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Home » Recipes » Sides

Southern Collard Greens

Stacey – December 27, 2017 – 90 Comments

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southern collard greens with ham…mmm!
Collard Greens in a blue bowl

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This is a post I wrote more than 6 years ago.  I’ve updated the photos and tweaked the recipe just a smidge.  Hope y’all enjoy!  

When folks think of the South, I imagine they’d think of Southern food – things like okra, cornbread, grits, sweet tea and southern collards greens!  Those are all things that a true Southern cook should know how to prepare.  Oddly enough though, I’ve found that many folks are scared of greens.  Not only in preparing them, but eating them too.  For me, southern collard greens are just about my favorite vegetable.  I’ve been told that when I was little, I would turn down a bowl of ice cream for a bowl of collards and some cornbread.  It’s funny too, because at the end of the season, my grandfather would harvest the remaining leaves and pull up the collard plants and I would take the plants and go plant them in the backyard only for them to grow more.

It’s true, I might have an obsession with the leafy green.  In fact, I grew my own this year and was able to cook my first mess just this past weekend.  Now for me, collards are not southern collard greens unless they are cooked with a smoked ham hock, bacon just won’t do it.  And I don’t care a lick about collards that have sugar in them.  Just not my thing.

Here is a SUPER easy way to make some of the best southern collard greens you’ve ever had.  In the words of my great-grandmother, they might even make your tongue slap your brains out, so beware.

Let’s talk a little about what goes into this.  You can certainly buy a bunch of collards at the farmers market or grocery store (and I urge everyone to do it at least one time) and cut and wash them yourself.  You can also take the convenient way out and buy a 2 pound bag of the pre-cut, pre-washed kind.  It’s a HUGE time saver and is so much easier.  If you’re interested in what a ham hock actually is click here.  But I’d just advise you not to worry about all that and use it anyway.  🙂  Y’all enjoy!

Collard Greens in a blue bowl

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Collard Greens in a blue bowl
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4.67 from 6 votes

Recipe Card

Classic Southern Collard Greens

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Author Stacey Little | Southern Bite

Ingredients

  • 2 pounds washed and chopped collard greens
  • 3 quarts water
  • 1 smoked ham hock
  • 3 chicken bouillon cubes
  • 2 tablespoons salt
  • 1 garlic clove
  • 1/2 a yellow onion coarsely chopped
  • 1 tablespoon white vinegar

Instructions

  • Combine water, ham hock, bullion cubes, salt, garlic, and onion in a large pot and bring to a boil.
  • Carefully add collards allowing them to cook down a minute or two to allow the rest to fit into the pot.
  • Cover and cook for 1.5 to 2 hours, stirring every now and then, or until the collards are tender. When ready to serve, stir in the vinegar. If you'd like, remove the ham hock and shred the meat. Return the meat to the greens and serve.
Collard Greens in a blue bowl
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  1. Michele McAfee

    December 29, 2022 at 10:59 am

    2 tablespoons of salt? Seems like a lot! Is that really how much you need for this recipe? Thanks!

    Reply
    • Stacey

      December 29, 2022 at 12:21 pm

      Yes. All my recipes are tested time and time again. But you’re welcome to use less, if you’re concerned.

      Reply
  2. Nancy Jane Hall

    December 28, 2022 at 11:32 am

    Great, Made without the bouillon cubes. Love these

    Reply
    • Stacey

      December 28, 2022 at 12:31 pm

      Glad to hear you enjoyed them!

      Reply
  3. Selecia Young-Jones

    December 26, 2022 at 8:40 am

    HOG JOWL BABY! FRY it up and render the grease. Take it out. THEN put in your Collard Greens. I chiffonade the greens. Put them back in the pot with the grease. Add just a little water. Stir fry, sort of and then put the lid on LOW. Takes about 20 minutes to cook. Throw the finely chopped Jowl back in. All of this with proper seasoning, GREENS SEASONING. The other way is like SOUP. This isn’t TURNIPS. This is Collards. They should be cooked so that they can actually be eaten by hand. Not a wet dish.

    Reply
    • Stacey

      December 27, 2022 at 1:44 pm

      Totally different prep, but equally as delicious!

