The Best Collard Greens Recipe

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.

Course Soul Food

Cuisine Soul Food

Keyword Best collard greens recipe, Black folks collard greens recipe, collard greens, collard greens recipe, How to cook collard greens, Southern collard greens recipe, What are collard greens

Prep Time 20

Cook Time 3

Total Time 3 20

Servings -10 Servings

Calories 119kcal

Author Tamara

Equipment

Ingredients

Ingredients:

1 package Smoked ham hocks or neck bones Optional
2 bunches Collard Greens should be at least 4 cups when chopped
2 bunches Mustard Greens should be at least 4 cups when chopped
2 Turnips Skin removed, diced
1 medium Onion diced
1 whole Red Bell Pepper diced
2 cloves Garlic minced
1 Jalapeño Ribs and seeds removed, diced

Seasoning (to taste):

4 tablespoons Seasoning salt
2 tablespoon Garlic powder
1 tablespoon Onion powder
1 teaspoon Black pepper
1 tablespoon Sugar
1/2 cup Apple cider vinegar
1/2 teaspoon Cinnamon
2 tablespoons Butter

Instructions

Rinse the ham-hocks or neck-bones thoroughly to try and remove any griminess off of them. Place them in a large stock pot and cover them with water. Boil on medium high for 1-2 hours, skimming any fat from the water when needed.
While meat is cooking, cut the stalks out of greens, leaving only the green leafy part. Wash the greens thoroughly with warm water. Roll the greens up and slice them about 1/2 an inch thick. Place the chopped greens in a large bowl, and cover with water to soak out any remaining debris.
Chop and dice all of the additional vegetables, and set them to the side.
Once the meat is tender (fall off of the bone), remove it from the water and set aside to cool. Skim any additional fat that may be remaining on top of the water.
Place all of the greens and veggies into the pot with the water the meat cooked in. If there is not much cooking liquid left, add an additional 2-3 cups of water into the pot (water does not have to cover the greens, as they will wilt down).
Once the meat has cooled, take it off the bones and add it back to the pot. Add all of the seasoning, the sugar, vinegar, cinnamon, and butter.
Cover the pot and simmer for 1-2 hours, stirring periodically. The greens will shrink down and become fork tender and they are ready to serve!

Video

Notes

Use pre-shredded and bagged greens if available at your store. I still recommend washing the greens thoroughly prior to adding to the pot

If omitting meat, simply add veggies & seasoning to stock pot, cover with water and simmer.

Nutrition