Bring authentic soul food to your table with this Southern Collard Greens Recipe with Ham Hocks. Slow-simmered greens, smoky ham, and rich pot liquor make this the ultimate comfort side dish for Sunday dinner or any holiday spread.
Updated July 30, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on February 10, 2023, and video added August 20, 2025.
Growing up, a pot of collard greens on the stove meant it was either Sunday or a holiday, and either way, something good was about to happen. This recipe comes from my cousin Ruby, who cooked greens for nearly a century and never once measured a thing. I finally got her method down on paper, and every time that smoky pot liquor starts to simmer, my kitchen smells just like hers did.
I've been developing and photographing Southern recipes here at Simply LaKita since 2013, and this is one of the most-loved recipes on my site. 4.96 stars from readers who've made it for everything from first-time weeknight dinners to doubled batches at Thanksgiving. I've tested it enough times to know exactly where the flavor comes from and exactly where folks tend to go wrong.
If you've been looking for tender, deeply seasoned collard greens with real smoked ham hock flavor. The kind that comes with plenty of pot liquor for dipping your cornbread, you're in the right place. Let's get started!
Jump to:
- Watch this quick video tutorial!
- Why You'll Love This Southern Collard Greens Recipe
- Ingredients You'll Need
- How to Make Southern Collard Greens with Ham Hocks
- LaKita's Expert Tips
- Variations & Substitutions
- Make-Ahead & Storage
- What to Serve with Southern Collard Greens
- Frequently Asked Questions
- 📖 Recipe
- Did You Make This Recipe?
Watch this quick video tutorial!
Here's what readers have to say about this recipe:
Reader Coach Mills, commented: "This recipe is so good. The tips on cleaning and how to prepare and cut the greens was especially helpful. I doubled it and it is a favorite side dish at Thanksgiving dinner. Thankful to you for a great dish! ★★★★★"
Another reader Mikayla, commented: "So much flavor in one dish, leftovers will be going to work this week as lunches! ★★★★★"
Why You'll Love This Southern Collard Greens Recipe
- One pot, no pre-boil - the ham hocks build the pot liquor right alongside the greens, so there's no separate step of simmering the meat first like most recipes require.
- Done in under 2 hours - most traditional recipes simmer for 3 hours or more. This one delivers that same deep, smoky flavor in about half the time.
- True soul food flavor - smoky ham hocks, tender collards, and rich pot liquor, finished with vinegar and hot sauce the way it's been done in Southern kitchens for generations.
- A real family recipe - inspired by my cousin Ruby, who cooked these greens for nearly a century. This isn't a test-kitchen version, it's the real thing.
Ingredients You'll Need
Here's everything you'll need to make this recipe.
- Fresh collard greens - Look for dark green bunches with firm, unblemished leaves. Fresh greens give you the best texture and the deepest flavor. They cook down dramatically, so 3 pounds is not as much as it sounds.
- Smoked ham hocks - This is where all the smoky, savory depth comes from. The hocks simmer in the broth, seasoning every leaf, and then the tender meat gets shredded right back into the pot. If your grocery store doesn't stock them, ask at the butcher counter.
- Onion and garlic - The classic aromatics. They melt into the pot liquor and round out the smokiness of the ham.
- Chicken broth - Use low-sodium so you can control the salt yourself. Combined with water, it forms the base of the pot liquor. That savory broth Southern cooks prize almost as much as the greens themselves.
- Apple cider vinegar and hot sauce - Added at the end, these two brighten everything up and balance the natural earthiness of the collards. Don't skip them. This finish is what makes the greens taste complete.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Southern Collard Greens with Ham Hocks
Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.
Step 1: Clean and Cut the Greens
Collard greens grow low to the ground, so they hold onto grit. Wash them thoroughly in cold water, and don't rush this part. Remove the tough center stems, then stack several leaves, roll them into a tight bundle, and slice into ribbons. Cutting them this way gives you tender, fork-friendly pieces instead of big unwieldy leaves.