      Reply
  4. James Lacy

    December 6, 2022 at 3:30 pm

    Hey Stacey

    I want you to know that I’m 81 years old and I love your recipes. I just came across them a couple of days ago.
    I need a recipe for old fashion Brunswick Stew. I have looking for ever and a day, and can:t come across one. Help me out please.

    Thanks a lot
    Jim

    Reply
    • Stacey

      December 7, 2022 at 9:36 am

      Thanks so much, Jim! I got your email and will reply there.

      Reply
  5. Betty

    November 15, 2022 at 12:18 pm

    Never used anything in southern collards except fatback to season and salt. Also never pick collards until they have had at least 2 hard frosts on them, that makes then tender and will cook in about 30 minutes time!!

    Reply
  6. Lisa

    August 20, 2022 at 10:27 pm

    Hi, after you boil everything, do you “simmer” with the lid on? You don’t continue boiling for 2 hrs, right?

    Reply
    • Stacey

      August 22, 2022 at 9:07 am

      Yes, just simmering them for the 2 hours should work just fine!

      Reply
  7. Sharon

    August 20, 2022 at 3:45 pm

    Funny story, I saw your post on Facebook and thought hey wow a new way to make greens, jumped down to recipe and that’s the same way I’ve been making greens for 40 years… only difference is I use Better than bouillon chicken instead of cubes. I knew they were good but you just confirmed it 😉

    Reply
    • Stacey

      August 22, 2022 at 8:42 am

      Great minds think alike!

      Reply
  8. Cathy

    November 17, 2021 at 10:39 pm

    Hi Stacey,

    I going to try your recipe for collards tomorrow. I am from the south and grew up on all kinds of vegetables.
    We had our on farm and grew everything. I am going to make your cornbread dressing for thanksgiving. I know it will be delicious. I live in Tallahassee Fl.

    Reply
    • Stacey

      November 18, 2021 at 10:03 am

      Hope you’ll enjoy it all! Happy Thanksgiving!!

      Reply
  9. kathy

    August 24, 2021 at 4:39 pm

    Hi, what temp do you cook them on for the 2 hours after they come to a boil or do you boil them the entire time? Thanks.

    Reply
    • Stacey

      August 25, 2021 at 8:23 am

      Reduce them to just a simmer.

      Reply
  10. Cookin' Rookie

    July 20, 2021 at 11:53 am

    I made up a mess of these collards to go with brisket, mac & cheese, cornbread and Texas style beans with jalapeños. Collards can have a wide range of flavors and sometimes they don’t appeal to my taste buds, but these were some of the the best I’ve ever had and certainly the best I’ve made. I used four strips of chopped Hormel salt pork instead of the smoked ham hock. To compensate for the saltiness and lack of smoke in the pork, I used just one tablespoon of salt and added 1/4 teaspoon of liquid smoke. I used chopped greens from a bag which made the whole process very easy. This recipe is a keeper for sure.

    Reply
    • Stacey

      July 20, 2021 at 12:25 pm

      Glad to hear you enjoyed them!

      Reply
  11. Kelly Huff

    March 28, 2021 at 5:23 pm

    I fixed collards for the first time this past week using your recipe and country ham and they came out so good. It made a lot but they seemed to taste better every time I ate some. I plan to fix them again and really enjoy your site.

    Reply
    • Stacey

      April 5, 2021 at 1:21 pm

      Thanks, Kelly! So glad to hear they turned out great for you!

      Reply
  12. Christy

    December 31, 2020 at 10:07 am

    Stacey,
    Happy almost New Year! Question for you regarding the ham hock…all I have is a leftover ham with fat (that has been frozen) from Christmas. Will that work in lieu of the ham hock?
    Regards,
    Christy

    Reply
    • Stacey

      December 31, 2020 at 2:48 pm

      That should work! Enjoy!

      Reply
  13. Linda

    December 30, 2020 at 10:15 am

    I absolutely love collard greens! ‘have been eating them all my life, and, especially on New Year’s…the more you eat the more greenback you have in the coming year!

    Reply
    • Stacey

      December 30, 2020 at 3:29 pm

      They’re my favorite green for sure!

