I don’t know what I like most about this Easy Collard Greens recipe: the collard greens, the rich pot liquor or digging out the bits of smoky meat from the ham hock! Easy to make, delicious and hearty!
Why This Easy Collard Greens Recipe Is So Good
- Simplicity in Preparation: With only 10 minutes of prep needed, this easy recipe is a breeze to put together. It’s perfect for those busy days or when you want a classic southern side dish without spending a lot of time in the kitchen.
- The Smoky Delight of Ham Hock: The smoked ham hock is the star of this dish, infusing the greens with a deliciously deep and smoky flavor. It’s a game-changer that elevates this dish, making it more than just your average collard greens.
- Rich and Flavorful Broth: What sets this recipe apart is the deep and flavorful liquor that the collards simmer in. The combination of ham, onions, garlic, and apple cider vinegar melds beautifully, creating a broth that’s rich in taste and perfect for sopping up with some crusty bread.
- Ideal for Gatherings: Whether it’s for those cozy Sunday dinners or feeding a lot of people at a family gathering, these soul food collard greens are always a hit. They pair wonderfully with many a main course and are a staple at the dinner table.
- Accessible Ingredients: Everything you need for this recipe can be found at your local grocery store, especially in the produce section. It’s a convenient and easy way to bring a bit of Southern charm to your meals.
- Cook Time that Pays Off: While the cook time is a bit longer, it’s mostly hands-off, allowing you to focus on other parts of your meal or to simply relax. The cooking time is key to developing those tender leafy green vegetables.
- A Southern Classic: This dish is a quintessential example of a classic Southern side dish. It’s a comforting, hearty addition to any meal and is sure to be your next favorite thing!
Ingredients
How To Make This Easy Collard Greens Recipe – Step By Step
- Thoroughly clean each collard leaf, removing the thick stems and rib. Tear each leaf in half.
- In a large pot, heat the olive oil over medium heat. Add the onion and saute for 5 minutes. Add in the garlic and saute for another minute until fragrant.
- Add in the tomatoes, ham hocks and ham. Pour in the water and apple cider vinegar and bring to a simmer. Add in the collards, tamping down with a wooden spoon to get all of the greens in the pot. Cover and simmer for 1 1/2 hours.
- Season with 2 teaspoons of kosher or sea salt (use 1 teaspoons table salt) and black pepper. Taste and add additional salt and pepper if needed. I used about 3 teaspoons of kosher salt. Don’t be shy with the salt – remember, this recipe serves 8!
What Are Collard Greens?
Collards are members of the cabbage family (Brassica oleracea), and a staple side dish in Southern cooking. They are a cruciferous vegetable and feature dark green leaves and tough stems that need to be removed before eating. The flavor of collards is a cross between cabbage and hearty kale, similar to Swiss chard.
An Easy Collard Greens Recipe
Throw in a couple handfuls of hearty smoked meats, add the collard greens, pour in water and apple cider vinegar and let it simmer for an hour and half or until the greens are as soft as you like them. Collard Greens are just as much about the simmering sauce as they are about the hearty greens.
The Most Delicious Comfort Food!
The savory, smoky, vitamin-rich pot liquor (or “pot likker”, as some people call it) is so full of rich flavor that you’ll savor every last drop. In fact, spoon your collard greens onto your plate, right next to the roasted garlic mashed potatoes. Forget the gravy – the pot liquor will find its way over and bleed into the soft mashed potatoes. I guarantee my kids will be forming a mashed potato moat, just so the pot liquor doesn’t escape.
Top Tips For This Easy Collard Greens Recipe
- Most likely, you’ll have to tamp down the greens with a wooden spoon, unless you have giantungus pot. Don’t worry, all the greens will eventually fit in. Cram ’em in! They don’t mind. Simmer for an hour and half, longer if you wish.
- Vegetarian version of Collard Greens? You bet. My good friend Lisa of Homesick Texan has a secret ingredient, one that actually made me say out loud, “No. Way. Really????”
- Serve with a side of mashed potatoes – you can’t go wrong!
FAQ: Easy Collard Greens with Ham Hock Recipe
Q: How should I store leftover collard greens?
A: Leftover collard greens can be stored in an airtight container in the refrigerator. They typically keep well for up to 3-4 days.
Q: Can I add hot sauce to this recipe?
A: Absolutely! Adding hot sauce is a popular way to enjoy traditional Southern collard greens. You can add it while cooking or drizzle it on top when serving.
Q: Is it better to use fresh greens or pre-packaged greens?
A: While pre-packaged greens are convenient, using fresh greens can enhance the flavor and texture. Fresh leafy greens, especially in peak season, often provide the best taste and nutritional value.
Q: Where can I find a smoked ham hock for this recipe?
