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Tender and flavorful, these mouthwatering southern-style Collard Greens are slowly cooked with smoked ham hock, onion, lemon juice, and brown sugar. Super easy to make, this yummy collard greens recipe is the epitome of Southern comfort food and perfect for family dinners and holidays like New Year’s and Christmas.
Collard greens may not look like the most delicious thing on the menu, but they are. Southern comfort food at its finest, collards are deeply flavorful – a harmonious blend of smoky, tangy, bitter, and savory -and a beloved dish for many born and raised in the South.
What are Collard Greens?
Collard greens are a type of leafy green vegetable belonging to the Brassica family, which also includes cabbage, kale, and broccoli. They have large, dark green leaves with a tough texture and a slightly bitter, earthy flavor that mellows and sweetens when cooked low and slow.
They are a staple in Southern cooking and are often slowly cooked with ham hocks, smoked turkey, or bacon until tender and flavorful.
Ingredient Substitutions
Jump to the recipe card below for the complete list of ingredients.
- Collard Greens: Substitute with other hearty greens like mustard greens, turnip greens, or kale. A blend of greens is traditional in some Southern recipes including this Green Gumbo Recipe which actually encourages the use of 5 or more different greens!
- Meat (for flavor): Traditional collard green recipes include some form of smoked or salted pork. The flavor from the meat infuses the greens with a rich, savory flavor. Popular choices include ham hocks, bacon, fatback, or salt pork. In this particular recipe, we’re using bacon and smoked ham necks.
- Sugar: The addition of sugar is optional. Here, I’ve added a tablespoon of brown sugar to help balance the bitterness of the greens. Use honey, maple syrup, or omit entirely if you prefer a more savory flavor.
- Liquid Smoke: It is optional, but recommended as it enhances the smokiness, which is especially helpful if not adding any smoked meat. A dash of smoked paprika can also help.
How to Trim and Clean Collards
It’s important to clean collard greens thoroughly, as they tend to hold on to a lot of dirt.
- Separate the leaves: Remove each leaf from the thick central stem by folding the leaf in half and slicing or tearing the stem away. Discard the stems or save them for stock.
- Fill a large bowl or sink with cold water: Submerge the leaves fully and swish them around vigorously to loosen dirt and debris. The grit will settle at the bottom.
- Soak and repeat: Lift the leaves out (don’t pour them out with the water—this just redistributes the dirt) and drain. Then repeat the process 2 to 3 more times with fresh water each time until the water stays clean.
How to Cook Southern-Style Collard Greens
Jump to the recipe card below for the printable recipe.
Add the chopped bacon to a large heavy-bottomed pot or Dutch oven. Cook the bacon over medium heat until the fat renders and the bacon becomes golden and crispy. Drain the excess grease, leaving about 2 tablespoons in the pot.
Add the smoked ham hocks (or smoked neck bones) to the pot with the bacon. Brown each side for 2-3 minutes to deepen the flavor. Remove the ham hocks or neck bones from the pot and set them aside.
Add the diced white onion and rinsed, chopped collard greens to the pot with the reserved bacon fat. The greens will seem like a lot at first, but similar to spinach, they will cook down.
Cook the onions and greens until the collards are wilted and have reduced by about half in volume.
Return the ham hocks to the pot and add the lemon juice, brown sugar, liquid smoke, bay leaf, salt, pepper, paprika, and red pepper flakes (if using).
Pour in enough water to fully cover the ham hocks. This liquid will transform into a rich, smoky broth called “pot likker.”
Simmer: Bring to a boil over high heat, then immediately reduce the heat to low. Cover and simmer for at least 1-2 hours, or until the collard greens are completely tender and infused with flavor. The longer they cook, the more flavorful they become.
After simmering, remove the ham hocks from the pot. The greens should be soft, and the broth reduced. Pull the meat from the ham hocks, discarding the bones and any tough or fatty pieces. Stir to combine the ham meat with the greens. Adjust seasoning to taste and serve warm with a splash of vinegar or alongside cornbread.
What is Pot Likker?
“Pot likker” (also spelled “pot liquor” or “potlikker”) is the flavorful broth left behind after boiling greens, particularly collard greens, turnip greens, or mustard greens, especially in Southern U.S. cooking. This broth is often infused with the flavor of the greens and any seasonings or ingredients like smoked pork (ham hocks, bacon) that may have been added during cooking.
Historically, pot likker was valued both for its rich taste and its nutrient content as many of the vitamins and minerals from the greens leach into the cooking water, making the pot likker particularly nutritious.
Southern Collard Greens Recipe
Ingredients
- 12 ounces bacon, chopped
- 2 smoked ham hocks, or 2-4 pieces of smoked ham neck bones
- ½ white onion, diced
- 1 pound collard greens, (about 18 cups), chopped and rinsed until water runs clear
- 2 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon liquid smoke
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes, optional
Instructions
- Cook the bacon in a large pot set over medium heat until the fat is rendered and the bacon is crispy. Drain the bacon grease, leaving only 2 tablespoons in the pot.
- Add the smoked ham pieces and fry for 2-3 minutes per side, then remove them and set aside.
- Add the diced onion and chopped greens and cook until they are soft and have reduced by half.
- Add the smoked ham pieces back to the pan and add the lemon juice, brown sugar, liquid smoke, bay leaf, salt, ground black pepper, and paprika. Add enough water to fully cover the ham pieces (this will become your pot likker).
- Bring to a boil over high heat, then reduce to a simmer over low heat. Cover and cook for at least 1-2 hours or until the greens have softened completely and the liquid has reduced by about half.
- Remove the ham hocks (or smoked ham necks) from the pot and remove as much meat from the bones as possible. Return the meat back to the pot and stir it into the greens.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Collard Greens
Considered a staple of Southern soul food, collard greens are often served alongside other comfort foods like buttermilk fried chicken, pulled pork, fried catfish, roast chicken, or BBQ ribs. Popular sides include sweet cornbread, macaroni and cheese, potato salad, black-eyed peas, crispy fried okra, tangy coleslaw, and fried green tomatoes.
Craving more delicious Southern dishes? Try these next:
- Sweet Potato Pie: A rich, creamy classic with warm spices and buttery crust.
- Cornbread Casserole: Sweet, savory, and cheesy—perfect alongside greens or BBQ.
- Boudin Balls: Deep fried and crispy on the outside, stuffed with Cajun-seasoned rice and sausage.
- Jambalaya: A bold and hearty one-pot rice dish loaded with sausage, chicken, and shrimp.
- Cajun Shrimp: Juicy shrimp tossed in a zesty Cajun butter sauce—ready in minutes!
If you make this Southern Collard Greens Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
