Name: Slow-Simmered Smoky Southern Collard Greens
Prep time: PT-493375H42M45S
Cook time: PT-493375H42M45S
Cuisine: Southern
Ingredients: 3-4 large bunches of organic collard greens (That's about 12-14 cups when chopped!); 2 Tbsps Extra virgin olive oil, divided; 1 1/2 lbs. organic chicken breasts, bone-in; 1 red bell pepper, chopped; 4 garlic cloves, minced; 1/2 red onion, chopped (Feel free to use white or yellow, if preferred); 2 tsps sea salt; 2 tsps black pepper; 2 tsps smoked paprika; 2 tsps garlic powder; 1/2 tsp ground mustard; 1 tsp red pepper flakes (Feel free to reduce based on level of spiciness desired); 2 Tbsps organic brown sugar (You can substitute with pure maple syrup, if desired); 2 tsps worcheshire sauce; 2 tsps apple cider vinegar; 4 cups organic chicken stock or bone broth (Feel free to substitute with vegetable stock, if desired)

Jump to Recipe · Leave a Review

Slow-simmered smoky Southern collard greens are the heart of Southern cooking, embodying warmth and comfort in every bite. These greens, rich with flavor and infused with that unmistakable smokiness, are more than just a side dish; they’re a tradition. Picture a plate filled with vibrant greens, a tantalizing aroma wafting through the kitchen, and the gentle bubbling of deliciousness on the stove. Each forkful delivers a story, a nod to the generations that have lovingly prepared them.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Slow-Simmered Smoky Southern Collard Greens
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Slow-Simmered Smoky Southern Collard Greens

Slow-Simmered Smoky Southern Collard Greens

I fondly remember the first time I served collard greens at a family gathering. Initially met with skepticism, my relatives quickly changed their tune upon tasting the tender greens infused with savory spices. It was a delight to see everyone go back for seconds. If you’re seeking a recipe that beautifully marries quick prep and unforgettable flavor, look no further than these slow-simmered smoky Southern collard greens. They’re budget-friendly, utterly satisfying, and sure to impress at any meal!

Why You’ll Love This Recipe

Simple & Quick: With minimal prep, these will be simmering in no time.
Irresistible Flavor: Savory, smoky, and slightly sweet—each bite is heaven.
Eye-Catching Appeal: The deep green color adds a vibrant touch to your table.
Flexible Serving: Great as a side dish or even as a main with cornbread.
Diet-Friendly Options: Naturally gluten-free and can be made vegan!

Ingredients You’ll Need

3-4 large bunches of organic collard greens: This is about 12-14 cups when chopped! Their thick, hearty leaves deliver a satisfying chew and absorb flavors beautifully.
2 tablespoons extra virgin olive oil, divided: Use this for sautéing, adding richness and depth to the dish.
1 1/2 pounds organic chicken breasts, bone-in: This adds moisture and flavor—feel free to use thighs for a richer taste.
1 red bell pepper, chopped: Bright and sweet, it complements the greens with extra color and crunch.
4 garlic cloves, minced: Garlic elevates the dish with its fragrant warmth.
1/2 red onion, chopped: Adds sweetness. You can substitute white or yellow onions if preferred.
2 teaspoons sea salt: Enhances all the flavors; don’t skip this crucial ingredient!
2 teaspoons black pepper: For that necessary kick of spice.
2 teaspoons smoked paprika: This is what provides the smoky essence that embodies Southern cuisine.
2 teaspoons garlic powder: An extra layer of garlic goodness.
1/2 teaspoon ground mustard: This adds a delightful tang to the overall taste.
1 teaspoon red pepper flakes: Adjust based on your heat preference.
2 tablespoons organic brown sugar: It balances the smoky flavors nicely. Maple syrup can work, too.
2 teaspoons Worcestershire sauce: Deepens the flavor profile.
2 teaspoons apple cider vinegar: Brightens up the dish with acidity.
4 cups organic chicken stock or bone broth: For a rich, scrumptious base. Vegetable stock works well as a substitute.

How to Make Slow-Simmered Smoky Southern Collard Greens

Prepare the Greens: Start by washing the collard greens thoroughly to remove any grit. Slice off the tough stems, then chop the leaves into bite-sized pieces. Set aside.
Heat the Oil: In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat.
Sauté the Vegetables: Add the chopped red onion and red bell pepper to the pot. Sauté for 4-5 minutes until softened and fragrant. Then, stir in the minced garlic, cooking for another 1-2 minutes until it’s aromatic.
Brown the Chicken: In the same pot, push the sautéed vegetables aside and add the remaining tablespoon of olive oil. Add the organic chicken breasts, browning on both sides, about 5 minutes per side.
Season Generously: Sprinkle the chicken with the sea salt, black pepper, smoked paprika, and garlic powder. Sprinkle in the ground mustard and red pepper flakes; stir well, ensuring the chicken is evenly coated with spices.
Add Sweetness & Acidity: Sprinkle the brown sugar over the chicken and add the Worcestershire sauce and apple cider vinegar. Mix well to combine their flavors.
Pour in the Stock: Carefully add the chicken stock or bone broth, ensuring the chicken is submerged. Bring the mixture to a gentle simmer.
Add the Greens: Slowly incorporate the collard greens into the pot. Stir them into the mixture, allowing them to wilt. Don’t worry if it feels like there’s too much greens—they will cook down significantly!
Let it Simmer: Cover the pot and let everything simmer on low heat for 45 minutes to an hour. The flavors will meld beautifully, and the chicken will become tender.
Shred the Chicken: Once cooked, remove the chicken from the pot. Allow it to cool slightly before shredding it with two forks. Return the shredded chicken to the pot, stirring to combine.
Final Taste Check: Give the collard greens a taste, adjusting seasoning as necessary. If you prefer a bit more acidity, add another dash of apple cider vinegar.

