Southern Collard Greens Recipe is the kind of dish that shows up at every family dinner in the South, and for good reason.
These greens are slow simmered with smoked ham hock until they turn tender and deeply savory, soaking up a rich, smoky pot liquor along the way.
The smoky depth here reminds me a lot of the broth in my Ham Bone Soup Recipe, another dish that gets its flavor from slow simmered pork bones.
This is the classic, old fashioned version you’d find at a soul food restaurant or on grandma’s stove, no shortcuts, just low and slow cooking that turns tough leafy greens into something completely irresistible.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour 30 minutes |
| Total Time | 1 hour 50 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Collard Greens Recipe
This recipe delivers that deep, smoky flavor everyone expects from good Southern greens.
The ham hock does all the heavy lifting here, no fancy seasoning blends required.
It’s also incredibly forgiving. You can let this pot simmer away on the back burner while you handle the rest of your meal, and it only gets better the longer it sits.
You might also love: Southern Fried Chicken Recipe, another Sunday dinner favorite around here.
- Deep, smoky flavor from real ham hock, no liquid smoke needed
- Low effort, mostly hands off simmering time
- Feeds a crowd and reheats even better the next day
- Naturally gluten free and packed with vitamins
- A true taste of classic soul food cooking
Ingredients
You only need a handful of ingredients for authentic Southern collard greens, and most of them are pantry staples aside from the ham hock and the greens themselves.
- 3 pounds fresh collard greens, stemmed and chopped
- 2Â smoked ham hocks
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon bacon grease or vegetable oil
- 1 teaspoon red pepper flakes, optional
- 1 teaspoon sugar
- Salt and black pepper, to taste
Read Also: Crockpot Maple Bacon Baked Beans Recipe
Kitchen Equipment Needed
A heavy pot is really the only special equipment you need here, everything else is standard kitchen gear.
It’s the same Dutch oven I reach for whenever I’m making my Southern Baked Spaghetti Recipe, it just works for everything.
- Dutch oven or large heavy bottomed stockpot
- Sharp chef’s knife
- Large cutting board
- Kitchen tongs, for pulling out the ham hock
- Salad spinner, for washing and drying the greens
- Wooden spoon
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make a big pot of greens, based on years of cooking this exact recipe.
1. Lodge Enameled Cast Iron Dutch Oven
This pot holds heat beautifully and gives you plenty of room to fit three pounds of greens without them spilling over as they wilt down.
The enamel coating also makes it easy to clean up after a long simmer with acidic ingredients like vinegar.
2. Smoked Ham Hocks
The ham hock is what really makes this dish sing, and having a reliable smoked variety on hand means you get that same deep flavor every single time.
I always keep a couple in the freezer for whenever the craving hits.
3. OXO Salad Spinner
Collard greens hide a surprising amount of grit in their leaves, and a good salad spinner makes rinsing and drying them so much faster.
It’s a small tool that saves a lot of time during prep.
Another favorite of mine: Cornbread Muffins Recipe, perfect for soaking up all that pot liquor.
Step-by-Step Instructions: How to Make Southern Collard Greens
1. Prep the collard greens
- Fill a large sink or basin with cold water and submerge the collard greens, swishing them around to loosen any dirt or grit.
- Lift the greens out of the water, leaving any sediment behind, and repeat this rinse two to three times until the water runs clear.
- Fold each leaf in half lengthwise along the thick center stem and use a sharp knife to cut the stem away, discarding it.
- Stack several leaves at a time, roll them into a tight bundle, and slice crosswise into wide ribbons about one inch thick.
- Set the chopped greens aside in a colander to drain any excess water.
2. Render the fat and sauté the aromatics
- Set your Dutch oven over medium heat and add the bacon grease or vegetable oil, letting it melt and shimmer.
- Add the diced onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant, being careful not to let it burn.
3. Brown the ham hocks
- Push the onions to the side of the pot and add the ham hocks directly to the hot surface.
- Sear the ham hocks for 2 to 3 minutes per side, turning with tongs, until the skin picks up a bit of color.
- This step deepens the smoky flavor that will infuse the entire pot.
4. Build the braising liquid
- Pour the chicken broth into the pot, scraping up any browned bits from the bottom with your wooden spoon.
- Add the apple cider vinegar, sugar, and red pepper flakes if using, and stir to combine.
- Bring the liquid to a gentle boil over medium high heat.
5. Simmer the ham hocks
- Once boiling, reduce the heat to low, cover the pot, and let the ham hocks simmer for 45 minutes.
- This gives the meat time to start releasing its smoky flavor into the broth before the greens go in.
- Check occasionally to make sure the liquid stays at a gentle simmer, not a rapid boil.
6. Add the collard greens
- Add the chopped collard greens to the pot in batches, stirring each batch down as it wilts to make room for the next.
