Whole30 Southern Style Collard Greens
Enjoy a comforting twist on a classic with this Whole30 Southern Style Collard Greens recipe! Packed with bold, smoky flavors and crafted to be Whole30 compliant, these tender collard greens are simmered to perfection with savory bone broth, sugar-free smoked meat, and a flavorful blend of smoked paprika, ground mustard, and a hint of red pepper for just the right amount of heat. Coconut aminos and apple cider vinegar bring a subtle tang that balances the dish beautifully, while garlic and onions build a rich, aromatic base. Ready in just over an hour, these nutrient-packed greens make an ideal side dish or hearty main course for those seeking a healthy, satisfying option. Perfect for paleo, gluten-free, and Whole30 diets, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 lbs Collard greens
- 3 tbsp Olive oil
- 1 large Onion
- 4 large Garlic cloves
- 1 tsp Smoked paprika
- 1 tsp Ground mustard
- 0.5 tsp Crushed red pepper flakes
- 1.5 tsp Salt
- 1 tsp Black pepper
- 4 cups Bone broth (chicken or beef, Whole30 compliant)
- 2 tbsp Coconut aminos
- 1 tbsp Apple cider vinegar
- 8 oz Compliant smoked meat (such as sugar-free bacon or smoked turkey leg)
Instructions
Start by thoroughly washing the collard greens under cold water to remove any dirt and debris. Remove the tough stems by slicing them out or tearing the leaves from the stems. Cut the leaves into 1-inch strips and set aside.
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil.
Dice the onion and mince the garlic cloves. Once the oil is hot, add the onions and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Stir in the smoked paprika, ground mustard, crushed red pepper flakes, salt, and black pepper. Cook for 30 seconds to bloom the spices.
Add the smoked meat of your choice to the pot. If using bacon, chop it into smaller pieces; if using a smoked turkey leg, simply place it whole in the pot.
Add the bone broth to the pot, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Add the collard greens to the pot a handful at a time, stirring after each addition to allow them to wilt slightly and fit in the pot.
Cover the pot, reduce the heat to low, and let the greens simmer for 60-75 minutes, stirring occasionally. The collard greens should become tender and flavorful.
Stir in the coconut aminos and apple cider vinegar. Taste and adjust seasonings as needed, adding more salt, pepper, or vinegar for balance if desired.
If using a smoked turkey leg, remove it from the pot, shred the meat off the bone, and stir the shredded meat back into the collard greens.
Serve the collard greens hot as a side dish or a comforting main dish. Enjoy!
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 3.2 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
