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.
Diana says
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.
Imma says
Fantastic! This is my favorite Collard Greens recipe! I am so glad this was a hit with your family! Thanks for stopping by, Diana!