Side Dish: United States – Georgia – Collard Greens

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 5 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) collard greens, stems removed and leaves stacked and sliced into 1–1.5 in (2.5–4 cm) ribbons
- 2 smoked ham hocks, approx. 1 lb (450 g) total
- 4 slices bacon, chopped, approx. 4 oz (115 g) (optional; adds extra smoke and fat)
- 1 large yellow onion, diced, about 8 oz (225 g)
- 3 cloves garlic, minced
- 4 cups (946 ml) low-sodium chicken stock
- 1 cup (240 ml) water (add more as needed to cover greens)
- 2 tbsp (30 ml) apple cider vinegar, plus extra for serving if desired
- 1 tsp (4 g) brown sugar (optional, to balance acidity)
- 1 bay leaf
- 1/2 tsp (1 g) red pepper flakes (adjust to taste)
- 1 tsp (2 g) smoked paprika (optional)
- 1/2 tsp (2.5 g) freshly ground black pepper
- Kosher salt, about 1 tsp (6 g), adjust at the end (ham hocks are salty)
- 2 tbsp (30 ml) bacon drippings or vegetable oil (if not using bacon)
- Hot sauce, for serving (optional)

Instructions

Short Description:
Slow-simmered collard greens cooked with smoked ham hocks and a touch of vinegar for brightness, finished with rendered bacon or its drippings for deep savory, Southern flavor.

Regional Notes:
This Georgia-style preparation relies on smoked ham hocks (sometimes with added bacon) and long, gentle simmering so the greens absorb smoky, porky flavor—distinct from leaner or vinegar-forward versions in other regions. The final splash of apple cider vinegar is a classic Southern balance to the rich cooking liquid.

1. Prepare the greens: rinse collard leaves well to remove grit. Remove tough center stems by folding each leaf and slicing along the stem, then stack leaves, roll tightly, and slice into 1–1.5 inch (2.5–4 cm) ribbons. Set aside.
2. Render the bacon (if using): in a large heavy pot or Dutch oven over medium heat, add chopped bacon and cook until fat is rendered and bacon is browned, 6–8 minutes. Use a slotted spoon to transfer crisped bacon to a plate; reserve drippings in the pot. If not using bacon, add 2 tbsp (30 ml) bacon drippings or vegetable oil to the pot and heat over medium.
3. Brown ham hocks: increase heat to medium-high, add the smoked ham hocks to the pot and brown briefly, about 2–3 minutes per side, to deepen flavor. Remove ham hocks and set aside.
4. Sauté aromatics: reduce heat to medium. Add the diced onion to the pot and cook in the fat until softened and translucent, 5–7 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
5. Combine and simmer: return ham hocks to the pot. Add the sliced collards, chicken stock, water, bay leaf, red pepper flakes, smoked paprika, and brown sugar (if using). The liquid should come up through the greens; press them down to submerge. Bring to a gentle simmer.
6. Slow-cook: cover the pot partially and reduce heat to low. Simmer gently until collards are tender and deeply flavored, 45–60 minutes. Stir occasionally and add additional water, 1/4 cup (60 ml) at a time, if the pot looks dry.
7. Finish and season: remove ham hocks and bay leaf. Let ham hocks cool slightly, then pull meat from the bones and chop or shred; discard bones and excess fat. Return shredded meat to the pot. Stir in apple cider vinegar, black pepper, and about 1 tsp (6 g) kosher salt, tasting and adjusting seasoning as needed. If you reserved crisped bacon, stir it in now.
8. Rest and serve: simmer uncovered 5–10 more minutes to meld flavors. Serve hot with extra apple cider vinegar or hot sauce at the table if desired.