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There’s a reason why so many Southerners love collard greens! When cooked correctly, they’re super tasty. My recipe adds ham hocks to create a smoky flavor to make the collard greens so silky smooth.
Collards are often served with black-eyed peas as part of a New Year’s Day meal. The black-eyed peas are said to bring prosperity, and the green color of the veggies brings good fortune! The perfect addition to this duo is a slice of homemade cornbread or easy drop biscuits.
Why you’ll love these southern style collard greens recipe!
Collard greens are a staple side dish in the South, and this is my favorite way to make them! They’re smoky, savory, and perfect for a Thanksgiving side dish.
Since collard greens are tough and naturally bitter, I love to cook them with ham hocks. The bitterness of the greens gives way to the smoky flavor of the ham hocks, allowing them to be the star of the show.
- Tender and flavorful: The low and slow cooking of the meat and the greens makes this the best collard greens recipe. The result is tender greens in a flavorful broth.
- Simple ingredients: The dish is rather simple but packs in so much flavor.
- Great for a holiday side: This Southern-style side dish is perfect for holiday gatherings like Thanksgiving and New Year’s Day.
Table of contents
Ingredients You Need
You can find all of the ingredients for these delicious collard greens at your local grocery store.
See recipe card below this post for ingredient quantities and full instructions.
- Bacon fat
- Onion – A yellow or white onion is perfect here.
- Garlic
- Smoked ham hocks – This, along with the bacon fat, is the key to all the flavor in this recipe.
- Water
- Seasoned salt
- Red pepper flakes – optional if you want to leave out the heat.
- Granulated sugar – Perfect for adding a tiny bit of sweetness.
- Collard greens – Choose greens that aren’t wilted or slimy, with a uniform dark green color.
- Chicken broth
How To Make Collard Greens With Ham Hocks
- Cook the aromatics: Heat a tablespoon of bacon fat in a stockpot set over medium heat. Add the onion and garlic and cook, stirring often, until softened.
- Cook the meat: Add the ham hocks, water, seasoned salt, pepper flakes, and sugar to the stockpot. Bring the mixture to a boil. Then, reduce the heat and simmer, uncovered, for about 55 to 60 minutes or until the ham hocks are tender.
- Cook the greens: Add the collard greens to the pot, along with the chicken broth and remaining bacon fat. Return the liquid to a boil. Then, reduce the heat to a simmer. Continue to cook uncovered until the greens are tender, 55 to 60 minutes.
- Finish: Pull the ham hocks out of the stockpot. Remove the meat from the bones, finely chop it, and return the meat pieces to the pot. Serve with a slotted spoon.
Storage Instructions
- Fridge: Refrigerate leftover collard greens in an airtight container for about 4 days. You can reheat them in the microwave or on the stovetop.
- Freezer: Collard greens can also be frozen for up to 3 months. To serve, thaw them in the refrigerator and reheat until the desired temperature is reached.
Frequently Asked Questions
Collard greens are an edible leaf that’s related to cabbage, mustard, and kale, among others. The leaves are large, with tough stems.
Uncooked greens are tough and bitter. However, when you make them the traditional Southern way, they become smoky and tender.
Nope! They come from the same family of greens, but they are not the same. Kale doesn’t require the same amount of cooking time as collard greens.
This is up to you. Some people will add a little bit to their recipe to help reduce some of the bitter taste associated with raw greens.
For More Staple Side Dish Recipes, try these next!
Side Dishes
Southern Baked Mac and Cheese
Side Dishes
Honey Glazed Carrots
Side Dishes
Classic Mashed Potatoes
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Southern Collard Greens with Ham Hocks
Equipment
- 6 Qt. Stockpot
Ingredients
- 3 Tablespoons bacon fat divided
- 1 large onion chopped
- 6 garlic cloves minced
- 1-1/2 pounds smoked ham hocks
- 6 cups water
- 2 teaspoons seasoned salt
- 2 teaspoons red pepper flakes
- 1/4 teaspoon sugar
- 1 large bunch collard greens about 2 pounds, coarsely chopped
- 1-1/2 cups chicken broth
Instructions
- In a 6-qt. stockpot, heat 1 tablespoon bacon fat over medium heat. Add onion and garlic; cook and stir until tender.3 Tablespoons bacon fat, 1 large onion, 6 garlic cloves
- Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes.1-1/2 pounds smoked ham hocks, 6 cups water, 2 teaspoons seasoned salt, 2 teaspoons red pepper flakes, 1/4 teaspoon sugar
- Add collard greens, chicken broth, and remaining 1 tbsp bacon fat. Return to a boil.1 large bunch collard greens, 1-1/2 cups chicken broth
- Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon and cornbread
just what I was looking for. the way my grandmother cooked them. Longer cook in the broth. Ham hock is a must
Thank you!!!
We hope you enjoy it!