Best Southern Collard Greens Recipe

A favorite and easy recipe this Collard Greens recipe takes minimal ingredients and cook low and slow making a delicious and tasty side dish.

Course Side Dish

Cuisine Southern

Keyword collard greens, collards, Southern Collard Greens

Prep Time 5

Cook Time 4

Total Time 4 5

Servings servings

Calories 207kcal

Author Dana DeVolk

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.

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.