Why are my collard greens bitter?

Collards naturally have some bitterness, but proper long cooking helps mellow this significantly. If they're still too bitter, add a teaspoon of sugar or a splash of apple cider vinegar to balance the flavors. The ham hock and butter also help counter bitterness.

Can I use smoked turkey instead of ham hocks?

Why are my collard greens bitter? Collards naturally have some bitterness, but proper long cooking helps mellow this significantly. If they're still too bitter, add a teaspoon of sugar or a splash of apple cider vinegar to balance the flavors. The ham hock and butter also help counter bitterness.

Do I need to remove the stems from collard greens?

If using fresh collards, yes! The thick stems are tough and fibrous. Fold each leaf in half along the stem and cut or tear the leafy parts away from the stem. Pre-bagged collards typically have stems removed already.

My greens are too soupy - what happened?

Some batches of collards release more water than others. If your finished dish seems too liquid, simmer uncovered for 15-20 minutes to reduce the broth, or serve with a slotted spoon if you prefer drier greens.

Best Southern Collard Greens Recipe

Name: Best Southern Collard Greens Recipe
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Cuisine: Southern
Ingredients: Ham Hocks; 2 ham hocks; Cooking Base; 1 tablespoon vegetable oil; 64 ounces unsalted chicken stock; 2 tablespoons garlic powder; 2 tablespoons onion powder; Collard Greens; 2 pounds collard greens, bagged (already chopped and rinsed) or fresh if desired; Seasoning; 1 tablespoon seasoned salt; 1 teaspoon fresh black pepper; 2 tablespoons unsalted butter

This soul-warming Best Southern Collard Greens recipe transforms humble greens into a flavor-packed masterpiece. Simmered with smoky ham hocks and perfectly seasoned broth, these melt-in-your-mouth collards deliver authentic Southern comfort with minimal hands-on effort. Perfect for Sunday suppers or holiday gatherings!

Why You’ll Love This Recipe

Authentic Southern Flavor: These aren’t just any collard greens—they’re infused with smoky, savory goodness from real ham hocks that simply can’t be matched.
Mostly Hands-Off: Don’t let the 4-hour cook time intimidate you! Most of that time is just simmering away while you do other things.
Perfect Texture: No tough, bitter greens here! The low-and-slow cooking method breaks down all the fibers for melt-in-your-mouth tenderness.
Make-Ahead Friendly: These greens actually taste better the next day, making them perfect for holiday meal prep or weekly cooking.

Ingredients You’ll Need

Ham Hocks: The foundation of flavor! These smoky, bone-in pork treasures infuse the entire pot with rich, meaty goodness.
Vegetable Oil: Just enough to sear the ham hocks and develop those critical flavor compounds.
Unsalted Chicken Stock: The cooking liquid that becomes magical “pot likker” – always go unsalted so you can control the seasoning.
Garlic Powder & Onion Powder: These provide consistent, mellow flavor throughout without the need for chopping.
Collard Greens: Look for pre-chopped, pre-washed bags for convenience, or use fresh if you prefer the traditional approach.
Seasoned Salt: A perfect blend that adds complexity beyond basic salt.
Black Pepper: Fresh-ground adds the best pop of spice.
Unsalted Butter: Added at the end for richness and a silky finish to the broth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice It Up

Add a tablespoon of red pepper flakes or a few dashes of hot sauce for heat lovers.

Smoky Bacon Version

Replace ham hocks with 8 slices of thick-cut bacon, chopped and rendered down before adding the greens.

Mixed Greens

Try a combination of collards with mustard greens or turnip greens for different flavor notes.

Vegetarian Option

Skip the ham hocks and use smoked salt and mushroom broth for a meat-free but still flavorful alternative.

How to Make the Best Southern Collard Greens

Step 1: Prepare the Ham Hocks

Score the ham hocks in a diamond pattern, cutting through the skin to expose the meat. This crucial step helps release flavor and makes meat removal easier later.

Step 2: Sear the Ham Hocks

Heat vegetable oil in a dutch oven over medium-high heat, then sear those ham hocks on all sides until they develop a beautiful brown crust, about 5 minutes. This develops deep flavor compounds that will infuse throughout the dish.

Step 3: Create the Flavor Base

Pour in the chicken stock and stir in garlic powder and onion powder. Bring everything to a boil, then reduce to a simmer, cover, and let those ham hocks cook for 2 hours until they’re tender and have flavored the broth.

Step 4: Cool and Prepare the Ham

Remove the ham hocks and let them cool until you can handle them. While they’re cooling, move on to the next step with your greens.

Step 5: Cook the Collards

Add the collard greens to the seasoned broth along with seasoned salt and black pepper. Bring to a boil, then reduce to a simmer. Cover and let them cook for 2 hours, stirring occasionally.

Step 6: Finish the Dish

Remove all meat from the cooled ham hocks, discarding bones, skin, and gristle. Add the meat back to the pot with the collards. Stir in butter until melted and incorporated. Taste and adjust seasonings if needed.

Pro Tips for Making the Recipe

Don’t Rush: Southern collards need that long, slow simmer to break down properly. Quick-cooking methods simply won’t give you the authentic flavor and texture.
The Diamond Score: This isn’t just tradition—scoring the ham hocks helps release fat and flavor into the broth and makes meat removal much easier.
Watch Your Salt: Between the ham hocks and seasoned salt, these greens can become too salty quickly. Start with less seasoning; you can always add more.
Pot Liquor Gold: That remaining broth after cooking is called “pot likker” and is considered the best part by many Southerners. Serve it with cornbread for dipping!

How to Serve

Perfect Pairings

Serve alongside cornbread (non-negotiable!), fried chicken, baked mac and cheese, or other Southern classics.

Holiday Tradition

These collards are perfect for New Year’s Day alongside black-eyed peas and cornbread for prosperity in the coming year.

Weeknight Meals

Pair with a simple roasted chicken and rice for a comforting dinner any night of the week.

Make Ahead and Storage

Storing Leftovers

These collard greens actually improve with time! Store in an airtight container in the refrigerator for up to 5 days.

Freezing

Portion cooled greens into freezer containers or bags, leaving some room for expansion. Freeze for up to 3 months.

Reheating

Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, or microwave until hot throughout.

FAQs

Why are my collard greens bitter?

Collards naturally have some bitterness, but proper long cooking helps mellow this significantly. If they’re still too bitter, add a teaspoon of sugar or a splash of apple cider vinegar to balance the flavors. The ham hock and butter also help counter bitterness.
Can I use smoked turkey instead of ham hocks?

Why are my collard greens bitter?

Collards naturally have some bitterness, but proper long cooking helps mellow this significantly. If they’re still too bitter, add a teaspoon of sugar or a splash of apple cider vinegar to balance the flavors. The ham hock and butter also help counter bitterness.
Do I need to remove the stems from collard greens?

If using fresh collards, yes! The thick stems are tough and fibrous. Fold each leaf in half along the stem and cut or tear the leafy parts away from the stem. Pre-bagged collards typically have stems removed already.
My greens are too soupy – what happened?

Some batches of collards release more water than others. If your finished dish seems too liquid, simmer uncovered for 15-20 minutes to reduce the broth, or serve with a slotted spoon if you prefer drier greens.

Final Thoughts

These Southern-style collard greens are so much more than just a side dish—they’re a tradition, a comfort, and a flavor experience all rolled into one. The patience required to make them is repaid tenfold in rich, smoky flavor and tender, silky greens. Whether you’re looking to honor Southern cooking traditions or simply want to try something new, these collards will not disappoint. Grab your biggest pot, set aside an afternoon, and get ready to taste the South at its finest!