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Southern Collard Greens Recipe is the slow Sunday side that fills the house with ham hock steam for hours, with Maddie sneaking spoonfuls straight from the dutch oven before dinner is even on the table on a lazy December afternoon when the cornbread is in the oven and the fried chicken is resting on a rack. Pair this pot with our classic Southern fried catfish for a full soul food plate.
It’s the 9 ingredient soul food classic that needs nothing more than time on the stove and a generous hand with the pepper, and it pairs beautifully with our chicken fried steak fingers with gravy for a Friday night soul food spread.
Southern Collard Greens Recipe Quick Look
- 🕐 Prep Time: 5 minutes
- 🍴 Cook Time: 4 hours
- ⏳ Total Time: 4 hours 5 minutes
- 🍽 Serving: 12 servings (Sunday dinner pot for a crowd)
- ⚡ Calories: 145kcal
- 🌶 Flavor Profile: Smoky, savory, deeply pork forward (ham hock pot likker, garlic and onion powder, a hit of seasoned salt and black pepper)
- ✋ Difficulty: Beginner, low and slow like our crock pot pulled pork
Quick Answer
Score the ham hocks in a diamond pattern, cutting through the skin to expose the meat. In a Dutch oven over medium-high heat, sear the ham hocks on all sides for about 5 minutes total. Add chicken stock, garlic powder, and onion powder, bring to a boil, reduce to a simmer, cover, and simmer 2 hours. Remove ham hocks to cool. Add chopped collard greens, seasoned salt, and black pepper to the pot, bring to a boil, reduce to simmer, cover, and cook another 2 hours, stirring occasionally. Pick the meat off the cooled ham hocks, discard bone and skin, and stir the meat plus butter into the greens. Taste and adjust seasoning. The full 4-hour low simmer is what gets you authentic soul food classic flavor.
Jump to:
- Southern Collard Greens Recipe Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Southern Collard Greens Recipe
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Southern Collard Greens Recipe FAQs
- Other Recommended Southern Side Dish Recipes
- Southern Collard Greens Recipe
Why This Recipe Works
Click to see the technique science
- Score the ham hocks before searing. The diamond cuts open up the smoky meat to direct heat AND give the rendered fat an exit during the long simmer. Unscored ham hocks render mostly inside the skin and the flavor never makes it into the broth.
- Sear before simmering. Most home cooks just drop ham hocks into water. Searing on all sides first builds the Maillard caramelization on the skin and bones that flavors the entire pot. Skip this step and the broth tastes flat even after 4 hours.
- Two-hour ham hock simmer FIRST. Adding the collards at the start of the simmer drowns them in raw smoky pork. Two hours of ham hock simmer alone builds the broth foundation, then the collards go in for their own 2 hours to absorb that flavor evenly.
- Total 4 hours, no shortcuts. Pressure cooker collards taste muddy. Instant Pot collards have no depth. The full 4 hour low simmer breaks down the tough collard fibers AND lets the smoke compounds in the ham hocks fully migrate into the greens. This is non-negotiable for Sunday-table flavor.
- Pick the meat OFF the bone for the pot. Leaving the bones in for serving makes the greens hard to portion and you lose meat to the bone. Cooling the hocks until handleable, picking the meat clean, and stirring just the meat back in spreads the flavor through every bite without the bones.
- Butter at the end is the soul food finish. A pat of unsalted butter stirred in just before serving emulsifies with the smoky pot liquor (called pot likker) to create a glossy, rich finish that coats every leaf. This is what separates plain stewed greens from real Southern collards.
Why You’ll Love This Recipe
- Ham hocks do the heavy lifting: A pair of smoky ham hocks simmered low and slow in chicken stock builds the deep, savory pot likker that defines soul food collards, the same kind of low and slow flavor we coax out of our crispy fried hot honey chicken brine.
- Set it and forget it: Five minutes of active prep, then the pot does the work for 4 hours while you handle the rest of Sunday dinner. The greens don’t need babysitting; they just need time.
- Feeds a crowd: One pot makes 12 generous servings, which is exactly what you want for a holiday table, a church potluck, or a Sunday dinner that stretches into Monday’s leftovers (collards taste even better the next day).
Key Ingredients
- Ham hocks: Two smoked ham hocks are the soul of this pot. The smoky pork fat renders into the chicken stock and the meat picks off the bone after the long simmer for tender shreds that get stirred back into the greens. Smoked turkey necks or thick cut bacon work in a pinch if your store is out, similar to the pork swaps we make in our Parmesan coated oven baked chicken tenders.
