Southern Collard Greens Recipe with Ham Hocks and Bacon: Tender, Smoky, Soulful Greens

A Pot of Greens Makes Any Meal Feel Like Sunday Dinner

There are some dishes that do more than fill a plate, they fill the whole house with memory. Collard greens are one of them.

That slow-simmered smell of pork, onion, garlic, vinegar, and greens bubbling together on the stove has a way of making any meal feel like Sunday dinner at grandma's.

In our kitchen, we prefer pork for collard greens because it gives the pot that deep, smoky, salty, rich flavor that makes Southern greens taste like home. Ham hocks, bacon, smoked neck bones, salt pork, or even a little fatback can turn a simple pot of greens into a seconds and thirds around the table.

Whether served with fried chicken, baked turkey wings, cornbread, macaroni and cheese, or black-eyed peas, collard greens bring the soul to the table.

This recipe gives you tender, smoky, flavorful collard greens with a pot liquor so good you will want cornbread close by.

About This Recipe

These Southern collard greens are slow-simmered with ham hocks, bacon, onion, garlic, seasoning, and a little vinegar for that perfect balance of smoky, savory, slightly tangy flavor.

This recipe is perfect for Sunday dinner, holiday meals, meal prep, or any time you want a comforting side dish that tastes like it came straight from grandma’s stove.

The best part? Collard greens actually taste even better the next day, which makes them a great make-ahead dish for busy families.

This recipe is:

• Budget-friendly

• Meal-prep friendly

• Freezer-friendly

• Perfect for holidays and Sunday dinner

• Easy to make with fresh or bagged pre-washed greens

Preferred Meat for Collard Greens

For the richest, most traditional Southern flavor, we prefer pork.

Best Pork Options

• Ham hocks

• Smoked pork neck bones

• Bacon

• Salt pork

• Fatback

• Smoked ham shank

• Country ham pieces

• Hog jowl

My Favorite Combination

For a flavorful pot of collards, use ham hocks plus bacon.

The ham hocks give the greens deep smoky flavor while the bacon adds richness and a little extra savory goodness to the broth.

Smoked Turkey Substitutions

If you do not eat pork or want a lighter option, smoked turkey works beautifully.

Best Smoked Turkey Options

• Smoked turkey wings

• Smoked turkey legs

• Smoked turkey necks

• Smoked turkey tails

• Smoked turkey sausage

Use smoked turkey the same way you would use ham hocks. Let it simmer in the broth first so it has time to season the pot before adding the greens.

No-Meat Substitutions

You can still make delicious collard greens without meat. The key is building flavor with seasoning, aromatics, fat, and smoky ingredients.

Best No-Meat Flavor Builders

• Olive oil or avocado oil

• Vegan butter

• Smoked paprika

• Liquid smoke

• Vegetable broth

• Better Than Bouillon vegetable base

• Onion

• Garlic

• Apple cider vinegar

• Crushed red pepper flakes

• Coconut aminos or soy sauce

• A pinch of sugar

• Sautéed mushrooms

• Smoked salt

Best Meatless Combo

For vegetarian or vegan collard greens, use vegetable broth, smoked paprika, a tiny splash of liquid smoke, onion, garlic, and a little vinegar at the end.

Mushrooms are also a great addition because they add a savory, hearty flavor.

Time-Saving Tips & Shortcuts

Use Bagged Greens

Fresh bunches of collards are traditional, but bagged pre-washed and chopped collard greens are a major weeknight shortcut. Just check through them for any tough stems.

Use Bacon for Faster Flavor

Ham hocks take time to get tender, but bacon gives you flavor quickly. For a faster pot, chop bacon and cook it first, then build your broth in the bacon drippings.

Make the Broth First

Whether you use ham hocks, bacon, smoked turkey, or a no-meat base, let the broth simmer before adding the greens. This gives the seasoning time to come together.

Make Ahead

Collard greens can be cooked one to two days ahead. The flavor gets deeper as they sit.

Instant Pot Shortcut

You can cook collard greens in the Instant Pot in about 35 minutes under pressure instead of simmering them for hours.

