Southern Collard Greens Recipe
Rich, smoky, and soul-satisfying, these Southern Collard Greens are slow-simmered with crispy bacon, smoked ham hocks, and bold seasonings until perfectly tender.
Servings: 5 servings
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
For this collard greens recipe, use a large, heavy-bottomed pot or Dutch oven with at least a 6- to 8-quart capacity.
Tip: Save the leftover "pot likker" or "pot liquor" and use it as a base for soups or stews, cooking grains or rice, or in sauces. Another classic use for this flavorful elixir is to crumble cornbread into it and eat it like a soup.
Storage, Freezing, and Reheating:
Store leftover collard greens in an airtight container in the refrigerator for up to 4–5 days. The flavors deepen over time, making leftovers even more delicious. Alternatively, freeze leftovers freezer-safe containers or heavy-duty freezer bags for up to 3 months.
Thaw overnight in the refrigerator or reheat directly from frozen on the stovetop over medium-low heat. Add a bit of water or broth to help loosen them up.
Nutrition
Calories: 552kcal | Carbohydrates: 10g | Protein: 31g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 875mg | Potassium: 614mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4739IU | Vitamin C: 35mg | Calcium: 235mg | Iron: 2mg
