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Ginger Collard Greens

A southern tradition with a ginger flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 988.4 kcal

Equipment

  • 1 Large Pot For boiling and simmering the greens.
  • 1 Cutting Board For preparing the onion, garlic, and collard greens.
  • 1 Chef's knife For chopping and mincing ingredients.
  • 1 Strainer or Colander For draining the cooked collard greens.
  • 1 Measuring Spoons and Cups For accurate ingredient measurements.

Ingredients
  

Main

  • 3 quarts water
  • 6 cubes chicken bouillon
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons ginger powder
  • 1 bunch collard greens - rinsed trimmed and chopped

Instructions
 

  • Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.

Notes

To elevate this dish, consider replacing chicken bouillon with smoked ham hocks or turkey wings for a deeper, more traditional Southern flavor; simmer them beforehand to build a robust stock. For a brighter ginger note, incorporate 1-2 tablespoons of fresh grated ginger along with the aromatics. A splash of apple cider vinegar or lemon juice at the end will balance the earthiness and enhance the overall profile. Ensure the collard greens are meticulously rinsed to remove all grit. Taste and adjust seasoning before serving, as bouillon sodium levels vary. Monitor tenderness during the hour-long simmer to avoid mushy or overly tough greens.