Southern Collard Greens

These authentic Southern collard greens are slow-simmered with meaty ham hocks, spices, and aromatics for deep, soulful flavor. Served with rich pot likker, this dish is a must-have for Sunday dinners, holidays, or any time you need real comfort food.

There’s no side dish more deeply rooted in Southern culinary tradition than a big pot of collard greens simmered low and slow with a smoky ham hock. These Southern Collard Greens are savory, hearty, and packed with bold flavor that only comes from time, love, and good ingredients. This recipe is made just the way grandma would: slow-simmered with ham hocks, seasoned with pantry staples, and finished with a pot likker so rich you’ll want to sop it up with every last crumb of cornbread.

Whether you’re making these for a Sunday dinner, a holiday table, or just to satisfy a soulful craving, this recipe will not disappoint.

Why You’ll Love These Collard Greens

• Rich, bold, and smoky flavor from ham hocks

• Authentic soul food style

• Perfect side dish for BBQ, fried chicken, turkey, or black-eyed peas

• Freezer-friendly and make-ahead approved

• Loaded with pot likker (aka liquid gold)

This is comfort food at its finest.

Ingredient Breakdown

Collard Greens (3 lbs / 5–6 small bunches)

• The star of the dish! Washed, stemmed, and sliced into ribbons.

• When cooked properly, collard greens become tender and soak up all the flavor from the broth.

Ham Hock (1.5 lbs)

• Meaty, smoky, and loaded with flavor.

• As it simmers, it breaks down and infuses the broth with its richness.

• Can be replaced with smoked turkey or bacon in a pinch.

Chicken Bouillon (2 tsp)

• Adds depth and umami to the cooking liquid.

• Better Than Bouillon paste is highly recommended.

Sugar (2 tbsp)

• Balances the slight bitterness of the greens.

• Brown sugar will add a deeper molasses note, while granulated sugar offers clean sweetness.

Bacon Grease (1 tbsp)

• Adds richness and another layer of smoky, savory flavor.

• Can substitute with butter or olive oil if needed.

Seasoned Salt (1 tbsp)

• Lawry’s is a favorite for its blend of salt, herbs, and spices.

Worcestershire Sauce (2 tsp)

• A secret umami bomb that enhances the broth.

Apple Cider Vinegar (2 tsp)

• Adds brightness and helps cut the richness of the meat and pot likker.

Crushed Red Pepper Flakes (1 tsp)

• Brings gentle heat. Reduce to 1/2 tsp if you prefer less spice.

Garlic Powder (1/2 tsp)

• Enhances the flavor without overpowering.

Smoked Paprika (1/2 tsp)

• Deepens the smoky profile and adds a touch of color.

Finely Chopped Onion (1/2 cup)

• Aromatic base that adds a touch of sweetness and flavor.

Full Recipe: Collard Greens with Ham Hock

Servings: 6–8
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: ~3.5 hours

Ingredients

• 3 lbs fresh collard greens (about 5–6 small bunches)

• 1 1/2 lbs smoked ham hock

• 2 tsp chicken bouillon (Better Than Bouillon recommended)

• 2 tbsp sugar (granulated or brown)

• 1 tbsp bacon grease

• 1 tbsp seasoned salt (like Lawry’s)

• 2 tsp Worcestershire sauce

• 2 tsp apple cider vinegar

• 1 tsp crushed red pepper flakes (adjust to taste)

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika

• 1/2 cup finely chopped onion

🍽️ Directions

Step 1: Prep the Greens

1. Pull and tear greens away from the stems.

2. Roll a handful of leaves tightly like a cigar and slice into 1/2–1-inch ribbons.

3. Add greens to a clean sink and fill with lukewarm water.

4. Swish to remove all grit and debris. Drain and repeat until water runs clear.

Step 2: Start the Broth

1. Rinse the ham hock thoroughly.

2. Add to a large stockpot with about 10 cups of water (enough to fully submerge).

3. Add chicken bouillon and bring to a boil over medium-high heat.

4. Reduce heat to low, cover, and simmer for 45 minutes or until meat is nearly tender and flakes with a fork.

Step 3: Add Greens and Seasonings

1. Add washed collard greens to the pot.

2. Pour in about 4 additional cups of water or enough to just barely cover the greens.

3. Add sugar, bacon grease, seasoned salt, Worcestershire sauce, vinegar, red pepper flakes, garlic powder, smoked paprika, and chopped onion.

