each leaf in half and slicing along the stem.
10. Stack 4-5 leaves at a time and slice crosswise into 1-inch wide ribbons.
11. Add collard greens to the pot in batches, stirring until each batch wilts before adding more.
12. Pour in 2 cups of chicken broth and bring to a simmer.
13. Add 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon black pepper.
14. Reduce heat to low, cover, and simmer for 45 minutes until greens are tender.
15. Stir in the reserved crispy bacon during the last 5 minutes of cooking.
16. Taste and adjust seasoning if needed before serving.
Hearty collard greens become meltingly tender while soaking up all that smoky bacon flavor. The slight tang from vinegar cuts through the richness beautifully. Try serving them over creamy grits or alongside cornbread to soak up every last drop of the pot liquor.

Instant Pot Collard Greens with Smoked Turkey

Busy weeknights call for hearty, comforting meals that practically cook themselves. You’ll love how these Instant Pot collard greens come together with minimal effort but deliver maximum flavor, especially with that smoky turkey adding depth.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 pound smoked turkey leg
• 2 pounds collard greens, stems removed and chopped
• 4 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Press the “Sauté” function on your Instant Pot and heat 1 tablespoon olive oil for 2 minutes until shimmering.
2. Add 1 medium diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Place 1 pound smoked turkey leg in the pot, arranging it flat against the bottom.
5. Layer 2 pounds chopped collard greens over the turkey, packing them down slightly.
6. Pour in 4 cups chicken broth, making sure it covers about three-quarters of the greens.
7. Add 1 tablespoon apple cider vinegar, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
8. Lock the Instant Pot lid and set the valve to “Sealing” position.
9. Cook on high pressure for 25 minutes, then allow natural pressure release for 10 minutes.
10. Carefully quick release any remaining pressure and open the lid away from your face.
11. Remove the turkey leg with tongs and let it cool for 5 minutes until handleable.
12. Shred the turkey meat from the bone using two forks, discarding the skin and bone.
13. Stir the shredded turkey back into the greens and broth.
14. Let the mixture sit for 5 minutes to allow the flavors to meld before serving.

Velvety tender greens soak up that rich, smoky broth while maintaining just enough texture. The turkey adds savory depth that makes this feel like Sunday supper any day of the week. Try serving it over creamy grits or with a dash of hot sauce for an extra kick.

Collard Greens and Black-Eyed Peas Stew

Gosh, there’s nothing quite like a hearty stew to warm you up on a crisp fall day. This collard greens and black-eyed peas stew is the ultimate comfort food that comes together with minimal effort but delivers maximum flavor. You’re going to love how these simple ingredients transform into something truly special.

Ingredients

– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 lb smoked turkey necks
– 8 cups chicken broth
– 1 lb collard greens, stems removed and chopped
– 2 cups dried black-eyed peas, soaked overnight
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes
– 1 tbsp apple cider vinegar
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 pound of smoked turkey necks and brown on all sides, about 3 minutes per side.
5. Pour in 8 cups of chicken broth and bring to a boil over high heat.
6. Reduce heat to low, cover, and simmer for 45 minutes to create a rich broth base.
7. Drain the 2 cups of soaked black-eyed peas and add them to the pot.
8. Stir in 1 teaspoon of smoked paprika and 1/2 teaspoon of red pepper flakes.
9. Cover and simmer for 30 minutes until peas are tender but not mushy.
10. Add 1 pound of chopped collard greens in batches, stirring until wilted.
11. Stir in 1 tablespoon of apple cider vinegar to brighten the flavors.
12. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
13. Simmer uncovered for 15 minutes until collard greens are tender and broth has thickened slightly.
14. Remove turkey necks, shred the meat, and return it to the stew.
15. Discard bones and skim any excess fat from the surface before serving.

Really, the magic happens when those tender collard greens soak up all the smoky broth while the black-eyed peas add wonderful texture. The smoked turkey gives it that classic Southern depth without being overly heavy. Try serving it over creamy stone-ground grits or with a side of crusty cornbread for the ultimate comfort meal.

