Side Dish: United States – Tennessee, Southern United States – Tennessee Collard Greens

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) collard greens, trimmed and chopped (about 3 large bunches)
- 2 smoked ham hocks, approx. 1 lb (450 g) total
- 4 slices bacon, chopped, approx. 4 oz (115 g) — optional but traditional
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.3 oz / 9 g)
- 2 tbsp (30 ml) neutral oil (vegetable or canola) — if not using bacon
- 6 cups (1.4 L) low-sodium chicken broth (or water plus bouillon)
- 1 cup (240 ml) water, extra as needed
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) red pepper flakes, or to taste
- 1 tsp (5 g) granulated sugar (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) apple cider vinegar, plus more for serving
- Hot sauce (such as Louisiana or your preferred), for serving

Instructions

Short Description:
Slow-simmered collard greens cooked with smoked ham hocks (and optional bacon) until tender, finished with a splash of vinegar or hot sauce for a bright, tangy contrast. A classic Southern side that pairs with fried or barbecued mains.

Regional Notes:
This Tennessee version uses smoked ham hocks (or bacon) for a pronounced smoky, savory base and is cooked low and slow until the greens are soft. A splash of apple cider vinegar or a few dashes of hot sauce before serving is a characteristic Tennessee touch that cuts the greens' richness and brightens the flavor.

1. Prepare the greens: stack leaves, remove and discard thick stems, then roll and slice crosswise into 1-inch (2.5 cm) strips. Rinse well in several changes of cold water to remove grit; drain.
2. In a large heavy pot or Dutch oven over medium heat, cook the chopped bacon until crisp and fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate, leaving fat in the pot. If not using bacon, heat the oil in the pot.
3. Add the chopped onion to the hot bacon fat (or oil) and cook over medium heat until translucent, about 5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
4. Add the smoked ham hocks to the pot along with the smoked paprika and red pepper flakes; stir to coat briefly. Pour in the chicken broth and 1 cup (240 ml) water so the hocks will be mostly submerged.
5. Bring to a gentle simmer, reduce heat to low, cover, and simmer the ham hocks for 30 minutes to start releasing flavor.
6. Add the drained collard greens in batches if needed, pressing them down so they are mostly submerged in the liquid. Add the bay leaves and optional sugar. Increase heat slightly to return to a simmer, then reduce to low, cover partially, and simmer gently for 1 to 1 1/2 hours, stirring occasionally and adding more water if liquids evaporate and greens are sticking.
7. When the greens are fork-tender and the ham hocks are falling-off-the-bone (about 1 1/2 to 2 hours total), remove the ham hocks to a cutting board. Shred the meat, discarding bones and excess fat, and return the meat to the pot. Stir in the cooked bacon reserved from step 2.
8. Taste and season with salt and freshly ground black pepper as needed. Stir in 2 tbsp (30 ml) apple cider vinegar and adjust acidity: add a little more vinegar or a few dashes of hot sauce to brighten the flavor before serving.
9. Serve hot as a side dish with extra apple cider vinegar and hot sauce on the table for guests to add to taste.