Southern-Style Collard Greens with Smoked Pork and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Hearty collard greens slow-cooked with smoked pork and garlic, offering a classic soul food side bursting with smoky flavor. This Southern American-inspired comfort-food recipe, ready in about 140 minutes, pairs fresh collard greens, smoked pork neck bones, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 6 Southern American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thoroughly wash and chop 2 lbs fresh collard greens into 1-inch wide strips, discarding thick stems.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
  3. Step 3: Add 4 minced garlic cloves and 1 lb smoked pork neck bones, cooking for 2 minutes until fragrant.
  4. Step 4: Pour in 4 cups chicken broth and bring to a simmer. Add the chopped collard greens, 2 tbsp apple cider vinegar, and 1/2 tsp red pepper flakes.
  5. Step 5: Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the greens are tender and infused with smoky flavor.
  6. Step 6: Season with salt and black pepper to taste before serving as a savory southern side dish.

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