Just like mom used to make, these Southern collard greens are slowly cooked with ham hocks.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 10 |
Ingredients
- 2 medium sweet onions, finely chopped
- 2 smoked ham hocks
- 4 cloves garlic, finely chopped
- 3 (32 ounce) containers chicken broth
- 3 (1 pound) packages collard greens, trimmed
- ⅓ cup apple cider vinegar
- 2 tablespoons white sugar
- 1 ½ teaspoons salt, or to taste
- ¾ teaspoon ground black pepper, or to taste
Instructions
- Gather all ingredients.
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- Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, 1 to 2 hours.
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- Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.
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- If you substitute turkey necks for the ham hocks, the cook time in Step 1 will be only 45 minutes.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 1687 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious!
This is a good recipe. The only changes I made were to start the ham hocks in water rather than chicken broth. After they cook about an hour, I pour out of the water & add the chicken broth. I used to always cook them in just water but the chicken broth gives them a good flavor.
I’ve made this recipe several times and varied it slightly each time but it is always AWESOME. My daughter-in-law, who owns a fancy restaurant in the deep south, loves these collards and request that I make them for her on special family occasions.
I did make this although meatless. It was delicious. I cooked for a total of 45 min. after the 3 minute blanching. Everyone praised its seasonings and I will certainly make this again.
We like spicy so I added a jalapeno and a little cayenne. Otherwise followed recipe. Very tasty, whole family loved it!
These came out delicious but now i have a lot left over. Does anyone know if these cooked collards can be frozen?
This is my go to recipe.
There was really no need to add any additional salt, the smoked meat is salty enough.
Recipe is pretty good, just need to add some glaric an or onion Mrs Dash an an Adobe
I always make my first attempt at a recipe by following the instructions exactly. Then adjust on the next attempt. I don’t think I’ll try this one again. I’ve been eating collards for a long time and I have never had onions in them. But I love onions so why not. This recipe did not have a lot of flavor except salt. They were so salty we couldn’t eat them. Our attempts to eliminate the salty flavor resulted in these going in the trash.
The recipe is definitely authentic. It was delicious.
I’ve been using this recipe for a few years now. It’s absolutely delicious each time.
I used ham hocks, neckbone, & cayenne pepper with this recipe. It was “Heavenly” delicious!
I added a jalapeno and gave it a zip
Loved it !!!! My husband said this it the way collard greens are suppose to taste ! Thank you for sharing this recipe. Will go down as one of our favorites for sure !!!!
Great recipe, this is how I’ve been making my greens for years. I just leave out the vinegar. And I make sure to blanch my greens in boiling water for about 2 mins. It takes the bitterness out of the greens.
Excellent recipe. I did make a small alteration with it, but I’m cooking, not in ingredients. Did the hocks in my 8 qt Instant pot for 45 minutes and quick release, then added the greens, vinegar and seasonings and pressure cooked for 25 minutes with a 15 minute natural release before qr. Outstanding results in half the time – highly recommended.
First time I’ve ever made collard greens before and they were fantastic.
Very flavorful. More as a soup than a side dish and that is okay with me.
I loved this dish. I did have to substitute half the chicken stock with water because I didn’t have enough stock but it was still wonderful. This is now my go-to recipe for greens.
Loved it! Will make again soon. Never made or consumed greens before and recipe was awesome.