Southern Collard Greens

Southern Collard Greens


"A must-eat dish on New Year's day."


3 h 10 m servings 471 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
  2. Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
  3. Add the vegetable oil and simmer covered for 30 minutes.
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  1. 77 Ratings


Okay, for all of you who don't know the right way to eat greens, listen up: FIRST, respectfully forget Brad's recipe above this one -- YOU DON'T PUT SUGAR IN COLLARD GREENS. I am from Georgia ...

This is how I was taught to make collards by a dear friend from North Carolina, with 2 changes - no oil, and a splash of cider vinegar is essential. When the greens are fully cooked, I remove t...

Just a little note from another "Southern Belle", suger is sometimes used in greens(even collards)to cut the bitterness. Greens only sweeten after the first cold weather gets to them. My grand...

I don't understand how a person says you should NEVER put this in that and yadda yadda. I NEVER ate collards with freshly chopped onions and tomatoes and my whole family from the soun...

This recipes turns our collards as good as my grandmother's. I have cooked collards according to this recipe several times and always get rave reviews.

Great recipe! I used this recipe to make collards for the first time. At the suggestion of a native southern woman (my boyfriend's mother), I skimmed the fat off of the top of the water before...

I only cook Collards once a year - on New Year's Day - so I've never had a favorite recipe .... well, I do now! Salt Pork (or Fat Back) can be used to season the greens but after simmering for t...

If you need to leave out the meat like one review suggested (by using olive oil) you will be missing the much needed saltly, smokey flavor. You can try adding salt and liquid smoke or even bett...

I made these for New Year's. They were great! My mother always made delicious Collards. Since she passed, I decided to give it ANOTHER a try (I made them once before, the results were disasterou...