Step 2: Build the Pot Liquor
Combine the broth, water, onion, garlic, seasonings, and ham hocks in your Dutch oven and bring it all to a boil together. This is the heart of my method: the hocks don't need to be boiled separately first. As the pot simmers, the smoked meat releases its flavor straight into the broth. That's your pot liquor forming, and it's what seasons every bite of the greens.
Step 3: Simmer the Greens Low and Slow
Stir in the collards, cover, and let everything simmer for about an hour, stirring occasionally. The greens will look like too much at first, they'll wilt down fast. You're looking for leaves that are tender but still have a little body; they shouldn't be mushy.
Step 4: Shred the Ham and Finish
Pull out the ham hocks, shred the meat off the bone, and discard the bones, skin, and fat. Return that smoky meat to the pot, then stir in the vinegar and hot sauce and let it all simmer together another 20 to 30 minutes. That final simmer marries the brightness of the vinegar with the richness of the pot, it's the difference between good greens and great ones.
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LaKita's Expert Tips
Here are my best tips for making this recipe turn out perfectly every time.
- Add a splash of vinegar to your wash water when cleaning the greens, it helps release grit and any little hitchhikers hiding in the leaves.
- Sear the ham hocks first for extra depth. It's optional, but browning them in the dry Dutch oven for a few minutes before adding the liquid gives the pot liquor an even richer, roastier flavor.
- Taste the pot liquor before the final simmer, not the greens. If the liquor tastes right, the greens will too. Adjust salt at this stage, remember the ham hocks bring their own.
- Don't drain the pot liquor when serving. Ladle the greens with plenty of that broth. It's traditional, it's delicious, and it's exactly what your cornbread is for.
- If your greens taste bitter, add a pinch of sugar along with the vinegar. It won't make them sweet, it just rounds out the edge.
- Low and slow is non-negotiable. A hard boil makes tough greens and cloudy liquor. Once everything's in the pot, keep it at a gentle simmer.
- Make them a day ahead if you can. Collard greens genuinely taste better the next day, after the flavors have had time to deepen overnight.
Variations & Substitutions
This recipe is flexible, here are some easy ways to make it your own.
- No pork? Smoked turkey wings or legs are the best swap. Same smoky depth, no pork. Smoked pork neck bones or thick-cut bacon also work if hocks aren't available.
- Leftover holiday ham? A meaty ham bone from a spiral-cut ham works beautifully in place of the hocks. A perfect day-after-Thanksgiving move.
- Mix your greens. Collards, mustard, and turnip greens simmered together is a classic Southern combination. Readers have made this recipe with a pound of each and loved it. If you're a mustard greens fan, try my Southern Mustard Greens too.
- Add some heat. Stir in red pepper flakes with the aromatics, or add sliced jalapeños or bell peppers for a little zip.
- Slow cooker or Instant Pot: for the slow cooker, add everything to the pot and cook on LOW 6-8 hours, shredding the ham at the end. One of my readers makes these in the Instant Pot. Just 25 minutes on high pressure with about 1½ cups of broth (no water), then a quick release, and swears by it.
- Make it a meal: add rinsed dried black-eyed peas with the broth and hocks at the start (use an extra cup or two of broth), simmer until the peas are tender, then add the greens.
Make-Ahead & Storage
Make-Ahead
Collard greens are one of the best make-ahead dishes on a holiday menu, they actually improve overnight as the pot liquor deepens. Cook them completely up to 2 days ahead, cool, and refrigerate right in their liquor. You can also clean, stem, and cut the raw greens a day or two in advance and store them in a zip-top bag in the fridge so pot day is that much easier.
Storage & Reheating
Storage: Store cooled greens with their pot liquor in an airtight container in the refrigerator for 3 to 4 days. To freeze, portion the greens with their liquor into freezer-safe containers and freeze for up to 3 months, the liquor protects the texture. Thaw overnight in the refrigerator.
