If you’ve ever sat around a Southern table, you already know that Collard Greens are never an afterthought. They have a place of honor right next to the cornbread, the ham, and all the family stories being passed around.
I didn’t grow up with collards, but when I married Jason, I married into the greens too… and let me tell you, they mean business in the South. Cooked low and slow with smoky ham hock, a little garlic, lots of seasonings and that perfect tang of vinegar at the end — suddenly these sturdy leaves become silky, savory, and completely irresistible.
I love watching a big pot of greens simmer away, because I know what’s coming… bowls of tender collards blissfully smothered in that liquid gold Southerners proudly call pot likker, ready to be soaked up with warm cornbread.
Over the years, I’ve fallen in love with so many dishes from Jason’s Southern roots, from Smothered Chicken to Shrimp and Grits. Collard greens fit right into that picture.
What Are Collard Greens and Where Did They Come From?
Collard greens belong to the species Brassica oleracea, the same family as cabbage, kale and broccoli. Their wild ancestors were grown in the eastern Mediterranean and Asia Minor thousands of years ago. They came to the American colonies in the 1600s.
The way collard greens are cooked in the South, slowly simmered, often with smoked meats, reflects a deeper story. Enslaved Africans brought traditions of cooking leafy greens and adapted them in challenging conditions, using the ingredients available to them. In that way, collard greens became a symbol of resilience, heritage and community.
They even carry a New Year’s tradition: eating collard greens with black-eyed peas is thought to bring financial prosperity in the coming year. Greens = money. Peas = coins.
Ingredients Needed
You can find exact measurements in the recipe card at the end of this post. Here are the things you will need:
- Collard greens – I am using bagged, pre cut collard greens today because they are already washed and trimmed which makes things super easy. If you are using fresh bunches, remove the tough stems, stack the leaves, roll them up, and slice into ribbons. Then rinse the cut greens very well in a big bowl of cold water. Collards tend to hide a lot of grit, so wash them until the water runs clean. Once they are prepped, they will cook down into beautifully tender, silky greens.
- Ham hocks – These give the greens that deep, smoky Southern flavor. I simmer them first so all that richness has time to infuse the broth. Other options are a leftover ham bone, or smoked turkey wings.
- Chicken stock – This turns into the potlikker, so use a stock that actually tastes good on its own.
- Bacon – Another layer of smoky flavor. I cook it first and use both the bacon itself and the rendered fat in the pot.
- Onion – Any basic cooking onion works, yellow, white, or sweet. It softens down and melts into the greens.
- Garlic – Fresh chopped garlic adds great depth when sautéed in the bacon fat.
- Seasonings: I am using a mix of onion powder, garlic powder, red chili flakes, Worcestershire sauce, hot sauce, salt, pepper, brown sugar, and apple cider vinegar. The blend gives heat, tang, savoriness, and just a little sweetness to balance the greens.
How to Make the BEST Southern Collard Greens
1. Boil the ham hocks: Add the ham hocks and chicken stock to a large pot or Dutch oven. Bring it to a boil, then reduce the heat, cover, and let them simmer for about 1 hour so they can start flavoring the broth.
2. Cook the bacon and aromatics: While the ham hocks are simmering, cook the bacon in a skillet over medium heat until it starts to render. Stir in the diced onion and cook until softened. Add the chopped garlic and cook just until fragrant. Set the mixture aside, but don’t discard any of the bacon fat — that’s flavor.
3. Add the greens and seasonings, then let it simmer: After the ham hocks have simmered for an hour, add the collard greens to the pot along with the cooked bacon-onion-garlic mixture. Stir in all the seasonings: onion powder, garlic powder, red chili flakes, Worcestershire sauce, hot sauce, salt, pepper, brown sugar, and apple cider vinegar.
Cover the pot, reduce heat to low, and let everything simmer for 2–3 hours, or until the greens and ham hocks are completely tender. Stir occasionally and taste the broth (potlikker) as it cooks, adjusting salt, pepper, or hot sauce if needed.
4. Shred the ham hock meat: Once tender, remove the ham hocks from the pot. Discard the bones, skin, and excess fat, shred the meat into bite-sized pieces, and return the meat to the greens.
5. Serve with potlikker:
Give everything a final stir. The flavorful cooking liquid — the potlikker — is part of what makes Southern greens so good, so ladle it into bowls along with the greens. It’s perfect with cornbread for soaking up every drop.
Alpana’s Tips and Notes
- Low and slow is the secret: Give the greens time. The longer they gently simmer, the silkier and more flavorful they become.
- Use different meat: If you don’t have ham hocks, you can make these greens with diced ham or smoked turkey wings or drumsticks instead. They’ll still add that savory, smoky flavor, just with a slightly different character.
- Choose your spice level: Crushed red pepper can stay mild or bring the heat. Add a little more toward the end if you want a gentle kick without overpowering the flavor.
