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
Happy New Year to you and your family. My greens are cooked but not finished.I cook them in plain water-when done chop and season with salt and a little sugar.
When ready to eat our dinner, they are saute’d in olive oil and coarse chopped onion and more seasoning if needed. My family doesn’t care for vinegar! We prefer them slightly sweet. Try it! I always use fresh collards.
Happy New Year to you Shelby!! Thanks for sharing your way!
My collards are already cooked for New Years day . I’v’e never cooked them with vinegar but I do eat them with vinegar. I also like to eat them with pickled peaches. I add 1 teaspoon of minced garlic to the greens during the last half hour of cooking. I’ve been eating collards for over 75 years and I am still waiting for the money.
Happy New Year!
Carrie
Looooooove greens! I get excited about New Years Day cause noone can complain that I have cooked them!
Speaking of washing greens – I remember the year my sweet hubby was going to get my greens washed and in the pot boiling before I got home from work. Well, he did; however, when I took them out of the pot along with the big hunk of pork roast out came a bunch of grasshoppers and other little pests that like greens also! Needless to say, the whole pot had to go into the trash! Gotta love him for trying though..
i grew up eating greens this way crumble bacon in it too. please pass the hot souce lol
Christy, I was wondering what does the vinegar do ? My mama and grandma didnt cook their greens that way so, i had never heard of that before But..i am cooking my first batch of greens tonite using your recipe!I usually just use canned or frozen..wish me luck!
It tenderizes and adds a bit of flavor. Let me know how you like them! I ate two bowls last night, lol!
Hi Christy, I still have Georgia collards in the garden that I planted last year and have harvested all year long. Love my collards. I added some smoked beef sausage and potatoes to a batch of collards and that was a meal by itself. Delicious. I also freeze batches of cooked collards in gallon bags for future use. I will try the cider vinegar . Thanks.
I have cooked collards for a long time but never heard of adding vinegar. Must try. I add peanut oil and ham or bacon or whatever I have. My Mother told me to add about 1/8 t. of baking soda. That would make the seasoning cook into the collards and help make them tender. I also cook in pressure cooker for about 30 minutes. Much faster that way. May try your way tomorrow. Thanks.