Home » Side Dish Recipes » Collard Greens with Ham Bone

Collard Greens with Ham Bone

This Collard Greens with Ham Bone recipe is a classic southern side dish that is so simple to make and works great with leftover ham.

A SOUTHERN SIDE DISH STAPLE

I’m not sure there is anything quite as comforting as collard greens that have been simmering away all day in pork juices. Southerners love to take something green and healthy and cook it to death in bacon fat. But no one can convince me there is anything better!

cooked collard greens and ham in a bowl with a copper spoon in the background

FREQUENTLY ASKED QUESTIONS:

What if I can’t find a ham bone?

If you don’t have a ham bone, you can use two ham hocks. Score the ham hocks all the way around before searing in the oil, complete the recipe as listed.

Why use unsalted chicken stock and butter?

You must use unsalted chicken stock and unsalted butter since we are adding seasoned salt. The greens need the seasoned salt for flavor but using regular chicken stock/butter will make them overly salted.

Can I use store-bought bagged collards?

Yes! I like to use the bagged collards that are already washed and chopped. You can find this in the produce section, so easy!

What other greens can I use?

Kale is very similar to collard greens. You can also use mustard greens or Swiss chard.

Can I cook these any faster?

I do not recommend rushing this recipe. You just won’t get the same flavor at all. The longer it simmers the better it gets. Feel free to put these on in the morning and have them simmer away all day, covered, stirring occasionally all the way until dinner time.

Do I serve these collards with the liquid they cooked in?

Any leftover cooking liquid is fantastic added to soups or sopped up with a little cornbread.

How do I store leftovers?

The cooked collards will keep in the refrigerator for up to 3 days. Just make sure they are covered in an airtight container.

Collard Greens with Ham Bone recipe from The Country Cook

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • vegetable oil
  • leftover ham bone with some meat still attached
  • unsalted chicken stock
  • garlic powder
  • onion powder
  • chopped collard greens
  • seasoned salt
  • black pepper
  • red chili flakes
  • unsalted butter
vegetable oil, ham bone, unsalted chicken stock, garlic powder, onion powder, chopped collard greens, seasoned salt, red chili flakes, unsalted butter

HOW TO MAKE COLLARD GREENS:

Place a large stockpot or 6-quart Dutch oven over medium heat. Once hot, add the oil, place the ham bone in the oil and get a good sear on all sides, about 5 minutes.

ham bone browned on all sides in a white dutch oven pot

Carefully add the chicken stock, garlic powder, and onion powder to the pot. Stir to combine. Bring to a boil, cover, and lower to a simmer. Simmer for 1 hour. Using tongs, take the ham bone out and set aside on a plate to cool.

chicken stock and ham bone in a white pot on a marble surface

Add the collards to the pot. You may need to do this in batches and stir them in to wilt.

shredded collared greens in a white dutch oven pot shown on a marble surface

Add the seasoned salt, black pepper, and chili flakes, stir to combine. Bring to a boil, cover and reduce to a simmer. Simmer for at least 2 hours or until desired tenderness.

seasoned salt, chili flakes and pepper added to top of collard greens in a white pot

Once the ham bone has cooled to the touch, pick off any remaining meat. Add the meat back to the pot, stir in the butter and let it melt.

shredded ham added cooked collard greens and butter in a a white pot with a copper spoon on the side

Then serve!

fully cooked collard greens and ham in a white stock pot

CRAVING MORE RECIPES?

Collard Greens with ham in a speckled white and blue bowls with a copper spoon in the background

Southern Collard Greens (+Video)

This Collard Greens with Ham Bone recipe is a classic southern side dish that is so simple to make and works great with leftover ham.
5 from 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 16

Ingredients

  • 2 tablespoons vegetable oil
  • 1 leftover ham bone with some meat still attached (or 2 ham hocks)
  • 64 ounces unsalted chicken stock
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 pounds chopped collard greens
  • 1 tablespoon seasoned salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red chili flakes, or to taste
  • 4 tablespoons unsalted butter

Instructions

  • Place a large stockpot or 6-quart Dutch oven over medium heat.
  • Once hot, add the oil, place the ham bone in the oil and get a good sear on all sides, about 5 minutes.
  • Slowly add in the chicken stock along with the garlic powder, and onion powder to the pot.
  • Stir to combine. Bring to a boil, cover, and lower to a simmer. Simmer for at least an hour.
  • Using tongs, take the ham bone out and set aside on a plate to cool.
  • Add the collards to the pot. You may need to do this in batches and stir them in to wilt. 
  • Add the seasoned salt, black pepper, and chili flakes. Stir to combine.
  • Bring to a boil, cover and reduce to a simmer. Simmer for at least 2 hours or until desired tenderness. 
  • Once the ham bone has cooled to the touch, pick off any remaining meat.
  • Add the meat back to the pot, stir in the butter and let it melt. Then serve!

Video

Notes

  • If you don’t have a ham bone, you can use two ham hocks. Score the ham hocks all the way around before searing in the oil, complete the recipe as listed.
  • You must use unsalted chicken stock and unsalted butter since we are adding a lot of seasoned salt. Trust me, the greens need the seasoned salt but using regular chicken stock/butter will make them overly salted.
  • I like to use the bagged collards that are already washed and chopped. You can find this in the produce section, so easy!
  • Mustard greens can be substituted for the collards.
  • This recipe is one of those where the longer it simmers the better it gets. Feel free to put these on in the morning and have them simmer away all day, covered, stirring occasionally all the way until dinner time.
  • Any leftover cooking liquid is fantastic added to soups or sopped up with a little cornbread.
Course: Side Dish
Cuisine: American

Nutrition

Calories: 110kcal | Carbohydrates: 6g | Protein: 7g | Fat: 7g | Sodium: 502mg | Fiber: 3g | Sugar: 1g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. 5 stars
    Count this as an enthusiastic endorsement (although we like a mix of mustard and turnip greens, if we can get them.) This is inspiring me to go plant some mustard greens in our dormant raised beds right now!

    And you’re right — there’s nothing better…*except* adding a side of soup beans with your cornbread (made without sugar, of course!)

    I know what’s coming up for us after Thanksgiving! Thanks for sharing and making me smile. 🙂