A: Smoked ham hocks are usually available at your local butcher or in the meat section of many grocery stores. You can ask your butcher for the best options available.
Q: What is the best way to cut the collard greens?
A: The best way to prepare collard greens is to remove the tough stem and rib, then tear the leaves in half or cut into small pieces. This helps them cook evenly and makes them easier to eat.
Q: What makes this a traditional Southern collard greens recipe?
A: The use of smoked ham hock, slow cooking method, and the rich flavor profile are all hallmarks of traditional Southern collard greens. This recipe stays true to those roots while being easy to prepare.
Check Out These Delicious Sides
- Roasted Brussels Sprouts with Cranberry Pistachio Pesto
- Roasted Tofu and Vegetables
- Warm Bacon Potato Salad
- Chinese Long Beans
Have you tried this Easy Collard Greens Recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Collard Greens with Ham and Smoked Hock Recipe
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 to matoes chopped
- 2 smoked ham hocks
- 1 1/2 cups chopped smoked ham
- 5 cups water
- 1 tablespoon apple cider vinegar
- 2 bunches of collards about 2 pounds or two 16oz bags chopped collards
- salt and freshly ground pepper to taste
Instructions
- Thoroughly clean each collard leaf, removing the tough stem and rib. Tear each leaf in half.
- In a large pot, heat the olive oil over medium heat. Add the onion and saute for 5 minutes. Add in the garlic and saute for another minute until fragrant.
- Add in the tomatoes, ham hocks and ham. Pour in the water and apple cider vinegar and bring to a simmer. Add in the collards, tamping down with a wooden spoon to get all of the greens in the pot. Cover and simmer for 1 1/2 hours.
- Season wtih 2 teaspoons of kosher or sea salt (use 1 teaspoons table salt) and black pepper. Taste and add additional salt and pepper if needed. I used about 3 teaspoons of kosher salt. Don't be shy with the salt - remember, this recipe serves 8!
Nutrition
The Collard Greens recipe is from my good friend and fellow food blogger, Lisa Fain, who writes the blog, Homesick Texan. She’s a 7th generation Texan who moved to New York City for a job and one day found herself scouring the city in search of Ro-Tel tomatoes, the only brand of tomatoes fit for true Tex-Mex Chile Con Queso.
Of course, she couldn’t find any, and thus the Homesick Texan blog was born. Lisa has just come out with her very first cookbook, The Homesick Texan Cookbook.
It’s one of my favorite cookbooks this year – after no less than 4 trips to the Lone Star state this year alone – I’ve been craving Tex-Mex foods like crazy.
Even though Lisa lives 1,200 miles from me, I see her more often than friends down the street. Every trip to NYC is incomplete without sharing a meal with Lisa – we’ve done sushi, Jamaican, sushi and more sushi.
And those red cowboy boots she’s wearing? Only Lisa could be responsible for this.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
I tried this recipe New Years 2020. It was delicious, and everyone liked it. It’s so good, I’m making another batch.
Thanks so much Ann! Jaden
Cayenne pepper is absolutely essential. Just a touch of heat!!
I grew collards for the first time this year. I have never made them fresh and only used canned. WOW were these good! I brought them to Christmas lunch. Even those who won’t eat greens thought they were great. I am now a “greens” goddess. Thanks for making me look good!
Absolutely amazing! This is my first time cooking collard greens and they came out great especially with this recipe thank you!
Pretty good recipe! I’m from Charleston, South Carolina and ours are often cooked with smoked pork neck bones, smoked hamhocks, and ham! Meaty and flavorful. If you’re looking for a heartier twist with a bit of sweetness, we add chopped rutabagas, and mix collards with turnip greens! Yummy.
OMGoodness! If I could taste the recipe, I’d order a serving! 🙂
A friend from church introduced me to collard greens, I had no idea I even liked them, for the past hour I’ve been searching the internet looking at recipes. THIS recipe is the one that was ON POINT because of the flavor and mention of the pot liquid. Hers was the same. I wanted to drink the liquid :)) I’m definitely saving this recipe! thanks for sharing – who knew i’d be shopping for ham-hocks in my future but sure enough I certainly will be! Thanks for sharing!
I’ve tried turkey. I went back to ham hocks. You may not get as much but it tastes better in my opinion. One thing I agree with you on. The smoked meeat usually gets simething like a 45 min. start on the collards to make a flavorful stock. However, I have made this recipe as written and it is pretty darned good.
Yes ham hocks all the way
Must have with beans & cornbread!
Sounds good, I’m trying this tomorrow for my dinner.
I came across this site while searching for recipes to use ham hocks. This looks terrific, so I’ll get some collards tomorrow to go with the other ingredients that I already have in my kitchen. Just wondering though…is this recipe usually for a side dish or a main entry? I suppose I could do either, but was just curious how you and others use it.
