Southern Collard Greens

Tender Southern-style collard greens simmered with a smoked ham hock, aromatics, vinegar, and a little heat. Save the flavorful pot liquor for serving with cornbread.

Prep: 15 minutes | Cook: 30 minutes for ham hock, then 1-1½ hours for greens, plus sauteing | Total: About 1 hour 50 minutes to 2 hours 25 minutes or longer | Yield: 6-8 servings

Ingredients

• 2 large bunches collard greens
• 1 smoked ham hock
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp neutral oil or butter
• 32 oz chicken broth
• 1–2 tbsp apple cider vinegar, plus more to finish
• 1 tsp sugar
• ½ tsp red pepper flakes, or to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Prepare the greens — Wash the collards thoroughly to remove any grit. Remove the tough center stems, stack the leaves, and chop them into strips or bite-size pieces.
2. Sauté the aromatics — Heat the oil or butter in a large Dutch oven or heavy pot over medium heat. Add the onion and cook for 5–7 minutes, until softened. Add the garlic and cook for 30 seconds.
3. Build the broth — Add the chicken broth, ham hock, 1 tablespoon vinegar, sugar, red pepper flakes, and several grinds of black pepper.
4. Simmer the ham hock — Bring the broth to a boil, then reduce it to a gentle simmer. Cover and cook for about 30 minutes to begin flavoring the broth.
5. Add the collards — Add the greens in batches, stirring and allowing each batch to wilt before adding the next.
6. Cook until tender — Cover and simmer over low heat for 1–1½ hours, stirring occasionally, until the collards reach the desired tenderness.
7. Finish the ham hock — Remove the ham hock. Pull off the usable meat, discard the skin and bone, and return the meat to the pot.
8. Season and serve — Taste the greens and pot liquor. Adjust with salt, black pepper, red pepper flakes, and additional vinegar as needed.

Chef's Tips

• Collards can hold a surprising amount of grit, so wash them in several changes of cold water.
• Add salt near the end because the ham hock and chicken broth may already be salty.
• More apple cider vinegar at the end brightens the rich, smoky broth.
• Do not discard the pot liquor—serve it alongside the greens for dipping cornbread.
• The greens are even better the next day after the flavors have had time to develop.

Bacon Substitution

Instead of the ham hock, use 4–6 strips of smoked bacon. Cook the bacon first, remove and crumble it, sauté the onion in the rendered fat, and return the bacon to the pot before serving.

Storage and Reheating

Refrigerate the greens with their pot liquor in an airtight container for up to 4 days. Reheat gently on the stovetop. They also freeze well for up to 3 months.

Cooking Safety

Smoked does not necessarily mean fully cooked: follow the ham-hock or bacon package directions. An uncooked whole pork hock needs at least 145°F plus a 3-minute rest; continue simmering until tender enough to pull. Keep raw meat and its utensils separate from ready-to-eat foods; wash hands and clean work surfaces after handling raw meat.

Safe cooking temperatures.

Dietary Notes

Butter adds milk; use oil if avoiding dairy. Check broth and smoked meat labels. Check ingredient labels and cross-contact information for allergies.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.