Southern collard greens are a beloved staple in American Southern cuisine, known for their rich, smoky, and savory flavors that evoke warmth and tradition. This dish combines tender collard greens with smoky ham hocks and crisp bacon, slowly simmered to capture every bit of its bold, comforting essence.
The slow cooking method transforms the greens into a tender, flavor-packed side that perfectly complements any Southern-inspired meal. Whether served alongside fried chicken or cornbread, these greens bring a soulful touch to the table that family and guests will cherish.
- Authentic Southern flavors with smoky ham hocks and crispy bacon.
- Slow-simmered for deep, rich taste and tender greens.
- Simple ingredients with easy-to-follow steps for a classic side dish.
Ingredients
- Bacon (6 slices, chopped): Adds a smoky, crispy, and savory base flavor essential for traditional Southern greens.
- Sweet onions (2 medium, diced): Provide natural sweetness and depth to balance the smoky meats.
- Garlic (4 large cloves, minced): Infuses the greens with aromatic, robust flavor.
- Seasoned salt (2 tsp): Enhances the overall taste; adjust to your preferred saltiness level.
- Black pepper (1/2 tsp): Offers mild heat and complexity to the dish.
- Crushed red pepper flakes (1/4 tsp): Adds a subtle spicy kick to brighten the flavor.
- Fresh collard greens (3 medium bunches, stemmed and cut): The star of the dish, providing hearty, leafy nutrition and texture.
- Sugar (1 Tbsp): Balances bitter notes in the collards for a harmonious taste.
- Vegetable stock (4 cups): Creates a flavorful cooking liquid while keeping the dish rich yet light.
- Smoked ham hocks (2 medium, about 1 1/2 to 2 lbs.): Contribute deep smokiness and tender meat to the greens.
- Bay leaf (1 large): Adds subtle herbal aroma to the simmering pot.
- Apple cider vinegar (1-2 Tbsp): Brightens and balances the dish with mild acidity, added at the end.
Instructions
- Cook Bacon Until Crisp
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In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium-high heat until it is almost crisp. This renders the fat which will enhance the flavor of the greens while providing a delicious, crispy texture.
- Sauté Onions in Bacon Drippings
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Add the diced sweet onions directly into the pot with the bacon and its drippings. Cook, stirring occasionally, for 6 to 8 minutes until the onions become soft and lightly browned. This step develops natural sweetness and depth in the dish’s base.
- Add Garlic and Seasonings
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Stir in the minced garlic, seasoned salt, black pepper, and crushed red pepper flakes. Cook while stirring constantly for about 1 minute until the garlic is fragrant, allowing the spices to bloom and enhance the overall flavor.
- Incorporate Collard Greens and Sugar
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Add the prepared collard greens and sprinkle sugar over them. Toss well to coat the greens evenly with the flavorful base, which helps tame the slightly bitter taste of the greens while integrating all ingredients.
- Add Stock, Ham Hocks, and Bay Leaf
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Pour in the vegetable stock, nestle in the smoked ham hocks, and add the bay leaf. Bring the mixture to a simmer over medium-high heat to start melding flavors before reducing to low for slow cooking.
- Simmer Until Tender
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Cover the pot and let the greens cook undisturbed on low heat for 1 1/2 to 2 hours. This slow simmer ensures the greens become tender and the ham hocks release their smoky meat, concentrating the liquid’s flavor.
- Remove Bay Leaf and Shred Ham
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Discard the bay leaf and carefully transfer the ham hocks to a cutting board. Let cool for about 5 minutes before removing and discarding the skin. Shred the meat scraps with a fork and return them to the pot, mixing evenly to distribute the smoky goodness throughout.
- Finish with Apple Cider Vinegar and Season to Taste
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Stir in 1 to 2 tablespoons of apple cider vinegar to brighten the dish and balance richness. Adjust salt if needed, then serve immediately for a warm, comforting side.
- Ham hocks are essential for authentic flavor but can be substituted with smoked turkey wings for a leaner option.
- Removing stems from collard greens prevents toughness and ensures a more pleasant eating texture.
- Simmering slowly allows flavors to meld and greens to become tender without bitterness.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a splash of stock or water to maintain moisture.
Serving Suggestions
Serve Southern collard greens alongside traditional dishes such as fried chicken, cornbread, or black-eyed peas for a classic Southern meal. They also pair well with grilled meats or as a hearty side to any comfort food.
- For more intense flavor, increase the cooking time, allowing the greens and meat to fully meld.
- Use a heavy-bottomed pot or Dutch oven to prevent scorching and promote even cooking.
- Fresh collard greens should be well washed to remove any grit before preparation.
FAQs
- Can I use frozen collard greens instead of fresh?
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Yes, but cooking time will be shorter since frozen greens are already tender. Adjust simmering time accordingly to avoid overcooking.
- What can I substitute for ham hocks?
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Smoked turkey wings or boneless smoked ham can replace ham hocks if desired, offering a similar smoky flavor with less fat.
- Is this dish gluten-free?
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Yes, all ingredients used are naturally gluten-free, making this a safe option for gluten-sensitive diets.
- Can I make this dish vegetarian?
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You can omit the ham hocks and bacon, substituting vegetable broth and smoked paprika for a vegetarian-friendly version.
- How do I store leftover collard greens?
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Store in an airtight container in the fridge up to 4 days; reheat with added moisture to preserve texture.
- Why add sugar to collard greens?
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Sugar helps balance the natural bitterness of collard greens and rounds out flavors for a harmonious dish.
- Should I remove the ribs from collard greens?
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Removing the tough stems or ribs prevents chewiness and improves the texture of the cooked greens.
Southern Collard Greens
Equipment
- 1 Dutch oven or heavy bottomed pot
Ingredients
- 6 slices bacon chopped
- 2 medium sweet onions diced
- 4 large cloves garlic minced
- 2 tsp seasoned salt or table salt, adjust to taste
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 3 medium bunches fresh collard greens about 12–14 cups, stems removed, cut into 1/2–3/4 inch strips
- 1 tbsp sugar
- 4 cups vegetable stock
- 2 medium smoked ham hocks about 1 1/2 – 2 lbs
- 1 large bay leaf
- 1 –2 tbsp apple cider vinegar
Instructions
- Cook chopped bacon over medium-high heat in a Dutch oven until nearly crisp.
- Add diced onions to the bacon and drippings, cooking until softened and lightly browned, about 6–8 minutes.
- Stir in minced garlic, seasoned salt, black pepper, and crushed red pepper flakes, cooking until garlic is fragrant, about 1 minute.
- Add collard greens and sugar, stirring to coat evenly.
- Pour in vegetable stock, place ham hocks and bay leaf in the pot, and bring to a simmer over medium-high heat.
- Reduce heat to low, cover, and simmer undisturbed for 1 1/2 to 2 hours until greens are tender and ham hocks are fork-tender.
- Remove from heat, discard bay leaf, and transfer ham hocks to a cutting board to cool slightly.
- Remove and discard skin from ham hocks; shred meat with a fork and return shredded meat to the pot.
- Stir in apple cider vinegar and adjust seasoning with additional salt as desired.
- Serve immediately.
Notes
- Use smoked ham hocks for authentic flavor.
- Adjust vinegar to taste for desired tanginess.
- Store leftovers refrigerated for up to 3 days.
