Name: Slow-Simmered Smoky Southern Collard Greens
Prep time: 20 min
Cook time: PT-25H50M26S
Cuisine: Southern
Ingredients: 3-4 large bunches of organic collard greens (That's about 12-14 cups when chopped!); 2 Tbsps Extra virgin olive oil, divided; 1 1/2 lbs. organic chicken breasts, bone-in; 1 red bell pepper, chopped; 4 garlic cloves, minced; 1/2 red onion, chopped (Feel free to use white or yellow, if preferred); 2 tsps sea salt; 2 tsps black pepper; 2 tsps smoked paprika; 2 tsps garlic powder; 1/2 tsp ground mustard; 1 tsp red pepper flakes (Feel free to reduce based on level of spiciness desired); 2 Tbsps organic brown sugar (You can substitute with pure maple syrup, if desired); 2 tsps worcheshire sauce; 2 tsps apple cider vinegar; 4 cups organic chicken stock or bone broth (Feel free to substitute with vegetable stock, if desired)

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Slow-Simmered Smoky Southern Collard Greens are a true testament to comfort food. With their tender, lush leaves soaking up a medley of smoky, savory flavors, these greens not only nourish the body but also warm the soul. Picture a bowlful of these vibrant greens, simmered to perfection, paired with cornbread or served alongside a succulent piece of fried chicken. Each spoonful delivers a delightful burst of flavor and nostalgia, reminiscent of Sunday family gatherings in the South.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Slow-Simmered Smoky Southern Collard Greens
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Slow-Simmered Smoky Southern Collard Greens

Slow-Simmered Smoky Southern Collard Greens

There’s nothing quite like cooking collard greens from scratch. The aroma that fills your kitchen as they cook is simply intoxicating, whisking you away to a rustic Southern kitchen. This recipe for Slow-Simmered Smoky Southern Collard Greens is not only easy to whip up but also budget-friendly, making it a crowd-pleaser that even the pickiest eaters will appreciate. Trust me; once you try this recipe, your pantry will be stocked with collard greens more often than not, and your heart will thank you for it.

Why You’ll Love This Recipe

Irresistible Flavor: The combination of smoked paprika and spices gives these collard greens a rich, smoky taste that you won’t forget.
Simple & Quick: In just around an hour, you can prepare a hearty dish that’s perfect for any occasion.
Nutrient-Rich: Collard greens are packed with vitamins and minerals, making this dish not only delicious but also a healthy addition to your meal plan.
Flexible Serving: Perfect as a side dish for a family meal, a light lunch, or even paired with eggs for breakfast.
Customizable Heat: Adjust the red pepper flakes to suit your spice tolerance, ensuring it’s perfect for everyone at your table.

Ingredients You’ll Need

3-4 large bunches of organic collard greens (That’s about 12-14 cups when chopped!): Rich in nutrients, collards are the star of this dish, offering bold flavors and a tender texture.
2 Tbsps extra virgin olive oil, divided: This adds a lovely richness to the dish. Use high-quality olive oil for the best flavor.
1 1/2 lbs. organic chicken breasts, bone-in: The chicken adds an incredible depth of flavor as it simmers, infusing the broth with juicy richness.
1 red bell pepper, chopped: Adds a sweet crunch that balances the earthiness of the greens beautifully.
4 garlic cloves, minced: Garlic provides a potent flavor that elevates the dish and pairs wonderfully with the greens.
1/2 red onion, chopped: This adds a layer of sweetness and depth; feel free to use white or yellow onion if preferred.
2 tsps sea salt: Essential for enhancing the flavors of your ingredients.
2 tsps black pepper: Adds a bit of heat and complements the other spices.
2 tsps smoked paprika: Infuses the collard greens with a smoky flavor that’s simply irresistible.
2 tsps garlic powder: For an extra punch of garlicky goodness that blends seamlessly into the dish.
1/2 tsp ground mustard: Adds a mild tang that beautifully contrasts the rich flavors.
1 tsp red pepper flakes: Adjust based on your heat preference; these give the dish a delightful kick.
2 Tbsps organic brown sugar: This small amount balances out the bitterness of the greens. You can also use pure maple syrup for a natural sweetness.
2 tsps Worcestershire sauce: Enhances the dish’s umami profile and adds complexity to the flavors.
2 tsps apple cider vinegar: A splash brightens everything up nicely and brings all the flavors together.
4 cups organic chicken stock or bone broth: The base of your dish, providing moisture and rich flavor. You can substitute vegetable stock for a vegetarian version.

