Tried and True Southern Collard Greens Recipe

by Tamara J. on Sep 9, 2020 (updated Apr 24, 2025)

4.82 stars (16 reviews)

The best Collard Greens Recipe starts with smoked ham hocks or neck bones simmered low and slow. The end result is a savory potlikker that’s as rich as liquid gold! It’s a southern style essential in Black households, where the greens are always tender and seasoned just right.

For more southern recipes, try my Southern Peach Cobbler and these Perfectly Seasoned Fried Pork Chops.

Black Folks Collard Greens Recipe

This Collard Greens recipe comes from years of learning in the kitchen. I watched my elders cook it with care, then made it my own over time. In Black culture, a pot of leafy greens isn’t just food. It’s soul food, tied to tradition, comfort, and community.

Whether it’s a holiday like Thanksgiving or Christmas, a cookout, or a potluck with friends, collards are always on the menu. We make them for New Year’s, Easter, and something my family calls “Big Plate Sunday”, served with cornbread to catch every drop of that rich pot liquor.

The History of Collard Greens

Collard greens originally come from the Mediterranean, but they found a new home in the South. Enslaved Africans brought their own way of cooking greens and made do with what was available, like ham hocks or neck bones. They turned simple leafy greens into something deeply flavorful and nourishing. Over time, it became a soul food staple in Black communities, showing up at Sunday dinners, holidays, and special gatherings across generations.

What is Pot Likker?

Pot likker (pot liquor) is the rich, flavorful broth left behind after cooking greens like collards, mustard, or turnip greens. It’s what makes collard greens taste so good!

It’s packed with nutrients and smoky, seasoned flavor from the meat and spices used in the pot. In many Black households, it’s just as important as the greens themselves—perfect for sipping or soaking up with cornbread.

Ingredients

Collard greens and mustard greens: These are my go-to for this recipe. Collards bring that classic, sturdy texture while mustard greens add a peppery kick. You can mix and match with other greens like turnip greens, cabbage, or even kale if that’s what you have on hand. I skipped turnip greens this time since I’m using actual diced turnips in the pot.
Smoked ham hocks or neck bones: This is where the flavor begins. The smoked meat seasons the entire pot and gives the broth that deep, savory base we call pot likker. If you want that rich, slow-cooked taste, don’t skip the meat.
Turnips: Diced turnips add heartiness and a subtle earthy flavor that balances out the leafy greens. I love the texture they bring to each bite.
Onion, red bell pepper, garlic, and jalapeño: These aromatics layer in flavor right from the start. The onion and garlic are essentials, the bell pepper adds a hint of sweetness, and the jalapeño gives it just the right amount of heat without overpowering the dish.
Seasoning: Seasoning salt, garlic powder, onion powder, black pepper, sugar, and cinnamon is my personal blend for seasoning the greens just right. The seasoning salt and spices bring bold flavor, while a little sugar balances out the bitterness. The cinnamon might surprise you, but it adds a warm note that rounds everything out.
Apple cider vinegar: A splash of vinegar wakes everything up. It cuts through the richness of the meat and greens and helps the flavors come together.
Butter: Just a bit of butter at the end makes the pot likker richer and brings a smooth finish to the dish.

How to Clean Collard Greens

Cleaning your collard greens the right way is one of the most important steps in this recipe. Collards and mustard greens can hold onto dirt, grit, and even tiny bugs, so I always make sure to wash them thoroughly. If you skip this step, your greens might taste earthy or bitter—and nobody wants gritty greens on their plate.

I start by removing the thick stems, then fill a clean sink or large bowl with cool water and a splash of vinegar. I swish the greens around with my hands to loosen any grime, let them soak, then lift them out and drain the water. I repeat this process at least twice more until the water runs clear and the greens are fully cleaned.

How to Cook Collard Greens

See recipe card for ingredient quantities and full instructions.

Start with the Smoked Meat

I always rinse my smoked ham hocks or neck bones first to get rid of any grime. Then I drop them into a large stock pot, cover them with water, and let them boil for about 1–2 hours until they’re nice and tender. I make sure to skim off any fat that rises to the top while they cook.

Prep the Greens and Veggies

While the meat is doing its thing, I cut the tough stalks out of the collard and mustard greens and wash the leaves really well. I roll them up, slice them into strips, and let them soak in a big bowl of water to catch any leftover grit. Then I chop up my turnips, onion, bell pepper, garlic, and jalapeño so everything’s ready to go.