Storing & Reheating

To store your collard greens, let them cool completely, then transfer them to an airtight container. They can be kept in the refrigerator for up to 5 days. For longer storage, freeze the greens in a freezer-safe container for up to 3 months. To reheat, gently warm them on the stove over medium-low heat until warmed through, about 10-15 minutes. Keep in mind that the texture might change slightly after freezing; refreshing them with a splash of chicken stock can help bring back moisture.

Chef’s Helpful Tips

Avoid crowding the pot when sautéing the vegetables; it can lead to steaming rather than browning.
Ensure your chicken is at room temperature before cooking; this helps in achieving a good sear.
If you want a more intense flavor, consider marinating the chicken in spices overnight before cooking.
For extra texture, try adding cooked bacon or smoked turkey for a delicious twist!
Taste and adjust flavors as you go—every batch can be unique based on the ingredients used.

Collard greens are a delightful way to embrace tradition while enjoying a delicious meal. These slow-simmered smoky Southern collard greens are not just a dish; they’re an experience waiting to happen. They provide a beautiful balance of flavors that can transform your ordinary dinner into something a little extraordinary. Don’t hesitate to dive into this recipe and see for yourself just how simple and rewarding it can be.

Recipe FAQs

Can I use frozen collard greens instead of fresh?

Absolutely! Frozen collard greens are a convenient option. Just thaw them before adding them to the pot, and adjust the cooking time slightly since they’re already cooked.

How spicy are these collard greens?

The heat level largely depends on the amount of red pepper flakes you use; feel free to adjust this according to your taste preferences! You can also leave it out completely for a milder dish.

Can I make this recipe vegetarian or vegan?

Yes! You can easily make a vegetarian version by omitting the chicken and using vegetable stock instead of chicken stock. You can add more vegetables or plant-based protein for added substance!

How long do these collard greens last in the fridge?

Once prepared and cooled, collard greens can be stored in the refrigerator for up to 5 days. Just make sure to keep them in a well-sealed container to maintain freshness.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Slow-Simmered Smoky Southern Collard Greens

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: N/A
Cook Time: 2.5 to 3 hours
Total Time: 0 hours
Yield: 6 servings 1x
Category: Main Dishes
Method: Slow Cook
Cuisine: Southern

Print Recipe

Description

Slow-Simmered Smoky Southern Collard Greens are a delightful, hearty dish packed with flavor. Featuring organic collard greens, tender chicken, and a blend of spices, this recipe makes for a comforting meal that’s both healthy and quick to prepare.

Ingredients

Scale

3–4 large bunches of organic collard greens (That's about 12–14 cups when chopped!)
2 Tbsps Extra virgin olive oil, divided
1 1/2 lbs. organic chicken breasts, bone-in
1 red bell pepper, chopped
4 garlic cloves, minced
1/2 red onion, chopped (Feel free to use white or yellow, if preferred)
2 tsps sea salt
2 tsps black pepper
2 tsps smoked paprika
2 tsps garlic powder
1/2 tsp ground mustard
1 tsp red pepper flakes (Feel free to reduce based on level of spiciness desired)
2 Tbsps organic brown sugar (You can substitute with pure maple syrup, if desired)
2 tsps worcheshire sauce
2 tsps apple cider vinegar
4 cups organic chicken stock or bone broth (Feel free to substitute with vegetable stock, if desired)

Cook Mode Prevent your screen from going dark

Instructions

Prep the collard greens by soaking and washing them with water and vinegar, then pat them dry and cut into small to medium pieces or tear away from the stems.
Season the chicken by rubbing it with salt, black pepper, smoked paprika, and garlic powder until well coated.
Sear the marinated chicken in a heated Dutch pot with olive oil for about 3-4 minutes on each side, then set it aside.
In the same pot, sauté minced garlic, chopped onions, and red bell pepper until slightly tender, about 1-2 minutes.
Add remaining seasonings and stir to fully coat the vegetables.
Incorporate all remaining ingredients, starting with collard greens, and stir until combined. Cook until everything boils, approximately 4-5 minutes.
Lower the heat, add back in the chicken, and let it simmer covered for 2 1/2 to 3 hours, stirring occasionally until the greens are tender and liquid reduces.
Taste and adjust salt if necessary. Serve warm with your favorite dishes like cornbread or mac and cheese.

Notes

Ensure the greens are thoroughly cooked until tender for the best texture.
For a vegetarian version, substitute chicken with smoked tofu or additional vegetables.
Adjust the level of spiciness by modifying the amount of red pepper flakes.