Side Dish: United States – Virginia – Virginia Collard Greens

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) collard greens, stems removed, leaves stacked, rolled, and sliced 1/2-inch (12 mm) ribbons
- 2 smoked ham hocks, approx. 1 to 1.25 lb (450–565 g) total
- 4 slices (3 oz / 85 g) thick-cut bacon, chopped (optional, for additional smoke)
- 1 medium (about 6 oz / 170 g) yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (950 ml) low-sodium chicken stock (or water)
- 1/4 cup (60 ml) apple cider vinegar, plus 1–2 tbsp (15–30 ml) more to taste
- 1 tsp (4 g) granulated sugar (optional, balances acidity)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- 1 bay leaf
- 2 tbsp (30 ml) neutral oil (or use bacon fat if not using bacon)
- Hot sauce (optional, for serving)

Instructions

Short Description:
Slow-simmered collard greens flavored with smoky ham hocks (and optional bacon) and brightened with apple cider vinegar for the classic tangy Virginia finish. Tender greens and shredded pork make a hearty Southern side dish.

Regional Notes:
This Virginia version uses smoked ham hocks (or bacon) and a finishing splash of vinegar, giving the greens a smoky, tangy profile distinct from versions that rely only on pork fat or tomato bases. The greens are cooked low and slow until fork-tender and finished with vinegar to preserve the characteristic Virginia tang.

1. Prepare the collards: wash leaves thoroughly to remove grit, strip out and discard the thick central stems, stack leaves, roll tightly, and slice into 1/2-inch (12 mm) ribbons. Set aside.
2. Brown the pork: heat oil in a large heavy pot or Dutch oven over medium heat. If using bacon, add chopped bacon and cook until fat renders and pieces are crisp, 6–8 minutes; remove with a slotted spoon and reserve. If not using bacon, sear the smoked ham hocks in the oil until lightly browned, 3–4 minutes per side.
3. Sauté aromatics: add chopped onion to the pot and cook in the rendered fat or oil until softened and translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
4. Add ham hocks and liquid: return ham hocks (and reserved bacon, if using) to the pot. Pour in chicken stock (or water) so ham hocks are mostly covered, add bay leaf, sugar (if using), red pepper flakes, and bring to a simmer.
5. Simmer to infuse: reduce heat to low, cover partially, and simmer gently for 30–40 minutes to allow the ham hocks to release flavor.
6. Add collards and continue cooking: add the sliced collard greens in batches, pressing them down so they submerge in the liquid. Increase heat to bring to a gentle simmer, then reduce to low, cover, and cook until collards are very tender, 35–50 minutes (total cooking time will vary by thickness of leaves).
7. Shred pork and finish: remove ham hocks to a cutting board, let cool slightly, then shred the meat from the bones, discarding skin and bone. Return shredded pork to the pot. Discard the bay leaf.
8. Season and acidify: stir in 1/4 cup (60 ml) apple cider vinegar and season with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper. Simmer 5 more minutes. Taste and add 1–2 tbsp (15–30 ml) more vinegar, additional salt, or hot sauce to achieve a tangy balance characteristic of Virginia collards.
9. Serve: transfer to a warm serving bowl. Spoon some of the braising liquid over the greens. Serve hot as a side dish alongside cornbread, fried chicken, or other Southern mains.