Collard Greens and Cabbage

5 from 1 vote

Collard greens and cabbage (mixed greens) are cooked together, simmered in a flavorful smoky broth, with seasonings, onions, ham hocks, and red pepper flakes. It's a tried-and-true Sunday soul food side dish that embodies Southern culinary tradition.

Prep Time30

Cook Time1 45

Total Time2 15

Course: Side Dish

Cuisine: Soul Food, Southern

Servings: servings

Calories: 258kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

2 bunches collard greens
1 medium green cabbage
2 ham hocks alternatively, you can use smoked turkey legs, necks, or tails
½ small yellow onion finely chopped
1 tablespoon seasoned salt or as needed
2 chicken bouillon cubes
1 tablespoon ground black pepper
1 ½ teaspoons Diamond Crystal Kosher Salt start with less and adjust to taste if using any other type of salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 ½ teaspoons apple cider vinegar

Instructions

Pick, chop, and wash collard greens and cabbage; set aside.
Place ham hocks in a medium stock pot and cover with water two inches above hocks.
Stir in onions, seasoned salt, chicken bouillon, black pepper, kosher salt, granulated garlic, granulated onion, and red pepper flakes.
Pour in Worcestershire sauce and apple cider vinegar.
Bring to a boil over medium-high heat.
Boil for 45 minutes or until the hocks are fall-apart tender.
Then, remove ham hocks from pot and shred meat.
Add meat back to pot and discard bones.
Place greens and cabbage in pot, cover, and reduce heat to medium-low.
Simmer for 1 hour until mixed greens are tender.
Ladle mixed greens with a bit of ham hock meat and liquid broth (potlikker) into bowls or on plates and enjoy.

Notes

Save the "potlikker" liquid broth after the mixed greens are done cooking for dipping your cornbread in.

Nutrition