Reheating: The stovetop is best. Warm the greens in their liquor in a covered pot over medium heat until steaming, about 8 to 10 minutes. For the microwave, use a covered dish and heat in 60-second bursts, stirring between each. Always reheat the greens in their liquor so they stay moist and flavorful.
What to Serve with Southern Collard Greens
Here are some of my favorite ways to serve this dish.
- Cornbread is non-negotiable - you need something to soak up that pot liquor. Try my Southern Cornbread or Sweet Potato Cornbread.
- Sunday dinner style - alongside Southern Fried Chicken and Easy Candied Yams.
- Full holiday spread - with Cornbread Dressing, Hashbrown Casserole, and Old-Fashioned Yeast Rolls on the Thanksgiving table.
- New Year's Day tradition - greens for money and Black-Eyed Peas for luck. It's how we start every year at my house.
Frequently Asked Questions
Yes! Cooked collard greens freeze beautifully, and it's one of my favorite ways to get ahead for the holidays. The key is to freeze the greens together with their pot liquor in a freezer-safe container. The liquid protects the leaves from freezer burn and keeps the texture right. They'll keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Not in this recipe, and that's the beauty of it. The hocks go into the pot raw with the broth and aromatics, and they cook right alongside the greens for the full simmer, releasing their smoky flavor into the pot liquor the entire time. Many recipes call for boiling the hocks separately for 45 minutes or more first. My one-pot method skips that step without sacrificing any flavor.
In this recipe, the ham hocks simmer for the full cooking time. About 1 hour with the greens, plus the final 20 to 30 minutes after the meat is shredded and returned to the pot, roughly 90 minutes total. That's enough time for the meat to turn tender and pull easily from the bone. If your hocks are especially large, give them a little extra time before shredding.
You'll want about 1¼ pounds of smoked ham hocks for 3 pounds of greens, typically 1 to 2 hocks depending on their size. That ratio gives you plenty of smoky flavor in the liquor and a generous amount of shredded meat in every serving.
A ham hock is the joint from the lower portion of a pig's leg, between the ham and the foot. It's sold smoked and cured, which is where all that deep, savory flavor comes from. There isn't a huge amount of meat on a hock, but what's there is rich and flavorful, and the bone, skin, and smoke season the entire pot as it simmers.
Pot liquor (you'll also see it spelled "potlikker") is the broth left in the pot after the greens finish cooking. Infused with smoked ham, onion, garlic, and all the minerals from the greens themselves. In Southern and soul food tradition, it's treasured, not tossed. Sop it up with cornbread, sip it like broth, or save it as a base for beans and soups.
Don't skip the apple cider vinegar at the end, the acidity balances the greens' natural earthiness. If they still taste sharp to you, stir in a pinch of sugar with the vinegar. It rounds out the bitterness without making the greens sweet. A long, gentle simmer also mellows collards naturally.
Absolutely. Smoked turkey wings or legs are the best substitute. You keep all the smoky depth without any pork. Use the same amount and the same method, simmering the turkey right in the broth and shredding the meat back in at the end.
You can, though fresh is my strong recommendation for the best texture and flavor. If frozen is what you have, there's no need to thaw. Add them straight to the boiling pot liquor and reduce the simmer time to about 30 to 40 minutes, since frozen greens are already partially broken down. Some of my readers use frozen greens regularly and love the results.
Yes, and honestly, you should. Collard greens taste even better the next day, once the flavors have had time to deepen in the fridge overnight. Cook them up to 2 days ahead, store them in their pot liquor, and reheat gently on the stovetop before serving. It's my favorite trick for a less stressful holiday.
📖 Recipe
Southern Collard Greens Recipe with Ham Hocks
Video
Equipment
- 1 large pot or Dutch oven
Ingredients
- 3 pounds fresh collard greens
- 32 ounces low sodium chicken broth
- 4 cups water
- 1 cup onion, chopped
- 3 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ¼ pounds smoked ham hocks
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot sauce
Instructions
- Prep the greens: Wash thoroughly in cold water, remove tough stems, and coarsely chop the 3 pounds of collards (about 10 cups). This may seem like a lot, but they will break down once cooked.