Bring It All Together

Once the meat is fall-off-the-bone tender, I take it out of the pot to cool and skim off any extra fat left behind. Then I add all the greens and chopped veggies into that same pot. By now, it’s already packed with flavor. If there’s not enough liquid left, I’ll pour in a couple extra cups of water since the greens will cook down.

Season and Simmer

After I pull the meat off the bone, I toss it back into the pot along with all the seasonings, a little sugar, apple cider vinegar, cinnamon, and butter. I cover the pot and let everything simmer for another 1–2 hours, stirring every now and then.

This is when that rich, flavorful pot likker starts to form—arguably the best part of any Southern collard greens recipe.

Pro Tips

Use pre-cut packaged greens to save time. If your store carries bagged collard or mustard greens, grab them. They make prep quicker, especially when cooking large meals.
Always wash your greens thoroughly. Even pre-packaged greens need a deep clean. Rinse them in a colander, soak in a large bowl of water, then rinse again to remove all grit and debris.
Boil the meat until it’s fall-off-the-bone tender. This step builds the flavor base for your greens. The longer it cooks, the richer your pot liquor will be.
Save the pot liquor. That flavorful broth left behind is everything. Serve it with cornbread to soak it up or sip it straight from the bowl.
Use a pressure cooker or crock pot for convenience. An Instant Pot can cut your cooking time in half. Or, after boiling the meat, add everything to a slow cooker and let it finish while you go about your day.
Make it vegetarian with liquid smoke. Skip the meat and add the greens straight to the water, then stir in about a tablespoon of liquid smoke to get that classic smoky flavor.
Season and taste as you go. Greens absorb flavor over time. Adjust the vinegar, sugar, or seasoning near the end to balance the flavors.
Make them ahead for deeper flavor. Greens taste even better the next day after they’ve had time to soak in the potlikker.

How to Store and Reheat Collard Greens

Let the collard greens cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to 4 days and taste even better the next day.

To reheat, warm them in a pot on the stove over low heat until hot, adding a splash of water or broth if needed. You can also microwave them in a covered bowl, stirring halfway through to heat evenly.

What to Serve with Your Collard Greens

Cornbread: A must for soaking up that rich pot liquor. No plate of greens is complete without them. Serve them with Cast Iron Cornbread, Cornbread Muffins, Jalapeno Cheddar Cornbread, or Sweet Potato Cornbread.
Macaroni and Cheese: Creamy, cheesy, and loaded with flavor. It’s the ultimate comfort food side and pairs perfectly with this collard greens recipe. Try it with one of my mac and cheese recipes, like my Southern Baked Macaroni and Cheese.
Candied Yams: Sweet, buttery, and melt-in-your-mouth tender. These Sweet Potatoes are the perfect balance to the savory greens.
Fried Pork Chops: Crispy and seasoned just right. A classic pairing that never misses.
Smothered Chicken with Gravy: Tender chicken covered in flavorful gravy. It turns any dinner into a full-on feast.
Southern Fried Cabbage: Quick, flavorful, and packed with smoky goodness. It brings extra soul to the plate.
Black Eyed Peas: Especially popular for New Year’s, but we eat them year-round. They bring good luck and go great with greens.

FAQ

What’s the best way to cook collard greens?

The best way is to simmer them low and slow with smoked ham hocks or neck bones, letting the greens soak up all the flavor from the meat and seasonings. This method gives you tender greens and a rich pot liquor that’s full of soul.

What takes bitterness out of collard greens?

Adding apple cider vinegar and a little sugar helps balance out any bitterness in the greens. Cooking them slowly with seasoned meat also mellows the flavor and makes them more savory.

Can I freeze leftover greens?

Yes. Let them cool completely, then store in a freezer-safe container for up to 3 months. Reheat on the stove with a splash of broth to bring them back to life.

How much water should be in the pot?

You don’t need to fully cover the greens with water. Just make sure there’s enough liquid in the pot to let them simmer and wilt down properly.

Do I need to remove the stems from the greens?

Yes. The stems can be tough and take longer to cook than the leaves. I recommend cutting them out before washing and slicing the greens.

Looking for other recipes like this? Try these:

smothered neck bones on a plate with rice and green beans