Southern Collard Greens Recipe with Ham Hocks

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Try making this authentic Southern Collard Greens Recipe with Ham Hocks for a classic southern side dish with tender collard greens, smoked ham hocks, plus a few more simple ingredients.

These southern-style collard greens are great on their own, but the best way to enjoy them is by pairing them with some Southern Cornbread or Sweet Potato Cornbread.

So my childhood called and expressed concern that I had not yet shared a recipe for collard greens on the blog. I honestly cannot believe that as a southerner that has been eating collards her whole life, I haven’t shared my version with you. 

Well, I actually cannot take full credit for the recipe that I’ve been using all these years as it really belongs to my cousin Ruby. Although she was technically my ‘cousin’ she was also the oldest member of my family and transitioned from this world at the tender age of 99. 

She was a petite lady with a big personality and a wealth of wisdom that she didn’t shy away from sharing with her loved ones. I never will forget the day that I accidentally referred to her as Mrs Ruby and she sharply let me know that I was to call her ‘cousin Ruby’ in a thick southern drawl that made it sound more like cuzzin than cousin. 

I was about 7 years old at the time. So to say that she had a hand in the upbringing and care of me and so many other members of my family is an understatement. And of course, that meant feeding us the most comforting and soul-filling food ever. 

Including this collard green recipe that has served me so well through the years that I haven’t ever considered changing it or trying something different. I’m excited to share it with you today and I hope that you’ll give it a try and share it with your family and friends for Sunday dinner or any time. 

Let’s get started!

Ingredients You'll Need

1. Collards - Now I’m in an area where a bundle of fresh collard greens is available and easy to find all year. You want to use fresh greens for this recipe, not frozen or canned. I prefer to use the whole green leaf and prepare them myself, but if you can’t find them at your local grocery store in the produce section, then you may also use the prepared bag version of collards that are already chopped. 
2. Onion - Use a yellow onion or white onion and chop it into small pieces. You will need at least a cup for this recipe, a medium or large onion should be enough. 
3. Garlic - Thinly slice or mince three cloves of garlic and feel free to add more if you prefer. May use garlic powder as a substitute.
4. Chicken Broth - Opt to use low-sodium chicken broth since smoked ham hocks will provide most of the saltiness and smokiness. The liquid portion to create the pot liquor. May also substitute with chicken stock.
5. Smoked Ham Hock - Be sure to use smoked ham hocks and not fresh. These can usually be located in the meat section of the grocery store with the rest of the smoked meats. If you have difficulty finding them, you can use smoked pork neck bones instead. If you prefer not to use pork, then you may substitute it with smoked turkey wings or smoked turkey legs. 
6. Salt - Helps to break down the greens and make them tender. 
7. Ground Black Pepper - Pairs with the salt to season the collard greens and prevent them from tasting flat. 
8. Vinegar - Use apple cider vinegar or distilled white vinegar to help make the green tender. 
9. Hot Sauce - Adds a nice dash of heat and tangy flavor. 

See the recipe card below for exact ingredient quantities and instructions.

Step By Step Instructions

Begin this pot of greens recipe by separating the leafy greens from the bunch and removing the thick stems. Wash each collard leaf in cold water in a clean sink, remove the tough stems, and thoroughly pat them dry. Coarsely chop the leaves to equal about 10 cups. This may seem like a lot, but they will break down once cooked. 

Using a large pot or Dutch oven over medium-high heat, add in the water, chicken broth, chopped onion, minced garlic, salt, ground black pepper and smoked ham hocks. Allow the mixture to come to a boil. 

Add the prepared collards, place a lid on the pot, and reduce the heat to medium-low. Allow the mixture to simmer for one hour cooking time, until the greens are tender. During this time carefully remove the lid and stir occasionally. 

Carefully remove the pot from the heat and remove the ham hocks from the pot. Allow them to cool down for a few minutes before handling them. Then using a fork or gloved hands, remove the meat from the bones and discard them along with any fatty pieces. Cut the meaty ham hock into smaller pieces before returning back to the pot. Add the vinegar and hot sauce and stir to combine. 

Return the pot over medium heat and cook for an additional 20 to 30 minutes cook time. Serve these southern greens warm with some extra hot sauce and some cornbread. Enjoy!

