Homemade Southern Collard Greens with Ham Hocks Recipe

Get ready to meet the ultimate soul-warming comfort food! These Southern collard greens are slow-simmered to perfection, soaking up all that smoky goodness from the turkey until they are melt-in-your-mouth tender. Whether it’s a holiday feast or a cozy Sunday dinner, this recipe brings that authentic, “cooked-all-day” flavor right to your kitchen in a fraction of the time. Trust me, your house is about to smell absolutely heavenly!

Why You’ll Love This Recipe

• Smoky Flavor Explosion: Using smoked turkey creates a rich, savory broth (hello, pot liquor!) that is deeply satisfying and flavorful.
• Nutrient-Dense Comfort: You’re getting all the vitamins of dark leafy greens wrapped in a warm, hug-like bowl of Southern tradition.
• Better the Next Day: Like all the best stews and greens, the flavors continue to meld and deepen, making leftovers a total win.

Ingredients

All you need for this Homemade Southern Collard Greens with Ham Hocks Recipe is a little patience and a handful of pantry staples! But first, let’s gather up these flavorful essentials:

• Fresh Collard Greens: The star of the show! These hearty greens hold up beautifully during a long simmer.
• Smoked Turkey Leg or Wings: My favorite swap for ham hocks! It adds a massive punch of smoky, salty flavor and tender meat.
• Olive Oil: Used to sauté our aromatics and kickstart the flavor base.
• Onion: Essential for adding a sweet, savory depth to the broth.
• Garlic: Because everything is better with a little fragrant, garlicky goodness.
• Chicken Broth & Water: This forms the “pot liquor,” the liquid gold that cooks the greens and tastes amazing.
• Salt & Black Pepper: To sharpen and balance all the savory notes.
• Smoked Paprika: Adds an extra layer of wood-fired aroma and a beautiful hint of color.
• Crushed Red Pepper Flakes: Entirely optional, but highly recommended if you like a tiny bit of “zip” on the finish!
• Apple Cider Vinegar: The game-changer! It cuts through the richness and brightens the whole dish.
• Sugar: A little secret tip to help balance out any natural bitterness in the greens.

Note: The ingredients with full measurements will be located right under the article in the recipe card!

How to Make the Homemade Southern Collard Greens with Ham Hocks

Step 1: Prep the Greens

Rinse your collard greens thoroughly (sometimes twice!) to make sure every bit of grit is gone. Chop them into bite-sized pieces and set them aside.

Step 2: Sauté the Aromatics

Heat your olive oil in a large, heavy pot over medium heat. Toss in those onions and sauté for about 3–4 minutes until they’re soft and translucent. Stir in the garlic and cook for just 30 seconds—it’ll smell incredible!

Step 3: Build the Flavor Base

Add that beautiful smoked turkey leg to the pot and pour in the chicken broth and water. Bring it to a gentle boil, then turn the heat down and let it simmer for about 20 minutes. This builds a rich, smoky foundation for your greens.

Step 4: Wilt the Greens

Gradually add your chopped collards to the pot. It might look like a lot, but don’t worry—they wilt down quickly as you stir!

Step 5: Season and Slow-Simmer

Stir in your salt, pepper, smoked paprika, red pepper flakes, and sugar. Cover the pot and let it simmer on low for 40–45 minutes. Give it a stir every now and then until the greens are perfectly tender.

Step 6: Shred and Finish

Remove the turkey leg, shred that tender meat (discarding the skin and bones), and slide the meat back into the pot. Stir in the apple cider vinegar, do a final taste test to adjust your seasonings, and serve it up hot!

Pro Tips for Making the Recipe

• Don’t Rush the Rinse: Collard greens can be sandy! Submerge them in a sink of water and swish them around to ensure they are squeaky clean.
• The Vinegar Finish: Always add the vinegar at the very end. It keeps the flavor bright and prevents it from becoming muted during the long simmer.
• Save the Liquid: That leftover broth in the pot is called “Pot Liquor.” It’s packed with nutrients and flavor—save it for dipping your cornbread!

How to Serve

This dish is a Southern staple that plays well with so many favorites:

• The Classic Pairing: You absolutely must serve this with a big wedge of buttery, golden cornbread to soak up the juices.
• The Full Spread: Serve alongside fried chicken, mac and cheese, or black-eyed peas for the ultimate soul food feast.
• A Lighter Side: Pair it with grilled pork chops or roasted chicken for a healthy, high-protein dinner.

Make Ahead and Storage

Storing Leftovers

Store your cooled greens in an airtight container in the fridge for up to 4 days. They actually taste even better on day two!

Freezing

You can freeze these greens! Place them in a freezer-safe bag or container with some of the liquid for up to 3 months. Thaw in the fridge before reheating.

Reheating

Simply warm them back up in a saucepan over medium-low heat on the stove, or pop a bowl in the microwave until steaming.

FAQs

1. Can I use frozen or canned greens for this recipe? While fresh is definitely best for that signature texture, you can use frozen chopped collards in a pinch! You may need to reduce the simmering time slightly since frozen greens are often blanched first.

2. Is smoked turkey better than ham hocks? It’s a matter of preference! Smoked turkey is often leaner and provides a very similar deep, smoky flavor. If you prefer the traditional pork flavor, feel free to swap it back for ham hocks.

3. Why are my collard greens bitter? Collards naturally have a bitter edge. This is why we use a pinch of sugar and a splash of apple cider vinegar—the sweetness and acid work together to neutralize that bitterness perfectly.

4. How do I know when the greens are done? They should be very tender to the bite, not “crunchy,” but not complete mush either. If they still feel a bit tough, just give them another 10–15 minutes on the stove.