In this post I am sharing how to make Southern Style Collard Greens.

Collard greens are a favorite winter crop in the South and a new year dinner tradition to bring luck in the coming year.

I can’t recall a first dinner in the new year that didn’t involve freshly cooked collard greens, black eyed peas, pork of some sort and a fresh cake of cornbread. Hoppin’ John is another traditional recipe for a Southern new year’s day meal.

The art of preparing the collard greens is a ritual in itself. The washing in a cold tub of water to remove the dirt and sand, slow stewing the greens for the ultimate savory meal.

Table of Contents

Soul Food Collard Greens Recipe

List of Ingredients you’ll need:

1 large Ham Hock or Country Ham Cooking Pieces. You can also use a smoked turkey leg if you have one frozen from your Christmas dinner.
1 large bunch of Collard Greens
Salt
Cracked Black Pepper
Onion Powder
Bacon Grease
Butter
1 pinch of Red Pepper Flakes (optional)
8 cups of chicken stock
4 cups of water
1/2 tbsp. Apple Cider Vinegar
Tobasco Sauce, for serving (optional)

“Potlikker, the vitamin-rich broth left over from slow stewing a pot of greens with smoked pork, is liquid gold in the American South.“
Vivian Howard

How Do You Cook Fresh Collard Greens?

How to make the best Southern Style Collard Greens - soul food - new year traditions

Wash collards, remove leaves and chop.

In a large pot heat the bacon grease and butter until melted.

Next, add the ham hock or seasoning meat of your choice.

Add collards, chicken stock, apple cider vinegar and water then add the seasonings. Cook for 2 hours or until desired tenderness.

Serve collard greens hot and with a few dashes of Tobasco.

Recipe Southern Collard Greens

Southern Collard Greens for New Year's Meal

“Potlikker, the vitamin-rich broth left over from slow stewing a pot of greens with smoked pork, is liquid gold in the American South. My mom used to drink it from a tea cup with the same attention I might sip a glass of fine Barolo.” ….”Potlikker heals … I’m sure of it. In fact, it’s probably the next bone broth!”~ Chef Vivian Howard