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.
Bacon fat Onion Garlic Smoked ham hocks Water Seasoned salt Red pepper flakes Sugar Collard greens Chicken broth
Heat a tablespoon of bacon fat in a stockpot set over medium heat. Add the onion and garlic and cook, stirring often, until softened.
Add the ham hocks, water, seasoned salt, pepper flakes, and sugar to the stockpot. Bring the mixture to a boil; reduce heat and simmer, uncovered, until the ham hocks are tender.
Add the collards to the pot, along with the chicken broth and remaining bacon fat. Return to a boil, then reduce heat to a simmer. Continue to cook uncovered until they're tender.
Pull ham hocks out of the stockpot. Remove meat from the bones; finely chop and return the meat to the pot. Serve with a slotted spoon.
Well, when you cook collard greens low and slow, magic happens! They get tender and almost silky-soft, and the bitterness gives way to a smoky flavor.