How to make the Southern Collard Greens Recipe

Southern Collard Greens Recipe Introduction Collard greens are a staple of Southern cuisine, known for their rich, smoky flavor and tender texture. This classic dish has deep roots in African, Native American, and Southern traditions, making it a beloved side dish at family gatherings, Sunday dinners, and holiday feasts. Slowly simmered with smoked meats, onions, and spices, collard greens develop a deep, savory taste that pairs perfectly with cornbread, fried chicken, or barbecue. Historically, collard greens were an important part of soul food cuisine, providing essential nutrients and comfort in every bite. The greens are slow-cooked to perfection, allowing them to absorb the flavors of smoked turkey, bacon, or ham hocks. A splash of vinegar or hot sauce at the end balances the richness, adding a slight tang and spice. The key to delicious collard greens is patience—cooking them low and slow allows the flavors to meld and the greens to become tender. Whether served as a side dish or enjoyed as a main course, collard greens are a true Southern classic that brings warmth and tradition to any table. Ingredients 2 bunches collard greens, washed and chopped 1 tablespoon olive oil or bacon grease 1 small onion, chopped 3 cloves garlic, minced