North Carolina’s 5 Collard Green Sides That Steal The Show
When it comes to Southern comfort food, North Carolina knows how to make collard greens shine.
I’ve traveled across the state sampling these leafy delights that transform from humble vegetables into soul-satisfying sides.
From smoky barbecue joints to cozy family kitchens, these collards aren’t just side dishes – they’re the stars that often upstage the main course with their deep flavors and rich traditions.
1. Nana Morrison’s Soul-Stirring Pot
“Child, these greens need patience,” Nana Morrison told me when I visited her Charlotte soul food kitchen. The matriarch’s hands moved with practiced precision as she tore collard leaves and added them to a bubbling pot containing ham hocks and her secret blend of spices.
Nana’s collards cook for hours until they reach that perfect tender-but-not-mushy consistency. The magic happens when she adds a splash of apple cider vinegar and a pinch of sugar – a combination that makes your taste buds dance between savory, tangy, and subtly sweet notes.
Regulars travel miles for these greens, which come garnished with crispy bacon bits and accompanied by a pepper sauce that’s been in the family for three generations. One spoonful connects you to decades of Black culinary excellence in the Carolinas.
2. Nellie’s Southern Kitchen’s Creamy Innovation
Leave it to the Jonas family’s Charlotte restaurant to reinvent collard greens! Nellie’s Southern Kitchen serves up a creamed collard side that had me scraping the bottom of the cast iron skillet it’s served in.
Unlike traditional preparations, these greens are chopped fine and folded into a velvety sauce with cream cheese, heavy cream, and sharp white cheddar. The genius touch is the crispy fried shallots sprinkled on top that add textural contrast to each rich, decadent bite.
My server explained that this recipe came from Kevin Jonas Sr.’s grandmother, who created it to convince vegetable-averse children to eat their greens. Mission accomplished – I watched a table of kids next to me devour their portion faster than their mac and cheese!
3. Eastern Carolina Vinegar-Kissed BBQ Collards
Driving through eastern North Carolina last summer, I stumbled upon a roadside BBQ joint where the pitmaster insisted I try his collards before touching the pulled pork. “We do our greens like we do our barbecue – with plenty of vinegar,” he winked.
These collards packed a punch! Cooked with a generous splash of the region’s signature vinegar-pepper sauce, they had that distinctive tangy profile Eastern Carolina is famous for. The greens retained a slight crunch, swimming in a thin but intensely flavored broth dotted with specks of crushed red pepper.
What truly set them apart was the addition of chopped smoked pork shoulder ends – those caramelized bits from the outer edge of the barbecue that infuse the greens with smoky sweetness. I’ve been dreaming about them ever since.
4. Southern Living Classic Collards With Bacon And Onions
Sometimes the most memorable food experiences come from the simplest preparations. The collard greens I tasted at a family reunion in Raleigh were straight from the pages of Southern Living magazine – the recipe passed down through four generations.
These collards begin with rendering bacon until it’s perfectly crisp, then sautéing sweet Vidalia onions in the smoky drippings. The greens are added gradually, wilting down in that flavorful fat before chicken stock is poured in for a long, slow simmer.
What makes this classic version special is the balance – not too salty, not too bitter, with just enough pot liquor to flavor the greens without drowning them. My host shared her grandmother’s wisdom: “Good collards don’t need fancy tricks, just time and respect for the ingredients.” I couldn’t agree more.
5. Buxton Hall’s Smoky Mountain Magic
The first time I tried Buxton Hall’s collards in Asheville, I nearly forgot about the barbecue I’d waited in line for! These aren’t your ordinary greens – they’re slow-simmered in the same room as the restaurant’s whole-hog smokers, absorbing all that heavenly wood smoke.
What makes these collards unforgettable is how they balance vinegar tang with smoky depth. The chefs add a splash of hot sauce that builds heat without overwhelming the earthy flavor of the greens themselves.
My favorite part? The potlikker – that rich, savory liquid gold at the bottom of the bowl. Locals know to ask for extra cornbread just for sopping up every last drop of this magical elixir that carries all the wisdom of generations of Southern cooking.