This Beloved Southern Side Dish Is So Good, I Make It Every Sunday
Southern collard greens with ham hocks is a classic comfort food that embodies the rich culinary tradition of the South. Known for their tender, flavorful leaves and savory broth, this dish has been passed down through generations, often served as a side dish during holidays, family gatherings, or Sunday dinners. The beauty of this dish lies in its ability to transform humble ingredients into something truly special.
Whether you’re a seasoned cook or a beginner in the kitchen, this Southern collard greens recipe is easy to follow and results in a dish that will leave everyone asking for seconds. Pair it with corn bread or steamed rice for a light dinner. You can also add it to the lineup of all your favorite sides for a truly satisfying Southern feast.
Why You’ll Love It
Hearty and comforting. The collard greens are slow-cooked with smoky ham hocks, creating a deliciously hearty meal with depth and complexity.
Ginger is the secret ingredient. The surprise guest for this dish is the ginger, which adds a delightful punch of brightness.
Key Ingredients in Collard Greens
Smoked ham hocks: The ham hocks are the star of the show, infusing the greens with a smoky, meaty flavor as they simmer low and slow in a pot.
Collard greens: The greens themselves are packed with nutrients, making them not only a flavorful addition to any meal but also a healthy one.
How to Make Collard Greens
Simmer the ham hocks. Fill a pot with water, add ham hocks, and simmer covered until the meat easily falls away from the bone. Uncover and boil until reduced.
Prep the collard greens. Wash the green, then discard the water. Repeat as needed to make sure they’re free of sand and debris. Trim off the stems, and cut the leaves crosswise into ribbons.
Finish the greens. Stir in apple cider vinegar, Cajun seasoning blend, minced garlic, minced ginger, hot sauce, paprika, and chili powder, followed by the collard greens. Simmer until the greens are tender with a slight bite.
Helpful Swaps
Smoked turkey wings, legs or necks can be substituted for the ham hocks.
The broth can be made in a slower cooker or electric pressure cooker if you prefer (see Recipe Notes section below).
Storage Tip
Let the greens cool completely. Drain off the cooking liquid before refrigerating in an airtight container for up to 5 days or freezing for up to 3 months.
What to Serve With Collard Greens
Southern Collard Greens Recipe
This beloved side dish has been passed down for generations.
Prep time 26 minutes
Cook time 3 hours 45 minutes to 4 hours
Serves 10 to 12
Ingredients
1 1/2 pounds smoked ham hocks
2 quarts water, plus more as needed
4 pounds collard greens (2 medium bunches)
1/3 cup apple cider vinegar
3 tablespoons Cajun seasoning blend with salt, preferably Tony Chachere’s Creole More Spice Seasoning Blend, plus more as needed
2 tablespoons minced garlic (from 8 cloves)
1 tablespoon peeled and minced ginger (from a 1-inch piece)
1 tablespoon hot sauce, such as Valentina, plus more as needed
1 tablespoon paprika
1 teaspoon chili powder
Kosher salt
Instructions
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Bring 1 1/2 pounds smoked ham hocks and 2 quarts water to a boil in a large stock pot or Dutch oven (at least 6 quarts) over medium-high heat. Reduce the heat to maintain a simmer. Cover and cook until the meat easily falls away from the bones, about 2 hours. Meanwhile, prepare the collard greens.
Wash 4 pounds collard greens by submerging in a large bowl or basin of water and gently agitating with your hands. Sand or debris will sink to the bottom and the greens will float. Remove the greens and discard the water. Rinse the greens gently under cool running water. Repeat as needed.
Trim off the stems where they meet the bottom of the leaf. Working with about 5 leaves at a time, stack them. Starting at one side, roll the stack to the other side to form a tubelike shape. Cut crosswise into 1-inch ribbons (about 16 cups).
When the broth is ready, uncover and boil on high heat until reduced to 6 cups, about 15 minutes.
Stir in 1/3 cup apple cider vinegar, 3 tablespoons Cajun seasoning blend, 2 tablespoons minced garlic, 1 tablespoon peeled and minced ginger, 1 tablespoon hot sauce, 1 tablespoon paprika, and 1 teaspoon chili powder. Add the collard greens in batches, stirring until the greens wilt before adding the next batch. Bring to a simmer.
Reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until the greens are darkened in color and tender but still have a slight bite, 45 to 60 minutes. Check occasionally and make sure that the greens are fully submerged in cooking liquid, adding more water as needed.
Taste the broth and season with more hot sauce, Cajun seasoning blend, or kosher salt as needed. Remove and discard the ham hock bones if desired. Serve with a slotted spoon to leave the cooking liquid behind.
Recipe Notes
The broth can be made in a slower cooker or electric pressure cooker. Skip Step 1.
Pressure cook the ham hocks and water under high pressure for 35 minutes, then uncover and simmer on the sauté setting until reduced to 6 cups. Continue with Step 5, still cooking in the pressure cooker if it has a capacity of 6 quarts or larger (otherwise transfer to a stock pot or Dutch oven first).
To use a slow cooker, cook the ham hocks and water on the low setting overnight. Transfer to a large stock pot or Dutch oven. Continue with Step 4.
Substitutions: Smoked turkey wings, legs or necks can be substituted for the ham hocks.
Storage: Let the greens cool completely. Drain off the cooking liquid before refrigerating in an airtight container for up to 5 days or freezing for up to 3 months.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original