      Reply
  14. Mary Peterson

    April 12, 2020 at 10:07 am

    How long to cook if using a crock pot

    Reply
    • Stacey

      April 13, 2020 at 10:33 am

      I’ve not done these in a slow cooker, but I’d guess 4 to 6 hours.

      Reply
  15. Rick

    February 21, 2020 at 10:11 am

    I remember these as a kid and want to try them now that I am older. I remember that I use to put something, a liquid on them on my plate. I can’t remember if it was vinegar or something else but it really made them great. Can you guys remind me what it was, specifically what it was, so I know exactly what to get. There are many types of vinegar so if that is it, I need the specific kind. I just remember my grandmother had it in a bottle, no label, so not sure what it is. Thank you in advance.

    Reply
    • Stacey

      February 24, 2020 at 11:05 am

      You’re probably referring to pepper sauce – or vinegar pepper sauce. The brand that I find in the grocery store most often is Trappey’s. But you can certainly make your own.

      Reply
  16. Joan Aldridge

    December 31, 2019 at 7:27 pm

    My frist time looking at your recipes was looking for black eye peas you hit it right just would like to say THANK You I also got the collards recipe. I will let you know how we enjoy them. Wishing you all the best for the new Year.

    Reply
    • Stacey

      January 7, 2020 at 3:12 pm

      Hope they both turn out great for you! Happy New Year!!

      Reply
  17. Tracey Yurko

    December 6, 2019 at 10:08 pm

    How would I make these and freeze them? I have fresh greens now, but want them for Christmas?

    Reply
    • Stacey

      December 9, 2019 at 3:12 pm

      I would suggest simply pouring them inot freezer ziplock bags with the juice and freezing. Super easy!

      Reply
  18. Judy Runberg

    August 3, 2019 at 12:42 pm

    I like turnip greens and fix them about the same way except I use bacon cut in pieces. You have more salt with bacon I think. I put the vinegar on the table as not everyone in our family cares for vinegar. I don’t use garlic either. I’ve never used sugar while cooking. My mom (from Tenn.) moved to KS and remarked about all the ladies cooking with sugar! lol (I was born in KS taught to cook without sugar!) Going to try the other greens tho. Know they’ll be good. Get the cornbread in the oven! Enjoy your blog and all the comments. Learn so much. Thanks.

    Reply
    • Stacey

      August 6, 2019 at 3:39 pm

      Thanks so much, Judy!

      Reply
  19. Puka Gerl

    June 20, 2019 at 9:20 pm

    This recipe was soooo simple, but produced some of the best collard greens I’ve ever had. I made some modifications, however. I used chicken broth vice the bouillon cubes; threw in 2 jalapenos; and added a little Tabasco to my individual serving. YUMMY. YUMMY, YUMMY!!!! (In case you couldn’t tell, I like my food a little SPICY.) ????

    Reply
    • Stacey

      June 21, 2019 at 10:21 am

      So glad they turned out great for you!

      Reply
  20. Fay Moore

    December 31, 2018 at 6:34 pm

    I’m so glad to finally hear another Southern cook who doesn’t put sugar in all the vegetables!! I may be the only person in the South other than you that does not put a spoonful of sugar into every vegetable I cook! I love your method for cooking greens, and will be trying it out during this holiday! Thank you for your good recipes, and Happy New Year!

    Reply
    • Stacey

      January 8, 2019 at 2:35 pm

      Hope you’ll enjoy!!

      Reply
  21. Candace

    December 31, 2018 at 4:56 pm

    I couldn’t find a smoked ham hock, just a regular one. Think I should add a drop or two of liquid smoke? This will be my first time cooking collards, I grew up eating Creasy Greens. Excited to give these a try!

    Reply
    • Stacey

      January 8, 2019 at 2:36 pm

      I think the smoke flavor is an important component. Just watch out. That stuff can be potent!

      Reply
  22. Meaghan

    March 11, 2018 at 12:19 pm

    After I add the greens so i bring the heat down to a boil? I’m a northerner living in the south. Trying to cook like a southerner for my husbands fmaily.

    Reply
    • Meaghan

      March 11, 2018 at 12:19 pm

      I meant simmer, not boil

      Reply
    • Stacey

      March 13, 2018 at 11:59 am

      That’s it! Hope y’all enjoy!

