Classic Southern Collard Greens: A Slow-Simmered Comfort Food Tradition

Southern-Style Collard Greens

These Southern-Style collard greens are slow-simmered with smoked ham hocks, garlic, and onions in rich broth until meltingly tender for a classic, flavor-packed side dish.

Why You’ll Love These Collard Greens

• Authentic Southern flavor: Smoked ham hocks infuse the broth with deep, smoky richness.
• Hearty & nutritious: Collard greens are packed with vitamins A, C, and fiber.
• Make-ahead friendly: Flavors develop beautifully if made a day in advance.

Ingredients for Southern-Style Collard Greens

• 1 large bunch collard greens (about 2 lbs), stems removed and leaves chopped
• 4 smoked ham hocks
• 6 cups chicken broth (or vegetable broth)
• 2 medium sweet onions, finely chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil or bacon drippings
• Salt and black pepper, to taste
• Pinch of red pepper flakes (optional)

Step-by-Step Instructions

1. Heat the olive oil (or drippings) in a large Dutch oven over medium heat. Add onions and sauté until translucent, about 5 minutes.
2. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.
3. Add smoked ham hocks and pour in the chicken broth. Bring to a gentle simmer.
4. Reduce heat to low, cover, and simmer for 1 hour to allow the smokiness to deepen.
5. Stir in the chopped collard greens a handful at a time, letting each batch wilt before adding more.
6. Cover and simmer for an additional 1–1½ hours, stirring occasionally, until greens are tender and flavors meld.
7. Remove ham hocks, shred meat from bones, and return meat to the pot. Discard bones.
8. Season with salt and pepper to taste. Serve hot with a drizzle of cooking liquid over the top.

Tips for Perfect Collard Greens

• Trim the stems: Thick stems can be fibrous—remove or dice them finely.
• Balance the salt: Broth and ham hocks add sodium; season at the end.
• Leftovers taste better: Flavors deepen overnight—reheat gently on the stove.

Enjoy your collard greens with cornbread and your favorite Southern sides.

Recipe courtesy of Allrecipes