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Few dishes say Southern comfort quite like a big pot of collard greens simmered low and slow. My Southern collard greens recipe is extra hearty and meaty—loaded with smoky bacon, savory ham, and a ham hock that infuses every bite with rich, soulful flavor. The greens cook down until tender and silky, soaking up all that goodness from the broth.
A splash of apple cider vinegar brightens things up, while a hint of Cajun seasoning gives just the right little kick. These aren’t just any greens—they’re the meatiest, most crave-worthy collard greens you’ll ever serve.
I grew up eating collard greens! My grandma always had a big pot simmering away on the back of the stove for Sunday supper, and the aroma was pure magic. My recipe started with her weathered, handwritten card, but over the years I’ve tweaked and perfected it—mainly by adding a lot more meat to suit my hubby’s taste. The result? Collard greens that will absolutely knock your socks off.
While collard greens have always been a Southern staple (and beloved for their health benefits), they’ve become popular all over the country. If you’re new to them, you’re in for a treat! Don’t miss my serving ideas below for fresh ways to round out your meal.
And if you’d like more down-home Southern sides, I hope you’ll also try my Arkansas Green Beans, Southern Green Beans, Copycat KFC Coleslaw, or Grandma’s Southern Corn Cakes—each one is a tried-and-true favorite your family will love. ♥
Before You Begin
✨ A few quick tips before you dive in:
- Pick fresh, sturdy greens: Deep green leaves with firm stems are the freshest (skip any yellow or floppy ones).
- Clean well: Collards are grown in sandy soil—soak, swish, and repeat until no grit remains.
- Meaty flavor boost: Bacon, ham, and ham hock create layers of smoky flavor. If you want lighter, swap in smoked turkey.
- Cook them way down: Like spinach, collards shrink dramatically while cooking, so don’t be surprised by the volume drop.
- Plan ahead: These simmer for 2 hours, which means you can make them earlier in the day and reheat for serving.
Why This Recipe Works
- Super meaty: Unlike many collard green recipes, this one is loaded with bacon, ham, and a ham hock for maximum smoky flavor.
- Traditional with a twist: Based on Grandma’s recipe card but tweaked with more meat and Cajun seasoning for boldness.
- Tender and flavorful: Slow simmering ensures silky greens and pot likker (that flavorful broth) you’ll want to dip cornbread in.
What Are Collard Greens?
Collard greens are a dark, leafy vegetable from the cabbage family—similar in look and texture to kale. They’re available year-round, but their peak season is winter (January through April), when the leaves are at their sweetest and most tender.
They’re also a nutritional powerhouse: rich in vitamins, minerals, antioxidants, and fiber, all while being low on the glycemic index. No wonder they’ve been a Southern staple for generations!
What Is Pot Likker? 💧
As the greens simmer with meat and seasoning, the cooking liquid transforms into pot likker (or liquor)—an intensely flavorful broth that Southerners call liquid gold. It’s perfect for dipping cornbread or even as a base for soups and stews. At my house, someone always sneaks a bite of cornbread straight into the pot before dinner is served!
Southern Collard Greens Ingredients
Here’s what makes these collard greens so special (beyond the meat!):
- Bacon: Hickory-smoked bacon adds richness and its drippings help flavor the pot.
- Ham: Leftover ham works perfectly, but ham steak or an extra ham hock also do the trick.
- Ham hock: A flavor powerhouse—check with your butcher or grocery store freezer section.
- Onion & garlic: Use fresh, not jarred garlic, for the best flavor.
- Collard greens: Fresh bunches are best, though bagged works if that’s what’s available.
- Chicken broth: Low-sodium helps you control seasoning.
- Apple cider vinegar: Balances the greens’ natural bitterness with a mellow tang.
- Brown sugar: A touch of molasses sweetness complements the smoky, savory flavors.
- Cajun seasoning: Adds a little kick and depth—remember blends vary in salt, so taste before adding extra.
🌿 Stems or No Stems?
Every family has its own way! My grandma trimmed only the toughest stem ends, but kept the rest. Stems are full of nutrients and fiber, though they can be chewy. If you prefer a softer bite, remove them. If you want old-fashioned authenticity, leave them in.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Keep cooked collard greens in an airtight container in the fridge for 3–5 days. Be sure to save some of that pot likker for reheating—it’s liquid gold!
