Best Southern Collard Greens Recipe

Author: Dana DeVolk
Prep Time: 5 minutes | Cook Time: 4 hours | Total Time: 4 hours 5 minutes
Servings: 12
Course: Side Dish
Cuisine: Southern
Calories: 207 kcal per serving

Introduction

Southern collard greens are a staple of classic Southern cuisine, bringing deep, comforting flavors to the table. Known for their hearty texture and savory taste, collard greens are slow-cooked with ham hocks and seasoned to perfection.

This recipe is authentic, simple, and delicious, using minimal ingredients to create a side dish that pairs wonderfully with fried chicken, cornbread, black-eyed peas, or any Southern-inspired main course. Cooking the greens low and slow allows them to absorb the smoky, rich flavor of the ham hocks while remaining tender without turning mushy.

Whether you’re a seasoned cook or a beginner, this recipe will guide you through every step to achieve perfectly seasoned, flavorful collard greens that will have your family coming back for seconds.

Ingredients

Main Ingredients

• 2 ham hocks
• 1 tablespoon vegetable oil
• 64 ounces unsalted chicken stock
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 pounds collard greens, bagged and chopped (or fresh, rinsed and chopped)
• 1 tablespoon seasoned salt
• 1 teaspoon fresh black pepper
• 2 tablespoons unsalted butter

Equipment

• Dutch oven or large heavy-bottomed pot
• Tongs for handling ham hocks
• Cutting board and knife
• Measuring spoons and cups
• Spoon for stirring

Instructions

Step 1: Prepare the Ham Hocks

1. Score the ham hocks in a diamond pattern. This involves making shallow cuts through the skin to expose the meat, which helps the flavor infuse the greens and makes it easier to remove the meat later.

Step 2: Sear the Ham Hocks

1. Heat vegetable oil in a Dutch oven over medium-high heat.
2. Add the ham hocks and sear on all sides for about 5 minutes total. This step adds extra depth of flavor.

Step 3: Cook the Broth

1. Pour in unsalted chicken stock, and stir in garlic powder and onion powder.
2. Bring the mixture to a boil, then reduce to a simmer.
3. Cover and let the ham hocks cook for 2 hours, allowing the meat to become tender.
4. Remove the ham hocks and place them on a plate to cool slightly.

Step 4: Prepare the Collard Greens

1. While the ham hocks are cooling, add the collard greens to the pot with the broth.
2. Stir in seasoned salt and black pepper.
3. Bring to a boil again, reduce heat to a simmer, cover, and cook for 2 hours, stirring occasionally. The low and slow cooking process ensures the greens are tender yet still vibrant.

Step 5: Add the Ham Hock Meat

1. Once the ham hocks are cool enough to handle, remove the meat from the bone, discarding the skin, bone, and gristle.
2. Add the meat back into the pot with the collard greens.
3. Stir in unsalted butter for richness.

Step 6: Taste and Adjust

1. Taste the collard greens and adjust seasoning as needed.
2. Serve hot as a hearty side dish with cornbread, roasted meats, or your favorite Southern main course.

Tips for Perfect Collard Greens

• Bagged vs. Fresh Greens: Bagged and pre-chopped greens save time and are convenient, but fresh collards work just as well if you rinse and chop them properly.
• Scoring the Ham Hock: Don’t skip this step—it helps the meat cook evenly and makes it easier to shred later.
• Low and Slow Cooking: Collard greens develop their signature flavor when cooked slowly over low heat. Rushing this process can result in tough, bitter greens.
• Seasoning Consideration: Using unsalted stock and butter prevents over-salting, as the ham hocks themselves are naturally salty.
• Make-Ahead & Freezing: These collard greens can be frozen for later meals. Just cool completely, store in an airtight container, and reheat gently.

Nutrition (Per Serving)

• Calories: 207 kcal
• Carbohydrates: 11 g
• Protein: 14 g
• Fat: 12 g
  • Saturated Fat: 4 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 5 g
  • Trans Fat: 0.1 g
• Cholesterol: 40 mg
• Sodium: 883 mg
• Potassium: 454 mg
• Fiber: 3 g
• Sugar: 3 g
• Vitamin A: 3858 IU
• Vitamin C: 27 mg
• Calcium: 193 mg
• Iron: 1 mg

Frequently Asked Questions (FAQs)

1. Can I use smoked turkey instead of ham hocks?
Yes! Smoked turkey necks or wings are a great alternative and provide a similar smoky flavor. Adjust cooking time to ensure the meat becomes tender.

2. How do I make collard greens less bitter?
Soaking chopped collards in cold water for 30 minutes before cooking can help reduce bitterness. Cooking low and slow also softens any harsh flavors.

3. Can I make this recipe vegetarian?
To make a vegetarian version, skip the ham hocks and use vegetable stock. Add smoked paprika or liquid smoke to mimic the smoky flavor.

4. How long can leftovers be stored?
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop.

5. Can I add other seasonings or ingredients?
Absolutely. Some people add red pepper flakes for heat or a splash of apple cider vinegar for tanginess. Garlic, onions, and even bacon bits can enhance flavor.

Conclusion

This Southern Collard Greens recipe is a tried-and-true favorite for its deep, savory flavor and melt-in-your-mouth texture. Minimal ingredients and slow cooking make it easy yet deeply satisfying, embodying the essence of Southern comfort food.

Whether served alongside fried chicken, cornbread, or as part of a festive holiday spread, these collard greens are sure to impress family and guests alike. With a perfect balance of smoky, savory, and tender greens, this recipe will likely become a staple in your Southern kitchen.

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