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.
COLLARD GREENS WITH HAM BONE RECIPE
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!
TIPS FOR MAKING COLLARD GREENS:
- 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.
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 WITH HAM BONE:
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!
Enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
THE BEST BACON CORNBREAD
BRUSSELS SPROUTS WITH BACON
INSTANT POT BACON GREEN BEANS WITH POTATOES
HONEY GLAZED SWEET POTATOES
MAPLE GLAZED CARROTS
HONEY CIDER COLLARD GREENS
ITALIAN GREEN BEANS
SLOW COOKER SOUP BEANS & HAM
SWEET SOUTHERN CORNBREAD
MOM'S VINEGAR CUCUMBER SALAD
CAKE PAN CORNBREAD SALAD
INSTANT POT BONE-IN HAM
COLLARD GREENS WITH HAM BONE
Ingredients
- 2 tbsp vegetable oil
- 1 leftover ham bone with some meat still attached (or 2 ham hocks)
- 64 oz unsalted chicken stock
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 pounds chopped collard greens
- 1 tbsp seasoned salt
- ½ tsp black pepper
- ¼ tsp red chili flakes, or to taste
- 4 tbsp unsalted butter
Instructions
- Place a large stockpot or 6-quart Dutch oven over medium heat.
- Carefully pour 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.
- Then serve!
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.
Nutrition
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. 🙂
Delicious. Thank you for this out of this world recipe.
Thanks so much Marlisa!