7 North Carolina Collard Green Plates That Taste Just Like Home
Growing up in North Carolina, Sunday dinner was never truly complete without a steaming pot of collard greens slowly simmering away on the stove.
The rich, savory aroma drifted through every room of the house, signaling that a comforting meal was on its way and inviting everyone to gather around the table. These hearty, tender greens hold a cherished place in Southern cuisine, especially in North Carolina, where they’re considered a traditional staple.
Whether paired with crispy fried chicken, smoky barbecue pork, or a plate of golden cornbread, collard greens represent family, heritage, and the warmth of home.
1. Nana Morrison’s Soul Food Serves Southern Comfort by the Plateful
Walking into Nana Morrison’s in Charlotte feels like stepping into my grandmother’s kitchen. The collards here simmer for hours in a savory pot liquor that’ll make you want to drink it straight from the bowl!
Family recipes passed down through generations give these greens their distinctive flavor—perfectly balanced between smoky, savory, and slightly sweet. The secret? A ham hock and a dash of sugar that cuts through the natural bitterness.
What truly sets Nana’s collards apart is how they maintain their integrity. Never mushy or overcooked, each forkful offers a tender bite that still has character and substance, just like the wonderful folks who serve them.
2. Nellie’s Southern Kitchen Elevates Grandma’s Recipe
The Jonas family’s restaurant might be famous for its celebrity connections, but their collard greens deserve the real spotlight. Nellie’s Southern Kitchen transforms this humble side dish into something extraordinary with an unexpected twist—a splash of apple cider vinegar that brightens every bite.
Slow-cooked with onions that practically dissolve into the broth, these collards strike the perfect balance between tradition and innovation. The restaurant’s warm brick walls and wooden tables create the perfect backdrop for savoring flavors that honor North Carolina heritage.
My first taste reminded me of Sunday dinners when my aunt would sneak extra vinegar into her greens while nobody was looking. Pure nostalgia on a fork!
3. Roadside Treasure: Eastern Carolina Vinegar-Kissed BBQ Collards
You’ll miss it if you blink! This unnamed roadside BBQ joint east of Greenville serves collards that’ll make you slam on the brakes every time you pass by. The wizened pitmaster—must be pushing 80—refuses to write down his recipe, claiming, “When I’m gone, these greens go with me.”
Tangy vinegar cuts through rich, smoky flavors in a way that’s quintessentially Eastern Carolina. Each serving comes in a styrofoam container that barely contains the generous portion, swimming in pot liquor good enough to sip.
Regulars bring empty mason jars to take home this magical elixir. I’ve driven two hours just for these greens, and I’d happily do it again tomorrow!
4. Grandma Wilson’s Southern Living Classic With Bacon Magic
Every Wilson family reunion in Raleigh begins with a race to Grandma’s collard green pot. Her recipe—once featured in Southern Living magazine—starts with rendering bacon fat until it’s liquid gold, then slowly wilting onions until they’re practically transparent.
The magic happens when she adds a pinch of red pepper flakes and a splash of chicken broth. “Never use water when broth will do,” she always says with a wink. The collards cook down for exactly three hours—not a minute more or less.
Grandma claims the secret is stirring only with a wooden spoon passed down from her own grandmother. Whether that’s true or just family lore, these collards taste like home in ways I can’t fully explain.
5. Buxton Hall’s Smoke-Infused Mountain Greens
Nestled in Asheville’s vibrant food scene, Buxton Hall Barbecue proves mountain folks know their collards too! Chef Elliott Moss creates magic by hanging bunches of collards above smoking pork shoulders, allowing them to absorb whispers of hickory before they even hit the pot.
Unlike traditional recipes that rely on pork for flavor, these greens dance with complexity from smoke alone. A light hand with seasonings lets the natural earthiness shine through in a way that feels both innovative and deeply respectful of tradition.
The first time I tasted them, I closed my eyes and felt transported to an Appalachian homestead. These aren’t just collards—they’re an edible history lesson about North Carolina’s diverse culinary landscape.
6. Corner Boys BBQ Truck Brings Soul to the Streets
Nothing beats the thrill of spotting Corner Boys’ cherry-red food truck parked in downtown Raleigh! Their collards have achieved legendary status among local office workers who form lines thirty deep by 11:30 AM.
These aren’t your typical food truck sides. Owner Marcus Johnson cooks his greens overnight in a specially-designed mobile smoker, infusing them with turkey necks instead of traditional pork. The Muslim-friendly adaptation sacrifices nothing in flavor while welcoming more diners to the table.
My coworker actually cried the first time she tried them, reminded of her grandmother’s cooking. For $4 a serving, these might be the best culinary value in the Triangle—soul-satisfying comfort that fits in a takeout container.
7. Snak Shak’s No-Frills Collards Keep Lumberton Traditions Alive
Fluorescent lights and linoleum floors might not scream “gourmet experience,” but Snak Shak in Lumberton serves collards that would make any grandmother proud. This cash-only spot has used the same cast iron pots since opening in 1968, seasoned with decades of flavors.
Miss Roberta, the 78-year-old owner, still arrives at 4 AM to start the day’s batch. “Good collards can’t be rushed,” she told me while ladling a generous portion onto my plate. The greens come perfectly tender but never mushy, swimming alongside fat chunks of smoked turkey wing.
What makes these collards unforgettable is the pot liquor—so rich and complex that locals request it in to-go cups as a folk remedy for everything from hangovers to the common cold!