- A splash of vinegar: It brightens and balances everything, so do not skip it. Apple cider vinegar is my favorite but white vinegar works too.
- Like them richer? Add a pat of butter at the end to make the pot likker even more luscious.
Serving Suggestions
These collard greens are made for cozy Southern meals. The pot likker is rich and full of flavor, so be sure to serve them in a bowl where you can spoon that goodness right over the top.
A piece of warm cornbread on the side is almost a requirement. It soaks up every drop and makes the whole bowl even more comforting. A very traditional Southern meal is greens, beans and cornbread.
They also pair beautifully with whatever is cooking in your Southern kitchen… Chicken Fried Steak, Barbecue Ribs, and Fried Catfish are some top picks. Anything with a little crispiness or that smoky flavor is a great match for these tender greens.
And if you love a little extra heat, a dash of hot sauce or a few pepper slices on top will make every bite sing.
Leftovers and Storage
Collard greens are even better the next day when the flavors have more time to settle in. Refrigerate leftovers in an airtight container for up to three days. Warm gently in a pot with an extra splash of broth if needed.
They also freeze really well for up to three months. Just be sure to include some pot likker when freezing so they stay juicy and tender.
These collard greens are the kind of dish that tastes like tradition and family gathered around the table. They may look simple, but there is a whole lot of love simmering in that pot.
So grab a big bunch of greens, take your time, and make something that feels like a warm Southern hug in a bowl. Once you taste them, you will understand why this humble dish holds such a special place in so many homes.
More Southern Classics:
Yellow Squash Casserole
Fried Green Tomatoes
Southern Crab Boil
Brunswick Stew
Biscuits & Gravy
Recipe Video
Southern Collard Greens
Collard Greens, slow-simmered Southern comfort at its best — tender greens, smoky ham hocks, and tangy pot likker you’ll want to soak up with cornbread. Pure soul in a bowl.
Ingredients
- 2 pounds collard greens, washed and chopped
- 2 ham hocks
- 10 cups chicken stock
- 3 slices thick cut bacon, diced
- 1 small onion, diced
- 4-5 cloves garlic
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon red chili flakes
- 1 tablespoon brown sugar
- 2 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- salt, to taste
- pepper, to taste
Instructions
- Simmer the Ham Hocks: Add the ham hocks and chicken stock to a large pot or Dutch oven. Bring to a boil, then reduce heat, cover, and let them simmer for about 1 hour. Keep an eye on the liquid level, and add more if the hocks are not mostly submerged. (I usually add about 2 more cups of water part way through cooking)
- Cook the Bacon & Aromatics: While the ham hocks are simmering, heat a skillet over medium heat. Add the bacon and cook until it starts to render. Stir in the diced onion and cook until softened. Add the chopped garlic and cook another minute, just until fragrant. Set this mixture aside.
- Add Greens & Seasonings: After the ham hocks have simmered for an hour, add the collard greens to the pot along with the cooked bacon-onion-garlic mixture. Stir in onion powder, garlic powder, red chili flakes, Worcestershire sauce, hot sauce, brown sugar, apple cider vinegar, salt, and pepper.
- Slow Cook Until Tender: Cover and simmer on low for 2 hours, or until the collard greens and ham hocks are completely tender. Stir occasionally and taste for seasoning, adjusting salt, pepper, and hot sauce as needed.
- Shred the Ham Hock Meat: Once everything is tender, remove the ham hocks from the pot. Discard the bones and any excess skin or fat, shred the meat into bite-sized pieces, and stir it back into the greens.
- Serve With Potlikker: Give everything a final stir. The rich, flavorful cooking liquid — known as potlikker — is liquid gold, so don’t drain it off. Serve the greens with plenty of that broth, and a slice of cornbread to soak it up.
Notes
- I am using bagged, pre cut collard greens today because they are already washed and trimmed which makes things super easy. If you are using fresh bunches, remove the tough stems, stack the leaves, roll them up, and slice into ribbons. Then rinse the cut greens very well in a big bowl of cold water. Collards tend to hide a lot of grit, so wash them until the water runs clean.
- If you don’t have ham hocks, you can make these greens with diced ham, a leftover ham bone, or smoked turkey wings or drumsticks instead. They’ll still add that savory, smoky flavor, just with a slightly different character.
- Collard greens are even better the next day when the flavors have more time to settle in. Refrigerate leftovers in an airtight container for up to three days. Warm gently in a pot with an extra splash of broth if needed.
- They also freeze really well for up to three months. Just be sure to include some pot likker when freezing so they stay juicy and tender.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 656Total Fat 36gSaturated Fat 10gUnsaturated Fat 26gCholesterol 251mgSodium 526mgCarbohydrates 9gFiber 4gSugar 3gProtein 69g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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