Soul Food Collard Greens

This soul food collard greens and ham hocks recipe is the best! Greens are simmered in a smoky, seasoned broth with onions and a dash of red pepper flakes. It’s a traditional soul food side dish that will transport you right back to Sunday dinner at grandma’s house!

Our collard greens and ham hocks is an authentic soul food recipe! They are flavorful and tender, and the leftover braising liquid (potlikker), or what our daughter calls “the juice”, is mouthwatering. Be sure to check our greens with smoked turkey recipe if you don’t eat pork.

In this post, we go over everything you need to know about preparing collards, including the best seasonings to use, how to make the broth, and how to cut and clean them.

What are collard greens?

Collard greens are a leafy green vegetable commonly served as a staple side dish in the south. This soul food collard greens recipe features a rich and highly seasoned broth with smoked ham hocks, onions, garlic, and red pepper flakes.

What do collard greens taste like?

Collards have an earthy, bitter taste (especially when raw). They are milder than kale, however, and slightly acidic. Cooked greens have a mild flavor, and when paired with rich broth and smoked meats, they turn out smoky and savory. Collards are also highly absorbent, so it’s important not to add too much salt.

Ingredients

• 2 bunches collard greens: This recipe calls for two bunches of greens. Alternatively, you can use one bunch of collards and one bunch of mustard greens together.
• 2 smoked ham hocks: Ham hocks are used in this recipe because they lend a smoky, meaty flavor. Alternatively, smoked neck bones, smoked turkey wings, turkey legs, or tails will also work as substitutes.
• Yellow onion: About 1/2 cup, finely chopped. You can also substitute with white onion.
• 1 tablespoon Worcestershire sauce: We add a little Worcestershire (or Worcester) sauce to add rich, deep flavor to the broth. Our favorite brand of W sauce is Bear & Burton’s “W Sauce” (not sponsored, we just love their products!).
• 1 1/2 teaspoons apple cider vinegar: ACV adds a little acid to this dish to cut through the salt and dial back the bitterness of the greens a little bit, leaving them perfectly savory and a little tangy.

Collard Green Seasoning

• 1 tablespoon seasoned salt: Seasoned salt is a blend of salt, herbs, and spices, including garlic powder, onion powder, pepper, and paprika. Pick your favorite brand to use (Lawry’s, Morton, etc.), or make your own seasoned salt blend. It’s essential not to over-salt greens because they are very absorbent.
• 2 chicken bouillon cubes: Chicken bouillon is essentially chicken broth that’s been condensed in the form of cubes, granules, etc. Another option would be to use chicken base (demi-glace), for example, Better Than Bouillon Premium Roasted Chicken Base. Chicken bouillon is dissolved in water, creating a flavorful broth.
• 1/2 teaspoon red pepper flakes: Also called red chili flakes, this adds subtle heat to these collards.
• 1 teaspoon granulated garlic: Granulated garlic is a preferable substitute to fresh garlic and is less likely to clump than garlic powder. If using garlic powder, however, add a lesser amount because the powder form is more concentrated and lends a more intense flavor.
• 1 teaspoon granulated onion: A little granulated onion goes a long way flavor-wise! One tablespoon is equal to 1 medium onion.
• Kosher salt and ground black pepper: We use Diamond Crystal kosher salt (in the red box) for all our recipes. You can also use table salt, but definitely use a lesser amount. One teaspoon of Diamond Crystal is essentially equal to 1/2 teaspoon of table salt. Ground black pepper adds a little spice.

Recipe Variations

• Collard Greens and Cabbage: Mixed greens are cooked together, simmered in a flavorful smoky broth, with seasonings, onions, ham hocks, and red pepper flakes.
• Mixed Greens: Instead of 2 bunches of greens, you can use 1 bunch of mustard greens and 1 bunch of collards.
• Smoked Turkey: Instead of using smoked ham hocks, alternatively, you can use smoked turkey wings, turkey necks, or turkey tails as a substitute.
• Potlikker: Potlikker is the flavorful broth left behind after cooking collards. Some prefer to keep it as a soup-like dish by spooning extra broth into the bowl.
• Adjust the Heat: This version uses red pepper flakes for a kick. You can also use hot sauce or omit it altogether.

