Bbq

Serving

Bbq Kid-friendly

Southern Collard Greens

Name: Southern Collard Greens
Total time: 90 min
Yield: 8 servings
Cuisine: Bbq
Ingredients: 3 lb collard greens, stemmed and chopped; 1 smoked ham hock; 1 tablespoon bacon fat or vegetable oil; 1 yellow onion, diced; 3 cloves garlic, minced; 6 cups chicken broth; 2 tablespoons apple cider vinegar; 1 teaspoon crushed red pepper flakes; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

Slow-simmered collard greens with smoked ham hock, cider vinegar, and a touch of heat, a soulful Southern BBQ side.

90 minutes

Serves 8

Side

31 min prep

50 min cook

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

8 steps

1
Wash the collard greens thoroughly and chop into bite-sized pieces.
2
Heat bacon fat in a large pot over medium heat and sauté onion until softened, about 5 minutes.
3
Add garlic and cook 1 minute until fragrant.
4
Add the ham hock and chicken broth, bring to a simmer, and cook covered for 30 minutes.
5
Add the collard greens in batches, letting each batch wilt down before adding more.
6
Stir in vinegar, red pepper flakes, salt, and pepper.
7
Cover and simmer on low for 45-60 minutes until greens are tender.
8
Remove the ham hock, shred any meat back into the pot, and discard the bone before serving.

Southern Collard Greens — plated and served — Serving moment. How Southern Collard Greens looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

77/100

Good fit for most families

Allergen-friendly 100

Kid-friendly 65

Weeknight-easy 62

Budget-friendly 72

Great leftovers 93

Pantry-friendly 61

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

Calories

7 g

Protein

10 g

Carbs

3 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Collard greens are a core Southern table dish, especially in Black Southern cooking, where long-simmered greens turn sturdy leaves into something tender and deeply seasoned. The method reflects a practical kitchen logic: use smoked meat, aromatics, and time to season both the greens and the pot liquor, the savory broth left behind.

Listahan note

This version keeps the pot straightforward: smoked ham hock for depth, onion and garlic for sweetness, cider vinegar for lift, and red pepper flakes for quiet heat. The main priority is giving the greens enough time to soften without boiling away the broth they are meant to carry.

Technique cues

Wash collards more thoroughly than you think you need to. Their broad leaves can hold grit, and a clean pot makes the final broth taste clearer.
Add the greens in batches instead of forcing them all in at once. They collapse quickly once they meet steam, which keeps the pot easier to stir.
Taste the pot liquor near the end, not at the beginning. The ham hock, broth, and greens all change the seasoning as they simmer.

Kitchen flow

Parallel prep: Start washing and chopping the collards while the ham hock simmers in the broth for its first 30 minutes.
Make-ahead: Cook the greens a day ahead and chill them in their broth; the smoky, savory flavor settles in as they rest.
Leftover move: Spoon leftover greens and pot liquor over rice, then add a few shakes of hot sauce for a simple lunch bowl.
Cleanup rhythm: Use the simmer time to clear the cutting board and sink, then soak the pot after serving so the greens release easily.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Collard greens

Main vegetable

Purpose: Their firm leaves hold up to a long simmer and become silky rather than mushy when cooked low and slow.

Handling: Stem the leaves, chop them into bite-sized pieces, and rinse until no grit remains in the water.

Adaptation: Mustard greens cook a little faster and taste sharper; kale stays more textured and will not give the same classic pot liquor.

Smoked ham hock

Smoky seasoning meat

Purpose: It seasons the broth gradually and adds a savory backbone that plain broth alone cannot provide.

Handling: Simmer it first so the broth picks up smoke and collagen before the greens go in.

Adaptation: Smoked turkey parts give a similar smoky direction with a lighter meat texture.

Bacon fat or vegetable oil

Sauteing fat

Purpose: It helps soften the onion and carries the first layer of flavor into the pot.

Handling: Heat it before adding the onion so the onion cooks evenly instead of stewing.

Adaptation: Vegetable oil keeps the flavor cleaner; bacon fat adds a stronger smoke-and-salt impression.

Yellow onion

Sweet aromatic base

Purpose: It rounds out the bitterness of the greens and gives the broth a softer finish.

Handling: Dice it small enough that it melts into the pot during the long simmer.

Adaptation: White onion works with a sharper edge; shallot tastes sweeter but less traditional here.

Chicken broth

Simmering liquid

Purpose: It gives the greens a seasoned base and becomes the pot liquor served with the dish.

Handling: Bring it to a simmer with the ham hock before adding the greens.

Adaptation: Unsalted broth gives more control over seasoning because the ham hock can add a lot of saltiness.

Apple cider vinegar

Finishing acidity

Purpose: It brightens the rich, smoky broth and keeps the greens from tasting flat.

Handling: Stir it in with the seasonings so it has time to mellow into the pot.

Adaptation: Distilled white vinegar tastes sharper; a squeeze of lemon at the end gives a fresher but less traditional finish.

Technique notes

Keep the simmer gentle after the greens go in. A hard boil can make the leaves break down unevenly and reduce the broth too fast.
Shred only the tender meat from the ham hock back into the pot. Discard tough skin, excess fat, and the bone so the final texture stays pleasant.
Do the final seasoning after the greens are tender. If the broth tastes strong, add a splash of water; if it tastes dull, add a little more vinegar or black pepper.

Ingredient swaps

No-pork direction: Use smoked turkey instead of the ham hock and vegetable oil instead of bacon fat; the pot will taste a little lighter but still smoky.
Weeknight shortcut: Use pre-washed chopped collards, but still inspect for thick stems and rinse if the greens look sandy.
Milder heat: Cut the crushed red pepper flakes in half and let people add hot sauce at the table.
Broth control: Use unsalted chicken broth if your ham hock is very salty, then adjust with kosher salt near the end.

Serve alongside

Buttermilk cornbread
Pulled pork sandwiches
Smoked ribs
Hoppin' John
Sweet tea
Fresh lemonade
Light lager

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate the greens with plenty of pot liquor in a sealed container for up to 4 days.
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the pot looks dry.
Freeze in portions with the broth for up to 2 months; thaw overnight and simmer uncovered to bring the texture back.

Equipment

Large heavy pot or Dutch oven with lid
Sharp knife
Large cutting board
Tongs or long-handled spoon

Make this household-aware

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