Collard Greens with Cornbread Dumplings

Keeping it cozy and comforting, you know those days when you want a meal that feels like a warm hug? This collard greens with cornbread dumplings dish brings together Southern soul food traditions in one pot. It’s the kind of hearty, satisfying meal that makes your kitchen smell amazing and fills everyone up right.

Ingredients

– 1 bunch collard greens
– 4 slices bacon
– 1 medium onion
– 2 cloves garlic
– 4 cups chicken broth
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup buttermilk
– 1 large egg
– 2 tbsp melted butter

Instructions

1. Chop the bacon into 1/2-inch pieces and cook in a large Dutch oven over medium heat for 8-10 minutes until crispy.
2. Remove the bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the pot.
3. Dice the onion and mince the garlic, then sauté in the bacon fat for 5 minutes until softened.
4. Remove the tough stems from the collard greens and chop the leaves into 2-inch pieces.
5. Add the collard greens to the pot and stir until they begin to wilt, about 3 minutes.
6. Pour in the chicken broth, apple cider vinegar, smoked paprika, and red pepper flakes.
7. Bring the mixture to a boil, then reduce heat to low and simmer covered for 45 minutes.
8. While the greens simmer, whisk together the cornmeal, flour, baking powder, and salt in a medium bowl.
9. In a separate bowl, combine the buttermilk, egg, and melted butter.
10. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
11. After the greens have simmered for 45 minutes, drop the cornbread batter by heaping tablespoons onto the surface of the simmering greens.
12. Cover the pot and simmer for 15 minutes without lifting the lid—this creates steam to cook the dumplings properly.
13. Check that the dumplings are cooked through by inserting a toothpick into the center—it should come out clean.
14. Stir the crispy bacon back into the greens just before serving.
Just imagine breaking through those fluffy cornbread dumplings into the savory, slightly tangy greens beneath. The dumplings soak up just enough of that flavorful broth while staying light and tender. Serve this straight from the pot with extra hot sauce for those who like a kick—it’s comfort food that actually comforts.

Sweet and Tangy Collard Greens with Apple Cider Vinegar

Remember those Sunday dinners at grandma’s house? You’d walk in and instantly smell something comforting simmering on the stove. These sweet and tangy collard greens bring back that cozy feeling, but with a bright, modern twist that cuts through the richness perfectly.

Ingredients

– 2 bunches fresh collard greens
– 4 slices thick-cut bacon
– 1 medium yellow onion
– 3 cloves garlic
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 teaspoon red pepper flakes
– 4 cups chicken broth
– 1 tablespoon olive oil
– 1/2 teaspoon black pepper

Instructions

1. Rinse 2 bunches fresh collard greens under cold running water to remove any dirt.
2. Stack several collard green leaves on top of each other and roll them tightly into a cigar shape.
3. Use a sharp knife to slice the rolled greens crosswise into 1-inch wide ribbons.
4. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
5. Chop 4 slices thick-cut bacon into 1/2-inch pieces and add them to the hot oil.
6. Cook the bacon for 5-7 minutes until crispy and the fat has rendered.
7. Dice 1 medium yellow onion and mince 3 cloves garlic while the bacon cooks.
8. Remove the crispy bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
9. Add the diced onion to the bacon fat and cook for 4-5 minutes until translucent.
10. Stir in the minced garlic and cook for 1 minute until fragrant.
11. Add all the sliced collard greens to the pot—they’ll seem like a lot but will wilt down significantly.
12. Pour in 1/4 cup apple cider vinegar and use a wooden spoon to scrape any browned bits from the bottom of the pot.
13. Add 2 tablespoons brown sugar, 1 teaspoon red pepper flakes, and 1/2 teaspoon black pepper to the greens.
14. Pour in 4 cups chicken broth—the liquid should nearly cover the greens.
15. Bring the mixture to a boil over high heat, then reduce to a low simmer.
16. Cover the pot and simmer for 45 minutes, stirring occasionally.
17. Remove the lid and continue simmering for another 15-20 minutes until the greens are tender but still have some texture.
18. Stir the reserved crispy bacon back into the greens just before serving.

