Collard greens are a Southern classic, and this is my favorite way to make them! They’re smoky, savory, and perfect for serving alongside homemade cornbread.
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Pin RecipeCollard greens are related to kale, mustard greens, and turnip greens. However, unlike kale, they’ve never exactly become an everyday food for most of us. While kale salads are everywhere, you’re not going to find very many raw collard salads on restaurant menus!
That’s because collard greens are tough and naturally bitter. However, when cooked long and slow, they become tender and almost silky-soft. Plus, the bitterness gives way to a smokey flavor!
Southern Collard Greens Recipe
There’s a reason why so many Southerners love collard greens! When cooked correctly, they’re super tasty. Of course, everyone has their own favorite recipe, and this one is mine!
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 buttermilk biscuits.
Ingredients
- 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 allll the flavor in this recipe.
- Water
- Seasoned salt
- Red pepper flakes – This could be 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
- 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.
How to Store and Reheat Leftover Collard Greens
Refrigerate leftovers in an airtight container for about 4 days. You can reheat them in the microwave or on the stovetop.
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.
FAQs
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.
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Collard Greens
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!