Southern Collard Green Soup

Here’s a classic Southern-style Collard Green Soup recipe that’s hearty, flavorful, and perfect for a cozy meal. I’ll include step-by-step instructions and tips to make it authentic.

Ingredients (serves 4–6)

• 1 lb collard greens, washed, tough stems removed, and chopped
• 1/2 lb smoked ham hock, bacon, or smoked turkey (for flavor)
• 1 medium onion, diced
• 2–3 cloves garlic, minced
• 2 medium potatoes, peeled and diced (optional for thicker soup)
• 2 carrots, sliced (optional)
• 6 cups chicken or vegetable broth
• 1–2 bay leaves
• 1/2 tsp crushed red pepper flakes (optional, for a little heat)
• Salt and black pepper, to taste
• 2 tbsp olive oil or bacon drippings

Instructions

1. Render the smoked meat flavor
   • In a large soup pot, heat olive oil or bacon drippings over medium heat.
   • Add the smoked ham hock or chopped bacon and cook for 3–5 minutes until it starts releasing flavor.
2. Sauté aromatics
   • Add the onion and garlic, sauté until translucent and fragrant (about 3 minutes).
3. Add broth and vegetables
   • Pour in the chicken or vegetable broth.
   • Add potatoes, carrots, bay leaves, and red pepper flakes (if using).
   • Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables start to soften.
4. Cook the collard greens
   • Add chopped collard greens.
   • Cover and simmer for 25–30 minutes, stirring occasionally, until greens are tender and flavorful.
5. Season and finish
   • Remove bay leaves and ham hock (if used).
   • Chop the ham meat and return it to the pot.
   • Season with salt and black pepper to taste.
6. Serve
   • Ladle hot soup into bowls.
   • Optional: Serve with cornbread or over cooked rice for a full Southern meal.

Tips for Authentic Flavor

• Smoked meats (ham hock, turkey, or bacon) are key for a rich, deep flavor.
• Collard greens can be tough; slicing them thinly helps them cook faster.
• Some folks like to add a splash of apple cider vinegar at the end to brighten the flavor.

If you want, I can also give you a one-pot quick version that’s ready in under 45 minutes without losing the traditional Southern taste.

Do you want me to do that?