Grocery Shopping List

Produce

• 2 pounds fresh collard greens, cleaned and chopped
  or 2 large bags pre-washed chopped collard greens

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• Optional: crushed red pepper flakes or hot pepper vinegar

Preferred Pork

• 1 to 2 ham hocks

• 4 to 6 slices bacon, chopped

Smoked Turkey Substitution

Use one of these instead of pork:

• 1 smoked turkey wing

• 1 smoked turkey leg

• 2 smoked turkey necks

• Smoked turkey sausage

No-Meat Substitution

Use these instead of meat:

• Vegetable broth

• 1 tablespoon olive oil or vegan butter

• 1 teaspoon smoked paprika

• 1/4 to 1/2 teaspoon liquid smoke

• Optional: sliced mushrooms

• Optional: smoked salt

Pantry & Seasoning

• 4 cups chicken broth
  or vegetable broth for meatless greens

• 2 cups water

• 1 tablespoon apple cider vinegar

• 1 tablespoon sugar

• 1 teaspoon seasoned salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon crushed red pepper flakes, optional

• Hot sauce, optional for serving

Helpful Kitchen Tools

• Large Dutch oven or heavy-bottomed pot

• Sharp knife

• Cutting board

• Salad spinner or large bowl for washing greens

• Tongs

• Instant Pot, optional

Easy ordering tip: Add the ingredients to your grocery cart through your Instacart referral link.

Recommended tools: Link your favorite Dutch oven, cutting board, seasoning set, tongs, and Instant Pot using Amazon affiliate links.

Southern Collard Greens with Ham Hocks and Bacon

Ingredients

• 2 pounds fresh collard greens, cleaned, stems removed, and chopped

• 1 to 2 ham hocks

• 4 to 6 slices bacon, chopped

• 1 tablespoon olive oil or bacon grease, if needed

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 4 cups chicken broth

• 2 cups water

• 1 tablespoon apple cider vinegar

• 1 tablespoon sugar

• 1 teaspoon seasoned salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon crushed red pepper flakes, optional

• Hot sauce, optional

Step-By-Step Instructions

Step 1: Wash and Prep the Greens

Estimated time: 15 minutes

If using fresh collard greens, rinse them well in a sink or large bowl of cold water. Collards can hold grit, so wash them more than once if needed.

Remove the thick stems, stack the leaves, roll them up, and slice into strips. If using bagged greens, pick through them and remove any large tough stems.

Step 2: Cook the Bacon

Estimated time: 5 to 7 minutes

In a large pot or Dutch oven, cook the chopped bacon over medium heat until it begins to brown and release its drippings.

You do not have to make the bacon completely crispy. You just want to render the fat and build flavor.

Step 3: Build the Flavor Base

Estimated time: 5 minutes

Add the diced onion to the bacon and drippings. Cook for 3 to 4 minutes, until softened.

Add the garlic and cook for 30 seconds to 1 minute, just until fragrant.

Step 4: Simmer the Ham Hocks

Estimated time: 45 minutes to 1 hour

Add the ham hocks, chicken broth, water, seasoned salt, garlic powder, onion powder, black pepper, smoked paprika, crushed red pepper flakes, and sugar.

Bring to a boil, then reduce heat to medium-low. Cover and simmer until the ham hocks begin to soften and the broth becomes smoky and flavorful.

Step 5: Add the Collard Greens

Estimated time: 5 minutes

Add the collard greens to the pot in batches. They will look like a lot at first, but they cook down quickly.

Use tongs to gently press the greens into the broth.

Step 6: Simmer Until Tender

Estimated time: 1 hour to 1 hour 30 minutes

Cover and simmer the greens on low heat until tender. Stir occasionally.

Once the ham hocks are tender, remove them from the pot, pull off any meat, chop or shred it, and return the meat to the greens.

Step 7: Finish with Vinegar

Estimated time: 2 minutes

Stir in the apple cider vinegar near the end of cooking. Taste and adjust seasoning as needed.

