Side Dish: United States – Mississippi – Mississippi Collard Greens

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 smoked ham hocks, approx. 2 lb (900 g) total
- 4 slices thick-cut bacon, approx. 6 oz (170 g) (optional, for extra smoke)
- 2 tbsp (30 ml) bacon drippings or vegetable oil
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 2 lb (900 g) collard greens, stems removed and leaves stacked, rolled, and sliced into 1-inch (2.5 cm) ribbons
- 4 cups (960 ml) low-sodium chicken stock (or water)
- 1/4 cup (60 ml) apple cider vinegar, plus extra for serving
- 1–2 tbsp (15–30 ml) Louisiana-style hot sauce, plus extra for serving
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1–2 g) crushed red pepper flakes (optional)
- 1 bay leaf
- Extra hot sauce and apple cider vinegar for serving (no measurement)

Instructions

Short Description:
Slow-cooked collard greens braised with smoked ham hocks and a touch of bacon for depth, finished with tangy vinegar and Louisiana-style hot sauce for the characteristic Mississippi zip.

Regional Notes:
This Mississippi version relies on smoked ham hocks (often supplemented with bacon) and a generous hit of vinegar and hot sauce, producing a deeply smoky, tangy, and mildly spicy side that differs from milder or pork-fat-only preparations elsewhere in the South.

1. Prepare the collards: stack a few leaves, roll tightly, and slice into 1-inch (2.5 cm) ribbons; place cut greens into a large bowl of cold water and swish to remove grit. Repeat rinsing until water is clear, then drain and set aside.
2. If using bacon, chop into 1/2-inch pieces. In a large heavy pot or Dutch oven over medium heat, cook bacon until fat renders and pieces are crisp, about 6–8 minutes. Use a slotted spoon to remove bacon to a plate and reserve.
3. Add bacon drippings (or oil) to the pot. Brown the smoked ham hocks on all sides, about 6–8 minutes total, to develop flavor.
4. Add the chopped onion to the pot and cook in the rendered fat until translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
5. Pour in the chicken stock and scrape up any browned bits from the bottom of the pot. Add the bay leaf, crushed red pepper flakes (if using), and bring to a gentle simmer.
6. Add the drained collard greens to the pot in batches, pressing them down so they are submerged in the liquid. Cover the pot, reduce heat to low, and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until the greens are very tender and flavors have melded.
7. Remove the ham hocks and bay leaf. When cool enough to handle, shred the meat from the ham hocks (discard bones, skin, and excess fat) and return the shredded pork to the pot along with the reserved bacon (if used).
8. Stir in the apple cider vinegar, 1–2 tbsp (15–30 ml) hot sauce, sugar (if using), salt, and black pepper. Taste and adjust seasoning with additional vinegar, hot sauce, or salt as desired.
9. Simmer uncovered for 5–10 minutes to let the seasoning settle. Serve hot with a little of the cooking liquid spooned over the greens and extra vinegar and hot sauce on the side.