Nothing beats the tender-yet-substantial texture of these greens after their long simmer. Notice how the apple cider vinegar cuts through the richness while the brown sugar provides just enough sweetness to balance the slight bitterness. Next time you make them, try serving over creamy polenta or alongside cornbread to soak up every last drop of that incredible pot liquor.

Collard Greens with Smoked Sausage and Potatoes

You know those cozy, one-pot meals that just hit the spot on a chilly evening? This collard greens dish with smoked sausage and potatoes is exactly that kind of comfort food. It’s hearty, flavorful, and comes together with minimal fuss.

Ingredients

– 1 tbsp olive oil
– 1 lb smoked sausage, sliced into 1/2-inch rounds
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 lb collard greens, stems removed and leaves chopped
– 1 lb Yukon Gold potatoes, cubed into 1-inch pieces
– 4 cups chicken broth
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add 1 lb sliced smoked sausage and cook for 5-7 minutes, stirring occasionally, until browned on both sides.
3. Remove the sausage with a slotted spoon, leaving the rendered fat in the pot.
4. Add 1 diced yellow onion to the pot and cook for 4-5 minutes until softened and translucent.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 1 lb chopped collard greens in batches, stirring until each batch wilts before adding more.
7. Return the browned sausage to the pot.
8. Add 1 lb cubed potatoes, 4 cups chicken broth, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
10. Remove the lid and continue simmering for another 15 minutes until the potatoes are fork-tender and the liquid has reduced slightly.

Nothing beats the way the tender collard greens soak up that smoky broth while the potatoes become perfectly soft. Next time, try serving it over creamy grits or with a side of cornbread to soak up every last drop of that delicious liquid.

Garlicky Collard Greens with Red Pepper Flakes

Wondering how to make collard greens that actually have flavor? This garlicky version with a spicy kick from red pepper flakes will change your mind about this classic Southern side. You’ll love how simple it is to transform these sturdy greens into something truly special.

Ingredients

– 2 pounds collard greens
– 3 tablespoons olive oil
– 6 cloves garlic
– 1 teaspoon red pepper flakes
– 1/2 cup chicken broth
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon salt

Instructions

1. Wash 2 pounds of collard greens thoroughly under cold running water to remove any dirt or grit.
2. Cut out the thick center stems from each collard green leaf using a sharp knife.
3. Stack 4-5 leaves together and roll them tightly into a cigar shape.
4. Slice the rolled leaves crosswise into 1-inch wide ribbons.
5. Mince 6 cloves of garlic finely.
6. Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
7. Add the minced garlic and 1 teaspoon of red pepper flakes to the hot oil.
8. Cook the garlic and red pepper flakes for exactly 30 seconds, stirring constantly to prevent burning.
9. Add all the sliced collard greens to the pot.
10. Use tongs to toss the greens with the garlic oil until they’re evenly coated and starting to wilt.
11. Pour in 1/2 cup of chicken broth and bring to a simmer.
12. Reduce heat to low, cover the pot, and cook for 25 minutes, stirring halfway through.
13. Remove the lid and stir in 1 tablespoon of apple cider vinegar and 1/2 teaspoon of salt.
14. Cook uncovered for 5 more minutes to allow any excess liquid to evaporate.
15. Taste and adjust seasoning if needed before serving.

You’ll notice the greens have transformed from tough to tender with just the right amount of bite. That garlicky, spicy flavor pairs perfectly with everything from fried chicken to grilled pork chops. Try serving these over creamy polenta or alongside cornbread for a complete Southern-inspired meal.

Collard Greens and Okra Gumbo

Picture this: a chilly autumn evening, and you’re craving something that warms you from the inside out. This collard greens and okra gumbo is exactly what you need—it’s hearty, flavorful, and surprisingly easy to make.

