Collard Greens Seasoning

I’ve been cooking collard greens since I was big enough to stir a pot in my great-grandmother’s kitchen, and if there’s one thing I learned early, it’s that seasoning is everything. This collard greens seasoning blend comes straight from years of testing, tweaking, and tasting until it hit that perfect balance of smoky, savory, and soulful. You can trust this one because it’s been in rotation in my family and on my blog for years. No bland greens allowed over here, my friend.

Why this is the Best Seasoning for Collard Greens

When you make your own seasoning blend for collard greens, you’re fully in control, no mystery ingredients, no fillers, no extra sodium you didn’t ask for. You get to build the flavor exactly how you like it: a little more heat, extra garlic, or a touch of smokiness to match your mood.

Plus, it’s simply better for you, clean ingredients, balanced salt, and a blend that actually tastes like something you’d be proud to serve at your table.

Greens Seasoning Ingredients

• Smoked Paprika 
• Thyme
• Dried Basil
• Garlic Powder
• Onion Powder
• Black Pepper
• Ground Oregano
• Celery Salt
• Salt

How to Season Collard Greens

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Combine smoked paprika, thyme, dried basil, garlic powder, onion powder, black pepper, oregano, celery salt, and salt.
2. Use the blend in your collard greens.

How Much Seasoning You Need For the Greens

I use the full amount noted in this recipe for up to 3 pounds of greens (weighed with the stems on). I always taste the greens and continue to season to taste when necessary. You can double or triple the recipe for the amount of greens you are using.

Collard Greens Seasoning Recipe Variations

• Add Vinegar: For some, adding vinegar to collards is a must (I typically do not). Adding vinegar helps to balance out the bitterness. It also adds a tangy and acidic flavor which can help brighten up the dish. Start with 1-2 tablespoons and adjust from there.
• Experiment with Herbs: Incorporate different dried herbs to add depth of flavor to your seasoning blend. Consider using dried tarragon, sage, rosemary, or marjoram for an herbal twist.
• Include Sweetness: Balance out the savory and spicy flavors with a touch of sweetness. Add a pinch of white or brown sugar for a subtle sweetness that enhances the overall taste.

How to Make it Spicy

Crushed red pepper flakes and cayenne pepper will do the trick. Start with ½ teaspoon and continue to build until it meets your tastes.

How to Store Seasoning for Greens

Transfer the homemade dry rubs to airtight containers or jars with tight-sealing lids. Mason jars or spice jars work well for this purpose. Ensure the containers are clean and completely dry before filling them with the rub.

Store the containers in a cool, dark place such as a pantry or cupboard. Exposure to heat, light, and moisture can degrade the quality of the spices and herbs in the rub.

Spice blends and rubs lose their potency over time. Aim to use homemade dry rubs within 6 months to a year for the best flavor. Over time, the spices may lose some of their vibrancy and aroma.

Pair With These Greens Recipes

Black Eyed Peas and Collard Greens
Sauteed Collard Greens
Southern Soul Food Collard Greens with Smoked Turkey
Mixed Greens
Southern Turnip Greens
Slow Cooker Crockpot Collard Greens
Southern Soul Food Mustard Greens