The Everyday Chef: How To Make Savory Slow-Cooked Collard Greens

I associate slow-cooked collard greens with the changing of the seasons and moving into fall with cooler weather. Hearty and savory, these warm braised greens are a versatile side dish.

Never cooked greens before? Don’t worry, they don’t take a lot of effort and won’t require a southern grandma’s all-day effort to make. They do take a couple hours to cook, but the prep is easy work and once you get everything in the pot the hardest thing you’ll have to do is stir a few times and wait.

Savory Slow-Cooked Collard Greens Recipe
Serves 6-8


  • 1 medium stalk – Celery, small diced
  • 1 medium – Carrot, small diced
  • 2 tbsp – Shallot, raw, chopped
  • 1 medium – Bell Pepper, small diced
  • 1 tbsp – Apple Cider Vinegar
  • 1 tsp – Crushed Red Pepper Flakes
  • 3 cups – Unsalted Cooking Stock, chicken
  • .25 tsp – Coarse Kosher Salt
  • .5 tbsp – Canola Oil
  • 4 oz – Smoked Turkey Leg
  • 2 lb (2-3 Bunches) – Collards, raw, chopped


  1. Wash greens 2-3 times until clean. Drain.
  2. Pull leaves from stems. Stack up leaves and rough chop.
  3. In large Dutch oven or stockpot, heat oil over medium heat. Add carrot, celery, shallot, red pepper, and smoked meat. Cook 3-5 minutes until oil begins to smell of smoked meats and fragrant vegetables.
  4. Add chopped greens, stock, and salt. Cover and cook 5- 10 minutes until greens are wilted. Stir occasionally through wilting process.
  5. Add vinegar and stir well. Cover and cook 1.5-2.5 hours.*
  6. Taste – add salt and pepper to your taste. You can always add few dashes of tabasco, but this is optional.
  7. Remove smoked meat.
    • If using turkey – remove bone, shred meat, and mix back into greens.
    • If using ham hock for full flavor – you can shred the little amount of meat, but avoid the fat. Or just toss the whole thing – we got the smoky flavor we needed already.

*Cooking time is based on how tender you like the greens. I grew up with them melt-in-your-mouth tender. The new southern cuisine cooks them less so the greens hold their shape and color – still tender, but not falling apart.
Nutrient Analysis
Calories: 101 kcal, Protein: 9.5 g, Carbs: 12 g, Total Fat: 3 g
Sat Fat: .5 g, Cholesterol: 10 mg, Sodium: 272 mg, Fiber: 7 g

Photo Credit: Andrew Dole

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