Billy's Favorite Smoky Collard Greens

Billy's Favorite Smoky Collard Greens

shaggy 4

"Here's a great way to get a smoky flavor in your greens without using ham hocks. This recipe will work with any type of greens, but you may need to adjust the cooking time."

Ingredients 40 m {{adjustedServings}} servings 116 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot. Saute onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.
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  • Note
  • Liquid smoke is produced by burning hickory chips, then condensing the smoke into a liquid form. The liquid is then filtered to remove all impurities. You can find it in most grocery stores in the section with the barbeque sauce and steak sauce. Some brands are more concentrated than others, so use sparingly, and season to taste.
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Reviews 52

  1. 63 Ratings


These are greens with a slightly sweet taste, which is different. I first made them with fresh collards, which was very time-consuming to rinse, trim and chop them. So I made them again using 2 boxes of frozen chopped collards, which I thawed first. That was so much simpler and quicker!! Both times I simmered them at least 45 minutes (30 min. wasn't long enough).


In the rural South they grow more collards than they can eat. I end up with tons of them. As a Northener I have always been baffled their high eatin’ status. In truth too, lots of folks confess to disliking them. I cook them anyway with chicken broth, vinegar, smoked sausage, bacon, ham, whatever I have, including boiling them in plain old water with some salt. This recipe was such an unusual break from the Southern norm I had to try it. I have never thought about using onions, garlic or liquid smoke and never dreamed of molasses and sugar. Collards are bitter so people disguise their servings with the brine from pickled peppers (hot or mild-“pepper sauce” as they say) and a dose of the peppers. These are delicious without the pepper sauce. Not sweet, easy to make and no one will ever guess they are healthy without the usual greasy flavorings. Very rich and mellow with a satisfying “sneaks up on you” garlicy aftertaste. Thanks Billy, I finally found a way to make collards that I actually like instead of just endure. I’ll never go back!


O.k I cooked these greens on Saturday for my Sunday dinner (always cook Sunday dinner on Saturday), and they were the BOMB !!! For those of you that don't know what that was great. I used fresh greens, and I made enought so that we can have some for Mon. & Tues. I still added smoked turkey, not much. Every year my family has a Christmas party, and this is the dish I'll be bringing.