Collard Greens – This authentic Southern dish is slowly simmered in a savory and spicy broth loaded with ham hocks and delectable seasonings. It’s a flavor-packed take on your favorite leafy greens. Even better, it pairs well with cornbread for that perfect soul-food meal!
Collard greens are an essential soul food ingredient with a distinct flavor that is both comforting and nourishing. Then add ham hocks, bacon, onion, garlic, and Immaculate Bites salt-free Creole Seasoning, and life just gets a whole lot better.
Southerners serve collards on New Year’s because they believe they bring good luck and represent wealth for their folded money-like appearance. One of my favorite West African dishes made with collard greens is Sukuma Wiki, and we usually eat it with Ugali.
Contents…Recipe Ingredients |
What are Collard Greens?
These guys are related to cabbage, but honestly, they don’t taste a lot alike. And the broad dark green leaves with a thick stem are highly nutritious. Kale is another cousin in the brassica family similar to collards, and you can use them interchangeably in this recipe.
While they’re available year-round, they like cooler weather and are tastier during the fall and winter months. That makes them a perfect side for the holidays. West African cooking has this one down to a science, but this time we’re doing it the Southern way, and deliciously so!😋
Southern Collard Greens Ingredients
- Ham Hocks – The smoky, savory taste gives greens a lot of flavor. Smoked turkey or Andouille sausage works if you don’t have ham.
- Collard Greens – The star of this show has an earthy, slightly bitter taste similar to Swiss chard. Kale or other dark leafy green will work if you can’t find collards.
- Bacon – Along with ham, this ingredient makes any greens recipe even better. I love to use the rendered bacon fat to saute other veggies. Yum!!!
- Onion and Garlic – These guys add a sweet, savory, and aromatic wonderfulness when sauteed. See my guide on How to Cut Onions and How to Mince Garlic for easier cooking.
- Tomatoes – This one is optional, so you can leave it out if you want, though it will give a nice tangy flavor.
- Creole Seasoning – Add spice to your life with one of my favorite seasonings, a spicy, savory mix that’s popular in Southern cooking. My homemade version of salt-free Creole Seasoning is super easy and tastes so much better than store-bought.
- Lemon Juice – Add a splash of refreshing citrusy flavor to your dish, balancing your collard greens’ bold, savory, and slightly bitter flavors. Apple cider vinegar will work if you don’t have a fresh lemon around.
How to Make Southern Collard Greens
Prepare the Ham Hocks and Collard Greens
- Cook the Ham – Start by boiling the ham hocks in a pot fully covered in water, bring to a boil, then lower heat and simmer for approximately 1½-2 hours or until the meat falls off the bone. The easiest way to do this is to use a pressure cooker. It’s faster and takes me only about 12 minutes or less once it starts cooking. Let it cool, then cut the meat into bite-size pieces. (Photos 1-2)
- Prepare the Collard Greens – Remove leaves from the stem. Then wash, rinse and chop. Repeat until all the collard greens have been removed from its stem. Discard stem and reserve chopped leaves. (Photos 3-4)
- Fry the Bacon – Heat up a medium or large dutch oven. Then add chopped bacon and cook for about 6-7 minutes or until brown. (Photo 5)
Cook the Collard Greens
- Add Oil for Sauteing – Add about 1 tablespoon of oil – there should be about 2 tablespoons of grease in the pot.
- Saute – Add onions, garlic, ham hocks, and sauté for about 3-5 minutes. (Photo 6)
- Add Other Ingredients – Throw in tomatoes, paprika, Creole seasoning, and some pepper flakes. Sauté for another 2 minutes. (Photo 7)
- Add the Collard Greens and Broth – Finally, add the collard greens, chicken bouillon, and lemon. Pour in chicken broth or water. Lightly salt, if desired, or wait till the last few minutes of cooking. (Photos 8-10)
Recipe Variations
Yankee Collard Greens – Use Italian sausage instead of ham and olive oil instead of bacon grease.
Feijoada Collard Greens – So easy you don’t even need a recipe, just a little olive oil, garlic, and salt.
Tips and Tricks
- Collard greens tend to have a lot of dirt trapped all over the folds of their leaves. So it’s best to wash them thoroughly and soak them in salt water. Or rinse your leaves individually by placing them under water to wash away dirt. Remove each leaf individually from the colander.
