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Collard Greens

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side dishes•american•contains meat, gluten-free
105 minutes•6 servings•

Ingredients

  • 2 pounds collard greens – stems removed, leaves washed very well, cut into 1-inch ribbons
  • 1 1/2 cups onion – chopped (~2 medium onions)
  • 4 cloves garlic – minced
  • 2 tbsp vegetable oil
  • 1/2 tsp crushed red pepper flakes
  • 1 piece smoked ham hock
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 1 piece bay leaf
  • 1/2 tsp black pepper – freshly ground
  • 1 tsp kosher salt
  • 2 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • hot sauce – for serving
Collard Greens

Instructions

1. Prepare the collard greens by removing the tough stems, washing the leaves thoroughly until the water runs clear, and cutting into 1-inch ribbons.

2. Heat the vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring, until translucent and lightly golden, 6–8 minutes. Add the garlic and crushed red pepper flakes and cook until fragrant, 30 seconds.

3. Nestle in the smoked ham hock. Pour in the low-sodium chicken broth and water, add the bay leaf and black pepper, and bring to a boil. Reduce to a gentle simmer, cover, and cook 20–30 minutes to flavor the pot liquor.

4. Add the prepared greens in batches, stirring until wilted and submerged. Partially cover and simmer gently, stirring occasionally, until the greens are very tender and silky and the ham hock meat begins to pull away from the bone, 60–75 minutes.

5. Transfer the ham hock to a board. Discard the bay leaf. Pull the meat from the bone, chop it, and return the meat to the pot.

6. Stir in the apple cider vinegar, kosher salt, and granulated sugar. Simmer 5 minutes, then taste and adjust seasoning as needed. Serve hot with hot sauce.

Collard Greens are a soulful, slow-braised leafy green dish known for tender, silky leaves bathed in savory, smoky pot liquor. The flavor is deep and layered: gentle heat from pepper, tangy brightness from vinegar, and a subtle sweetness to round the natural bitterness of the greens. Served alongside cornbread or barbecue, the broth is as prized as the greens themselves.

Rooted in the American South, collards draw on West and Central African culinary traditions of long-cooked greens and the resourceful use of smoked meats for flavor. Over time, the dish evolved with regional touches—ham hocks or smoked turkey for smokiness, vinegar to finish, and hot sauce at the table—becoming a defining pillar of Southern cooking. Collards remain central to holiday spreads, Sunday suppers, and community gatherings, symbolizing comfort, resilience, and heritage.