- Collard greens, bagged and chopped: 2 pounds of pre washed, pre chopped bagged collards is the weeknight shortcut that gets dinner started fast. Fresh bunches work too; you’ll just spend 15 extra minutes stripping the tough center ribs and chopping the leaves.
- Chicken stock, unsalted: 64 ounces of unsalted chicken stock is the braising liquid, and unsalted is non negotiable because the ham hocks bring plenty of salt on their own. Salted stock plus salted ham plus seasoned salt = too salty to serve.
- Garlic powder, onion powder, seasoned salt: The dry seasoning trio. Garlic and onion powder bloom in the simmer and infuse every leaf, while seasoned salt (think Lawry’s) brings the savory background note that makes this taste like Sunday at grandma’s, the same flavor backbone we use in our crispy baked Ritz cracker chicken.
- Unsalted butter: Two tablespoons of butter stirred in at the end add a glossy richness that ties the smoky pot likker together. Skip it and the greens taste lean; add it and they taste finished.
See recipe card for exact quantities.
Variations and Substitutions
- Smoked turkey neck swap: Trade the ham hocks for two smoked turkey necks for a leaner, lighter version that still delivers the smoke. Cooking time stays the same; pull the meat off the neck bones the same way.
- Bacon and tasso version: Cook 6 ounces of thick cut bacon or 8 ounces of diced tasso ham in the dutch oven first, then build the pot likker on the rendered fat. Pairs perfectly with our Chick Fil A mac and cheese for a full Southern soul plate.
- Spicy hot pepper vinegar finish: The traditional Southern table topper. Drizzle hot pepper vinegar (or splash plain apple cider vinegar with a few drops of hot sauce) over the bowl right before serving for the tangy heat that cuts the rich pork.
- Mixed greens pot: Use a 50/50 mix of collards and mustard greens or turnip greens for a more complex, slightly peppery bite. Cooking time and seasonings stay identical.
- Quick stovetop shortcut: Short on time? Cut the simmer to 90 minutes total instead of 4 hours. You’ll get less depth of flavor but still a respectable pot, the same way we cut corners on weeknights with our crispy fried battered chicken tenders.
How to Make Southern Collard Greens Recipe
- Score the ham hocks in a diamond pattern, cutting through the skin to expose the meat underneath so the fat and flavor render out during the simmer.
- Heat the vegetable oil in a large dutch oven over medium high heat and sear the ham hocks on all sides, about 5 minutes total, until the skin is deeply browned.
- Pour in the chicken stock, garlic powder, and onion powder, stir, bring to a boil, then reduce to a low simmer, cover, and cook 2 hours. Remove the ham hocks and set on a plate to cool.
- While the hocks cool, add the bagged collards, seasoned salt, and black pepper to the pot. Bring back to a boil, reduce to a low simmer, cover, and cook 2 more hours, stirring occasionally.
- Once the ham hocks are cool enough to handle, pick the tender meat off the bones, discard the bones, skin, and any gristle, and stir the meat back into the pot with the butter.
- Stir everything together, taste the pot likker, and adjust with more seasoned salt or pepper if needed. Serve hot in a bowl with a wedge of cornbread on the side.
Recipe Tips & Tricks
- Score the ham hocks first. The diamond pattern cuts let the rendered fat and smoky flavor out into the pot likker; uncut hocks keep most of the flavor trapped under the skin and you’ll wonder why your greens taste flat.
- Use unsalted stock and unsalted butter. The ham hocks plus seasoned salt already bring a generous amount of sodium to the pot. Salted stock + salted butter pushes the pot into too salty territory, and you can’t pull salt back out the way you can stir more in.
- Do not rush the simmer. Two hours for the hocks then two hours for the greens is the minimum for a deep flavored pot. If you only have 90 minutes total, you’ll get an acceptable pot but the collards won’t have that “Sunday at grandma’s” depth, similar to the way our easy homemade chili mac and cheese rewards a long simmer.
- Storage: Leftover collards keep airtight in the fridge for 4 days and taste even better on day 2. Reheat gently in a saucepan over medium low heat with a splash of the leftover pot likker to loosen.