      Reply
  23. William Petrey

    March 9, 2018 at 5:44 am

    Has anyone tried cooking them in a slow cooker? If so, how long at low setting?

    Reply
    • Stacey

      March 9, 2018 at 8:25 am

      I would start with 4 to 6 hours on low.

      Reply
  24. Jillian Esparza

    February 18, 2018 at 7:26 pm

    Hi, I’ve never made Collard greens and decided to try your recipe. I have one question do you drain the water before or after adding the vinegar? I’m excited to try the recipe.

    Reply
    • Stacey

      February 21, 2018 at 8:35 pm

      Don’t drain them until ready to serve, so you’ll add the vinegar before. But don’t get rid of that juice. It’s the pot likker and it’s chock full of vitamins, minerals, and FLAVOR!

      Reply
  25. Diane

    January 1, 2018 at 1:07 pm

    When does the onion go in?

    Reply
    • Stacey

      January 9, 2018 at 9:05 am

      Right in the beginning.

      Reply
  26. nicoal

    October 14, 2016 at 6:51 pm

    For some reason I’ve been intimidated by cooking sides, but this was delicious and so easy. Thank you! (I used your cookbook too!)

    Reply
    • Stacey

      October 26, 2016 at 9:15 am

      You are making my day with these comments!! Thanks, Nicoal!

      Reply
  27. JaneM

    June 10, 2014 at 2:57 pm

    I have never had collard greens but have acquired a taste for kale (ex was from MD), so I am going to have to broaden my horizons. I also love a smoked ham hock boiled in my kale. I have found that if I pressure cook the hocks for about an hour or more before I transfer them and all the broth over to a big pot before cooking the greens, it really softens the hard smoked rind of the hock (my favorite part) and the concentrated flavor from the pressure cooking broth adds to their final deliciousness.

    Reply
    • Stacey

      June 16, 2014 at 4:22 pm

      I often boil my hocks before I add the greens, too! It really adds more smoky flavor.

      Reply
  28. Mickey Louth

    May 19, 2014 at 4:09 pm

    Never had collard greens but I love chards and stuff. Will have to look up the growth period, maybe I can grow them in my northern Maine garden? Kale does ok up here….this sounds like a tasty recipe as most of your recipes do 🙂

    Reply
    • Stacey

      May 20, 2014 at 11:08 am

      Good luck! I bet you’ll like them!

      Reply
  29. SallyB.

    May 19, 2014 at 11:02 am

    This is almost exactly how I have always prepared my collards. Exceptions are that I go ahead and use canned chicken broth instead of the bouillon and water, and I have not yet tried it with garlic. I’ll give that a try next time! I pull the meat off the hock when it’s done, shred and chop it, and add it back to the greens. This recipe converted my daughter’s in-laws in PA to greens and now they grow them too!

    Reply
    • Stacey

      May 19, 2014 at 3:47 pm

      The garlic just kicks it up a notch. Enjoy!

      Reply
  30. Marcedes

    July 30, 2012 at 12:46 pm

    All I can say is THANK YOU….The recipe was quick and easy but most importantly the flavor was so good. I added seasoning salt and onion flakes to the water and allowed them simmer 3 -4 hours.

    Reply
    • Stacey

      July 30, 2012 at 2:20 pm

      Sounds delish! I’m so glad they turned out good for you!!!

      Reply
  31. Carrie

    April 14, 2012 at 11:29 am

    How much would you say two bunches is (estimate)? I know if my bunches are larger than yours I will have to adjust the seasoning… lol

    Reply
    • Stacey

      April 16, 2012 at 11:40 am

      Hmmm… well, I’m just not too sure. It shouldn’t make a huge difference except for salt. I’ve seen estimates that claim that a bunch is about 1 pound.

      Reply
  32. Glenda Hawkins

    December 28, 2011 at 1:02 pm

    My husband likes mustard greens. So, that’s what I cook. I thought the recipe, above required TO MUCH salt.. 2 tablespoons? I don’t use NEARLY that much. I like to saute some ham that contains a little bit of fat along with onion. Then I add the greens, vegetable broth and season.

    Reply
    • Stacey

      December 28, 2011 at 2:28 pm

      I’m a big fan of almost all green leafy vegetables! You know what they say about tastes. 🙂 I find that when using 3 quarts of water, the salt amount turns out just about right. But as with ANY recipe, you can change it to suit your taste. Happy New Year!!

