Southern Collard Greens
Quick answer
- Total time
- 120 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 11
About this dish
Collard leaves simmer for 75 to 90 minutes with onion, garlic, cider vinegar and bourbon until even the ribs are easy to chew.
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There is no meat in the pot, only vegetable stock, and the broth takes its flavor from the vinegar's tang and the onion and garlic. The tough center stems come out first. Collards are their own vegetable, and neither kale nor the Korean ssam kale used for wraps stands in for them.
Ingredients
Instructions
- 1
Rinse the collard leaves individually and remove thick central stems.
Chop the leaves roughly, dice the onion and crush the garlic.
- 2
Heat the oil in a large pot over medium-high heat.
Cook the onion for about 5 minutes until translucent, then add garlic for 1 minute.
- 3
Take the pot off the heat before adding bourbon and vinegar.
Return to the heat and stir for 1 minute; add broth, bay leaves, salt, pepper and chili flakes and bring to a boil.
- 4
Add the leaves in batches as they wilt.
Cover and maintain a gentle simmer for 75-90 minutes, stirring occasionally. When the ribs are tender, remove the bay leaves and serve.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Perfect Collard Greens and Potlikker
Paula Deen Magazine · Checked: 2026-09-26
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