How To Cook Collard Greens With Hot Pepper Sauce
Learn how to cook collard greens with this super simple and easy Southern collard greens and tasty hot pepper sauce recipe.
Wanna know how to cook collard greens? Well, I am gonna tell ya today.
I have always loved greens. Turnip greens, collard greens, or mixed, I just adore them. Among the greens I like, my Grandmama’s ranks the absolute highest. No one can make them like her.
New Year’s Day traditions
Greens are a critical part of our New Year’s Day meal in the South. According to our tradition, the amount of greens you eat is directly proportionate to how much money you will have in the coming year. Even my brother, who has picky eating habits to rival the most obstinate toddler, has been known to manage a bite or two on New Year’s Day! We serve this Southern collard greens recipe with Hoppin John, of course.
No one knows for sure why collard greens can make you rich when you eat ’em. However, the theory is that the green veggie is the color of money. So if you indulge on New Year’s Eve or Day, the legend goes, you will have a prosperous year ahead of you. The same is said for black eyed peas, of course. And you can click on the link to find out why and then make my crockpot black eyed peas with a smoked turkey leg.
In this post, I show you step-by-step how to cook collard greens, including how to prepare the greens. When cooked in water flavored with salt and apple cider vinegar, your braised collard greens will be perfectly balanced and so tender. Serve this soul food as a side dish with any main meal, like fried chicken, steak and milk gravy, or pork chops. I love to pair this easy collard greens recipe with my homemade hot pepper sauce, so let’s get cooking!
Recipe Ingredients
Southern-Style Collard Greens
- Collard greens
- Apple cider vinegar
- Salt
- Ham hock, ham bone, or pieces of country ham (optional)
Hot Pepper Sauce
- Vinegar
- Minced garlic
- Sugar
- Hot peppers
- Salt
How To Make Some Tasty Southern Collard Greens with Hot Pepper Sauce
How to prep collard greens
Let’s start with your greens. You can use collard or turnip greens, or a mixture of both.
I am using fresh collard greens because that was what was available to me. This is what a bunch looks like. The bundle I bought had three of these and that is the amount I’ll be making today.
I start by chopping the end off like this.
Then I put them in my pot and run cold water over them to start washing them. Washing your greens is extremely important as they do have dirt on them and you want to remove that.
I also pick up each individual leaf and run that under the water too. Then I place the washed leaves in a clean bowl or dishpan.
These little ones that have clearly been feasted on by little critters just get thrown away. I don’t mind them though, I don’t fault a little buggy who has a taste for some fresh greens!
Now we need to get that big old tough spine out of them. If you fold the leaf in two and hold it, it will easily tear right off the spine. If you can’t manage this, just tear it off or cut it off, whatever works for you is just fine!
You just want to end up with a nice bowl of collard leaves like this one.
Now take a bunch at a time and just coarsely chop them up a bit.
Don’t worry about making them too small, they will shrink a lot when cooked anyway. We’re just going for big pieces rather than huge leaves here.
How to cook collard greens
Once that is done, put them in a large pot.
In your pot, pour a 3/4 cup of apple cider vinegar…
About two quarts of water…
and 1/4 cup of salt.
You may put more or less salt to taste but I would wait and let them cook a bit before you decide. If it is too salty, drain some of the water and add fresh, unsalted water. If it isn’t salty enough, just add a bit more. This isn’t rocket science so don’t fret over whether or not you are doing it right. If it tastes right to you, it’s perfect.
If you REALLY want some good greens, add in a ham hock or some country ham slices while these cook.
Then shred it up and put it back in after the collards are done.
Give those ingredients a mix and then cook your collard greens on medium heat for about two hours or until tender.
You’ll notice the greens slowly shrink into the water the longer they cook.
If your water starts getting too low at any time, add some more while these are cooking.
But your collard greens should look like this after cooking for a couple of hours.
How to make the hot pepper sauce
In a pot, place all of your pepper sauce ingredients. Starting with the water…
Then the vinegar…
Then the sugar and salt…
The hot peppers, of course…
And finally, the minced garlic.
Give it a stir and bring it just to a boil.
Then, reduce the heat and simmer until it is cooked down by about half like so.
By that I mean, look at the level it is at now and when it is half that amount (thanks to evaporation), your sauce is done!
Drain your collard greens and place them in a serving bowl after cooking them for about two hours.
Drizzle individual servings with the pepper sauce. This sauce is great for so many vegetables!
Decide how rich you want to be in the new year and eat greens accordingly!
Storage
Store leftover collard greens in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 1 year. The best way to reheat them is on medium-low heat on the stovetop until heated through.
