Collard Greens (Plus Video)
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.
Very tasty. I think I didn’t use enough greens. I grabbed one tied-up bunch from the produce section and did not weigh. Could have used two bunches. (Or cut recipe in half for a family of three.)
My 23 year-old said, “These are probably the best greens you’ve ever made.” Every once in a while I’ll use canned green beans. But for most part, I cook vegetables from fresh and he likes them. So, for him to have that comment about your recipe is high praise indeed. Now I want to make this once a week. Thank you.
Fantastic! This is my favorite Collard Greens recipe! I am so glad this was a hit with your family! Thanks for stopping by, Diana!
OMG! These collard greens are the best I’ve ever had! Every time I travelled to Georgia for work, greens of any kind were always a must. These top anything I ever had there. Made exactly as stated (no ham hocks so I used a ham steak) and even made your creole seasoning. Thank you for a wonderful recipe.
Woohoo! So glad you love this recipe, Kelly! Thank you for your feedback!
This recipe is so delicious This will be my go to recipe from now on! Thank you for sharing.
Oh great to hear that. Thank you so much!
Made this with the Joplin john and corn bread! It was all great!
You are so sweet, thank you!
Absolutely amazing recipe! I get accused of having purchased these greens from the local soul food joint when I take them to BBQs, which is hilarious because I’m a middle-aged white dude from the suburbs. Always get raves about them.
Hmm sound interesting, Thank you dear for your love and support. Stay tuned and try more amazing recipes.
I add Goya ham flavored bouillon to mind. Your recipe was delicious. Love all your recipes.
Hello , I grow 3 kinds collards. southern , heading that’s the one Im using today ,and a oriental variety , heading kind is sweeter and the head now forming looks like broccoli ,no hocks today so using pulled pork I made yesterday , also using your spice recipe , ” PeaceBeWithYou “
This is now my “Go-To” New Year’s Day meal! So delicious! I add Black-Eyed Peas and it’s a one pot meal. Thank you for sharing
Hi Robin, Happy new year and thank you for your words.
I grew up in an English/Welsh household with food about as bland as it gets. I started cooking young, and as I’ve aged (51now), I’ve gravitated to soul food and more ethnic dishes because of all of the wonderful flavors. THIS recipe, and your Hoppin John (black eyed peas) recipe are now “go to” comfort food all year ’round in my house!!!
You just made my Day, Eric. I’m so honored that you find my recipes as your go-to comfort food. That means a lot to me.
I’m cooking now. Can I do the whole recipe in the instapot?
Yes it can . Will do an instant pot version – pretty soon.
This is a delicious recipe! Paired with the black eyed pea recipe, so good! Delicious flavors. I had some omissions just because I was using what I had on hand. Reduced the liquid a bit. My husband loved it. Definitely a keeper!