Add more salt, pepper, hot sauce, vinegar, or sugar depending on your preference.

Smoked Turkey Version

To make these greens with smoked turkey instead of pork, replace the ham hocks and bacon with:

• 1 smoked turkey wing

• 1 smoked turkey leg

• 2 smoked turkey necks

• or smoked turkey sausage

Use 1 tablespoon olive oil to sauté the onion and garlic. Then add the smoked turkey, broth, water, seasonings, and greens.

Simmer until the turkey is tender, then remove the meat from the bone and stir it back into the pot.

No-Meat Collard Greens Version

To make these greens without meat, use:

• 2 pounds collard greens

• 1 tablespoon olive oil or vegan butter

• 1 onion, diced

• 4 cloves garlic, minced

• 4 cups vegetable broth

• 2 cups water

• 1 teaspoon smoked paprika

• 1/4 teaspoon liquid smoke

• 1 tablespoon apple cider vinegar

• 1 tablespoon sugar

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• Seasoned salt or smoked salt to taste

• Optional: mushrooms for extra savory flavor

Sauté the onion and garlic in oil or vegan butter. Add the broth, seasonings, liquid smoke, and greens. Simmer until tender, then finish with apple cider vinegar.

The smoked paprika and liquid smoke help give the greens that deep, smoky flavor without meat.

Instant Pot Collard Greens

To make these in the Instant Pot:

1. Use the sauté function to cook the bacon, onion, and garlic.

2. Add ham hocks, broth, water, seasonings, and greens.

3. Cook on high pressure for 35 minutes.

4. Let the pressure release naturally for 10 minutes, then quick release.

5. Remove the ham hock meat from the bone and stir it back into the greens.

6. Add vinegar at the end and adjust seasoning.

For smoked turkey, use the same method.

For no-meat greens, reduce the pressure cooking time to about 15 to 20 minutes.

Serving Suggestions & Pairings

Serve Southern collard greens with:

• Cornbread

• Fried chicken

• Baked chicken

• Smothered pork chops

• Turkey wings

• Macaroni and cheese

• Candied yams

• Black-eyed peas

• Rice

• Hot sauce

• Pepper vinegar

Do not waste the pot liquor. That seasoned broth at the bottom of the pot is full of flavor. Spoon it over rice, dip cornbread in it, or sip a little like grandma told you to.

How to Store and Reheat Leftovers

Store leftover collard greens in an airtight container in the refrigerator for up to 4 days.

To reheat, warm them on the stovetop over medium-low heat until hot. You can also microwave them in a covered bowl in 60-second intervals.

To freeze, place cooled greens in freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

And don’t forget — leftover collard greens are perfect for a remix meal.

Sunday’s Best vs. Weeknight Version

Sunday’s Best Upgrade

For a more traditional Sunday dinner version, use fresh bunches of collard greens, ham hocks, bacon, and a longer simmer time.

You can also add:

• Smoked pork neck bones

• A little bacon grease

• Extra ham pieces

• A splash of pepper vinegar

• A pinch of cayenne pepper

• Homemade chicken stock instead of boxed broth

This version is perfect for holidays, family dinners, and big soul food plates.

Weeknight Version

For a quicker weeknight version, use bagged pre-washed collard greens and bacon instead of ham hocks.

Bacon gives the greens a smoky, savory flavor without needing as much simmering time. You can also use smoked turkey sausage or make the no-meat version with vegetable broth and smoked paprika.

Serve the greens over rice with cornbread muffins or alongside baked chicken for an easy comfort food dinner.

What Next?

If you make these Southern collard greens, leave a comment and let me know how your family makes theirs. Are you team ham hocks, bacon, smoked turkey, neck bones, or meatless greens?

And before you toss those leftovers, check out the remix post below. I’m showing you how to turn leftover collard greens into brand-new meals your family will actually get excited about.

You may also love:

• Southern Cornbread

• Smothered Pork Chops

• Southern Macaroni and Cheese

• Black-Eyed Peas

• Baked Turkey Wings

• Smothered Chicken