This Southern Collard Greens Recipe features tender flavorful greens cooked with bacon, sweet onion and seasoned with smoked ham hocks. Serve them as a side dish alongside hot buttered cornbread and a bowl of beans or black eyed peas for a taste of the South.

Easy Southern Collard Greens Recipe

Collard greens are found on the menu in the South year-round. They’re especially popular as part of a traditional New Year’s Day meal along with black eyed peas and cornbread. How to make Southern Collard Greens with ham hocks: (Scroll down for full printable recipe.)

Bacon – Cook bacon over medium high heat until almost crisp.
Onion – Add diced onion to bacon plus drippings. Cook, stirring occasionally, until softened and lightly browned, about 6-8 minutes. (The bacon isn’t removed from the pot.)
Seasonings – To the pot add minced garlic, seasoned salt, black pepper, and crushed red pepper flakes. Cook stirring constantly, until the garlic is fragrant, about 1 minute.
Greens – Add greens and sugar, stirring to coat.
Liquid – Add vegetable stock, ham hocks and bay leaf. Bring to a simmer over medium-high. Reduce heat to low; cover and simmer, undisturbed, until greens are tender and liquid has concentrated in flavor.
The ham hocks should be fork-tender about 1 1/2 – 2 hours or until desired tenderness is reached. Remove from heat.
Remove Meat from Ham Hocks – Carefully transfer hocks to a cutting board; let them cool slightly, about 5 minutes. Remove and discard skin. Using a fork, shred the meat from the bones. Return shredded ham to greens mixture in Dutch oven, and stir to combine.
Stir in apple cider vinegar, if desired. Season with additional salt to taste and serve.

how-to-make-southern-collard-greens-with-ham-hocks

How to Make the BEST Southern Collard Greens Recipe

Ingredients needed to make homemade Southern Collards Greens: Fresh collard greens, bacon, sweet onions, cloves, seasoned salt (or table salt), black pepper, crushed red pepper flakes, sugar, vegetable stock, two medium smoked ham hocks, bay leaf and apple cider vinegar.
Kitchen tools you’ll need: Large pot or Dutch oven, measuring cups and spoons, sharp knife and cutting board. large spoon, forks and plate or platter to shred the ham hocks.
This same recipe will work with turnip greens or mustard greens. Some Southern cook’s also like to use a combination of greens.
Crushed red pepper flakes are optional but a must for our taste. You could omit them and serve hot sauce on the side, if desired.
To Freeze Collard Greens: Let cool to room temperature, about 1 hour. Transfer greens mixture to an airtight freezer-safe container. (Alternatively, fill a ziplock plastic freezer bag no more than three-fourths full and the seal bag, pushing out any air prior to sealing.) Store in the freezer for up to 6 months.
To Thaw Frozen Collards: Transfer the container to the refrigerator until greens mixture is thawed, about 24 hours. Remove greens mixture from container, and transfer to a large heavy bottomed saucepan or Dutch oven. Cook over medium-high, stirring often, until heated through, about 15 minutes.
Store cooked Southern Collard Greens chilled in the refrigerator for up to 4 days. Reheat in single servings in the microwave or in a saucepan on the stovetop over medium high heat.

More Southern Side Dish Recipes to Make

Southern Black Eyed Peas can be served as an entree or a side dish.
Make this Crockpot Macaroni and Cheese to free up oven space.
Tender Lima Beans cooked with bacon.
Stewed Okra with Tomatoes is made with frozen okra so you can enjoy it at any time of year.
Crackling Cornbread is the ideal side dish for a bowl of beans or soup.
Easy Cornbread Casserole is sweet and buttery.
Southern Fried Cabbage is packed with smoky bacon for added flavor.
Simple Navy Bean Soup from Deep South Dish.

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