Tender and flavorful, these mouthwatering southern-style Collard Greens are slowly cooked with smoked ham hock, onion, lemon juice, and brown sugar. Super easy to make, this yummy collard greens recipe is the perfect comforting side dish perfect for family dinners and holidays like New Year’s and Christmas.
Collard greens may not look like the most delicious thing on the menu, but they are. Southern comfort food at its finest, collards are deeply flavorful – a harmonious blend of smoky, tangy, bitter, and savory -and a beloved dish for many born and raised in the South.
What are Collard Greens?
Collard greens are a hearty cruciferous vegetable that’s part of the same family as cabbage, mustard green, turnip greens, kale, Brussels sprouts, broccoli, and cauliflower. They have smooth, dark green leaves and taste slightly bitter when eaten raw.
They are a staple vegetable in Southern cooking and are often slowly cooked with ham hocks, smoked turkey, or bacon until tender and flavorful.
Ingredients
- Collard Greens: The star of this fabulous southern side dish. When cooked for long periods, they become tender, almost silky, absorbing the flavors of the other ingredients. Before cooking, the tough stems and ribs are removed, and the leaves are chopped or torn.
- Meat (for flavor): Traditional collard green recipes include some form of smoked or salted pork. The flavor from the meat infuses the greens with a rich, savory flavor. Popular choices include ham hocks, bacon, fatback, or salt pork. In this particular recipe, we’re using bacon and smoked ham necks.
- Onion: A small diced onion is sauteed before adding the greens. This is an easy way to add more flavor.
- Sugar: The addition of sugar is optional. Here, I’ve added a tablespoon of brown sugar to help balance the bitterness of the greens.
- Seasonings: Salt, black pepper, paprika, and red pepper flakes for those who like a little heat.
- Vinegar or Lemon Juice: A splash of apple cider vinegar, white vinegar, or fresh lemon juice gives a tangy kick and balances out the richness of the meat.
- Water: The primary liquid used to simmer the greens. It is also what will ultimately become the “pot likker” at the end of cooking.
How to Cook Collard Greens
1. Sauté the Bacon: Cook the bacon in a large pot set over medium heat until the fat is rendered and the bacon is crispy. Once the bacon is cooked, reserve about two tablespoons of bacon grease in the pot and drain the rest.
2. Brown the Smoked Meat: Add the smoked ham hocks or smoked ham necks to the pot. Brown each side for 2-3 minutes, then remove and set aside.
3. Cook the Onion and Greens: Add the diced onion and chopped collard greens. The greens will seem like a lot at first, but similar to spinach, they will cook down. Cook until they are softened and have reduced by half.
4. Add the Ham, Seasonings, and Water: Add the smoked ham pieces back to the pot and add the lemon juice, brown sugar, liquid smoke, lay leaf, salt, ground black pepper, and paprika. Add enough water to fully cover the ham pieces (this will become your pot likker).
5. Simmer: Bring to a boil over high heat, then immediately reduce to a simmer over low heat. Cover and cook for at least 1-2 hours or until the greens have softened completely and the liquid has mostly evaporated. The longer they cook, the more flavorful they become.
6. Shred the Meat: Remove the ham hocks (or smoked ham necks) from the pot and remove as much meat from the bones as possible. Return the meat to the pot and discard the bone.
7. Season and Serve: Adjust the seasoning if needed. Serve hot.
What is Pot Likker?
“Pot likker” (also spelled “pot liquor” or “potlikker”) is the flavorful broth left behind after boiling greens, particularly collard greens, turnip greens, or mustard greens, especially in Southern U.S. cooking. This broth is often infused with the flavor of the greens and any seasonings or ingredients like smoked pork (ham hocks, bacon) that may have been added during cooking.
Historically, pot likker was valued both for its rich taste and its nutrient content as many of the vitamins and minerals from the greens leach into the cooking water, making the pot likker particularly nutritious.
What to Serve with Collard Greens
Considered a staple of southern soul food, collard greens are often served alongside other comfort foods like fried chicken, pulled pork, fried catfish, roast chicken, or BBQ ribs. Popular side dishes include sweet cornbread, macaroni and cheese, potato salad, black-eyed peas, okra, cabbage, and fried green tomatoes.
Storage Tips
- Storage: Place leftovers in an airtight container or resealable plastic bag. Keep stored in the refrigerator for up to 3-5 days.
- Freezing: Divide leftovers into airtight containers or heavy-duty freezer bags for longer storage. If using storage bags, remove as much air as possible before sealing. Transfer the cooked collard greens to the freezer for 3-6 months. Before reheating, thaw in the refrigerator overnight.
- Reheating: Reheat leftover collard greens over low to medium-low heat on the stovetop, stirring often. If necessary, add a splash of water or chicken broth.
More Delicious Side Dishes
- Cheese Grits
- Salt Potatoes
- Olivier Salad (Russian Potato Salad)
- Butternut Squash Casserole
- Cornbread Casserole
- Sweet Potato Pie
If you make this Southern Collard Greens Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
RECIPE CARD
Southern Collard Greens Recipe
Ingredients
- 12 ounces bacon - chopped
- 2 smoked ham hocks - or 2-4 pieces of smoked ham neck bones
- ½ white onion - diced
- 1 pound collard greens - (about 18 cups), chopped and rinsed until water runs clear
- 2 tablespoon lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon liquid smoke
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes - optional
Instructions
- Cook the bacon in a large pot set over medium heat until the fat is rendered and the bacon is crispy. Drain the bacon grease, leaving only 2 tablespoons in the pot.
- Add the smoked ham pieces and fry for 2-3 minutes per side, then remove them and set aside.
- Add the diced onion and chopped greens and cook until they are soft and have reduced by half.
- Add the smoked ham pieces back to the pan and add the lemon juice, brown sugar, liquid smoke, lay leaf, salt, ground black pepper, and paprika. Add enough water to fully cover the ham pieces (this will become your pot likker).
- Bring to a boil over high heat, then reduce to a simmer over low heat. Cover and cook for at least 1-2 hours or until the greens have softened completely and the liquid has mostly evaporated.
- Remove the ham hocks (or smoked ham necks) from the pot and remove as much meat from the bones as possible. Return the meat back to the pot and stir it into the greens.
Jessica’s Notes
- White vinegar or apple cider vinegar may be used in place of the lemon juice.
- You may substitute the ham hock/smoked ham neck with a smoked turkey leg or wing.
- Save the leftover “pot likker” or “pot liquor” and use it as a base for soups or stews, cooking grains or rice, or in sauces. Another classic use for this flavorful elixir is to crumble cornbread into it and eat it like a soup.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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