This soul food collard greens and ham hocks recipe is classic and comforting. The collards simmer slowly in a smoky, well-seasoned broth with onions and a pinch of red pepper flakes. It’s a traditional Southern side that will take you straight to a cozy Sunday dinner at grandma’s table.
This authentic Black soul food collard greens recipe uses smoked ham hocks to create a rich, savory base. These greens pair beautifully with Southern mains like oxtails, baked mac and cheese, or red beans and rice. They cook until tender and soak up the flavorful braising liquid—potlikker—which many consider the best part. If you avoid pork, try a version made with smoked turkey instead.
Below you’ll find everything you need to prepare collard greens: ingredient notes, seasoning suggestions, how to clean and cut the leaves, step-by-step cooking instructions, and serving ideas.
What are collard greens?
Collard greens are a hearty leafy green commonly served across the American South. In this recipe they’re cooked in a deeply flavored broth made from smoked ham hocks, onion, garlic, and a touch of heat from red pepper flakes. The long, slow simmer transforms sturdy leaves into tender, savory greens.
What do collard greens taste like?
Raw collards have an earthy, slightly bitter bite similar to kale but milder and a bit tangy. When cooked slowly in a seasoned broth and paired with smoked meats, they become mellow, smoky, and richly savory. Because collards absorb flavor and salt, season gently and taste as you go.
Ingredients
- 2 bunches collard greens: Use two bunches, or one bunch collards and one bunch mustard greens if you like a slightly peppery note.
- 2 smoked ham hocks: Ham hocks lend a deep smoky, meaty flavor. Substitutes: smoked neck bones, smoked turkey wings, or turkey legs.
- Yellow onion: About ½ cup, finely chopped. White onion works too.
- 1 tablespoon Worcestershire sauce: Adds depth and umami to the broth.
- 1 ½ teaspoons apple cider vinegar: Brightens the dish and balances any bitterness.
Note: Mustard greens are in a different category botanically and bring a peppery flavor. Some cooks mix collards and mustard greens; others prefer collards alone.
Collard Green Seasoning
- 1 tablespoon seasoned salt: A blend of salt and spices (garlic, onion, paprika). Use your preferred brand or homemade blend; start light because collards absorb salt.
- 2 chicken bouillon cubes: Dissolve in the cooking water to build a flavorful broth. You can use a concentrated chicken base as an alternative.
- ½ teaspoon red pepper flakes: Adds gentle heat—adjust to taste.
- 1 teaspoon granulated garlic: Provides consistent garlic flavor without clumping.
- 1 teaspoon granulated onion: Boosts savory depth.
- Kosher salt and ground black pepper: Use kosher salt for accurate seasoning; reduce amounts if using table salt. Finish by tasting and adjusting.
How to Cook Collard Greens and Ham Hocks
Step 1: Create the Broth — Place ham hocks in a medium stockpot and cover with water about 2 inches above them. Add chicken bouillon, chopped onion, seasoned salt, black pepper, granulated garlic, granulated onion, and red pepper flakes. Stir in Worcestershire sauce and apple cider vinegar. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the meat is very tender.
Step 2: Prep the Collards — While the ham hocks simmer, remove the tough stems from the collard leaves, wash thoroughly, and cut to your preferred size.
Step 3: Shred the Ham Hocks — Remove the hocks from the pot, shred the meat from the bones, discard the bones, and return the shredded meat to the broth.
Step 4: Add the Greens — Add the prepared collards to the pot, making sure they’re submerged in the seasoned broth. Cover, reduce heat to medium-low, and simmer.
Step 5: Simmer Until Tender — Simmer the collards for about an hour, or until they reach your desired tenderness. Taste and adjust seasoning if needed. Serve hot with some of the braising liquid (potlikker).
How to Cut Collard Greens
Remove leaves from the stems, stack several leaves, roll them tightly into a cylinder, and slice across to create uniform ribbons. Cutting uniformly helps ensure even cooking.
How to Wash Collard Greens
- Place the greens in a large bowl or in the sink filled with cold water.
- Rub or sprinkle a little salt over the leaves and rinse under cold running water.
- Agitate and clean the leaves by hand for several minutes, repeating until the water runs clear and all grit is removed.
Recipe Tips & Tricks
- Choosing Fresh Greens: Pick firm, deep-green leaves and avoid yellowing or limp ones.
- Thorough Washing: Remove all dirt and grit by washing well; pockets of sand can ruin the texture.
- Cutting Collards: Cut evenly and discard tough stems for consistent, tender results.
- Adjusting Spice Levels: Reduce or omit red pepper flakes if you prefer milder greens.
- Cooking Time: One hour of simmering is a guideline—cook longer if you like softer greens or shorter for more bite.
- Potlikker: Save the flavorful cooking liquid and drizzle a little over the greens when serving.
- Additional Meats: Swap or add smoked turkey, bacon, or sausage for variety.
What to Serve with Collard Greens
Collard greens complement many Southern mains and BBQ dishes. Popular pairings include fried chicken, smothered chicken or pork chops, oxtails, candied yams, red beans and rice, southern cornbread, mac and cheese, and fried catfish.
Collard Greens and Black-Eyed Peas
Serving black-eyed peas and collard greens on New Year’s Day is a long-standing Southern tradition. Black-eyed peas are associated with good luck and prosperity, while collards symbolize wealth and financial well-being. Together they represent wishes for a fortunate and healthy year ahead, and many families pass these recipes down through generations.
Storage
Store cooked collards in an airtight container in the refrigerator and enjoy within 2 to 3 days for the best flavor and safety.
📖 Recipe
Collard Greens and Ham Hocks
Krysten Wilkes & Marrekus Wilkes
Ingredients
- 2 smoked ham hocks
- ½ yellow onion, finely chopped
- 1 tablespoon seasoned salt
- 2 chicken bouillon cubes
- 1 tablespoon ground black pepper
- 1 ½ teaspoons kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons apple cider vinegar
- 2 bunches collard greens, trimmed, chopped, and washed
Instructions
- Place ham hocks in a medium stockpot and cover with water about 2 inches above the hocks.
- Stir in onion, seasoned salt, chicken bouillon, black pepper, kosher salt, granulated garlic, granulated onion, and red pepper flakes.
- Add Worcestershire sauce and apple cider vinegar.
- Bring to a boil, then reduce heat and simmer about 45 minutes until the hocks are fall-apart tender.
- Meanwhile, wash and cut the collard greens to the desired size.
- Remove ham hocks, shred the meat, return the meat to the pot, and discard the bones.
- Add collard greens to the pot, cover, reduce heat to medium-low, and simmer for about 1 hour until tender.
- Ladle collards with some ham hock meat and a bit of the braising liquid (potlikker) into bowls and serve hot.
Notes
- Fresh Greens: Choose firm, vibrant leaves.
- Washing: Remove all grit by washing thoroughly.
- Cutting: Cut evenly and remove thick stems for uniform cooking.
- Spice: Adjust red pepper flakes to your heat preference.
- Cooking Time: One hour is a guideline—cook to your desired tenderness.
- Potlikker: Save and drizzle over the greens when serving.
- Meat Options: Try smoked turkey, bacon, or sausage as alternatives or additions.
Nutrition
Carbohydrates: 9 g
Protein: 27 g
Fat: 21 g