- The acidity in lemon and vinegar reduces the bitterness of the collard greens. It also adds a subtle tang to the dish.
- A little sugar also helps cut down the bitterness of the collards. The bitterness is actually good for you, but I understand if it’s not your favorite flavor.
- Save the ribs in the freezer for a deliciously nutritious stock.
Make-Ahead
You can make these ahead and store them in the fridge (four days) or freezer (three months). They are even better reheated.
Serving and Storage Instructions
These are best still hot as a side for any Southern entree and cornbread.
Refrigerator – Transfer the leftover collard greens to an airtight container and refrigerate for up to five days.
Freezer – Leftover collards will last in an airtight container frozen for 12 months.
Reheat – Reheat leftover collard greens in a saucepan on low-medium heat, occasionally stirring until it’s hot.
FAQs
Lemon juice or vinegar and a pinch of sugar help reduce bitterness. Also, braising them in broth helps.
Yes. This dish is one of the healthiest Southern dishes you’ll find. Collards contain many vitamins and minerals that are essential for good health.
Collard greens are nutritious and easy to grow, especially when it’s cold out. The strong African influence in the South also makes it popular comfort food.
What to Serve with Collard Greens
I’m so glad you asked! My favorite dishes are suya (beef satay) and skillet cornbread or fufu. A nice cucumber tomato salad also goes with this side dish.
More Soul Food Dishes
Watch How To Make It
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This blog post was published in August 2021 and has been updated with new photos, and a video.
Collard Greens
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Ingredients
- 2-3 ham hocks
- 2 pounds (908 g) collard greens
- 2-3 strips bacon, thick-cut
- 2 tablespoons (28 ml) cooking oil, or more as needed
- 1 large onion, sliced
- 1 tablespoon (8 g) garlic, minced
- 1-2 tomatoes, diced (optional)
- 1 tablespoon (8 g) paprika
- 2 teaspoons (8 g) Creole Seasoning (adjust to taste)
- 1-2 teaspoons (2-4 g) red pepper flakes, to taste
- 1 tablespoon (8 g) chicken bouillon powder, to taste
- ½ lemon freshly juiced
- 5 cup (1.2 L) chicken broth, or more as needed
Instructions
- Start by boiling the ham hocks in a pot fully covered in water, bring to a boil, then lower heat and simmer for approximately 1½-2 hours or until the meat falls off the bone. The easiest way to do this is to use a pressure cooker. It's faster and takes me only about 12 minutes or less once it starts cooking. Let it cool, then cut the meat into bite-size pieces.
- Remove leaves from the stem. Then wash, rinse and chop. Repeat until all the collard greens have been removed from its stem. Discard stem and reserve chopped leaves.
- Heat up a medium or large dutch oven. Then add chopped bacon and cook for about 6-7 minutes or until brown.
- Add about 1 tablespoon of oil – there should be about 2 tablespoons of grease in the pot.
- Add onions, garlic, and ham hocks, then sauté for about 3-5 minutes.
- Throw in tomatoes, paprika, Creole seasoning, and some pepper flakes. Sauté for another 2 minutes.
- Finally, add the collard greens, chicken bouillon, and lemon. Pour in chicken broth or water. Lightly salt, if desired, or wait till the last few minutes of cooking.
- Bring to a boil and simmer for about 45 minutes or more or until the greens are tender.
- Serve warm with hot sauce and cornbread.
Tips & Notes:
- For the health-conscious, replace the ham hocks with smoked turkey. It’s healthier and takes less time to cook.
- Collard greens tend to have a lot of dirt trapped all over the folds of their leaves. So it’s best to wash them thoroughly and soak them in salt water. Or rinse your leaves individually by placing them under water to wash away dirt. Remove each leaf individually from the colander.
- The acidity in lemon and vinegar reduces the bitterness of the collard greens. It also adds a subtle tang to the dish.
- A little sugar also helps cut down the bitterness of the collards. The bitterness is actually good for you, but I understand if it’s not your favorite flavor.
- Save the ribs in the freezer for a deliciously nutritious stock.
- Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.
Vicki says
So, I used half homemade chicken broth and half ham stock. I’ve been cooking collards all my life and never had family go crazy over them. They are requesting that I use your recipe for Thanksgiving. Thank you, new family favorite!
ImmaculateBites says
That’s great! am making the video for it today- love collard greens . Thank you so much for taking time out to share this with us.