How to Make Slow-Simmered Smoky Southern Collard Greens

Prep the Collard Greens: Start by removing the tough stems from the greens. Stack several leaves, roll them tightly, and slice them into ribbons. Rinse thoroughly under cold water—this helps remove any grit.
Sauté Vegetables: Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Add the chopped red bell pepper, minced garlic, and chopped red onion. Sauté until the mixture becomes fragrant and the onions are soft, around 4-5 minutes.
Brown the Chicken: Push the sautéed vegetables to the side, then add the chicken breasts to the pot. Allow them to sear for about 5 minutes on each side, until golden. This creates wonderful flavor on the chicken while the veggies continue to cook down.
Season Everything: Sprinkle the sea salt, black pepper, smoked paprika, garlic powder, ground mustard, and red pepper flakes over the chicken and vegetables. Stir well to combine all the flavors.
Simmer with Liquids: Pour in the chicken stock and add the Worcestershire sauce, apple cider vinegar, and brown sugar. Bring the mixture to a gentle simmer, then cover the pot, reducing the heat to low. Let it simmer for 30 minutes allowing the chicken to cook through and flavors to meld.
Add the Collard Greens: After 30 minutes, remove the chicken and set it aside, covered. To the pot, add the chopped collard greens, pushing down so they absorb the liquid. Cover again, and allow them to simmer for another 20-30 minutes, or until the greens are tender and flavorful.
Finish the Dish: While the greens are cooking, shred the cooked chicken off the bone. Add the shredded chicken back into the pot in the last 5 minutes of cooking to heat through.
Serve and Enjoy: Give everything a final stir and taste for seasoning adjustments. Serve warm, and enjoy the heartfelt flavors of this comforting dish.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, transfer to a freezer-safe container and freeze for up to 3 months. To reheat, gently warm in a saucepan over low to medium heat until heated through. You may need to add a splash of broth or water if the greens seem dry. Note that while the flavors will deepen over time, the texture of the collard greens may become softer, which is completely normal.

Chef’s Helpful Tips

Make sure to remove the tough stems from the collard greens before cooking for a more tender result.
Searing the chicken adds incredible flavor, so don’t skip this step.
If you’re short on time, pre-cut and wash your greens in advance, storing them in the refrigerator until you’re ready to cook.
Consider trying out different types of stock, as vegetable broth brings a unique flavor to the dish for herbivores.
Adjust the spice levels according to your preference; if you love heat, consider adding more red pepper flakes or serving with hot sauce!
This dish is perfect for meal prep; cook a large batch and enjoy it for the week!

Slow-Simmered Smoky Southern Collard Greens represent the heart of Southern cooking, bringing amazing flavors and nostalgia to the table. It’s easy, delicious, and very much beloved. Whether you serve them as a side dish or make them the main attraction of your meal, you’re bound to enjoy this timeless classic. Explore the versatility and feel free to experiment with the seasonings—there’s no wrong way to enjoy collard greens! So grab your ingredients, and let’s get cooking!

Recipe FAQs

Can I use other types of greens instead of collard greens?

Absolutely! If you can’t find collard greens, kale or Swiss chard are excellent alternatives. Just note that cooking times may vary, as some greens may wilt faster than collards.

How spicy are these collard greens?

The red pepper flakes offer a nice kick, but it’s easy to control the heat! Simply reduce the amount or omit them entirely for a milder flavor. Always taste as you go, and adjust according to your preferences.

Can I make this dish ahead of time?

Yes, this dish is fantastic for meal prep. The flavors actually improve after a day in the fridge as they have time to meld. Plus, it freezes well for up to three months, so you can have a comforting meal ready whenever you need it!

How do I know when the collard greens are done cooking?

You’ll know the collards are done when they are tender and have reduced significantly in size. They should have a deep, rich color and a lovely aroma that fills your kitchen. For best flavor, simmer until they’re beautifully tender, which usually takes about 20-30 minutes.

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Slow-Simmered Smoky Southern Collard Greens

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Author: Peter
Prep Time: 20 minutes
Cook Time: 2.5-3 hours
Total Time: 0 hours
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Simmer
Cuisine: Southern

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Description

This Slow-Simmered Smoky Southern Collard Greens recipe showcases incredible flavors with tender collard greens, juicy chicken, and delightful spices. Perfect for a quick dinner or a comforting meal!

Ingredients

Scale

3–4 large bunches of organic collard greens (That's about 12–14 cups when chopped!)
2 Tbsps Extra virgin olive oil, divided
1 1/2 lbs. organic chicken breasts, bone-in
1 red bell pepper, chopped
4 garlic cloves, minced
1/2 red onion, chopped (Feel free to use white or yellow, if preferred)
2 tsps sea salt
2 tsps black pepper
2 tsps smoked paprika
2 tsps garlic powder
1/2 tsp ground mustard
1 tsp red pepper flakes (Feel free to reduce based on level of spiciness desired)
2 Tbsps organic brown sugar (You can substitute with pure maple syrup, if desired)
2 tsps worcheshire sauce
2 tsps apple cider vinegar
4 cups organic chicken stock or bone broth (Feel free to substitute with vegetable stock, if desired)

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Instructions

Prep the collard greens by soaking and washing them in fresh water and white vinegar, then pat dry. Roll each leaf tightly with the stem and cut into small to medium-sized pieces or tear the greens from the stems.
In a bowl, season the chicken with salt, black pepper, smoked paprika, and garlic powder. Coat the meat well with the seasoning.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes on each side. Remove the chicken and set aside.
In the same pot, add the remaining tablespoon of olive oil, and sauté the minced garlic, chopped onion, and red bell pepper until tender and fragrant, about 1-2 minutes.
Add salt, black pepper, smoked paprika, garlic powder, ground mustard, and red pepper flakes to the pot, and stir to combine with the veggies.
Stir in the collard greens along with the rest of the ingredients, mixing until combined. Cover and cook on medium-high until everything begins to boil, about 4-5 minutes.
Reduce heat to low, add the seared chicken back to the pot, cover, and let everything simmer for 2.5 to 3 hours, stirring occasionally.
Check the greens for tenderness; add additional chicken stock if the liquid evaporates too quickly. Season with extra salt to taste if needed, and serve warm.

Notes

For a spicier kick, try adding more red pepper flakes according to your taste.
These collard greens pair wonderfully with Southern sides like cornbread or mac and cheese.
Feel free to substitute the chicken with other smoked meats for a different flavor profile.