Old Fashioned Southern Collard Greens Recipe
Flavor-Packed Southern Collard Greens
Collard greens are one of my favorite vegetables, especially when they’re flavor-packed and tender. Everyone who loves "greens" (as we like to call them, lol) has their own flavor preferences, some enjoy them vinegary, others like them sweet or salty. But this recipe strikes the perfect balance between savory and smoky, thanks to the right smoked meat and just the right amount of seasoning. It lets the bold flavor of collards shine without being overpowering.
This is why I'm so excited to share my recipe for classic soul food, southern-style collard greens. Whether you enjoy them on their own, paired with a bowl of southern-style pinto beans and cornbread, or as a side for family gatherings, these collard greens are sure to be a hit.
If you've never tried making collard greens before, this recipe is a great starting point. And if you consider yourself a collard green pro, I hope these tips will help you take your greens to the next level!
The Secret to Choosing the Perfect Collard Greens
There are two ingredients that must be of great quality: the smoked meat and the collard greens. Choosing the right bundle of greens is crucial for achieving the perfect balance of flavor. Too many older greens can make your dish bitter, while too many younger greens can result in a lack of flavor. Personally, I prefer a mix of both for the best results. Yes, I’m that shopper who takes extra time in the leafy greens section, carefully selecting my bundle. I don’t cook collards often, so when I do, I want them done right and that process starts at the grocery store.
If the greens are pre-bundled, you can still take a look through them to ensure they’re fresh and balanced. This recipe requires about 2 to 3 pounds of greens, around three bundles for me, which is enough to feed a family of four, with room for seconds. And if you need more, don’t worry! You can easily double or triple the recipe. (I won’t even get into the time I showed up at a family gathering only to find that the greens had been devoured. How dare they! 
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Choosing the Best Smoked Meat for Flavor-Packed Collard Greens
The second most important ingredient that sets the flavor profile you desire is the smoked meat. My choice of smoked meat varies depending on what I have on hand, because you all know I love making the most of what’s in my kitchen! When making my collard greens, I typically use three nice-sized ham hocks, or a mix of smoked and salted meats for that extra-special touch. This can range from smoked turkey legs to salted pork, depending on the occasion.
My personal favorite is a combination of ham hocks and country ham slices. But when my store was out of the country ham hocks, I improvised and used bits of country ham pieces instead (bonus—they were on sale, two for one, woo hoo!). There are times when I’ll even add non-smoked meats, like salted pork, for an extra decadent pot of greens, though this does increase the fat content, so I reserve it for special occasions.
For the best flavor, I always render or sear the meats, whether it’s ham hocks or salted pork, before adding them to the pot. This step helps develop deep, rich flavors. And trust me, the mouth-watering aroma while the meat is cooking will keep you inspired in the kitchen. Honestly, I’m surprised no one has made a candle out of that scent yet, wouldn’t that be amazing?
Nutrition Comparison: Smoked Turkey Legs vs. Smoked Ham Hocks
| Nutrient | Smoked Turkey Legs (2 legs) | Smoked Ham Hocks (3 hocks) |
|---|---|---|
| Serving Size | ~12-16 oz total | ~9-12 oz total |
| Calories | 800-1,000 | 500-750 |
| Protein (g) | 80-100 | 40-60 |
| Fat (g) | 40-50 (with skin) | 40-60 |
| Carbohydrates (g) | 0 | 0 |
| Sodium (mg) | 1,500-2,500 | 3,000-4,500 |
| Cholesterol (mg) | 300-400 | 300-450 |
Comparison Overview
Protein: Smoked turkey legs provide more protein per serving than ham hocks.
Fat: Ham hocks tend to be fattier, with more saturated fat, due to their higher fat content.
Sodium: Smoked ham hocks are much saltier than turkey legs due to the curing process.
Calories: Turkey legs generally have more calories due to their larger size and muscle content.
If you're choosing between the two, turkey legs offer a higher protein-to-fat ratio and slightly less sodium, while ham hocks are more flavorful but contain more fat and sodium.
Expert Tips for Perfectly Cooked Collard Greens
Now that we have our two main stars of the recipe covered, here are some tips to help you create your best collard greens recipe for the best taste and results. If your greens are tasty but come out crunchy and gritty, it might be time to refine your technique. Let’s dive into some essential tips to elevate your collard greens to outstanding!
