Tender southern collard greens - easy, healthy, and delicious!

 

    I freaking love greens. Collard greens, mustard greens, turnip greens. I love them all. I’ve had some damn good greens in my life, but I’ve had some damn awful ones too. Good greens are hard to come by and the truth is it has taken me a loooonnnnggg time to get my recipe right. But in the end, I did it.

My wife even likes them too, actually begs for them and she’s not a greens eater. Had too many bad ones I guess, but this is a winner.

I do use “cheater greens” in the bag, already chopped and bagged. Don’t judge me.

So feel free to use whatever greens you can come across and if you’re one of those people who are not sure about greens because you’ve had some bad ones, do give these a try. They’re healthy, they’re easy, and they’re delicious.

I’m gonna give this to you in two ways, stove top and pressure cooker. To be honest, I can’t really tell the difference taste-wise between the two. When I make them I do it on the stove. When the wife makes them she does it in the pressure cooker. Same thing except one takes more time.

SOUTHERN COLLARD GREENS

INGREDIENTS STOVETOP

1 bunch/bag of greens, rinsed trimmed and chopped
2 ham hocks or left over ham or you can leave it out if you want
2 – 10.5 ounce cans chicken broth
21 fluid ounces of water
1 tablespoon red wine vinegar or apple cider vinegar
1 tablespoon honey
1/2 teaspoon cajun seasoning
1 tablespoon + 1 teaspoon salt
1.5 teaspoons black pepper
2.5 teaspoons sugar

DIRECTIONS

Place the greens and the ham hocks or ham pieces in a LARGE POT. Don’t worry, it’ll be fine. Mix in everything else. Bring to a boil, reduce heat to low, and simmer for at least one hour. If after an hour they’re tender, you’re done. Depending on the greens, you may have to go longer. When done, taste and see if you need more honey.

READ  Easy Tomato Bisque
INGREDIENTS PRESSURE COOKER [IP]

1 bunch/bag of greens, rinsed, trimmed and chopped
2 ham hocks or left over ham or you can leave it out if you want
2 cups chicken broth
1 tablespoon red wine vinegar or apple cider vinegar
1 tablespoon honey
1/2 teaspoon cajun seasoning
2 teaspoons salt
1.5 teaspoons black pepper
2.5 teaspoons sugar

DIRECTIONS

Set your pot to sauté mode to get the pot warming up. Add the whole bag of greens. Yes, don’t worry, it’ll fit. I have a 6 quart and it fits. Fit what you can, shove it down, add more until it’s all in there. In a measuring cup or bowl, put your chicken broth and all the other ingredients except the ham and stir. Pour it over the greens. Sit the ham pieces on top and press a little just to nestle them in there.

Pressure on high for 30 minutes with natural pressure release.

**NOTE: I like to freeze my left over sweet Christmas ham in portions to use in these greens. A sweet ham gives off a slight sweetness which I love. You can use ham steaks, smoked turkey legs, or bacon pieces if you want. I’ve made them without meat and they were great too.

Don’t limit yourself on how you eat these, the possibilities are endless. I like them in a large bowl with tons of pot liquor so I can dip my cornbread in it. Or over rice. Or over rice or grits with a fried egg for breakfast. Make hash out of it. They are very versatile and they freeze really well!

Not sure how to make cornbread? I got you!Southern cornbread with jalapeños and goat cheese!

This post is linked to:
Weekend Potluck

Tender southern collard greens - easy, healthy, and delicious!

Tender collard greens, southern as you can get!

Tender southern collard greens - easy, healthy, and delicious!

Tender southern collard greens - easy, healthy, and delicious!

Tender southern collard greens - easy, healthy, and delicious!

Tender southern collard greens - easy, healthy, and delicious!

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37 thoughts on “Southern Collard Greens – Stovetop & Pressure Cooker”

  1. I have a non-Southern, healthy version of greens on my blog, but I have been looking for a really great Southern version. I had some once from a friend who brought me some from a family party where another friend of another relative made them….well you get the deal, no way to ask how they were made! I believe she was from Mississippi. I’ve been longing for some good Southern Greens ever since!

    Thanks, and Happy New Years to you and your wife!

    1. I will definitely check yours out! I love good greens! Thanks FrugalHausfrau for taking a look and I hope you and yours have the best year ever!

  2. I too love greens and have been picking them from the farm for years. I usually go simple with olive oil and lemon but this recipe is one I can definitely enjoy.

    1. While I hate that your family is missing out on the deliciousness and healthiness of greens, there is a bonus. More for you!

  3. I’ve always enjoyed greens in restaurants, Jaxx, but the idea of washing them put me off cooking them at home. I’m so glad it’s okay to use the bagged ones, and I look forward to trying this tasty recipe! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Happy New Year!

    1. I know. I can easily find fresh greens here, which are especially good after the first frost. But no, I always use “cheater greens”. Plus, the ones I get bagged here are triple washed. They’re great and the perfect cut.

  4. I love greens but as you said they need to be cooked right, and with the right flavors. These sounds delicious! Thank you for bringing them to Fiesta Friday!

  5. It sounds delicious and simple at the same time which is always good! I don’t have a pressure cooker yet but I would love to get one to be able to speed up recipes like this.

    1. It’s so good and when you cook them on the stove, it’s just passive time for the most part. Every once in a while you put your glass of wine down and give it a stir. Easy peasy.

  6. What a great recipe! I usually buy greens because I don’t know how to prepare them to taste good. Pinning this recipe for sure!

  7. I am all about cheater greens. This family of five has no extra time for washing and drying all of that. Thanks so much for sharing at the #happynowlinkup!

  8. We grow our own collards and your recipe is very much like mine, we love our collards here in the south! Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you have a great day and come back soon!
    Miz Helen

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