You should never, ever give a dog a cooked bone to chew on. Cooked bones are dried out and can splinter, get caught in their throats, or any part of their colon. Trust me, I didn’t know this fact and gave my dog a pork bone from a cooked pork butt. I had to bring her to the vet for x-rays and an overnight observation stay. It cost me $340.00.
Thomas, thank you for posting this. That is the one thing that really stood out in this recipe. I was going to post a similar comment until I found yours. I do give my Danes raw femur bones after simmering them for about one or two min. to remove any salmonella that may be present. Bones should be at least six to 8 inches long in order to avoid getting caught in the jaws forcing the jaws open and a trip to the vet.
Salmonella is not sickening for dogs. They are luckier than we are. I have fed raw bones and other raw food to my dogs for 25 years (BARF). Biologically Appropriate Raw Foods. All my standard poodles have lived past fifteen and aside from vaccinations and neutering, never see a vet. My rescued cocker and her two puppies were started on raw food and bones and are now in excellent health. Don’t worry about raw food!
Suzanne Foote
I made this for Christmas one year, now I’m officially in charge of the greens for our family LOL. This is the best recipe! I love the tomatoes, and I’m from Alabama. These are the best greens. I usually grow my own but, didn’t this year. I have to bring this to Easter lunch. I could only find smoked turkey wings, so I hope they taste as good. Wish me luck!! I don’t want to loose my “collard green queen ” . Thanks for this great recipe!
This is a very interesting spin on cooking greens. I will give this a try on some cold snowy weekend in January. Yum Yum!!!
Looking at this picture takes me back. My grandmother and husband put the same ingred. in their greens. Yummy with some jalapeno cornbread muffins.
This is an awesome recipe! I’ve found that sometimes collard greens can be boring or spot on. For me the ham/pork is better than chicken or any other meat. This is definitely spot on with the veggies and pork giving it a great flavor.
I can cook and do love some greens, but I usually leave these to my twin sister who can “do em right” BUT since I am not gonna see her at Christmas, I’m gonna bookmark this and try it myself…wish me luck!
Thanks for this method. This is not part of my culture AT ALL and I always wondered. I will look for small hocks, or maybe, I’ll have to use only ham and smoked turkey.
we need a EDIT button on here lol….I mispelled casserole……sorry….
If you haven’t made this, you don’t know what you are missing….with the turkey leg is much more healthy for you….and I cut out all the big stems from the collard greens too….much more than it shows here in this picture….and I’ve never put tomatoes in mine either….. never heard of this….maybe they do that in Texas…but in ky we don’t, but each to his own…..try them and make you some cornbread or either cornbread casserol that would go good with it too.
Live on the wild side and try the tomatoes. I have not seen it in other recipes, either but I gave it a shot and it is definiteky ” good eats”. I use smoked ham hocks but I use smoked pork butt as the second meat. It has the nice smoky flavor of a good ham even if it is actually shoulder.
Cornbread casserole? Never heard of it. But sounds very interesting
It is also called “corn pudding”. It is corn, creamed corn, Jiffy cornbread mix, sour cream, butter, eggs, and you mix it all together in a bowl, pour in a pan and bake. It is delicious
This looks so delicious!!
what a delicious sounding (and looking!) recipe! Im going to grab a coffee and read more, so glad i found your blog 🙂 Belle
I wasn’t introduced to collard greens until I moved to the south. Since then I’ve really enjoyed them at potlucks and dinners with my in-laws but I’ve never actually made them. This looks so easy and so yummy I may have it a try.
oh you must try! this is a simple recipe and I bet you’ll love it.
This looks delicious and so warming. I can’t wait to try this!
Greens are truly a staple here in the Lone Star State. Try it with a smoked turkey leg instead of the pork. Simmer the leg in some chicken stock and water for about an hour or so then throw in the greens. Pull the leg out, let it cool and take the meat off and throw it back in with the greens. You get a lot more meat than you would using a ham hock. Must have cornbread.
To be honest I’ve always had lukewarm feelings about collard greens but I’m willing to try them again!
Looks delicious and easy to prepare. I may be able to harvest 2 pounds of collard greens from my garden.
“One, two or three — depends on how many canine pets you have in the house.”
OMG, I LMAO over this line because we always save our pork butt and ham bones for our neighbors dogs.
I haven’t tried cooking collards with tomatoes. Interesting idea!
This cookbook is on my wish list this year!! Love it!
Collard greens and cowboy boots. You can’t lose with a winning combination like that! Thank you, Jaden–you just made my day!
My dad would love this!
Thanks for sharing this look delicious!