Southern Collard Greens

Ms. Julia
Southern Collard Greens are braised in a savory meat-flavored and perfectly spiced pot liquor resulting in a tender texture. Served with cornbread, this is a true southern meal. 
Prep Time 30 mins
Cook Time 3 hrs
Course Side Dish
Cuisine American


  • 1 Large Pot


  • 6 Small Bunches Collard Greens
  • 1 Extra Large Smoked Ham Hock (Or Other Preferred Smoked Meat)
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Bacon Grease (Optional)
  • 1 Tbsp Salt
  • 2 Tsp Apple Cider Vinegar (Optional)
  • 1 Tsp Crushed Red Pepper (Adaptable for Desired Heat)
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Paprika
  • 1/4 Cup Chopped Onions


  • Start by pulling the green leaves away from the stems.
    6 Small Bunches Collard Greens
  • Roll a handful of greens and cut them horizontally into small pieces. By personal preference, you can decide if you would like to cut an include the stems.
  • Add greens into an empty sink and thoroughly wash them in cold water removing all grit, sand, and debris. Drain sink and repeat until water becomes clear.
  • Rinse the smoked meat very well.
    1 Extra Large Smoked Ham Hock
  • Add the smoked meat to a large pot along with enough water to fully submerge the meat.
  • Then cover with a lid and cook over medium high heat for about 45 minutes or until the meat is near being tender.
  • Add greens to the pot along with about 4-5 additional cups of water or enough to just barely cover greens to the pot. This will become your pot liquor.
  • Add the rest of the ingredients to the pot and cook while covered for at least 2 hours or until completely tender. Most water should have evaporated by this point just having enough to barely cover the greens.
Keyword Collards, Southern

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