Directions

Step 1: Create the Flavorful Broth: The first step in making this soul food collard greens recipe is to prepare a seasoned, smoky broth that will infuse your greens with mouthwatering goodness.

• Start by taking ham hocks and setting them in a medium-sized stockpot. Pour water over them, making sure it’s about 2 inches above the hocks.
• Next, dissolve two chicken bouillon cubes in the water. Then, add the collard green seasoning: seasoned salt, ground black pepper, granulated garlic, granulated onion, kosher salt, and red pepper flakes.
• Pour in Worcestershire sauce and apple cider vinegar. These will elevate your broth to a whole new level of deliciousness.
• Now, turn up the heat, and bring the pot to a boil. Let it simmer for about 45 minutes or until the ham hocks are falling apart tender.

Step 2: Prep the Collard Greens: While your flavorful broth is simmering away, it’s time to get your greens ready for simmering. Cut and wash the leafy greens. Make sure they’re clean and free from any grit or dirt.

Step 3: Shred the Ham Hocks: After the hocks are tender, carefully remove them from the broth. Shred the meat from the ham hocks, and when you’re done, return the meat to the pot. Discard the bones.

Step 4: Add the Greens and Simmer: With the shredded ham hock meat back in the pot, it’s time to cook your greens. Carefully add collards to the pot, making sure they’re fully submerged in the seasoned broth. Cover the pot and lower the heat to medium-low.

Step 5: Let Greens Simmer to Perfection: Let those collards simmer away in that flavorful broth until they reach the desired tenderness. This will take about an hour. You’ll know they’re ready when they’re tender and bursting with flavor.

How to Cut Collard Greens

Follow our step-by-step guide for how to cut collard greens. You’re basically going to remove the leaves from the stems, then stack and roll the leaves into a tight cylinder and cut them with a chef’s knife.

How to Wash Collard Greens

1. Transfer collards to a large bowl of water or place them directly in a sink.
2. Sprinkle salt onto the greens, then turn on the faucet to rinse.
3. Mix the collards around in cold running water. Clean them by hand thoroughly and firmly for 3 to 4 minutes. Repeat until the water runs clear.

What to Serve with Collard Greens

If you are wondering what to serve with our soul food collard greens recipe, the options are endless. Many soul food dishes and BBQ recipes go with collards. Here are a few of our favorites:

• Fried Chicken
• Smothered Chicken
• Smothered Oxtails
• Candied Yams
• Red Beans and Rice
• Smothered Pork Chops
• Southern Cornbread
• Southern Macaroni and Cheese or Gouda Mac and Cheese
• Fried Catfish

Collard Greens and Black Eyed Peas

The pairing of black-eyed peas and collard greens on New Year’s Day is a longstanding Southern tradition in the United States, particularly in Black and Southern communities. This culinary custom is deeply rooted in cultural symbolism, with each component carrying special significance.

• Black-Eyed Peas: Black-eyed peas are often associated with good luck and prosperity. In Southern folklore, it’s believed that these peas resemble coins, and consuming them on New Year’s Day is thought to bring financial abundance and good fortune for the coming year.
• Collard Greens: Collards, with their vibrant green color, symbolize wealth and economic prosperity. Eating collards on New Year’s Day is believed to ensure financial success and overall well-being.
• Symbolism of the Pairing: When black-eyed peas and greens are served together, the dish represents a wish for a year filled with both financial prosperity (from the black-eyed peas) and good health (from the collards).
• Culinary Tradition: This tradition is not only about the symbolic meaning but also about celebrating culture and heritage. Many families pass down recipes for black-eyed peas and greens from generation to generation, making it a cherished part of their culinary legacy.

How long do cooked collard greens last in the fridge?

We recommend eating cooked collards that have been refrigerated within 2 to 3 days at most.