Step 4: Slow Simmer

1. Bring pot back to a boil.

2. Reduce heat to medium-low and partially cover.

3. Simmer for at least 2 hours, stirring occasionally.

🚡 You’re looking for the meat to be falling off the bone and the greens to be soft, flavorful, and infused with that rich, savory broth.

Step 5: Taste & Finish

1. Taste the pot likker (broth) and adjust seasoning to your liking.

2. Remove bones and shred meat into the greens, if desired.

3. Serve hot with cornbread, rice, or as a soul food side.

Tips for Success

• Wash the greens well. Grit is a dealbreaker.

• Use a meaty ham hock. You want one that will contribute flavor and substance.

• Simmer low and slow. This brings out the depth of flavor and ensures tender greens.

• Taste as you go. Adjust salt, acid, and heat to your preference.

• Don’t skip the vinegar. It brightens the dish and balances the richness.

Serving Suggestions

• With skillet cornbread and hot sauce

• Over white rice or buttery mashed potatoes

• Next to fried chicken, pork chops, or BBQ ribs

• As part of a traditional Southern breakfast or brunch

Variations

• Vegetarian: Omit ham hock and use smoked paprika, liquid smoke, and veggie broth.

• Spicier: Add hot sauce, cayenne, or fresh chili peppers.

• More meaty: Stir in pulled smoked turkey or bacon before serving.

Storage & Reheating

• Refrigerate: Store in airtight containers for up to 4 days.

• Freeze: Cool completely, then freeze up to 3 months.

• Reheat: Simmer gently on the stove or microwave with a splash of water.

Yield: 6-8

Author: CookSnapBake.com

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Collard Greens

These authentic Southern collard greens are slow-simmered with meaty ham hocks, spices, and aromatics for deep, soulful flavor. Served with rich pot likker, this dish is a must-have for Sunday dinners, holidays, or any time you need real comfort food.

Prep time: 30 MinCook time: 3 MinTotal time: 33 Min

Ingredients

• 3 lbs fresh collard greens (about 5–6 small bunches)
• 1 1/2 lbs smoked ham hock
• 2 tsp chicken bouillon (Better Than Bouillon recommended)
• 2 tbsp sugar (granulated or brown)
• 1 tbsp bacon grease
• 1 tbsp seasoned salt (like Lawry’s)
• 2 tsp Worcestershire sauce
• 2 tsp apple cider vinegar
• 1 tsp crushed red pepper flakes (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 cup finely chopped onion

Instructions

1. Step 1: Prep the Greens
2. Pull and tear greens away from the stems.
3. Roll a handful of leaves tightly like a cigar and slice into 1/2–1-inch ribbons.
4. Add greens to a clean sink and fill with lukewarm water.
5. Swish to remove all grit and debris. Drain and repeat until water runs clear.
6. Step 2: Start the Broth
7. Rinse the ham hock thoroughly.
8. Add to a large stockpot with about 10 cups of water (enough to fully submerge).
9. Add chicken bouillon and bring to a boil over medium-high heat.
10. Reduce heat to low, cover, and simmer for 45 minutes or until meat is nearly tender and flakes with a fork.
11. Step 3: Add Greens and Seasonings
12. Add washed collard greens to the pot.
13. Pour in about 4 additional cups of water or enough to just barely cover the greens.
14. Add sugar, bacon grease, seasoned salt, Worcestershire sauce, vinegar, red pepper flakes, garlic powder, smoked paprika, and chopped onion.
15. Step 4: Slow Simmer
16. Bring pot back to a boil.
17. Reduce heat to medium-low and partially cover.
18. Simmer for at least 2 hours, stirring occasionally.
19. 🚡 You’re looking for the meat to be falling off the bone and the greens to be soft, flavorful, and infused with that rich, savory broth.
20. Step 5: Taste & Finish
21. Taste the pot likker (broth) and adjust seasoning to your liking.
22. Remove bones and shred meat into the greens, if desired.
23. Serve hot with cornbread, rice, or as a soul food side.

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 Ready for a taste of true Southern comfort? This Collard Greens with Ham Hock recipe brings all the soul and flavor of tradition straight to your table.

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