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 August 2025: This post has been refreshed with new storage tips, FAQs, and substitutions to make the recipe even more helpful. The recipe was originally posted on February 10, 2023.
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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! ★★★★★"
Before You Make, Read This!
- Fresh is best: Skip canned or frozen greens for the deepest flavor and best texture.
- Take your time: Collard greens need a slow simmer so the ham hocks can infuse rich, smoky flavor.
- Brighten at the end: A splash of vinegar and hot sauce balances everything and makes the greens shine.
Why You'll Love This Recipe
- True Southern flavor - smoky ham hocks, tender collards, and classic pot liquor.
- Family tradition - inspired by my cousin Ruby, who cooked these greens for nearly a century.
- Perfect Sunday dinner side - pairs beautifully with Southern Cornbread or Sweet Potato Cornbread.
Key Ingredients
- Fresh collard greens - cleaned, stemmed, and chopped.
- Smoked ham hocks - or substitute with smoked turkey wings, legs, or pork neck bones.
- Onion + garlic - classic aromatics for building flavor.
- Chicken broth - use low-sodium, forms the base of the pot liquor.
- Apple cider vinegar + hot sauce - brighten and balance the greens before serving.
👉🏾 See the recipe card below for exact quantities and full instructions.
Ham Hock Substitutions
- Smoked turkey wings or legs
- Smoked pork neck bones
- Thick-cut bacon
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📖 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!
Serving Suggestions
Serve collard greens with:
Complete your plate with Black-Eyed Peas for a true soul food spread.
Recipe Tips & Tricks
- Cleaning greens: Add a splash of vinegar to the wash water to remove grit.
- Cutting technique: Roll stacked leaves into a bundle and slice into ribbons.
- Can't find ham hocks? Ask your butcher, or use smoked turkey for a pork-free option.
- Flavor boost: Try searing ham hocks before simmering for even more depth.
Storage & Reheating
- Fridge: Store cooled greens in an airtight container up to 3 days.
- Freezer: Freeze up to 1 month, thaw overnight in the fridge.
- Reheat: Warm on the stovetop over medium heat or microwave in a covered dish.
Frequently Asked Questions
Yes! Smoked turkey wings or legs are the best substitute.
Don't skip the vinegar, it balances the greens. A pinch of sugar can also help if needed.
Yes. Collards taste even better the next day, after flavors deepen.
Yes! Mustard greens are a great alternative and cook up beautifully. Try my Southern Mustard Greens recipe for another soulful option.
Tried these Collard Greens? I'd love to hear how it turned out and if it reminded you of anyone in your family who always made a pot of greens on Sundays. Leave a comment, rate the recipe, or share a photo on Instagram and tag @SimplyLaKita.
💌 From my kitchen to yours, happy cooking!
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 🙂