- Build the broth: In a Dutch oven, combine 32 ounces chicken broth, 4 cups water, 1 cup onion, 3 cloves garlic, ¼ teaspoon salt, ¼ teaspoon pepper, and 1 ¼ pounds smoked ham hocks. Bring to a boil.
- Add greens: Stir in collards, cover, and simmer 1 hour until tender. During this time carefully remove the lid and stir occasionally.
- Finish the ham hocks: Remove, shred the meat, discard bones/fat, then return meat to the pot.
- Season: Add 2 tablespoons vinegar and 1 teaspoon hot sauce, stir, and simmer another 20-30 minutes. Serve warm and enjoy!
Did You Make This Recipe?
If you give these collard greens a try, I'd love to know what you think, and I'd especially love to hear if they reminded you of someone in your family who always had a pot of greens going on Sundays. Leave a comment below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. And if you have a question, ask away in the comments. I read and answer every one.
💌 From my kitchen to yours, happy cooking!
Tracey says
Never made collard greens before. I love them but am the only one in my home that does. This recipe was delicious!!
LaKita says
I’m so glad you gave it a try, especially as your first time making collard greens! 🥬 That means a lot, and I’m thrilled to hear you enjoyed the recipe. Even if you’re the only one in the house who loves them...more for you! 😉💛
Jennifer Nelson says
Can I cook black eyed peas in the same? If so, how much chicken broth do you recommend
LaKita says
Hi Jennifer! Yes, you can absolutely cook black‑eyed peas with your greens and ham hocks! They make a classic, hearty pairing.
For best results, I recommend:
• Add the black‑eyed peas at the start with the broth and ham hocks.
• Use about 4–5 cups of chicken broth if you’re adding 1–2 cups of dried black‑eyed peas (rinsed and sorted). The extra broth helps account for both the peas and the greens needing liquid to simmer.
• Simmer until the peas are tender (usually 45–60 minutes) before adding the greens, then continue cooking until the greens are soft and flavorful.
You can adjust the broth a bit depending on how soupy you like it, more broth for stew‑like, less for thicker greens. Enjoy! 🥬✨
Gal says
I set my instant pot to 25 mins then forced released the pressure, and I used 1.5 cups of chicken broth, no water. Worked great. delicious.
LaKita says
Love hearing that! Thanks so much for sharing your Instant Pot method, sounds like a great shortcut with tons of flavor. So glad you enjoyed the greens! 🥬💛✨
April white says
The best greens I ever made. I used mustard, turnip and collard, one pound each frozen ( I always use frozen). I let the hammocks, garlic, salt, pepper and yellow onion simmer in the broth for at least 2 hours. Removed the hammock fat only, added the greens let it cook another hour, after I added the vinegar I let it simmer 30 minutes more. I wanted to eat the whole pot but I'm trying to make it stretch for 3 days. A Delicious recipe.
LaKita says
This made me smile big, thank you! I love that you used a mix of mustard, turnip, and collard greens, and your slow simmer method sounds absolutely delicious. I know that feeling of wanting to eat the whole pot! So glad the recipe hit the spot for you. 💚🥬🍲
Jaye says
Hey there! It's canning season in Michigan, so while I'm watching my canners I'm making a mess of greens. I'm lucky enough to raise my own pigs and my processor turns out the best smoked hocks and neck bones. I use collards with turnip greens which are plentiful this time of year. My pork is in my biggest pot right now and I'm trimming my greens. I always double check a good recipe so I don't forget anything. Your recipe is really good! Thanks for taking the time to share it. You are now in my bookmarks and I'ma come back for your fried corn recipe later.
