Greens can be tricky to cook. If you cook them incorrectly, they can lose their texture and even become slimy. If you undercook them, they can taste bitter. 

Even preparing uncooked greens requires a bit of know-how. Kale, for example, likes to be massaged, which means scrunching the greens to break down their tough texture and release moisture.  

If this is your first time making collard greens, we’ve got your back. Many home cooks and chefs have experimented and perfected their best greens recipes, many of which have been passed down from generation to generation. Following the tried, tested, and easy collard greens recipes below, you’ll learn tips and tricks to achieve a perfect balance of acidity, richness, and savory flavors. You’ll also learn how to get just the right texture.

Before we step into the kitchen, let’s first answer an essential question: What are collard greens? They’re vegetables that belong to the same species as both broccoli and cabbage. They have thick, green, slightly bitter leaves. If you’ve ever eaten collard greens at a gathering or restaurant, you probably wouldn’t describe them as bitter. That’s the result of culinary magic performed by someone who knows exactly what they’re doing. 

Even if you aren’t typically a fan of leafy greens, we recommend you stick around and check out the different ways to cook collard greens. Not only are these recipes healthy, they feature an exquisite balance of flavor. 

And, for all you meat-lovers out there, many collard green recipes contain ham, bacon, or even turkey. It’s not often you get to enjoy meat in both a side dish and a main, so enjoy.

1. Southern collard greens

‍In this recipe, the star ingredients are six bunches of fresh collard greens and a large smoked ham hock. You’ll also need sugar, bacon grease, Worcheshire sauce, apple cider vinegar, and onion. For seasonings, gather up some crushed red pepper flakes, garlic powder, and paprika. 

Like all collard greens recipes, you first need to prepare the leaves. Pull the leaves from the tough stems and then roll them before cutting them into horizontal strips. Collard greens and many other leafy vegetables like fresh spinach, swiss chard, and kale must be washed. Place the cut greens in a colander and run under cold water, carefully removing any sand or dirt. Rinse the ham hock as well. 

Then, add the ham to a large pot full of water, making sure the ham is submerged. Cover with a lid, and cook over medium heat until almost tender. This should take just under an hour. When the ham is almost fully cooked, add the collard greens and enough water to cover them. Stir in ​​2 tablespoons of sugar, 1 tablespoon of bacon grease, a dash of Worcheshire sauce, 2 teaspoons of cider vinegar, and one-quarter cup of chopped onion. Season with the spices and flavorings listed above. Cover the pot again and cook for two more hours, until the meat is melt-in-your-mouth tender and the liquid has reduced almost completely.

Jeremy Pawlowski - stock.adobe.com

2. Simple sauteed collard greens with bacon

‍Greens and bacon are a powerful combination. The salty, fattiness of the meat balances out the bitter flavor of the greens. This recipe isn’t about covering up the vegetable flavors with meaty ones; it’s about getting the two to work in harmony. 

To make, prepare one pound of greens (as shown in the previous recipe) by cutting and thoroughly washing them. Then, fry out three slices of bacon in olive oil in a large pot. 

Carefully remove the bacon from the pot once cooked and crumble it up. Add a large chopped onion to the pot with the crumbled bacon, and cook on medium heat for five minutes. Then, toss in 2minced garlic cloves and the collard greens and cook just until the greens wilt. Cover the greens with 3 cups of chicken broth and season the mixture with salt and black pepper. You can add red pepper flakes, too, if you like some heat. Turn your stove down to low heat, cover the pot, and simmer for 45 minutes.

Brent Hofacker - stock.adobe.com

3. Healthy collard greens recipe with turkey

‍This recipe starts off with a special cleaning technique to ensure maximum freshness. Fill your sink with water, then pour in one-half tablespoon of white vinegar, and add a pinch of salt. Remove the stems from two bunches of greens, and then put the leaves in the sink. Wash them, let them soak for 15 minutes, and then rinse them with cold water until perfectly clean. Cut the greens into horizontal strips (as described in the first recipe). 

Then, heat 1 tablespoon of olive oil in a large pot and saute a small chopped onion in it. Season the onion with red pepper flakes and add in some minced garlic. Soon after, add in 4 cups of chicken broth and a cooked turkey leg. Bring the mixture to a boil. Reduce the temperature of your stove and add in the collard greens. Once everything is added, cover the pot and let the greens cook for an hour. When the collard greens are tender, season them with a dash or two of apple cider vinegar or white vinegar and salt and pepper to taste. Serve the greens with pieces of turkey meat.

Cultured Images - stock.adobe.com

What to serve with collard greens 

• Macaroni and cheese

• Cornbread 

• Potato salad 

• Barbecued or roasted meat

• Sweet potatoes 

• Fried vegetables

• Black-eyed peas (you can also cook them into the greens)

• Hot sauce (as a topping) 

• Grits

• Artichoke dip or creamed corn

• Meatloaf

• Pork chops

• Fried chicken

• Buttery biscuits 

• Soup (add collard greens right to the broth)

If you need a few items from the produce aisle to get started on this cooking adventure, Gopuff can make the trip for you. You can order everything you need in seconds and have it at your door in a matter of minutes. It’s time to make the best collard greens ever.