Recent Post

Southern Style Collard Greens

Howdy, ya’ll! Today I have for you my recipe for Collard Greens. I made these the for the first time about a year ago and came out fantastic. These are by far better than anything you can get at a restaurant. Or, any restaurant that I have had them at, that is. Normally when I order them they end up coming out well, flavorless. Even at one of my favorite southern restaurants, Cracker Barrel where you would think they would nail this one. Now, no offense to any of you’s that like this sorta thing, it just isn’t what I fancy. So here I have a flavorful Southern staple my way:

Southern Style Collard Greens, simmered for hours in a flavorful broth with ham hocks until tender. - ThisSillyGirlsLife.com

Oh yea, while these were cooking away it smelled just like my Grandma’s house. For the recipe you will need

ingredients

1 ea           Package Collard Greens, already chopped and rinsed for you!

1 ea           Package of Ham Hocks, you can find these near the ham section, I look for the biggest ones with the most meat

2 ea           Chicken Stock, boxes

2 Tbls        Garlic powder

2 Tbls        Onion powder

2 Tbls        Butter

Seasoned Salt and pepper to taste

First, open up the ham hock package, put large pot on stove over medium heat. When pot is hot gently place ham hocks in pot and get a good sear on all sides.

ham hock

That’s the flavor!

When seared, add the chicken stock, garlic and onion powder to the pot. Put the lid on the pot and bring to a boil. Reduce to a high simmer and let cook for at least 1 hour but I recommend 2 hours. Take out the ham hocks with tongs and set aside. Open the package of collards and place handfuls at a time into the liquid. Add the entire bag and stir in the liquid so everything is immersed. If there isn’t enough liquid to cover the collards just add some water until just covered.

collards

Add 1 Tbls of season salt and few good cracks of fresh black pepper. Add 1 Tbls of butter as well. Bring this up to a simmer and cover. Let simmer for 1-2 hours until desired tenderness. While collards are cooking you will need to pick the meat off of the ham hocks once they have completely cooled. This can be a bit tricky and you really won’t get much meat off but any little bit counts. Try not to get any of the gristle. When you’re done picking the meat add it to the pot at any time.

collards

 

Once the greens are to your desired tenderness, this will take at least 1 hour, taste and adjust seasoning if needed. I normally will add more seasoning salt and the remaining 1 Tbls of butter just before serving. These are amazing and they make so much that I am able to freeze leftovers for two additional nights! I hope you enjoy this recipe. What smells from your favorite dishes remind you of your childhood?

Southern Style Collard Greens, simmered for hours in a flavorful broth with ham hocks until tender. - ThisSillyGirlsLife.com

Southern Style Collard Greens
 
 
Ingredients
  • 1 ea Package Collard Greens, already chopped and rinsed for you!
  • 1 ea Package of Ham Hocks, you can find these near the ham section, I look for the biggest ones with the most meat
  • 2 ea Chicken Stock, boxes
  • 2 Tbls Garlic powder
  • 2 Tbls Onion powder
  • 2 Tbls Butter
  • Seasoned Salt and pepper to taste
Instructions
  1. Put large pot on stove over medium heat. When pot is hot gently place ham hocks in pot and get a good sear on all sides.
  2. When seared, add the chicken stock, garlic and onion powder to the pot. Put the lid on the pot and bring to a boil. Reduce to a high simmer and let cook for at least 1 hour but I recommend 2 hours. Take out the ham hocks with tongs and set aside. Place handfuls of the collards at a time into the liquid. Add the entire bag and stir in the liquid so everything is immersed. If there isn’t enough liquid to cover the collards just add some water until just covered.
  3. Add 1 Tbls of season salt and few good cracks of fresh black pepper. Add 1 Tbls of butter as well. Bring this up to a simmer and cover. Let simmer for 1-2 hours until desired tenderness.
  4. While collards are cooking you will need to pick the meat off of the ham hocks once they have completely cooled. This can be a bit tricky and you really won’t get much meat off but any little bit counts. Try not to get any of the gristle. When you’re done picking the meat add it to the pot at any time.
  5. Once the greens are to your desired tenderness, this will take at least 1 hour, taste and adjust seasoning if needed. I normally will add more seasoning salt and the remaining 1 Tbls of butter just before serving.

The aroma of these collards simmering away all day brings me right to my Grandma’s back porch in North Carolina!

Order My Cookbook!

Available for preorder now:

Amazon | Barnes & Noble

**This post may contain affiliate links to products I use or are similar to items mentioned in this post. If you purchase a product from a link used, This Silly Girl's Kitchen will receive a small commission. Thank you for helping to support this website and keep the recipes and information provided free to you!**

For more yummy inspiration make sure to follow my food board on Pinterest!

 

 

 


11 Wonderful Comments

  1. avatar
    Liz says:
    October 2, 2012

    I had my first collard greens this spring in Savannah…so yummy! I’m glad I now have a tried and true recipe so I can prepare my own 🙂

  2. avatar
    Dale says:
    October 3, 2012

    They look yummy!! I know it’s not a smell from food, but whenever I smell freshly cut grass I think of my grandparents summer house on the Fox River in Haeger’s Bend, Illinois!

  3. avatar
    Ashley says:
    December 31, 2012

    I want to make these for new years’s tomorrow! How many servings does this recipe make??

  4. avatar
    T'onna says:
    December 21, 2013

    I love collard greens, especially with my holiday meals! Yummy! I’ve cooked mine with ham or bacon. I haven’t tried ham hocks yet.

  5. avatar
    Jennifer says:
    October 19, 2014

    Can’t wait to try this recipe! Can you specify how many cups of chicken broth you use? Or what size containers? Thanks.

    • avatar
      Dana DeVolk says:
      October 19, 2014

      Two 32 oz boxes, make sure they are low sodium! Thanks!

2Pingbacks & Trackbacks on Southern Style Collard Greens

  1. […] this sit 5-10 minutes before serving. I also served turkey, collard greens and homemade pumpkin pie last night. YUMMY! I hope you try this recipe out, it’s a […]

Leave me your Lovely Thought

Rate this recipe: