Slow-Simmered Smoky Southern Collard Greens

These Slow-Simmered Smoky Southern Collard Greens are tender, savory, and full of bold flavor—perfect for Sunday dinner or holiday meals.

📝 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))

👨‍🍳 Instructions

1. 1--- PREP + CUT THE GREENS: ---
2. 2Begin by prepping your greens after soaking + washing them in fresh water and white vinegar. Pat dry. Simply roll each leaf tightly (with stem) and cut into small to medium pieces or tear your greens away from the stems.
3. 3--- SEASON THE MEAT: ---
4. 4In a bowl, add your freshly cleaned + rinsed chicken (or other smoked meat) along with 1 tsp os salt, black pepper, smoked paprika, and garlic powder, rubbing everything together until meat is well coated.
5. 5--- SEAR THE MEAT: ---
6. 6In a large dutch pot over medium-high heat, add 1 Tbsp olive oil and let it heat up. Once heated, add in the marinated chicken (or smoked meat) and cook on each side until seared, about 3-4 minutes each side. Remove from heat and set aside on a plate.
7. 7--- TO MAKE THE COLLARD GREENS: ---
8. 8In the same large dutch oven, add the remaining 1 Tbsp olive oil and add the minced garlic, chopped onions, and chopped red bell pepper, sautéing until slightly tender and fragrant, about 1-2 minutes.
9. 9Add remaining 1 tsp of salt, black pepper, smoked paprika, garlic powder as well as the ground mustard and red pepper flakes, stirring everything together until combined and veggies are coated.
10. 10Add in all the remaining ingredients (starting with the collard greens), stirring it all together until fully combined and the greens begin to shrink and wilt. Cover and cook on medium-high until everything begins to boil, about 4-5 minutes.
11. 11Reduce heat to the low, add back in the chicken breasts (or smoked meat) and let everything simmer covered for 2 1/2 to 3 hours, stirring occasionally.
12. 12NOTE: Greens will be done once they are tender and most of the liquid has evaporated. If the liquid dries out too quickly before cooked, add another 1/2 cup or more of chicken stock.
13. 13Once tender to your desire, remove from heat and add additional salt to taste if needed. Serve immediately with your favorite main meat and/or sides like Hot Honey Southern Cornbread, Southern Potato Salad, Corn on the Cob, Candied Yams, Stovetop Southern Mac and Cheese, or whatever else you love!
14. 14Bon Appetit!