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 3 cloves minced garlic
• 4 cups chopped collard greens
• 2 cups sliced fresh okra
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 2 bay leaves
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups cooked white rice

Instructions

1. Heat 1/4 cup vegetable oil in a large heavy-bottomed pot over medium heat for 2 minutes.
2. Whisk in 1/4 cup all-purpose flour continuously for 15-20 minutes until the roux turns dark chocolate brown. Tip: Don’t walk away—stirring prevents burning.
3. Add 1 cup chopped yellow onion, 1/2 cup chopped celery, and 1/2 cup chopped green bell pepper to the roux.
4. Cook vegetables for 8 minutes, stirring occasionally, until softened.
5. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
6. Add 4 cups chopped collard greens and 2 cups sliced fresh okra to the pot.
7. Cook for 5 minutes, stirring frequently, until greens begin to wilt.
8. Pour in 6 cups vegetable broth and 1 (14.5 oz) can diced tomatoes with their juices.
9. Add 2 bay leaves, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
10. Bring the gumbo to a boil, then reduce heat to low and simmer uncovered for 45 minutes. Tip: Simmering uncovered helps thicken the gumbo naturally.
11. Remove and discard the bay leaves after 45 minutes.
12. Ladle the gumbo over 2 cups cooked white rice in bowls. Tip: For extra flavor, use the broth from the gumbo to cook your rice.

You’ll love how the okra melts into the broth, giving it that classic gumbo silkiness while the collard greens hold their texture. The smoked paprika adds a subtle smokiness that plays perfectly with the slight heat from the cayenne. Try serving it with crusty bread for dipping, or top with a sprinkle of green onions for fresh contrast.

Collard Greens with Smoked Paprika and Garlic

Kick off your weeknight dinner with something that feels both comforting and exciting. You know those dishes that make your kitchen smell incredible while being surprisingly simple to pull together? This is definitely one of them—packed with smoky flavor and garlicky goodness that transforms humble greens into something special.

Ingredients

• 2 bunches collard greens
• 2 tbsp olive oil
• 4 cloves garlic
• 1 tsp smoked paprika
• 1/2 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Wash 2 bunches of collard greens thoroughly under cold running water to remove any grit.
2. Remove the tough stems by slicing along each side of the central rib with a sharp knife.
3. Stack the leaves and roll them tightly, then slice crosswise into 1-inch wide ribbons.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
5. Add 4 cloves of minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
6. Sprinkle in 1 teaspoon of smoked paprika and stir for 30 seconds to toast the spices and deepen their flavor.
7. Add the sliced collard greens to the skillet in batches, stirring until they begin to wilt.
8. Pour in 1/2 cup of vegetable broth and bring to a simmer.
9. Reduce heat to low, cover the skillet, and simmer for 20 minutes until the greens are tender.
10. Stir in 1 tablespoon of apple cider vinegar to brighten the flavors.
11. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss to combine evenly.

So there you have it—tender collard greens with a subtle smoky kick from the paprika and that wonderful garlic aroma throughout. The texture stays pleasantly substantial without being tough, making it perfect alongside grilled meats or spooned over creamy polenta for a complete meal.

Collard Greens Stir-Fry with Ginger and Soy Sauce

Nothing beats a quick, healthy dinner that comes together in minutes. This collard greens stir-fry with ginger and soy sauce is exactly that—a vibrant, flavor-packed dish that’ll make you feel good from the inside out. You’ll love how the ginger and garlic wake up your taste buds while the collards stay perfectly crisp-tender.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 bunch collard greens, stems removed and leaves chopped
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1/4 tsp red pepper flakes

Instructions

1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add 2 cloves minced garlic and 1 tbsp grated ginger to the hot oil and stir constantly for 30 seconds until fragrant—be careful not to burn them.
3. Tip: For the freshest flavor, grate ginger directly into the pan using a microplane.
4. Add the chopped collard greens to the skillet and toss quickly to coat in the oil and aromatics.
5. Stir-fry the greens for 3–4 minutes, turning frequently with tongs, until they’re bright green and slightly wilted but still have some crunch.
6. Tip: Remove the tough stems from collard greens by folding each leaf in half and slicing along the rib—this ensures even cooking.
7. Pour 2 tbsp soy sauce and 1 tsp rice vinegar over the greens, then sprinkle with 1/4 tsp red pepper flakes.
8. Toss everything together and cook for 1 more minute until the sauce is evenly distributed and slightly reduced.
9. Tip: If the pan seems dry, add 1–2 tbsp of water to create a light sauce and prevent sticking.