LaKita says
Wow, this made my day, thank you! It sounds like you’ve got a true Southern kitchen going over there, and I’m honored my recipe made the cut! Those home-raised smoked hocks and fresh greens sound incredible. Can’t wait to have you back for the fried corn! 🫶🏾🌽
Julia says
Can you recommend a brand of hot sauce to use? I can't wait to try these! Thank you
Warmly,
Julia
LaKita says
Hi Julia! My personal favorite it Frank's Red Hot Original and The Original Louisiana Brand (Original) Hot Sauce, both are perfect to add to a bowl of greens 🙂
jennifer little says
LaKita- this is the way to cook greens- OMG thank you for sharing!
LaKita says
Thank you so much Jennifer!!
Danielle says
This was amazing! My kids asked for seconds and thirds.
LaKita says
Thank you so much Danielle! Happy to hear that your family enjoyed the greens recipes, especially the kids 🙂
Coach Mills says
This recipe is so good. The tips on cleaning and how to prepare and cut the greens was especially helpful. I doubled it and it is a favorite side dish at Thanksgiving dinner. Thankful to you for a great dish!
LaKita says
Thank you so much for sharing Coach Mills! Happy to hear that you enjoyed the collards recipe! Happy Thanksgiving 🙂
rick waldron says
Sooo yummy!!
LaKita says
Thank you Rick! Happy to hear you enjoyed the greens 🙂
Brian says
Can I add yellow and/or red bell peppers to this recipe?
What about jalapeños? Recipe is delicious looking to zest it up a bit.
LaKita says
Yes, you certainly can!
c ford says
can ham hocks be cooked before cooking greens?
LaKita says
Yes, the ham hocks certainly can be cooked (seared) before adding the greens!
EJW says
Doing this pm whilst smoking some ribs. Smoking a ham bone from a spiral cut ham and trying that out. Pot is on the side burner of my grill.
LaKita says
That sounds like the perfect pairing! Hope you enjoyed the ribs and collard greens!!
Mikayla says
So much flavor in one dish, leftovers will be going to work this week as lunches!
LaKita says
Thank you so much Mikayla!!
Ryan Do says
Added more seasonings but the measurements for everything was perfect! First time doing collard greens and this recipe made it smooth sailing.
LaKita says
Thank you Ryan for sharing! Happy to hear that you enjoyed the greens recipe and adding seasonings to make it more your own is perfectly understandable. 🙂
Natalia says
I made this collard greens recipe yesterday, so tasty and flavorful! I didn't have ham so I used smoked Turkey instead and it turned out great. Thanks for sharing!
LaKita says
Thank you so much Natalia! Turkey works just as well!
Alex says
Thanks for all the tips! It was indeed my first time preparing collard greens and your tips were a big help. And the result was delicious! Thanks.
LaKita says
Thank you Alex, glad to hear they were helpful!
Loreto and Nicoletta says
Wow, what took you so long! 😆 ❤️
Love collard greens, and yours have us craving them so bad. Love the smoked pork. And the texture tells me every fork full will be just heavenly! So happy you finely decided to pist this amazing Southern recipe! ❤️ 😍 😋
LaKita says
Thank you so much!! I know, I had to correct that immediately and it was certainly past time to share 😉
Erin says
I had some ham hocks and had no clue what to do with them. I'm so glad I came across this recipe! We all loved these collard greens. Thank you!
LaKita says
Thank you Erin, perfect timing 🙂
Amanda says
I made this for dinner last night, and it was perfect! The collard greens were nice and tender, and the ham added a nice smoky touch.
LaKita says
Thank you Amanda, happy to hear that you enjoyed the greens 🙂
Sandhya Ramakrishnan says
Thank you so much for the detailed instructions on how to prepare collard greens. This is the first time I am using it and your pictorials are very helpful.
LaKita says
Thank you so much Sandhya!
Ann says
I am still a newbie with cooking collard greens, so this recipe sounds like the perfect one to give a try! Sounds delicious!
LaKita says
Thank you Ann, this is a great intro, really easy 😉
Gloria says
Sounds like the perfect comfort food. Here in Canada, we don't use collard greens often. I will pick some up and give this a try.
LaKita says
Thank you Gloria! It's comfort food for sure 🙂