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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) collard greens, stems trimmed and leaves stacked (about 1 large bunch)
- 2 smoked ham hocks, approx. 1 lb (450 g) total
- 4 slices bacon, approx. 3 oz (85 g), chopped
- 1 large yellow onion, chopped — about 1 1/2 cups (150 g)
- 3 cloves garlic, minced — about 1 tbsp (15 g)
- 4 cups (960 ml) low-sodium chicken stock or water
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) packed brown sugar
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 tsp (1.25 ml) red pepper flakes (optional)
- 1 bay leaf
- 1 tbsp (15 ml) neutral oil (if needed)
- Hot sauce (optional, for serving)

Instructions

Short Description:
Slow-simmered collard greens cooked with smoked ham hocks and bacon, finished with a splash of vinegar for bright balance. A classic Alabama side—rich, smoky, and tender.

Regional Notes:
This Alabama version uses smoked ham hocks (often with some bacon) and long, slow cooking to build deep smoky flavor and melt-they-are tenderness. The use of ham hocks and rendered bacon fat distinguishes it from leaner or vinegar-forward variations elsewhere in the South.

1. Rinse collard greens thoroughly to remove grit. Stack several leaves, roll them tightly, and slice crosswise into 1-inch (2.5 cm) ribbons; set aside.
2. In a large heavy pot or Dutch oven over medium heat, add chopped bacon and cook until fat renders and bacon is browned, about 6–8 minutes. Remove bacon with a slotted spoon and reserve on a plate.
3. If the pot is dry, add 1 tbsp (15 ml) neutral oil. Add the smoked ham hocks and brown briefly on all sides, about 3–4 minutes total, to deepen flavor.
4. Add the chopped onion to the pot and cook in the bacon/ham fat until softened and translucent, about 5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
5. Return the reserved bacon to the pot. Add the collard greens, packing them down as they wilt; they will reduce significantly.
6. Pour in the chicken stock (or water) so the greens are mostly submerged, then add apple cider vinegar, brown sugar, kosher salt, black pepper, red pepper flakes (if using), and bay leaf. Bring to a gentle simmer.
7. Reduce heat to low, cover partially, and simmer gently until collards are very tender and flavors are melded, 45–60 minutes. Stir occasionally and add a little extra water or stock if the pot becomes dry.
8. Remove the ham hocks and shred any meat from them with forks; discard bones and return meat to the pot. Taste and adjust seasoning with salt, pepper, and a splash more vinegar if desired.
9. Serve hot as a side, with hot sauce available at the table. Store leftovers refrigerated up to 4 days; flavors often deepen after resting.