- Once all the greens are in the pot, make sure they are mostly submerged in the broth, adding a splash of water if needed.
- Season with a pinch of salt and black pepper, keeping in mind the ham hocks will add saltiness as they cook.
7. Simmer until tender
- Cover the pot again and reduce the heat to maintain a low simmer.
- Cook for 45 minutes to 1 hour, stirring every 15 minutes or so, until the greens are completely tender and no longer tough or fibrous.
- Taste the pot liquor partway through and adjust the salt, pepper, or vinegar as needed.
8. Shred the ham hock meat
- Remove the ham hocks from the pot using tongs and set them on a cutting board to cool slightly.
- Once cool enough to handle, pull the meat away from the bone and skin, discarding anything you don’t want to eat.
- Shred the meat into bite sized pieces and stir it back into the pot of greens.
9. Final taste and serve
- Give the greens one last taste and adjust the seasoning with additional salt, pepper, or a splash more vinegar if you like a brighter finish.
- Ladle the greens into bowls along with plenty of the pot liquor.
- Serve hot, ideally with a side of cornbread for dipping.
This same low and slow method is exactly what gives my Fried Cabbage Recipe its flavor too, if you love this style of cooking.
Tips for The Best Southern Collard Greens
A few small details make a big difference between good greens and great greens.
- Wash the greens thoroughly, grit hiding in the leaves will ruin an otherwise perfect pot
- Don’t rush the simmer, collards need time to break down and become tender
- Save the pot liquor, it’s packed with flavor and perfect for dipping cornbread
- Taste and adjust seasoning near the end, since the ham hock’s saltiness varies
- A splash of vinegar right before serving brightens the whole dish
Read Also: Sauteed Cabbage Recipe
Serving Suggestions
Collard greens are a classic side dish, but they’re hearty enough to feel like part of the main event.
Serve them alongside my Smothered Pork Chops for a true soul food plate.
- A wedge of warm cornbread for soaking up the pot liquor
- A scoop of baked beans on the side
- A splash of hot sauce or extra vinegar at the table
- Alongside fried or roasted chicken for a full Southern dinner
- With a simple pan of buttery skillet cornbread
Variations of Southern Collard Greens
While the classic ham hock version is the gold standard, there are a few popular ways to switch things up depending on what you have on hand or your dietary needs.
- Swap the ham hock for smoked turkey leg or turkey neck for a lighter, still smoky option
- Use thick cut bacon or diced salt pork in place of ham hock for a quicker cook time
- Go meatless by using smoked paprika, liquid smoke, and vegetable broth instead of pork
- Add a diced smoked sausage link for extra heartiness and flavor
- Stir in a splash of hot sauce during cooking for a spicier finished dish
That same smoky, low and slow approach is what makes my Crockpot BBQ Pulled Pork Recipe such a hit too.
Storage and Reheating
Leftover collard greens actually taste even better the next day once the flavors have had time to meld together.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze in freezer safe bags or containers for up to 3 months
- Reheat gently on the stovetop over low heat, adding a splash of broth or water if the greens seem dry
- Microwave individual portions in 1 minute increments, stirring between each, until heated through
- Thaw frozen greens in the refrigerator overnight before reheating
Read Also: Cornbread Biscuits Recipe
Nutritional Facts
| Nutrition Per Serving | |
|---|---|
| Calories | 180 |
| Protein | 13g |
| Carbohydrates | 9g |
| Fat | 11g |
| Fiber | 4g |
| Sodium | 620mg |
You might also enjoy: Potato Bacon Soup Recipe, another hearty way to use up leftover smoked pork.
Health Benefits of Key Ingredients
Beyond their incredible flavor, collard greens bring some real nutritional value to the table.
They’re one of the most nutrient dense leafy greens you can cook with.
- Collard greens are loaded with vitamin K, vitamin A, and vitamin C
- They provide a good source of fiber, which supports digestion
- Garlic and onion contain compounds linked to immune support
- Apple cider vinegar may help balance the richness of the dish
- Ham hock provides protein, though it should be enjoyed in moderation due to sodium content
Leafy greens play a similar starring role in my Cabbage Roll Soup Recipe, another vegetable forward comfort dish.
FAQs About Southern Collard Greens
1. Can I make this recipe without a ham hock?
Yes, you can substitute smoked turkey leg, smoked turkey neck, or bacon for a similar smoky depth.
For a meatless version, use vegetable broth along with smoked paprika or a touch of liquid smoke.
2. How do I get the grit out of collard greens?
Submerge the whole or chopped leaves in a sink full of cold water and swish them around, then lift them out and repeat two to three times.
The grit will sink to the bottom, so always lift the greens out rather than pouring the water and greens through a strainer together.
3. Why are my collard greens still tough after cooking?
Collard greens simply need time, if they still seem chewy, keep simmering them in small increments until they soften.