- Freezing: Freeze portions in airtight containers with some pot likker for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, the same freezer friendly pattern we use for our baked Swiss cheese and ham sliders filling.
- Don’t skip the butter. Two tablespoons stirred in at the end glosses the pot and rounds the edges. It’s the difference between “good collards” and “the collards everyone asks for the recipe for”, similar to the finishing trick we use on our the BEST Mississippi pot roast.
- Taste the pot likker before serving. The braising liquid is the soul of the dish. Spoon some over a piece of cornbread or sip a small spoonful straight; that’s how you’ll know what to adjust before you ladle the greens into bowls.
Serving Ideas and Suggestions
Southern Collard Greens Recipe is the side dish that plays the soul food supporting role across an entire spread. The default pairing at our house is a wedge of cornbread, a piece of fried chicken, and a tall glass of sweet tea, but the pot likker also begs for a slice of bread to mop. Pair the greens with our BBQ rib recipe for a smoky platter, or set them next to our oven baked pulled pork sandwiches for a leftover Sunday lunch the next day.
For a Cajun spin, serve a bowl alongside our gumbo recipe with chicken, sausage, and shrimp with a scoop of rice for a Louisiana style spread. For a slow cooker Sunday dinner that runs all afternoon, plate the greens with our slow cooker lemon chicken thighs and a side of buttered grits, or build a Cajun bowl over our Cajun dirty rice and let the pot likker soak into the rice for a one bowl soul food dinner.
Southern Collard Greens Recipe FAQs
Southern Collard Greens Recipe needs a 4 hour simmer total: 2 hours for the ham hocks alone in chicken stock to build the pot likker, then 2 more hours after the chopped collards are added. The long low and slow cook is what gives the greens their tender, deeply savory soul food flavor.
Yes, Southern Collard Greens Recipe converts cleanly to a slow cooker. Sear the ham hocks in a skillet first for color, then transfer everything to a 6 quart slow cooker. Cook on low for 8 hours or high for 4 hours, then pick the meat and stir in the butter at the end exactly as written.
Bitter Southern Collard Greens Recipe usually means the greens didn’t simmer long enough to break down the tannins, or the tough center ribs were left in. Make sure to strip the ribs from fresh leaves, simmer the full 2 hours after adding the greens, and a teaspoon of granulated sugar at the end will balance any residual bitterness.
Yes, Southern Collard Greens Recipe freezes well for up to 3 months. Portion the cooled greens with some pot likker into airtight containers, leaving an inch of headspace. Thaw overnight in the fridge and reheat gently in a saucepan over medium low heat, stirring occasionally.
For a Southern Collard Greens Recipe without ham hocks, swap in two smoked turkey necks (leaner, lighter smoke), 6 ounces of thick cut bacon (faster, less rendered fat), or 8 ounces of diced tasso ham (spicier, more intense). Cooking time and seasonings stay the same; just sear the substitute first to render fat into the pot.
Southern Collard Greens Recipe pairs with cornbread, fried chicken, BBQ ribs, pulled pork, fried catfish, mac and cheese, candied yams, and black eyed peas for a classic Sunday soul food plate. The pot likker also makes the greens an excellent side for gumbo, dirty rice, and chicken fried steak.
Other Recommended Southern Side Dish Recipes
If you made this Southern Collard Greens Recipe, leave a star rating and a comment below to let us know how it turned out, and tag us on social so we can see what made it onto your Sunday plate this week. We love hearing whether you went with ham hocks, smoked turkey necks, or bacon and tasso.
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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For the full Sunday supper, serve these greens alongside our crispy Southern Fried Chicken. A shatteringly golden crust from a quick egg wash and seasoned self rising flour, ready in 24 minutes with no buttermilk soak.
Stack a holiday side spread with collards and our Oven Roasted Brussel Sprouts Recipe.
Serve this crispy chicken alongside slow simmered Southern collard greens, the puffy battered Sunday-dinner classic.
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 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.
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!
If I were to make a head of time, say 2/3 days, how would you suggest I warm it back up?
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.
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!
Two 32 oz boxes, make sure they are low sodium! Thanks!
Can’t wait to try this recipe! Can you specify how many cups of chicken broth you use? Or what size containers? Thanks.
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.
The whole batch will easily feed 8 people.
I want to make these for new years’s tomorrow! How many servings does this recipe make??
I love that smell, too!
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!
Ooh, I love Savannah! Thanks!
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 🙂