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!
FREQUENTLY ASKED QUESTIONS:
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 seasoned salt. The greens need the seasoned salt for flavor but using regular chicken stock/butter will make them overly salted.
Yes! I like to use the bagged collards that are already washed and chopped. You can find this in the produce section, so easy!
Kale is very similar to collard greens. You can also use mustard greens or Swiss chard.
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.
Any leftover cooking liquid is fantastic added to soups or sopped up with a little cornbread.
The cooked collards will keep in the refrigerator for up to 3 days. Just make sure they are covered in an airtight container.
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
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.
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.
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!
CRAVING MORE RECIPES? GIVE THESE A TRY!
- THE BEST BACON CORNBREAD
- FRIED GREEN TOMATOES
- BRUSSELS SPROUTS WITH BACON
- HONEY CIDER COLLARD GREENS
- SOUTHERN FRIED OKRA
- SWEET SOUTHERN CORNBREAD
- CAKE PAN CORNBREAD SALAD
- INSTANT POT BONE-IN HAM
Southern Collard Greens (+Video)
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.
- Slowly add in the chicken stock along with the garlic powder, and onion powder to the pot.
- Using tongs, take the ham bone out and set aside on a plate to cool.
- 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.
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.
Marlisa Drury
Delicious. Thank you for this out of this world recipe.
Brandie @ The Country Cook
Thanks so much Marlisa!
Kirsten
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. 🙂