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A favorite and easy recipe this Collard Greens recipe takes minimal ingredients and cook low and slow making a delicious and tasty side dish.
This Collard Greens recipe is by far better than anything you can get at a restaurant. Or, any restaurant that I have had them at, that is.
HERE IS WHAT OUR READERS ARE SAYING:
“I made this recipe for Father’s Day and everyone loved it!! Delicious!” – RoseAnn
Normally when I order them they end up coming out flavorless. Even at one of my favorite southern restaurants, Cracker Barrel where you would think they would nail this one.
Now, no offense to any of you that like this sort of thing, it just isn’t what I fancy. So here I have a flavorful Southern staple my way!
Collard greens are one of those dishes I just like a certain way. Call me picky, haha!
This recipe really hits the spot. I’m proud to say that I haven’t come across a better version than this. And that’s really saying something!
I love how super simple they are and how you really just have to let everything simmer with minimal work but you have an amazing dish at the end.
Call me picky, but trust me once you try my Collard Greens recipe you will never want to make them any other way again!
Some of my other favorite southern type recipes I have on my site include Fried Chicken, Southern Style Green Beans and Mini Banana Puddings.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE COLLARD GREENS RECIPE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT ARE COLLARD GREENS?
- IS FRESH OR BAGGED BETTER?
- WHERE CAN I FIND HAM HOCKS?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Best Southern Collard Greens Recipe
WHY THIS RECIPE WORKS:
- Minimal ingredients are all it takes for this recipe.
- It cooks low and slow to create that delicious flavor you’re looking for.
- You can use fresh or bagged and chopped collards for ease.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Ham hocks
- Vegetable oil
- Unsalted chicken stock
- Garlic powder
- Onion powder
- Collard greens
- Seasoned salt
- Pepper
- Unsalted butter
HOW TO MAKE COLLARD GREENS RECIPE:
- Score the ham hocks in a diamond pattern, cutting through the skin to expose the meat.
- In a dutch oven over medium-high heat, add the oil and sear the ham hocks on all sides, about 5 minutes total.
- Add the chicken stock, garlic powder, and onion powder, stir in the seasonings. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 2 hours. Take the ham hocks out and place them on a plate to cool.
- While the ham hocks cool, add the collards to the pot. Stir in the seasoned salt and black pepper. Bring to a boil, reduce to a simmer, cover, and simmer for 2 hours, stirring occasionally.
- Once the ham hocks are cool to the touch, pick the meat off the bone. Discard the bone, skin, and gristle. Add the meat to the pot with the collards at any time then add in the butter.
- Stir everything together. Taste and adjust seasoning if necessary.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT ARE COLLARD GREENS?
If you aren’t familiar with collard greens, collards are a member of the cabbage family and are traditionally used in southern cooking.
They contain dark green leaves with hard stems that are broken off before cooking or consuming.
They have a flavor that is reminiscent of kale or Swiss chard.
IS FRESH OR BAGGED BETTER?
Either is perfectly fine for this recipe.
Bagged is so much easier as everything is broken down for you and cuts down on the prep work.
Bagged collard greens are still fresh, just cut up and ready to go!
But if you would rather use fresh or whole leaves, that is perfectly fine, we have used both for this recipe many times as it is a staple and sometimes we can find one and not the other.
WHERE CAN I FIND HAM HOCKS?
Usually, these are easy to find at your local grocer next to the ham steaks.
If they are not there you can check at the butcher counter.
ANY ADDITIONS?
You better believe it. Check it out!
- Add a dash of apple cider vinegar or hot sauce for a touch of tangy heat.
- Sprinkle in some red pepper flakes or chili flakes if you like extra spice in your green recipe.
- Throw in a pinch of brown sugar for a subtle sweet balance to the savory flavors.
- Stir a bit of bacon fat or salt pork into the pot of greens for a richer, more traditional flavor in this soul food collard greens recipe.
- Enhance your southern-style collard greens by adding a splash of liquid smoke to mimic that slow-cooked, smoky taste.
- Toss in black-eyed peas for a heartier dish, great for sunday dinners or the holiday season.
- Mix in a pinch of mustard seed or worcestershire sauce for more depth and a tangy twist.
- Try combining fresh collard greens with mustard greens or turnip greens for a variety of flavors and textures.
- Include chopped onions or shallots for added sweetness and best flavor—just sauté them with a bit of olive oil first.
- Add a splash of vinegar near the end of the cooking time for brightness and to bring out those tender greens.
ANY SUBSTITUTIONS?
Consider a few of these ideas. If not, let me know if you have others!
- Replace the unsalted chicken stock with chicken broth for a stronger base if that’s what you have on hand.
- Swap ham hocks for smoked turkey leg or turkey wings if you prefer a poultry option in your large pot of greens.
- Use olive oil instead of vegetable oil if you’re aiming for a slightly lighter taste or a healthy recipes approach.
- Exchange fresh collards for mustard greens, turnip greens, or even beet greens if you can’t find collards at the grocery store or farmers market.
- Sub in fresh onions for onion powder if you like having real onions in your pot liquor and don’t mind the added prep with a sharp knife.
- Try salt pork or diced bacon in place of ham hocks if pork is your personal preference for extra smokiness and a southern cuisine feel.
HOW TO STORE:
Store any leftovers in an airtight container and place them in the refrigerator and they should keep for up to 3-4 days for maximum flavor.
These can also be frozen! Let them completely cool then place them into an airtight container and place them in the freezer
Collard greens will last in the freezer for up to three months.
