Best Southern Collard Greens Recipe
This Best Southern Collard Greens recipe by Dana DeVolk is a classic low and slow cooked side dish that features tender collard greens flavored with smoked ham hocks and perfectly seasoned with garlic, onion powders, and fresh spices. Using minimal ingredients and simple techniques, this dish delivers rich, smoky, and savory flavors that are deeply comforting and perfect for any Southern-inspired meal.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Ingredients
Meat and Base
- 2 ham hocks
- 1 tablespoon vegetable oil
- 64 ounces unsalted chicken stock
Seasonings
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon seasoned salt
- 1 teaspoon fresh black pepper
Greens and Fats
- 2 pounds collard greens (bagged chopped and rinsed or fresh)
- 2 tablespoons unsalted butter
Instructions
- Score the Ham Hocks: Use a sharp knife to score the ham hocks in a diamond pattern, cutting through the skin to expose the meat beneath. This helps the meat to cook evenly and become tender.
- Sear the Ham Hocks: Heat vegetable oil in a dutch oven over medium-high heat. Add the ham hocks and sear on all sides for about 5 minutes total until browned for enhanced flavor.
- Add Stock and Seasonings: Pour in the unsalted chicken stock along with garlic powder and onion powder. Stir to combine, bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for 2 hours to slowly infuse flavors into the broth and tenderize the ham hocks.
- Remove Ham Hocks and Add Collards: Carefully take out the ham hocks and place them on a plate to cool. Add the rinsed collard greens to the pot along with seasoned salt and black pepper. Bring back to a boil, then reduce to a simmer again, cover and cook for another 2 hours, stirring occasionally to prevent sticking.
- Prepare Ham Meat: Once cool enough to handle, pick the tender meat off the ham hock bones, discarding skin, bones, and gristle. Add the shredded meat back into the pot with the collards.
- Add Butter and Final Seasoning: Stir in the unsalted butter until melted and incorporated. Taste and adjust seasoning if needed for balance.
Notes
- Bagged and chopped collard greens are used for convenience, but fresh collards can be substituted by thoroughly rinsing and chopping.
- Scoring the ham hocks is crucial to make the meat easier to remove after cooking.
- Unsalted chicken stock and butter are recommended to control saltiness since ham hocks and seasonings already add salt.
- This recipe can be frozen for later enjoyment; cool completely before freezing in airtight containers.
- Cooking low and slow is essential for tenderness and flavor development; do not rush the simmering time.
Find it online: https://zaracooking.com/best-southern-collard-greens-recipe/