What you get is a dish with tender-yet-crisp greens and a savory, gingery kick that’s balanced by a hint of acidity. Serve it over steamed rice for a complete meal, or top with a fried egg to make it extra satisfying—either way, it’s a weeknight winner you’ll crave again and again.

Collard Greens with Creole Seasoning and Shrimp

Aren’t you tired of the same old side dishes? This collard greens recipe brings some serious Southern charm to your table with a Creole kick and juicy shrimp that’ll make it your new go-to. You’ll love how these flavors come together in one comforting pot.

Ingredients

• 2 bunches collard greens
• 1 lb large shrimp
• 2 tbsp olive oil
• 1 onion
• 4 cloves garlic
• 4 cups chicken broth
• 2 tbsp Creole seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp apple cider vinegar
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Wash 2 bunches of collard greens thoroughly under cold running water to remove any grit.
2. Remove the tough stems by folding each leaf in half and cutting along the stem with a sharp knife.
3. Stack 4-5 leaves at a time and slice them into 1-inch wide ribbons for even cooking.
4. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
5. Dice 1 onion and mince 4 cloves of garlic, then add them to the hot oil.
6. Sauté the onion and garlic for 5 minutes until translucent and fragrant.
7. Add the sliced collard greens to the pot in batches, stirring until they begin to wilt.
8. Pour in 4 cups of chicken broth and bring to a simmer over medium-high heat.
9. Stir in 2 tablespoons of Creole seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, and 1 teaspoon salt.
10. Reduce heat to low, cover the pot, and simmer for 45 minutes until the greens are tender.
11. While greens simmer, peel and devein 1 pound of large shrimp, leaving tails on if desired.
12. Pat the shrimp dry with paper towels to ensure they sear properly instead of steaming.
13. After 45 minutes, stir 1 tablespoon of apple cider vinegar into the greens to brighten the flavors.
14. Push the greens to one side of the pot and add 2 tablespoons of butter to the cleared space.
15. When butter melts, add the shrimp in a single layer and sprinkle with 1/2 teaspoon black pepper.
16. Cook shrimp for 2 minutes per side until they turn pink and opaque throughout.
17. Gently stir the shrimp into the greens and cook for 1 final minute to combine flavors.

Expect tender greens that melt in your mouth alongside plump, spicy shrimp in every bite. Enjoy this dish over creamy grits or with crusty bread to soak up the flavorful broth—it’s comfort food with a Louisiana twist that’ll have everyone asking for seconds.

Collard Greens and Sweet Potato Hash

Wondering what to do with that bunch of collard greens sitting in your fridge? This hearty hash is the perfect way to use them up. You’ll love how the sweet potatoes and savory greens come together in one satisfying skillet meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and cubed into 1/2-inch pieces
• 4 cups collard greens, stems removed and chopped
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook until translucent, stirring occasionally for 5-7 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 1 cubed sweet potato and spread in an even layer, cooking undisturbed for 4 minutes to develop a golden crust.
5. Flip the sweet potatoes and continue cooking until tender when pierced with a fork, about 8-10 more minutes.
6. Mix in 4 cups chopped collard greens, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Cook until collard greens have wilted and brightened in color, about 4-5 minutes, stirring frequently.
8. Create 4 wells in the hash mixture using the back of a spoon.
9. Crack 1 egg into each well, being careful not to break the yolks.
10. Cover the skillet and cook until egg whites are set but yolks are still runny, about 4-6 minutes.
11. Remove from heat and let rest for 2 minutes before serving.