DANA’S TIPS AND TRICKS:
- We used bagged and chopped collard greens for convenience, you can use fresh as well.
- Do not forget to score your ham hock, this will help your meat come loose when removing.
- Use unsalted stock and butter, this will be salty enough with the ham and seasonings added.
- This can be frozen, see my tips above.
- These are cooked low and slow, do not try to rush this recipe.
Looking for an easy and delicious side dish then you absolutely have to make this Collard Greens Recipe!
You won’t be disappointed.
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If you’ve tried this COLLARD GREENS RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Best Southern Collard Greens Recipe
Ingredients
- 2 ham hocks
- 1 tablespoon vegetable oil
- 64 ounces unsalted chicken stock
- 2 Tablespoons garlic powder
- 2 Tablespoons onion powder
- 2 pounds collard greens bagged already chopped and rinsed for you or fresh if desired.
- 1 Tablespoon seasoned salt
- 1 teaspoon fresh black pepper
- 2 Tablespoons unsalted butter
Instructions
- Score the ham hocks in a diamond pattern, cutting through the skin to expose the meat.2 ham hocks
- In a dutch oven over medium-high heat, add the oil and sear the ham hocks on all sides, about 5 minutes total.1 tablespoon vegetable oil
- Add the chicken stock, garlic powder, and onion powder, stir in the seasonings. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 2 hours. Take the ham hocks out and place them on a plate to cool.64 ounces unsalted chicken stock, 2 Tablespoons garlic powder, 2 Tablespoons onion powder
- While the ham hocks cool, add the collards to the pot. Stir in the seasoned salt and black pepper. Bring to a boil, reduce to a simmer, cover, and simmer for 2 hours, stirring occasionally.2 pounds collard greens bagged already chopped and rinsed for you or fresh if desired., 1 Tablespoon seasoned salt, 1 teaspoon fresh black pepper
- Once the ham hocks are cool to the touch, pick the meat off the bone. Discard the bone, skin, and gristle. Add the meat to the pot with the collards at any time then add in the butter.2 Tablespoons unsalted butter
- Stir everything together. Taste and adjust seasoning if necessary.
Video
Notes
- We used bagged and chopped collard greens for convenience, you can use fresh as well.
- Do not forget to score your ham hock, this will help your meat come loose when removing
- Use unsalted stock and butter, this will be salty enough with the ham and seasonings added.
- This can be frozen, see my tips above.
- These are cooked low and slow, do not try to rush this recipe.
Nutrition
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I had my first collard greens this spring in Savannah…so yummy! I’m glad I now have a tried and true recipe so I can prepare my own 🙂
Ooh, I love Savannah! Thanks!
They look yummy!! I know it’s not a smell from food, but whenever I smell freshly cut grass I think of my grandparents summer house on the Fox River in Haeger’s Bend, Illinois!
I love that smell, too!
I want to make these for new years’s tomorrow! How many servings does this recipe make??
The whole batch will easily feed 8 people.
I love collard greens, especially with my holiday meals! Yummy! I’ve cooked mine with ham or bacon. I haven’t tried ham hocks yet.
Can’t wait to try this recipe! Can you specify how many cups of chicken broth you use? Or what size containers? Thanks.
Two 32 oz boxes, make sure they are low sodium! Thanks!
I made greens once using the “pre-cut & bagged” to save time. I had an old southern cook as a mentor and let her try some. She said to never use the pre-cut because there is too much stem left. The leaf is cut horizontally by machine instead of the old fashioned way of peeling the leaf off vertically from the base. It is time consuming but makes a better bunch of greens with no stem!
I tried it for the first time, I didn’t have 2 hours (more like 20 minutes) so I used my pressure cooker. It was AMAZING! So yummy! hubba liked it too.
If I were to make a head of time, say 2/3 days, how would you suggest I warm it back up?
Whenever I make these, I usually make them ahead as well. I just keep them in the pot I cooked them in in the fridge until I’m ready to heat them back up. Put the pot back on the stove and slowly bring it back up to a simmer. That’s it!
I made up my own recipe because I had no idea how to make collard greens. I used bacon, 1/4 lb. chopped to small pieces. Fried the bacon. Added olive oil and after cutting up the greens, fried/cooked them in bacon grease and olive oil. ( I had access to collards, mustard, and turnip greens priced at .28 cents a bunch. This store gets a lot of produce refused by larger stores. Always fresh. ) I used the same spices you used since those sounded natural and I like and use them in numerous dishes. I didn’t use butter or chicken stock. I figured the bacon didn’t need any help clogging my arteries. Minimum of seasoned salt again because of salt in bacon. I use plenty of pepper cause I like it. I did both the onion and garlic powder. I am willing to try real garlic and onion, though I don’t know if that will create a negative effect. I cooked in a big black skillet with a lid to capture condensed moisture for a while, 2/3 hours, I guess. With an hour, half-hour left I added a capful of apple cider vinegar, a hint of vinegary taste only. It took 2 days of 4 meals total to finish the whole batch. Um um, good.
I have finally got to grow collards in my garden, raised in Oklahoma what what I considered southern, I’m really excited. But my question is I would like to do this in a roaster and then can a bunch as well as have some for the table. I’ve canned spinach and Swiss chard with great results adding other spices when reheating. Can I do the same with the collards after all the ingredients are added
I’ve never canned these so I can’t say for certain, but I don’t think there would be an issue.
I made this recipe for Father’s Day and everyone loved it!! Delicious!
First time I’m cooking collard greens without apple cider vinegar and it taste great!!
Thank you for my go to recipe….love it