Older, larger leaves can take closer to an hour or more to become fully tender.
4. Can I make Southern collard greens in a slow cooker?
Absolutely, add all the ingredients to your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Shred the ham hock meat and stir it back in once it’s cooked through and tender.
5. What’s the best way to use leftover pot liquor?
Pot liquor is delicious on its own with a piece of cornbread, but it also makes a great base for soups or for cooking a pot of rice.
Save it in the fridge or freezer along with any leftover greens for extra flavor down the line.
Read Also:Â Jiffy Cornbread with Creamed Corn
Southern Collard Greens
Ingredients
- 3 pounds fresh collard greens 1.36kg, stemmed and chopped
- 2 smoked ham hocks
- 1 large yellow onion diced
- 4 cloves garlic minced
- 6 cups chicken broth 1.44 liters
- 2 tablespoons apple cider vinegar
- 1 tablespoon bacon grease or vegetable oil
- 1 teaspoon red pepper flakes optional
- 1 teaspoon sugar
- salt and black pepper to taste
Equipment
- Dutch oven or large heavy bottomed stockpot A heavy pot is essential for even heat distribution
- Sharp chef’s knife
- Large cutting board
- Kitchen tongs For pulling out the ham hock
- Salad spinner For washing and drying the greens
- Wooden spoon
Method
- Fill a large sink or basin with cold water and submerge the collard greens, swishing them around to loosen any dirt or grit. Lift the greens out of the water, leaving any sediment behind, and repeat this rinse two to three times until the water runs clear.
- Fold each leaf in half lengthwise along the thick center stem and use a sharp knife to cut the stem away, discarding it. Stack several leaves at a time, roll them into a tight bundle, and slice crosswise into wide ribbons about one inch thick.
- Set your Dutch oven over medium heat and add the bacon grease or vegetable oil, letting it melt and shimmer. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant, being careful not to let it burn.
- Push the onions to the side of the pot and add the ham hocks directly to the hot surface. Sear the ham hocks for 2 to 3 minutes per side, turning with tongs, until the skin picks up a bit of color.
- Pour the chicken broth into the pot, scraping up any browned bits from the bottom with your wooden spoon. Add the apple cider vinegar, sugar, and red pepper flakes if using, and stir to combine. Bring the liquid to a gentle boil over medium high heat.
- Once boiling, reduce the heat to low, cover the pot, and let the ham hocks simmer for 45 minutes. This gives the meat time to start releasing its smoky flavor into the broth before the greens go in. Check occasionally to make sure the liquid stays at a gentle simmer, not a rapid boil.
- Add the chopped collard greens to the pot in batches, stirring each batch down as it wilts to make room for the next. Once all the greens are in the pot, make sure they are mostly submerged in the broth, adding a splash of water if needed. Season with a pinch of salt and black pepper, keeping in mind the ham hocks will add saltiness as they cook.
- Cover the pot again and reduce the heat to maintain a low simmer. Cook for 45 minutes to 1 hour, stirring every 15 minutes or so, until the greens are completely tender and no longer tough or fibrous. Taste the pot liquor partway through and adjust the salt, pepper, or vinegar as needed.
- Remove the ham hocks from the pot using tongs and set them on a cutting board to cool slightly. Once cool enough to handle, pull the meat away from the bone and skin, discarding anything you don’t want to eat. Shred the meat into bite sized pieces and stir it back into the pot of greens.
- Give the greens one last taste and adjust the seasoning with additional salt, pepper, or a splash more vinegar if you like a brighter finish. Ladle the greens into bowls along with plenty of the pot liquor. Serve hot, ideally with a side of cornbread for dipping.
Nutrition
Notes
- Wash the greens thoroughly, grit hiding in the leaves will ruin an otherwise perfect pot.
- Don’t rush the simmer, collards need time to break down and become tender.
- Save the pot liquor, it’s packed with flavor and perfect for dipping cornbread.
- Taste and adjust seasoning near the end, since the ham hock’s saltiness varies.
- A splash of vinegar right before serving brightens the whole dish.
- Swap the ham hock for smoked turkey leg or turkey neck for a lighter, still smoky option.
- Use thick cut bacon or diced salt pork in place of ham hock for a quicker cook time.
- Go meatless by using smoked paprika, liquid smoke, and vegetable broth instead of pork.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in freezer safe bags or containers for up to 3 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Southern collard greens are proof that simple ingredients, given enough time, can turn into something truly special.
This is the kind of dish worth making a big pot of, since it only gets better as leftovers.
Give this recipe a try for your next family dinner or Sunday supper.
I’d love to hear how yours turns out, drop a comment below or share a photo if you make it.
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- Skillet Cornbread Recipe
- Buttermilk Cornbread Recipe
- Southern Sweet Potato Pie Recipe
- Southern Pecan Pie Recipe
- Turkey Chili with Cornbread
