12 Delicious Collard Greens Recipes You Must Try

Perfect for any night of the week, collard greens are the unsung heroes of the kitchen, offering a blend of nutrition and comfort that’s hard to beat. Whether you’re craving something hearty, healthy, or just downright delicious, our roundup of 12 must-try recipes will inspire you to turn these leafy greens into your next favorite dish. Let’s dive into the flavors that make collard greens a versatile star in any meal!

Southern Style Collard Greens with Ham Hocks

Oven-braised collard greens with ham hocks deliver deep, smoky flavors and tender greens. This Southern staple is both hearty and comforting.

Ingredients

• 2 lbs collard greens, stems removed, leaves chopped
• 1 lb smoked ham hocks
• 4 cups chicken stock, low-sodium
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp apple cider vinegar
• 1 tsp crushed red pepper flakes
• 1 tbsp granulated sugar
• 2 tbsp unsalted butter
• 1 tsp kosher salt

Instructions

1. Preheat oven to 300°F.
2. In a large Dutch oven, melt butter over medium heat. Add diced onion, sauté until translucent, about 5 minutes.
3. Add minced garlic and crushed red pepper flakes, cook for 1 minute until fragrant.
4. Place ham hocks in the pot, pour in chicken stock and apple cider vinegar. Bring to a simmer.
5. Stir in chopped collard greens, sugar, and kosher salt. Cover with a lid.
6. Transfer Dutch oven to preheated oven. Braise for 2 hours, stirring once halfway through.
7. Remove ham hocks, shred meat, and return to pot. Discard bones.
8. Adjust seasoning if necessary, serve hot.

Lusciously tender greens soak up the smoky ham hock essence, balanced by a hint of vinegar. Serve over stone-ground grits for a classic Southern meal.

Vegan Collard Greens with Coconut Milk

Savor the rich, creamy flavors of this vegan twist on a Southern classic. Perfect for a hearty side or a main dish, these collard greens are simmered in coconut milk for a dairy-free delight.

Ingredients

– 1 large bunch collard greens, stems removed and leaves chopped into 1-inch strips
– 1 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup full-fat coconut milk
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp crushed red pepper flakes
– 1/2 tsp sea salt

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped collard greens to the pot, stirring to coat with the onion and garlic mixture.
5. Pour in coconut milk, apple cider vinegar, smoked paprika, crushed red pepper flakes, and sea salt.
6. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
7. Uncover and cook for an additional 5 minutes to slightly thicken the sauce.
8. Remove from heat and let stand for 5 minutes before serving.
A silky texture and a balance of smoky, spicy, and tangy flavors make these greens unforgettable. Serve over quinoa for a complete meal or alongside cornbread for a traditional touch.

Spicy Collard Greens with Chili Flakes

You’ve got to try this Spicy Collard Greens with Chili Flakes for a kick that wakes up any meal. Year-round, it’s a hearty side that pairs perfectly with grilled meats or creamy polenta.

Ingredients

• 1 lb collard greens, stems removed, leaves thinly sliced
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tsp red chili flakes
• 1/2 cup chicken stock, low-sodium
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add minced garlic and chili flakes, sauté until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Introduce sliced collard greens to the skillet, tossing to coat evenly with the oil and spice mixture.
4. Pour in chicken stock and apple cider vinegar, stirring to combine. Cover and reduce heat to low.
5. Simmer for 20 minutes, stirring occasionally, until greens are tender but still vibrant.
6. Sprinkle with sea salt, toss well, and remove from heat. Tip: For extra depth, let sit covered for 5 minutes before serving.

Great texture meets bold flavor in this dish, with the collards tender yet retaining a slight bite. Garlic and chili flakes meld beautifully, offering a warmth that builds with each bite. Serve atop a slice of crusty bread for an unexpected twist.

Collard Greens and Bacon Saute

This hearty Collard Greens and Bacon Saute brings Southern comfort to your table in minutes. Tender greens and crispy bacon create a perfect balance.

Ingredients

• 4 slices thick-cut applewood-smoked bacon, diced
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 lb collard greens, stems removed, leaves chopped into 1-inch strips
• 1/2 cup chicken stock
• 1 tbsp apple cider vinegar
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat a large skillet over medium heat. Add diced bacon. Cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
2. In the same skillet, add chopped onion. Saute in bacon fat until translucent, about 3 minutes. Tip: Reserve bacon fat for added flavor.
3. Add minced garlic. Cook until fragrant, 30 seconds.
4. Stir in collard greens. Cook until slightly wilted, 2 minutes.
5. Pour in chicken stock and apple cider vinegar. Season with red pepper flakes and black pepper. Tip: Acid from vinegar brightens the greens.
6. Cover skillet. Simmer on low heat until greens are tender, 15 minutes. Tip: Check moisture level; add more stock if needed.
7. Stir in cooked bacon. Serve immediately.

Silky greens with a smoky bacon bite make this dish a standout. Try it over creamy polenta for a comforting meal.

Healthy Collard Greens Smoothie

Vibrant and nutrient-packed, this smoothie turns traditional collard greens into a refreshing drink. Perfect for a quick breakfast or post-workout boost.

Ingredients

• 2 cups tightly packed, stemmed collard greens, roughly chopped
• 1 medium frozen banana, peeled and sliced
• 1/2 cup unsweetened almond milk
• 1 tbsp freshly ground flaxseed
• 1 tsp raw honey
• 1/2 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• 4 ice cubes

Instructions

1. Wash the collard greens thoroughly under cold running water. Pat dry with a clean kitchen towel.
2. Remove the stems from the collard greens and roughly chop the leaves.
3. Add the chopped collard greens, frozen banana slices, almond milk, ground flaxseed, raw honey, vanilla extract, and ground cinnamon to a high-powered blender.
4. Blend on high speed for 45 seconds, or until the mixture is completely smooth. Tip: For a smoother texture, blend for an additional 15 seconds.
5. Add the ice cubes to the blender and pulse 3-4 times until the ice is fully incorporated. Tip: This step ensures a chilled, refreshing smoothie without diluting the flavor.
6. Pour the smoothie into a tall glass and serve immediately. Tip: Garnish with a sprinkle of ground cinnamon for an extra flavor boost.

Overtly creamy with a subtle sweetness, this smoothie balances the earthy tones of collard greens beautifully. Serve it in a mason jar with a reusable straw for an eco-friendly touch.

Collard Greens Wraps with Hummus and Veggies

Collard greens wraps offer a crisp, fresh alternative to traditional wraps, packed with nutrients and vibrant flavors. Perfect for a quick lunch or a light dinner, these wraps are as satisfying as they are healthy.

Ingredients

• 4 large collard green leaves, stems trimmed
• 1 cup homemade hummus
• 1 medium carrot, julienned
• 1 small cucumber, julienned
• 1/2 red bell pepper, thinly sliced
• 1/4 cup microgreens
• 1 tbsp extra-virgin olive oil
• 1 tsp lemon juice
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of water to a boil over high heat. Blanch collard green leaves for 30 seconds to soften. Immediately transfer to an ice bath to stop cooking. Pat dry.
2. Lay each leaf flat on a cutting board. Spread 1/4 cup hummus evenly over the center of each leaf, leaving a 1-inch border.
3. Arrange julienned carrot, cucumber, and red bell pepper slices over the hummus. Top with microgreens.
4. Drizzle olive oil and lemon juice over the veggies. Sprinkle with sea salt.
5. Fold the sides of the collard leaf inward, then roll from the bottom up tightly to enclose the filling.
6. Slice each wrap in half diagonally for serving. Tip: Use a sharp knife for clean cuts.

Vibrant and crunchy, these wraps deliver a satisfying bite with every mouthful. Serve with a side of extra hummus for dipping or slice into smaller pieces for appetizer-sized portions.

Slow Cooker Collard Greens with Turkey Legs

Unlock the flavors of the South with this hearty, slow-cooked dish that’s both nutritious and deeply satisfying. Using turkey legs adds a rich, smoky depth to the collard greens, making it a standout side or main.

Ingredients

– 2 large turkey legs, skin-on
– 1 lb collard greens, stems removed and leaves chopped
– 4 cups chicken stock, low-sodium
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp crushed red pepper flakes
– 2 tbsp extra-virgin olive oil
– Salt, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear turkey legs until golden brown, about 4 minutes per side. Transfer to slow cooker.
2. In the same skillet, sauté onion and garlic until translucent, about 3 minutes. Add to slow cooker.
3. Layer collard greens over turkey and onions. Pour in chicken stock and apple cider vinegar. Sprinkle smoked paprika and red pepper flakes evenly.
4. Cover and cook on low for 6 hours, or until turkey is tender and collards are soft.
5. Remove turkey legs, shred meat, and return to slow cooker. Stir to combine. Season with salt.
6. Serve hot. Just right for spooning over creamy grits or alongside cornbread, this dish balances smoky, tangy, and spicy notes with the greens’ slight bitterness.

Collard Greens Salad with Lemon Vinaigrette

Lush, vibrant collard greens form the base of this refreshing salad, paired with a zesty lemon vinaigrette for a bright, flavorful dish.

Ingredients

• 1 bunch collard greens, stems removed and leaves thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
2. Add thinly sliced collard greens to the bowl. Massage the dressing into the greens with your hands for 1 minute to soften.
3. Let the salad sit for 10 minutes to allow the flavors to meld and the greens to further tenderize.
4. Sprinkle shaved Parmesan cheese and toasted pine nuts over the salad just before serving.