Recipe Tips & Tricks

• If this is your first time preparing fresh greens, try removing the stem by folding the green leaf in half lengthwise to expose the stem. Use your hands to separate the stem from the leaf.
• Washing greens can be done before cutting them or after. I prefer after cutting, washing them in a clean sink with water and some distilled vinegar. Be sure to really get in there and scrub the green and rinse them as many times as necessary to remove the debris.
• A great way to cut the greens is to stack them on top of each other before rolling them into a roll and cut into slices.
• If you have a hard time locating smoked ham hocks, try asking the local butcher at your grocery store for help locating them in the meat department.

Storage

If you have any leftover collard greens, then you may store them in an airtight container in the refrigerator for up to 3 days. When ready to serve again, heat them in a saucepan over medium heat until heated thoroughly. You may also reheat them in the microwave as well in a microwave-safe container. 

Freezing - Cooked and cooled prepared collard greens store well in the freezer in a freezer-safe container for 1 month. Try to thaw them in the refrigerator overnight before reheating them to serve. If you’re short on time, no worries, you can heat them straight from frozen over medium-low heat.  

Recipe

Southern Collard Greens Recipe with Ham Hocks

LaKita Anderson

Try making this authentic Southern Collard Greens Recipe with Ham Hocks for a classic southern side dish with tender collard greens, smoked ham hocks, plus a few more simple ingredients.

5 from 10 votes

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Prep Time 20 mins

Cook Time 1 hr 30 mins

Course Side Dish

Cuisine American

Servings 8

Calories 316 kcal

Equipment

• 1 large pot or Dutch oven

Ingredients

  

1x2x3x

• 3 pounds fresh collard greens
• 4 cups water
• 32 ounces low sodium chicken broth
• 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

 

• Begin this pot of greens recipe by separating the leafy greens from the bunch and removing the thick stems. Wash each collard leaf in cold water in a clean sink, remove the tough stems, and thoroughly pat them dry.
• Coarsely chop the 3 pounds of collards to equal about 10 cups. This may seem like a lot, but they will break down once cooked.
• Using a large pot or Dutch oven over medium-high heat, add in the 4 cups water, 32 ounces chicken broth, 1 cup chopped onion, 3 cloves minced garlic, ¼ teaspoon salt, ¼ teaspoon ground black pepper and 1 ¼ pounds smoked ham hocks. Allow the mixture to come to a boil.
• Add the prepared collards, place a lid on the pot, and reduce the heat to medium-low. Allow the mixture to simmer for one hour, until the greens are tender. During this time carefully remove the lid and stir occasionally.
• Carefully remove the pot from the heat and remove the ham hocks from the pot. Allow them to cool down for a few minutes before handling them. Then using a fork or gloved hands, remove the meat from the bones and discard them along with any fatty pieces. Cut the meaty ham hock into smaller pieces before returning back to the pot. Add the 2 tablespoons vinegar and 1 teaspoon hot sauce and stir to combine.
• Return the pot over medium heat and cook for an additional 20 to 30 minutes cook time. Serve these southern greens warm with some extra hot sauce and some cornbread. Enjoy!

Notes

• If this is your first time preparing fresh greens, try removing the stem by folding the green leaf in half lengthwise to expose the stem. Use your hands to separate the stem from the leaf.
• Washing greens can be done before cutting them or after. I prefer after cutting, washing them in a clean sink with water and some distilled vinegar. Be sure to really get in there and scrub the green and rinse them as many times as necessary to remove the debris.
• A great way to cut the greens is to stack them on top of each other before rolling them into a roll and cut into slices.
• If you have a hard time locating smoked ham hocks, try asking the local butcher at your grocery store for help locating them in the meat department.

Nutrition

Calories: 316kcalCarbohydrates: 13gProtein: 27gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 77mgSodium: 333mgPotassium: 758mgFiber: 7gSugar: 2gVitamin A: 8539IUVitamin C: 62mgCalcium: 424mgIron: 2mg

*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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Have any comments, questions, or other delicious ideas and ways to enjoy this Southern Collard Greens Recipe? Please share them in the comments below!