Vicki says
So, what can I do with the stock that the hocks were cooked in?
ImmaculateBites says
You do not have to throw it out .Use it to cook the collard greens with it. I do it all the time- It’s just a matter of preference.
Carlene says
Hi, my first time cooking collard greens and I am so happy I found this recipe. It’s simple and easy. Next time I’m gonna try it with the water from the smoke neck bones instead of the chicken broth.
ImmaculateBites says
Hello Carlene. I am so glad you loved it! Thanks for stopping by!!
Jamie Sielski says
Oh my gosh I found this on pinterest and made it for my dad for Fathers Day…THIS WAS BOMBBBBB! It tasted better than any restaurant i’ve ever been to! Thank you so much for posting this, it was also my first time cooking greens and i couldn’t have picked a better recipe! This one is going in the books for the rest of my life!
imma africanbites says
Yaaay! Thank you for the glowing feedback.
Tom says
Imma,
I would like your honest opinion so that this turns out as good as possible. What do you think of reserving the liquid from boiling the ham hock, and using that in place of chicken broth/water? Do you think that would be good, or do you think sticking to the recipe would come out batter. Thanks!
ImmaculateBites says
Hi Tom,
I usually make it with the liquid from the ham hock and it turns out just fine. No need for chicken broth. Do let me know how it works out .Thanks
Earl says
I like using both as the favor from the cooking broth become the magister favorite drinking with meal. All these ingredients makes a wonderful liquid to cook meat and greens all in one. Oh how great it is to eat and drink.
ImmaculateBites says
Yes it is. Thanks for stopping by!
Aisha Muhammad says
Please tell me how can I cook this without pork ? My husband loves greens I would love to make this recipe.
ImmaculateBites says
You can use smoked turkey instead of pork- omit the bacon.
Michelle Reddick says
You can just cook it with the chicken bouillon. Great taste!
Jackie says
Hi
How much chicken bouillon can I add to this recipe.
Jennifer Scola says
My new favorite website! Imma, I’m from Memphis and my parents are from Mississippi so I’ve been cooking and eating my grandmothers greens my whole life. I fixed your recipe for New Year’s Day good luck today and they are so stinking good! next year I’m making those black eyed pea fritters I just saw!
ImmaculateBites says
That’s wonderful to hear Jennifer! Thank you for letting me know you enjoyed this. Am sure you are going to enjoy the Black-eyed peas too . Happy New Year !
Urban says
Hmm I like it! Already like things that’s slow to simmer and develope nice Flavors over time. It’s just about Collar Green seasons anyway too and for it to be all over the place. I’ll make some time to put this one on my Short Menu. But it looks awesome and luv the Flavors. Like the styling too!
Tina says
Ah this sounds so delicious! I want to go to the store to buy all the ingredients to make this now, even though it’s just past midnight 😉
Annemarie @ justalittlebitofbacon says
I love all the layers of flavor you cooked into those collard greens. That’s Southern comfort food at its finest.
Marsha | Marsha's Baking Addiction says
This looks so comforting and delicious! The corn bread muffins would go perfectly!
Caroline Mboubog Nkembe says
Love the African style stew spinach. Thanks for the recipe.I usually add a little bit of ground melon seeds.
ImmaculateBites says
Nice addition Caroline. Glad you liked them
Platter Talk says
Oh ya,baby. You nailed this one. I love greens, your recipe and cornbread, too! Thanks.
Tracy | Baking Mischief says
This looks spectacular. Adding ham hocks gives anything such a major flavor upgrade. I would be totally happy making a dinner of this alone!
Liz Streithorst says
It’s unfair to rate a recipe when not followed exactly. I used hog jowl instead of bacon (mostly because of the money factor. I’d never used smoked pork neck bones, but I wanted to try so I used 1 ham hock and 2 necks. The necks are much more meaty. I didn’t use the tomatoes at first because they were optional. But as I tasted it during cooking I felt that they were necessary. I used the spices exactly as written but added a bit more lemon juice and even a dash of red wine vinegar.
I’m sorry that I made it according to my imagination, budget, and taste buds, but I’ve never made better collards.
ImmaculateBites says
No apologies necessary Liz! This is what cooking is all about, finding out exactly what works for you. I am so glad it turned out great! Thanks for sharing.