Notably crisp and slightly bitter collard greens are balanced by the creamy Parmesan and crunchy pine nuts. Serve alongside grilled chicken or fish for a complete meal.

Stuffed Collard Greens with Quinoa and Mushrooms

Collard greens take center stage in this hearty, nutrient-packed dish, blending earthy mushrooms and protein-rich quinoa for a satisfying meal.

Ingredients

• 8 large collard green leaves, stems trimmed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 cup cremini mushrooms, finely diced
• 1/2 cup yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1/4 cup Parmesan cheese, grated

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. Heat olive oil in a skillet over medium heat. Add onions and mushrooms, sautéing for 5 minutes until softened. Tip: Ensure mushrooms release their moisture before adding garlic to prevent burning.
4. Stir in garlic, smoked paprika, salt, and pepper, cooking for 1 minute until fragrant.
5. Fluff quinoa with a fork and combine with mushroom mixture in a large bowl. Fold in Parmesan cheese.
6. Blanch collard greens in boiling water for 30 seconds to soften. Immediately transfer to ice water to stop cooking, then pat dry.
7. Place 1/4 cup quinoa mixture in the center of each collard leaf. Fold sides inward and roll tightly from the stem end. Tip: Secure with toothpicks if needed.
8. Arrange rolls seam-side down in the prepared baking dish. Cover with foil and bake for 20 minutes. Tip: For a crispy top, remove foil and broil for the last 2 minutes.

Kaleidoscopic in flavor, these stuffed collard greens offer a delightful contrast between the tender leaves and the hearty filling. Serve atop a smear of roasted red pepper sauce for an extra layer of flavor.

Collard Greens and Black-Eyed Peas Stew

Kickstart your meal with a hearty Collard Greens and Black-Eyed Peas Stew, a dish that combines nutritious greens with protein-packed peas for a fulfilling experience.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 4 cups collard greens, stems removed and leaves chopped
• 2 cups cooked black-eyed peas
• 3 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to precise taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add chopped collard greens, stirring to wilt slightly, about 2 minutes.
5. Pour in vegetable broth, then add black-eyed peas, smoked paprika, and ground cumin.
6. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
7. Season with salt precisely, then simmer for an additional 5 minutes.

Delve into the stew’s rich, smoky flavors and tender greens, perfect when served over a bed of steamed brown rice or with a side of crusty bread for dipping.

Garlicky Collard Greens Stir-Fry

Vibrant and packed with flavor, this Garlicky Collard Greens Stir-Fry is a quick, nutritious side that steals the show. Perfect for weeknights, it’s a dish that balances bold garlic notes with the earthy depth of collards.

Ingredients

• 1 bunch collard greens, stems removed, leaves thinly sliced
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/4 cup vegetable stock
• 1 tbsp apple cider vinegar
• 1/2 tsp kosher salt

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add garlic and red pepper flakes. Cook, stirring constantly, until garlic is golden, about 30 seconds.
3. Immediately add collard greens. Toss to coat in oil, ensuring leaves are evenly distributed.
4. Pour in vegetable stock. Cover skillet and reduce heat to medium. Cook for 5 minutes, allowing greens to wilt slightly.
5. Uncover. Increase heat to high. Stir in apple cider vinegar and salt. Cook, stirring frequently, until liquid evaporates and greens are tender but still bright, about 3 minutes.

The greens should be tender with a slight crunch, their vibrant color preserved. Serve alongside grilled meats or fold into warm tortillas for a vegetarian taco option.

Collard Greens Chips with Sea Salt

Absolutely everyone loves a crispy snack, and these Collard Greens Chips with Sea Salt are no exception. They’re simple, healthy, and irresistibly crunchy.

Ingredients

• 1 bunch fresh collard greens, stems removed and leaves torn into 2-inch pieces
• 1 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt

Instructions

1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
2. In a large bowl, toss the collard greens pieces with extra-virgin olive oil until evenly coated.
3. Arrange the greens in a single layer on the prepared baking sheets, ensuring they do not overlap.
4. Sprinkle the greens evenly with fine sea salt.
5. Bake for 20 minutes, then rotate the baking sheets and swap their positions in the oven for even cooking.
6. Continue baking for another 10-15 minutes, or until the edges are crisp and lightly browned.
7. Remove from the oven and let cool on the baking sheets for 5 minutes to crisp up further.

The chips will have a delicate crispness with a slight chew near the center. Their savory flavor pairs wonderfully with a creamy dip or as a standalone snack. For an extra kick, sprinkle with smoked paprika before baking.

Conclusion

From traditional Southern-style to innovative twists, these 12 collard greens recipes offer something for every palate. We hope this roundup inspires you to explore the versatility and rich flavors of collard greens. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the love for this nutritious leafy green. Happy cooking!