Southern-Style, Just Like Mama Makes Them
If you know anything about the South, you know we love us some greens. Collards, mustard, turnip, honestly, as long as there’s some smoked meat and plenty of seasoning, you can count me in. Collard greens are one of those dishes that pull everything together. Thanksgiving, Christmas, and a good old soul food Sunday just are not complete without a big ole pot of greens on the stove.
This past weekend, I asked my mom to walk me through how she makes hers. Lately, I’ve been leaning into learning dishes that have been in my family and part of our culture for generations. I’ve tried making greens before without any direction, and baby… something just wasn’t right. So I did what made the most sense: I called my mama. I wanted my greens to taste familiar, comforting, and on point, just like hers.
Why Does the South Love Collard Greens?
Collard greens have been a staple in Southern cooking for generations, especially in Black Southern households. Historically, collard greens trace back to African food traditions and were later adapted during slavery, when enslaved Africans learned how to take simple ingredients and turn them into meals that could stretch, satisfy, and bring comfort.
Over time, collard greens became deeply rooted in Southern and soul food culture. They were affordable, easy to grow, and could feed large families. Cooking greens low and slow with smoked meat added flavor and turned a simple vegetable into something deeply loved in the Black community.
If you grew up around Southern or Black families, you already know how food is a way we show love and care. Remember in Waiting to Exhale when Gloria was flirting with her new neighbor and said, “Would you like to have dinner with us tonight? It’s just leftovers. Collard greens and corn bread, some candied yams, a little potato salad, fried chicken, peach cobbler and a few slices of ham.” That scene is a perfect example of cooking as an act of service and a way Black women show love, care, and connection.
Today, collard greens remain a symbol of comfort and tradition, especially during holidays and Sunday dinners.
Collard Greens vs. Mustard Greens
Collard greens are large, dark green, and sturdy, with thick leaves. Because of their tougher texture, collards usually take longer to cook, especially if you like them tender and silky.
Mustard greens, on the other hand, are more delicate and have a slightly peppery bite. They cook faster and have a sharper flavor compared to collards. Every so often, my mom will mix collard and mustard greens together. Sometimes she’ll even throw in a little cabbage. There are so many ways to make greens, but today I’m sharing one of the ways my mom makes hers.
Where to Get the Best Collard Greens
If you can, I highly recommend checking out your local farmers market or community garden. I love getting my greens from the Tulsa Farmers Market. There’s just something about farm-fresh greens that’s just better. Depending on the harvest, those leaves can get huge. One year, the greens I bought were literally the length of my arm, and I’m not exaggerating!
Farmers markets usually offer:
- Better quality
- Affordable prices
- The chance to support local farmers
It’s truly a win-win-win.
Community gardens are another great option. Tulsa has several where you can purchase locally grown produce or even volunteer. I’m big on service and love sharing opportunities to give back, so be sure to check out the Service page for ways to get involved.
Collard Greens Recipe Ingredients
- Collard Greens: The main and most important ingredient!
- Bacon Grease: I’ve been loving my BaconUp Grease! Butter is also a good alternative.
- Smoked Turkey: Gives the greens that nice smoky flavor.
- Chicken Stock: Creates a flavorful broth for the greens to cook in. Chicken bouillon cubes work great too.
- Onion: Because we love onions!
- Distilled White Vinegar: Just a small amount helps balance everything out.
- Fresh Jalapeño: Adds a little heat and extra flavor without making the greens spicy.
- Seasonings: Lawry’s Seasoned Salt, black pepper, onion powder, and garlic powder.
- Salt (for cleaning): Helps remove dirt and grit from the greens before cooking.
- Other Necessities: A big ole pot to give the greens plenty of room to cook.
How to Make Collard Greens (Mama’s Way)
Like I told y’all, I called my mom and had her walk me through the whole process. I even had her send me a voice message so I could listen while I cooked. Here’s what she said, broken down step by step:
1. Clean the Greens
Clean each bunch separately. Fill the sink with lukewarm water and add a little baking soda or salt. Swish the greens around to remove dirt and any bugs. Rinse until the water is clear.
2. Remove the Stems
Lay each leaf flat and cut along both sides of the stem to remove it. Throw away the stems.
3. Roll and Cut
Stack about 5 to 6 leaves on top of each other, roll them up like a sushi roll, and slice them into strips. Set aside.
4. Build the Flavor Base
In a large pot, add bacon grease (or butter). Chop a small onion (or half of a large one) and sauté until softened.
5. Create the Broth
Add chicken stock and a little water, then add the smoked turkey. Let it simmer so the flavors start coming together.
6. Add the Greens & Seasonings
Add the collard greens, then season with Lawry’s, garlic powder, onion powder, black pepper, and a capful (or 1-2 teaspoons) of vinegar. Add 4-5 slices of jalapeño.
Side note: As I share recipes I’ve learned from my mom, you’ll notice Lawry’s shows up a lot. My parents have used it for years. My mom even says, “You can always tell when Lawry’s ain’t in the house.” And she’s not wrong.
7. Cook Low and Slow
Stir everything so the greens are coated in that flavorful broth. Cover and cook for 2-4 hours, or until the greens reach your preferred tenderness. And that’s it.
Tips for Making the Best Collard Greens
- Don’t skip the chicken stock and smoked turkey! These are going to give your greens that deep seasoned flavor with a little smokiness.
- Taste as you go and adjust seasoning. This is a great tip for any recipe you’re making!
Why You Will Love This Collard Greens Recipe
These collard greens are absolutely delicious and surprisingly easy to make. The recipe takes just a little bit of prep, and the rest is mostly letting the greens cook low and slow, soaking up all those delicious flavors. My mom even tried them and said they tasted better than hers! I couldn’t stop smiling when she cleaned her plate.
It pairs perfectly with honey butter cornbread, fried chicken, candied yams, potato salad, and a little ham on the side (IYKYK. This recipe is comfort food at its finest and deeply rooted in family and tradition.
Collard Greens
Description
These Southern-Style Collard Greens are soft, flavorful, and smoky, just like mama makes them! Perfect for holiday meals, Sunday dinners, or any time you want a comforting, family-style side dish. Cooked low and slow with smoked turkey, bacon grease, and plenty of seasoning, these greens soak up all the delicious flavors.
Ingredients
Instructions
-
Clean each bunch separately. Fill the sink with lukewarm water and add a little baking soda or salt. Swish the greens around to remove dirt and any bugs. Rinse until the water is clear.
-
Lay each leaf flat and cut along both sides of the stem to remove it. Throw away the stems.
-
Stack about 5 to 6 leaves on top of each other, roll them up like a sushi roll, and slice them into strips. Set aside.
-
In a large pot, add bacon grease (or butter). Chop the onion and sauté until softened.
-
Add chicken stock and a little water, then add the smoked turkey. Let it simmer so the flavors start coming together.
-
Add the collard greens, then season to taste with Lawry’s, garlic powder, onion powder, black pepper, and vinegar. Add 5 slices of jalapeño.
-
Stir everything so the greens are coated in that flavorful broth. Cover and cook for 2-4 hours, or until the greens reach your preferred tenderness.
-
Once it reaches your preferred tenderness, remove from heat and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1.5g8%
- Cholesterol 25mg9%
- Sodium 550mg23%
- Total Carbohydrate 13g5%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I must say and not because your my child, that those greens made my day. When I took that first bite it felt like home. You out did yourself once again and I know that Mena would be proud and thankful because I am!!🤗😘