Reheating
- Warm gently on the stovetop over low heat until hot, stirring occasionally. For larger portions, cover with foil and reheat in a 350°F oven for 15–20 minutes.
Freezing
- Cool completely, then portion into freezer bags with a little pot likker. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead
- These greens simmer for 2 hours, so they’re naturally make-ahead friendly. You can cook them a day before, refrigerate them, and simply reheat before serving.
Food Safety
- If you’d like more info on food safety, check out this link.
What to Serve With
Collard greens pair beautifully with other Southern favorites:
Comfort Food Pairings
- Baked Macaroni and Cheese
- Smothered Chicken
- Blackened Chicken
- Cracker Barrel Meatloaf
- Fried Chicken
- Jambalaya
Classic Southern Sides
- Southern Cornbread
- Bisquick Cornbread (perfect for dipping in pot likker!)
Sweet Finishes
Round out your meal with a cozy Southern dessert:
- Peach Crisp
- Best-Ever Pound Cake
- Buttermilk Pie or Chess Pie
- Hummingbird Bundt Cake
- Louisiana Crunch Cake
- Chocolate Delight
FAQs About Southern Collard Greens
- What do collard greens taste like?
Raw, they’re slightly bitter. When simmered with smoky meats, vinegar, and sugar, they become tender, savory, and balanced. - Can I use frozen collard greens?
Fresh is best, but frozen works in a pinch. Adjust cooking time since bagged greens are often cut thinner. - Can I use other meats?
Yes—smoked turkey wings or legs are a great substitute for ham hocks or bacon if you want to lighten things up.
🌿 Stems or No Stems?
Every family has their preference regarding stems. My Grandma was, frankly, really poor, so she cut off only the most challenging part of the stems. Feel free to remove it as you like. That said, the stems are full of nutrients and even more fiber than the leaves, so that may influence your decision. Although admittedly, they tend to be tough because they’re so fibrous.
Southern Collard Greens Recipe Ingredients
- Bacon: This recipe uses the delicious hickory-smoked bacon and its rendered dripping to flavor these greens.
- Onions: I always use yellow or sweet onions when I can find them.
- Garlic: Use fresh garlic cloves from the head. Skip the stuff from the market in the jar that is preserved in the funky-tasting preservative liquid!
- Ham: This recipe is fabulous when you have leftover ham. When I don’t have any leftover ham, I buy a small ham steak. If you want to skip the ham, you can add an extra ham hock. Strip the meat before serving, and it will still be delicious.
- Chicken Broth: I prefer using low-sodium broth. That way, I can easily control the overall sodium in this recipe. If you use regular, not low-sodium broth, start with half the amount of salt and adjust as necessary when the greens are tender. If you need to add more salt or any other seasoning, add it, adjust, and simmer on very low heat so the new seasoning can be incorporated into the dish.
- Ham Hocks: These things are flavor powerhouses! Not all supermarkets carry them. Call your supermarket butcher ahead of time and check availability. In my area, I seem only to find them frozen.
- Collard Greens: I like to buy them by the bunch, but sometimes, they aren’t available in that form. Walmart generally has a 2-pound bag of washed and cut collard greens. They cut them thinner than I like, but they’re typically the most economical available. When I use thinner-cut collard greens, I reduce the cooking time.
- Apple Cider Vinegar: When you taste and make seasoning adjustments, you may want another splash of it. To my taste, the amount of vinegar is just right. You can use other types of vinegar, but I love the mellowness of apple cider vinegar. The vinegar helps tame the natural bitterness of the collard greens.
- Sugar: You can use light or brown sugar. I like the gentle molasses flavor that brown sugar brings. If you don’t have any on hand, granulated table sugar will also work. You may wish to add a pinch or so more when you adjust the seasoning after the collard greens are tender. Just add a little at a time, so you don’t make the greens too sweet!
- Salt + Pepper: The quintessential seasoning. Please adjust to your taste.
- Cajun Seasoning: Generally, most Cajun seasoning blends include salt, black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika. This adds the perfect something-something every dish needs. Adjust to your taste, but remember that each commercial blend contains different amounts of salt, so proceed with caution and adjust the salt accordingly.
