Authentic Slow-Simmered Southern Collard Greens with Bacon and Ham Hocks

Welcome to the deep South, where food is a language spoken through time, flavor, and tradition. Few dishes embody the spirit of Southern cuisine quite like a massive pot of deeply flavorful, slow-simmered collard greens. This recipe for Southern Collard Greens with Bacon and smoked ham hocks is not just a side dish it’s an experience. It’s about taking a sturdy, slightly bitter green and transforming it over hours into something silken, savory, and utterly addictive. The magic lies in the trifecta of flavor: the salty, rendered bacon fat, the smoky depth of the ham hock, and the glorious liquid known as “pot liquor.” If you are seeking the definitive, fall-off-the-bone tender greens recipe that grandma used to make, you have found it.

Why You’ll Love This Southern Collard Greens with Bacon Recipe (The Flavor Story)

What distinguishes truly great Southern Collard Greens with Bacon from merely acceptable greens is the depth of flavor achieved through the slow, patient cooking process. This is not a quick weeknight meal; this is kitchen meditation. For three to four hours, the ham hocks release their smoky essence, the rendered bacon fat saturates the liquid base, and the greens break down into a tender, digestible texture that melts in your mouth.

You will fall in love with this recipe because it achieves the perfect balance. Collard greens naturally possess a slight bitterness, which is expertly countered here by the acidity of the apple cider vinegar, the hint of optional sugar, and the powerful savory base built from the smoked meats and aromatics.

The Pot Liquor Phenomenon

The “pot liquor” is perhaps the most celebrated element of this dish. This isn’t just broth; it’s a rich, smoky, concentrated liquid gold born from hours of simmering the greens, pork, garlic, onion, and seasoning. It is intensely savory and dark, and many Southerners consider it the healthiest and most vital part of the meal, often soaking it up with cornbread. When you make these Southern Collard Greens with Bacon, you are creating a flavorful stock that enhances every bite.

A Texture You Can’t Rush

Unlike quick-sautéed spinach or kale, collard greens demand time. If cooked quickly, they remain tough and fibrous. The long simmer ensures the fibers break down completely, resulting in greens that are truly silky and effortless to eat. The patience required for the slow cooking is deeply rewarded by the luxurious texture and the intensely dark green hue that signifies perfection.

Furthermore, the inclusion of crispy bacon bits and shredded ham hock meat at the very end provides a textural contrast that elevates the dish from a simple side to a hearty, complex offering. It ensures that every spoonful of these Southern Collard Greens with Bacon is packed with smoky, tender, and crisp elements simultaneously.

Why You Should Try This Traditional Southern Collard Greens with Bacon Recipe Today

Whether you are preparing a traditional holiday spread, like Thanksgiving or Christmas dinner, or simply looking to expand your repertoire of classic Southern comfort foods, this recipe is a must-try.

Authenticity and Heritage

This method honors the traditional preparations passed down through generations. By using smoked ham hocks or turkey necks, along with rendered bacon fat (often referred to as ‘fatback’ or ‘hog jowl’ in older recipes), we ensure an authentic, uncompromised smoky flavor that defines true Southern cuisine. Many modern recipes rush the process or skip the crucial step of long simmering, but authenticity demands time. If you love classic side dishes, pair this with our recipe for creamy, flavorful mashed potatoes for a truly comforting meal.

Perfect for Entertaining

Since these greens require three to four hours of simmering, they are perfect for hosting large gatherings. The prep work is minimal (mostly washing the greens), and once the pot is covered and simmering on low, you are free to focus on other parts of your meal, like preparing the main course or perhaps a side of homemade cranberry sauce. The greens hold beautifully on a low setting for hours, making them an ideal make-ahead component.

Nutritional Powerhouse

Despite being cooked with pork, the greens themselves are incredibly healthy. They are one of the most nutrient-dense foods available, packed with Vitamin K (essential for bone health), Vitamin A, and significant dietary fiber. The long cook time actually helps break down the cellular structure, making these powerful nutrients more bioavailable. You can indulge in the rich, smoky flavor knowing you are consuming a highly beneficial leafy green.