Recipe Notes
- If you want to make spicy collard greens without making the hot pepper sauce, simply add a tablespoon of crushed red pepper flakes or serve with some .
- Add a tablespoon of sugar or to your southern collard greens recipe to add sweetness to the smoky flavor.
- Instead of smoked ham hock, you can serve your collard greens with some crispy cooked bacon. Fry the in with chopped onion before adding them to the saucepot alongside the other ingredients. Alternatively, substitute the ham hock for another smoked meat, like a smoked turkey leg.
- Another option is to substitute the water for 4-5 cups of chicken broth. The chicken stock will make the collard greens more rich and flavorful.
Here are more sensational Southern side dishes:
Oven-Baked Mac and Cheese (Southern Plate Favorite)
Southern-Style Fried Okra Recipe
Ingredients
Southern Collard Greens
- 3 bunches collard greens
- 3/4 cup apple cider vinegar
- 2 quarts water
- 1/4 cup salt
- ham hock, ham bone, or pieces of country ham (optional)
Hot Pepper Sauce
- 3 cups water
- 1 cup white vinegar
- 1 tbsp sugar
- 1 tbsp salt
- 4 whole hot peppers from a jar
- 1 tsp minced garlic
Instructions
- Rinse the collard greens well. Remove the spines and chop coarsely, then place in the pot.3 bunches collard greens
- Add all other ingredients and bring to a boil. Reduce heat and simmer until collards are tender, about two hours, adding more water if needed.3/4 cup apple cider vinegar, 2 quarts water, 1/4 cup salt, ham hock, ham bone, or pieces of country ham (optional)
How to Make Hot Pepper Sauce
- Combine all of the sauce ingredients in a different saucepot and bring to a boil. Reduce heat and simmer until amount is reduced by half. Drizzle over greens or other vegetables. Refrigerate remainder.3 cups water, 1 cup white vinegar, 1 tbsp sugar, 1 tbsp salt, 4 whole hot peppers from a jar, 1 tsp minced garlic
- Serve your collard greens warm with the hot pepper sauce.
Video
Nutrition
Thank you all and Happy New Year!
Gratefully,
Stacey Lynn
An old guy from Louisiana taught me to make these using bacon and chicken stock. He’s no longer with us, so whenever I make ’em I think about my friend J.D….another guy gave me a stick…literally a stick, and told me to plant it in the garden. I laughed at him and told him he must be crazy… after a couple months I started to see some kind of life, and it turned out to be a collard plant….we ate good off that for a couple years…thanks Gene!!! Love Southern Plate….gonna make a mess o’ greens for New Years!
Don’t forget to eat some for me!!
Great recipe!! I loved it/ I added chicken broth! my family loved it. Thanks!
As a child I was everywhere, as my Dad was in the Air Force. When we would come back home and eat, it was obviously different from what I was eating year round. I spent a lot of time at my family’s home after becoming an adult and learned a lot more about foods. Your recipe’s really hit the mark. I like to try new recipe’s and last night I made your collards, cornbread and northern beans (using your black-eye peas recipe). We were stuffed! I think it was the best meal I ever had! Thanks for sharing your love of cooking and your family with us all!
While growing up in north Mississippi I had an uncle from Louisana who loved greens. Uncle Carlos was a true Cujun. When he, my aunt and family came home for holidays he came prepared to cook. He brought fresh crab, shrimp, and crawfish etc. He would start cooking in the afternoon and by dinner we would have seafood, gumbo, stuffed tomatoes, and twice baked potatos. While we ate the food he had prepared for us he ate turnip greens prepared for him by my great Grandmother. He ate what he could for supper, the leftovers were eaten by him the next morning for breakfast straight from the refrigerator.
It seems we as southerners have the best time when our activities include food, family, and a bucket full of laughs.
Do you have a recommendation for how to cook greens in a slow cooker?
I ABSOLUTELY LOVE-LOVE-LOVE-LOVE THIS RECIPE! I had never cooked greens before and i tried this recipe. My entire family went nutts over my geens and they couldn’t believe that i had cooked them. As a matter of fact, my mom just bought 12 more bunches of greens yesterday, sat up all night and picked them, just for me to cook them today 🙂
I’m like some others, gotta have some sort of pork in my greens, doesn’t matter if it’s a hambone, fresh neckbones or even pork chops. I add a bit of baking soda to keep them pretty & green plus to help tender them if they are a bit tough, a bit of sugar and if the meat doesn’t have a bit of fat, I add a bit of canola oil. Yeah, yeah, I know they’d be more health conscious without all that but.. I’m from SW Alabama..lol.
Y’all take care and Happy New Year to everyone!!!