Go Back
Southern Collard Greens with Bacon

Southern Collard Greens with Smoked Bacon and Ham Hocks

A classic Southern side dish featuring fresh collard greens slow-simmered for hours with smoky ham hocks and crispy bacon, resulting in rich, tender greens and flavorful 'pot liquor.'
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: American, Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Greens and Pot Liquor Base
  • 3 large bunches fresh Collard Greens (approx. 4 to 5 pounds total)
  • 1 pound Smoked Ham Hocks or Smoked Turkey Necks
  • 8 slices thick-cut Bacon, cut into 1-inch pieces
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 8 to 10 cups Chicken Broth or Water (enough to completely cover the greens)
Seasonings and Finishing Touches
  • 2 tablespoons Apple Cider Vinegar plus extra for serving
  • 1 tablespoon granulated Sugar (optional, to balance bitterness)
  • 1 teaspoon Red Pepper Flakes (adjust to preferred heat level)
  • 1 tablespoon Kosher Salt (to start; adjust later)
  • 1 teaspoon freshly cracked Black Pepper

Equipment

  • Very Large Dutch Oven or Stockpot (8 quart minimum)
  • Slotted spoon
  • Cutting board

Method
 

STEP 1: CLEAN AND PREPARE THE COLLARD GREENS
  1. Strip the Leaves: Remove the leafy greens from the tough central stalk (rib) using your hands. Discard the thick stalks.
  2. Rough Chop: Stack the leaves, roll them tightly like a cigar, and roughly slice them into 1-inch strips.
  3. Wash Thoroughly: Place the chopped greens into a very large bowl or clean sink. Fill with cold water and vigorously swish the greens around to loosen grit. Lift the greens out (allowing the grit to settle) and transfer to a strainer. Repeat this washing process 3 to 4 times until no grit remains settled at the bottom. Set the cleaned greens aside.
STEP 2: RENDER THE BACON AND AROMATICS
  1. Render Fat: Place a very large Dutch oven or stockpot over medium heat. Add the chopped bacon pieces and cook slowly until the fat is completely rendered and the bacon is crisp. Remove the crisp bacon with a slotted spoon and set it aside, reserving the rendered bacon grease in the pot.
  2. Sear Meat and Sauté Aromatics: Add the ham hocks (or turkey necks) to the rendered bacon grease and sear on all sides for 2 to 3 minutes until lightly browned. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes and cook for 1 additional minute until fragrant.
STEP 3 & 4: SIMMER AND SLOW COOK
  1. Add Liquid and Seasoning: Pour in the 8 to 10 cups of chicken broth, ensuring the ham hocks are fully submerged. Add the measured salt, pepper, and sugar (if using).
  2. Add Greens and Simmer: Begin adding the washed collard greens to the pot. Gently push the greens down into the liquid as they wilt. Bring the entire mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly, and allow the greens to simmer slowly for 3 to 4 hours, or until the greens are extremely tender and the smoked meat is falling off the bone.
  3. Finish and Adjust Pot Liquor: Remove the ham hocks from the pot. Shred the meat, discarding any bones, fat, or gristle. Stir the 2 tablespoons of apple cider vinegar into the pot liquor. Taste the greens and the liquid, adding additional salt, pepper, or vinegar until the flavor is perfectly balanced and robust.
  4. Serve: Stir the reserved shredded smoked meat and the reserved crisp bacon pieces back into the pot. Serve the collard greens hot with plenty of the delicious pot liquor.

Notes

The extended slow cook time is essential for breaking down the collard leaves and extracting the deep flavor from the smoked meat, creating the signature 'pot liquor.' If you prefer less heat, halve the amount of red pepper flakes. Don't skip the final touch of apple cider vinegar—it adds necessary brightness to balance the richness.