- • Clean Your Greens Thoroughly: Cleaning is crucial to remove bugs, dirt, and debris, this grit can ruin an otherwise delicious dish. I wash my greens in a clean container or sink, typically using salt to soak them for about 30 minutes to an hour. After soaking, I rinse each leaf individually to ensure they're completely clean. Trust me, it’s worth the extra labor to avoid those gritty greens that no one wants on their plate!
- • Avoid Pre-Bagged Leaves: Pre-bagged greens may be tempting for convenience, but they often contain more stalks than leaves. While they can work for a quick meal, they won’t produce the outstanding results you desire. If you must use them, purchase extra bags and remove the larger stalks.
- • Use Broth Instead of Water: Broth creates layers of flavor. When mixed with other ingredients, it’s like a symphony of flavors. Use chicken broth if you can; for a meatless option, veggie broth works great, just remember to double the seasonings! For the recipe, aim for 4 to 6 cups.
- • Balance Sugar and Vinegar: The right balance of sugar and vinegar helps counteract the bitterness of the greens. Start with 2 teaspoons of sugar and 1 teaspoon of vinegar, adjusting based on your greens' bitterness. Factors like growing conditions, maturity of the leaves, and cooking time can impact bitterness, so taste as you go!
- • Taste as You Cook: Always taste your broth as it cooks. You may need to adjust the salt or sugar, but be patient and wait until the slow cooking process has started before adding. Once in, these changes are permanent!
- • Achieve the Right Texture: Your greens should be tender, not mushy. Slow cooking is key for the right texture, so check the pot regularly. Taste a leaf to make sure it’s just right, it should be easy to chew without any sliminess.
And here’s a bonus tip: collard greens taste even better the next day! Consider cooking them halfway today and finishing up for your meal tomorrow, allowing them to soak up all that flavor while they sit in the broth. You’ll be rewarded with a dish everyone will love!
Flavor Packed Collard Greens
Ingredients
- 2 - 3 lbs collard greens cleaned and trimmed (mix of young and old leaves)
- 2 large ham hocks
- 1 slice country ham hock
- 1 large onion chopped
- 4 cloves garlic minced
- 1 ½ tsp smoked paprika
- ½ tsp cayenne pepper adjust to taste
- ½ tsp red pepper flakes adjust to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tsp sugar
- 1 tsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 4-6 cups chicken broth no water
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Prep the Greens: Wash the collard greens thoroughly; cutting is optional.
- Brown the Ham Hocks: Heat oil in a large pot and brown the ham hocks.
- Sauté: Add chopped onion and minced garlic, cooking until soft and fragrant.
- Season: Stir in smoked paprika, cayenne, red pepper flakes, garlic powder, onion powder, sugar, apple cider vinegar, and Worcestershire sauce.
- Simmer: Add chicken broth and simmer for 1.5–2 hours until the ham hocks are tender.
- Add Greens: Add collard greens and cook on low for 1–2 hours until tender or to your desired texture.
- Shred Meat (Optional): Shred the meat from the ham hocks and season with salt and pepper before serving.
Notes
Don’t Forget the Pot Likker!
One of the best parts of making collard greens is the pot liquor (or pot likker) that’s left behind after slow cooking. This flavorful broth is so rich and savory that we’ve even enjoyed it like a warm, comforting soup. It’s packed with all the goodness from the greens and smoked meat, making it a Southern delicacy all on its own. Don’t let it go to waste, dip your cornbread in it or sip it like a broth! Trust me, you won’t regret it.
The Perfect Pairings for Flavor-Packed Collard Greens
Now that your collard greens are finished to perfection, you’ll find that these flavor-packed greens crave some company, like a warm slice of cornbread. You can choose between two styles: classic Southern Style or Sweet Honey Cornbread, both of which complement the greens beautifully. I usually keep it simple and don’t add anything extra to my greens, but I can’t resist a dash of Texas Pete hot sauce on top! This blog isn't sponsored by them, but hey, Texas Pete, feel free to reach out! These greens pair wonderfully with a small meal of Southern-style pinto beans and rice or go all out and serve them alongside some baked chicken and buttery carrot soufflé. Okay, I’m getting hungry just thinking about it! I hope you give this recipe a try and let me know how it turns out for you. Got any collard green secrets? I won’t tell! 
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Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!