Just imagine breaking into those runny yolks mixing with the tender sweet potatoes and hearty greens. The contrast between the creamy eggs and the slightly crispy potato edges makes every bite interesting. Try serving it topped with avocado slices or alongside crusty bread for soaking up all the delicious flavors.

Collard Greens with Pickled Jalapeños and Lime

Perfect for when you want something fresh yet comforting, these collard greens bring a zesty twist to a Southern classic. You get that familiar hearty green with a bright punch from pickled jalapeños and lime that cuts right through.

Ingredients

– 1 large bunch collard greens
– 2 tbsp olive oil
– 1/4 cup pickled jalapeños
– 2 tbsp pickled jalapeño brine
– 1 lime
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup water

Instructions

1. Wash the collard greens thoroughly under cold running water to remove any grit.
2. Stack 4-5 leaves, roll them tightly into a cigar shape, and slice crosswise into 1-inch wide ribbons.
3. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium heat until shimmering.
4. Add the sliced collard greens and cook for 3 minutes, stirring frequently, until they begin to wilt.
5. Pour in 1/2 cup water and bring to a simmer.
6. Reduce heat to low, cover the skillet, and simmer for 20 minutes until the greens are tender.
7. While greens cook, chop 1/4 cup pickled jalapeños into small pieces.
8. Uncover the skillet and stir in the chopped jalapeños and 2 tbsp pickled jalapeño brine.
9. Cook uncovered for 5 more minutes until most liquid has evaporated.
10. Cut the lime in half and squeeze the juice from both halves directly over the greens.
11. Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir to combine everything evenly.
12. Remove from heat and let rest for 2 minutes before serving.
So tender with just the right amount of bite, these greens balance earthy flavors with tangy heat. Serve them alongside grilled chicken or pile them into tacos for an unexpected twist that’ll have everyone asking for seconds.

Collard Greens and Chicken Neck Soup

Diving into a bowl of this collard greens and chicken neck soup feels like getting a warm hug from the South. You get that rich, savory broth from the chicken necks paired with the earthy greens. It’s the kind of meal that just makes everything better.

Ingredients

– 2 lbs chicken necks
– 1 large yellow onion, chopped
– 3 cloves garlic, minced
– 1 bunch collard greens, stems removed and leaves chopped
– 8 cups chicken broth
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes
– Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 2 lbs chicken necks and brown for 6-8 minutes, turning occasionally until golden on all sides.
3. Remove chicken necks and set aside, leaving drippings in the pot.
4. Add 1 large chopped yellow onion to the pot and cook for 5 minutes until translucent.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Return chicken necks to the pot along with any accumulated juices.
7. Pour in 8 cups chicken broth, scraping the bottom to release any browned bits.
8. Bring to a boil, then reduce heat to low and simmer covered for 45 minutes.
9. Skim off any foam that rises to the surface during the first 15 minutes of simmering.
10. After 45 minutes, remove chicken necks with tongs and let cool until safe to handle.
11. Pick all meat from the bones, discarding bones and returning meat to the pot.
12. Stir in 1 tsp smoked paprika and 1/2 tsp red pepper flakes.
13. Add chopped collard greens and simmer for 20 minutes until tender but still vibrant.
14. Season with salt until the broth tastes well-balanced.
15. Ladle into bowls and serve immediately.

Finally, you’ll love how the collard greens soften but keep some texture while the chicken neck meat becomes incredibly tender. The broth develops this deep, savory flavor that’s both comforting and complex. Try serving it over a scoop of creamy grits or with a side of cornbread for dipping into that delicious liquid.

Summary

Just look at all these incredible ways to enjoy collard greens! From classic soul food staples to creative new twists, there’s a perfect recipe here for every home cook. We hope you’ll try a few, leave a comment sharing your favorite, and pin this roundup to your Pinterest boards to save for your next Southern-inspired meal.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.