Tips + Variations
- Can I use frozen collard greens? Fresh is best for flavor and texture, but frozen can work in a pinch. Just remember they’re often cut thinner, so reduce cooking time slightly.
- Cook way down! Collards are like spinach—you’ll start with a mountain of greens, but they shrink dramatically as they simmer.
- Switch up the greens: This same recipe works beautifully with turnip greens or mustard greens if you’d like a change.
- Red pepper flakes: My grandma always added a pinch, but my husband is sensitive to heat. I use Cajun seasoning for a gentler kick. If you like spice, add red pepper flakes to taste.
- Smoked turkey variation: Smoked turkey wings, legs, or even turkey bacon make an excellent substitute for pork-based meats. If you smoke your own turkey, save the wings and drumsticks for these greens—they add incredible depth of flavor.
How To Cook Southern Collard Greens With Ham Hocks
More Southern Recipe Favorites
- Southern Chicken And Dumplings
- Cajun Chicken Alfredo
- Popeyes Mac and Cheese
- Peach Bourbon Upside Down Cake
- Black Eyed Pea Soup
- Cowboy Baked Beans
- Okra and Tomatoes
Tried This Recipe?
I’d love to hear what you think! Leave a ⭐⭐⭐⭐⭐ review and let me know how your collard greens turned out—it helps other readers and makes our GWS community stronger. Don’t forget to subscribe so you never miss a new recipe. ♥
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Southern collard greens recipe
Ingredients
- 1/2 pound hickory-smoked bacon chopped
- 2 medium onions finely chopped
- 6 cloves garlic minced
- 1/4 pound smoked ham chopped
- 3 cups low-sodium chicken broth
- 1 smoked ham hock
- 2-2 1/2 pounds fresh collard greens, washed and trimmed
- 1/4 cup apple cider vinegar
- 2 1/2 teaspoons brown sugar, packed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Cajun seasoning
Instructions
- In a large, heavy bottom, 10-quart pot, cook bacon (1/2 pound) over medium-low heat until almost crispy.
- Add the onion (2 medium) and sauté in drippings until translucent, about 8 minutes.
- Stir garlic (6 cloves) and ham (1/4 pound) into pot and continue to sauté, stirring constantly so garlic doesn't burn, for about 1 minute, or until garlic is fragrant.
- Stir in broth (3 cups), apple cider vinegar (1/4 cup), sugar (2 1/2 teaspoons), salt (1 teaspoon), black pepper (1/2 teaspoon), Cajun seasoning (1 teaspoon), and ham hock then simmer for about 10 minutes.
- Stir in the collard greens (2-2 1/2 pounds) and cook over medium, stirring until the greens cook down. Partially cover and simmer until tender, about 2 hours. Shred the ham hock using a fork. Serve.
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LOVE IT MY Goodness!!
Yaaay! Thanks, Vanessa 🙂
I remember my grandma too! I made this and me and my husband liked it so much. Thank you so much for this recipe <3
Awww, thank you, Mary!
My maternal side is all about the collard greens but as the ladies on this side got older we use smoked turkey in place of pork products. We all still use fresh water. But I do like the idea broth. I might try that
Additionally we all keep that big vein in. Because that increases the flavor of the pot likker. Gives more vitamins and nutrients. To that delicious likker. That big vein fed that leaf as it was growing.
And lastly our family goes by the tried and true method especially in the south that collards are usually better after the first frost hits them. This also tenderizer’s them a bit.
That sounds perfect! Thanks for sharing your version, Pamela 🙂
Try Italian dressing as a substitute..It has vinegar, peppers, onions ,garlic and sugar..It gives the greens a nice delicious flavor…Been putting it in my greens for 20 yrs…People ask me all the time what do you put in your greens? .A bottle of Italian dressing..
Wow, Marisa thank you, that’s genius!!
Th@Nk You For Much Needed InFo✨!!🙏🏾😊🌞🌄🤎
I was wanting that recipe. We love collard greens and I did not have the recipe that Mama and Grandmamas used to make. I do now!
There’s nothing better than old-fashioned Southern recipes…a/k/a soul food!
Peggy
Greenwood, SC