      Reply
  33. Tina

    December 28, 2011 at 12:51 pm

    Oh…just the recipe I needed for this weekend! Love collards!

    Reply
    • Stacey

      December 28, 2011 at 2:28 pm

      Good luck, Tina! Happy New Year!!

      Reply
  34. Charles Elliott

    July 22, 2011 at 5:28 pm

    Try Uncle Wileys Greens Seasoning. Google it and enjoy. I grow my own collards.

    Reply
  35. Elizabeth

    May 10, 2011 at 11:03 pm

    Is it necessary to add the salt? I can’t have salt so I’m hoping the other ingredients will flavor the greens or should I use a salt substitute? Recipe looks so easy and I really want to make it.

    Reply
    • Stacey

      May 11, 2011 at 11:48 am

      I would certainly say that it isn’t necessary. There is plenty of flavor in there with the bullion and the garlic. Try it without, you can always add a salt substitute at the end if it’s not to your liking.

      Reply
  36. Melba

    May 10, 2011 at 5:06 pm

    Collards are the Best of the Best of Southern Foods. I make my own Pepper Sauce to sprinkle on them and cook a big old skillet of Corn Bread and I don’t need a thing to go with them.. I do add chopped onions in mine…

    Reply
    • Stacey

      May 10, 2011 at 7:03 pm

      Sounds delish! Love me some cornbread and pot liquor!

      Reply
      • Dotty

        February 16, 2012 at 3:12 am

        I think you’ve just caputerd the answer perfectly

        Reply
  37. Kathryne

    May 10, 2011 at 4:55 pm

    Love the collard greens. I had never thought of adding the chicken bullion cubes or the garlic clove.

    Must try those additions next time.

    Reply
    • Stacey

      May 10, 2011 at 7:01 pm

      It makes a big difference in flavor!

      Reply
      • Theresa

        February 10, 2021 at 10:45 pm

        Never made these and am excited to but I have a question….do you just put the clove of garlic in whole or do you chop it up?

        Reply
        • Stacey

          February 11, 2021 at 11:42 am

          I just drop the whole clove in there! Hope you enjoy them!

          Reply
          • Theresa

            February 11, 2021 at 5:12 pm

            Oh my word!!!!!!! First time ever making collard greens and I am in love!!!! Haha!!!! Thank you for your recipes and tips. My husband and son loved them!!!!

          • Stacey

            February 12, 2021 at 9:30 am

            Awesome! I’m so glad to hear that everyone enjoyed them!!

  38. Angela

    May 10, 2011 at 4:24 pm

    I have collard greens waiting in the garden, now I know what to do with them. Must go buy some ham hock though!

    Reply
    • Stacey

      May 10, 2011 at 7:00 pm

      Perfect! And yes, it’s worth getting the ham hock! You can probably find it in your local grocery store without much problem.

      Reply
      • Elaine R Ricks

        November 12, 2018 at 1:59 pm

        I use smoked neck bones!

        Reply
        • Stacey

          November 12, 2018 at 4:35 pm

          Those work great!

          Reply
        • Jane King

          April 6, 2019 at 2:06 am

          Me 2! Smoked turkey is the best!

          Reply
  39. marie

    May 10, 2011 at 4:14 pm

    I like collards better than turnip greens but make sure you get the thick stems off. To me turnip greens are dainty but collards are robust.

    Reply
    • Stacey

      May 10, 2011 at 6:59 pm

      I agree completely! You do need to get the woody stems off, but the softer stems are my favorite part!

      Reply
      • rebecca burgess

        November 14, 2014 at 8:32 am

        after cooking this way — fry a little fat back,transfer greens to frying pan. use forks and drain water back into pot before transfer. fry,cut up a little bit with fork and knife–kinda shortens the stems!!! shouthern folks–will fry!!!

        Reply
        • Betty

          November 15, 2022 at 12:27 pm

          I boil them fry also, but no stems in mine!

          Reply
  40. Belinda

    May 10, 2011 at 4:00 pm

    I have eaten collard greens for over 50 years and I have to say … these were some of the best collard greens I have ever eaten.

    Reply

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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