Southern Collard Greens
Authentic Southern collard greens slow-cooked in a savory, spicy broth loaded with ham hocks and delectable seasonings is comfort in a bowl. Satisfying goodness all the way to the last drop of broth boasts health benefits. Healthy and delicious couldn’t get any better.
Not only are collard greens an essential soul food ingredient, but anywhere you find an African influence, you’ll find this superfood. Feijoada in Brazil is just one example. Plus, it’s the perfect canvas for the smoky goodness of ham and bacon.
Collards are traditional for a soul food Thanksgiving, expressing gratitude for all the nostalgia of sharing with family. And it’s a must-have at New Year’s because they bring good luck and represent wealth for their folded money-like appearance. One of my favorite West African collard recipes is sukuma wiki, and we usually eat it with ugali.
What Makes Collards Great
Ever since kale became famous for its health benefits, collards kinda got shoved to the side. However, they taste better and do the exact same thing for you that kale does. So let’s give these dark leafy greens a little love.
Collards, kale, mustard, broccoli, cauliflower, and cabbage all belong to the same family, Brassica. While we always knew in our hearts they’re good for us, now scientists and doctors agree.
How to Make Southern Collard Greens
- Boil the ham hocks in a pot of water for 1½-2 hours or until the meat falls off the bone. Or speed the process up in a pressure cooker. Bring it up to pressure, cook for 12 minutes, then let the pressure release naturally. Let the ham cool, remove it from the bone, and cut it into bite-sized pieces. (Photos 1-2)
- Remove the hard stems from the greens, rinse them, shake the water off, and chop them. (Photos 3-4)
- Fry the chopped bacon for 6-7 minutes or until browned and crisp. (Photo 5)
- Sauté the onions, garlic, and ham hocks for 3-5 minutes. Toss in the tomatoes, paprika, Creole seasoning, and pepper flakes, and continue cooking for another 2 minutes. (Photo 6-7)
- 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. (Photo 9)
- Simmer for about 45 minutes or until the greens are tender. (Photo 10)
- Serve warm with hot sauce and cornbread.
Tips and Tricks
- Collard greens tend to trap a lot of dirt. So wash them thoroughly in salt water. Or rinse the leaves individually under running water to wash away dirt.
- A squeeze of lemon or a dash of 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 stalks in the freezer for a delicious, nutritious stock. The flavor is milder than cabbage and broccoli.
Make-Ahead and Storage Instructions
You can make these ahead and store them in the fridge (4-5 days) or freezer (6-9 months). They are even better reheated.
What Goes With Collard Greens
For Thanksgiving, the traditional turkey, mashed potatoes, green bean casserole, and candied yams are a winner. For a classic soul-food New Year’s menu, serve them with ham, Hoppin’ John, and cornbread.
More Soul Food Dishes to Explore
By Imma
Watch How to Make It
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This blog post was originally published in October 2018 and has been updated with additional tips, new photos, and a video.
Southern Collard Greens
Ingredients
- 1-2 small ham hocks (about 2 pounds)
- 2-3 bunches collard greens (about 2 pounds or 900 grams)
- 2-3 strips thick-cut bacon
- 1-2 tablespoons (15-30ml) cooking oil (omit if you have enough bacon grease)
- 1 large onion, sliced
- 1 tablespoon (15g) minced garlic
- 1-2 Roma tomatoes, diced (optional)
- 1-2 teaspoons (3-6g) paprika
- 1 teaspoon (4-5g) Creole seasoning (adjust to taste)
- 1-2 teaspoons (2-4g) red pepper flakes (adjust to taste)
- 1 tablespoon (12g) chicken bouillon powder (adjust to taste)
- ½ lemon, juiced
- 5 cups (1.2l) chicken broth (more as needed)
Instructions
- Bring the ham hocks in a pot fully covered in water to a boil, lower the heat, and simmer for 1½-2 hours or until the meat falls off the bone. (For a faster way, do this in a pressure cooker. It takes me about 12 minutes once it starts cooking.) Let the ham cool, remove the meat from the bones, and cut it into bite-sized pieces.
- Remove the stems from the collard greens. Then wash, rinse, and chop. Discard the stems (or save them for broth) and reserve chopped leaves.
- Heat a medium or large Dutch oven over medium-high heat. Add the chopped bacon and fry for 6-7 minutes or until brown.
- Add about 1 tablespoon of oil (if necessary) to the bacon grease in the pot. Add the onions, garlic, and chopped ham, then sauté for 3-5 minutes.
- Toss in the tomatoes, paprika, Creole seasoning, and 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 until the greens are tender.
- Serve warm with hot sauce and cornbread.
Tips & Notes:
- Feel free to replace the ham hocks and bacon with smoked turkey.
- Discard old leaves with large patches of yellow or brown.
- Save the ham hock bones for bone broth later.
- Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.
I have been making this recipe every year for the past 4 years and I don’t think I will ever stop! My absolute favorite greens recipe!
Awesome!!! Thank you so much for sharing, that makes my day.
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!