If you have never experienced the deep satisfaction of dipping a piece of cornbread into rich, velvety pot liquor, it is time to change that. Embrace the slow cook, and you will understand why Southern Collard Greens with Bacon are a beloved staple across the region.

The Essential Ingredients & Gear for Authentic Southern Collard Greens with Bacon

Achieving the perfect pot of greens requires quality ingredients, especially when it comes to the smoked meat, and the right equipment to handle the volume and the long cooking duration.

Ingredients for the Greens and Pot Liquor Base

When selecting your greens, look for large, firm, dark green leaves without significant yellowing or blemishes. The smoked meat should have visible bone and fat, as this is essential for enriching the pot liquor.

• 3 large bunches of fresh Collard Greens (approximately 4 to 5 pounds total): This amount looks enormous when raw, but greens shrink dramatically during the slow simmer.
• 1 pound Smoked Ham Hocks or Smoked Turkey Necks: These are the essential flavor builders. Ham hocks provide classic pork flavor, while turkey necks offer a slightly leaner, but still smoky, alternative.
• 8 slices thick-cut Bacon: Cut into 1-inch pieces. This is rendered first to provide the fundamental cooking fat (grease) that is key to the Southern flavor profile.
• 1 large Yellow Onion: Roughly chopped. The onion provides necessary sweetness to balance the bitterness of the greens.
• 4 cloves Garlic: Minced. Garlic is crucial for aromatic depth.
• 8 to 10 cups Chicken Broth or Water: Use low-sodium chicken broth for maximum flavor, though water is traditional if relying heavily on the ham hocks for seasoning. You need enough liquid to completely cover the greens once they wilt.

Seasonings and Finishing Touches

The seasoning is deceptively simple but incredibly important. We use acidity and subtle sweetness to cut through the richness of the pork and the inherent bitterness of the collards.

• 2 tablespoons Apple Cider Vinegar (ACV): ACV brightens the flavor and cuts the richness. Always serve extra at the table for individual seasoning.
• 1 tablespoon granulated Sugar (optional): Use this if your greens taste excessively bitter. It’s a balancing agent, not a sweetener.
• 1 teaspoon Red Pepper Flakes: Adjust this based on your preference for heat. It adds a gentle background warmth.
• 1 tablespoon Kosher Salt: Start with this, but recognize that the smoked meats are salty. You must adjust the final seasoning after the long simmer, once the pot liquor has concentrated.
• 1 teaspoon freshly cracked Black Pepper: For fragrance and sharpness.

Recommended Tools and Utensils

Given the sheer volume of raw greens and the lengthy cooking process, the right equipment is non-negotiable for successfully cooking Southern Collard Greens with Bacon.

A Very Large Dutch Oven or Stockpot: You need a pot with a capacity of at least 8 quarts, and ideally 10 quarts. Raw collard greens take up an astonishing amount of space before they wilt. A heavy-bottomed Dutch oven (cast iron is excellent) is preferred as it distributes heat evenly, preventing scorching during the long simmer.

Large Basin or Clean Sink: Essential for the critical cleaning step. Collard greens can be very sandy and gritty, and scrubbing them in a small bowl is ineffective.

Slotted Spoon or Spider: Necessary for removing the crisp bacon and later, the ham hocks, from the pot.

Sharp Knife and Cutting Board: For preparing the meats and the rough chopping of the greens.

For more helpful cooking tips and beautiful recipe ideas, be sure to check out my organized boards on Pinterest. Saving recipes there ensures you never lose these essential Southern techniques!

Step-by-Step Guide: Mastering Southern Collard Greens with Bacon

The key to flavorful, tender greens is thorough cleaning followed by building a strong, smoky base before allowing the ingredients to marry over low heat for hours.

STEP 1: Clean and Prepare the Collard Greens (The Most Important Step)

Grit is the enemy of great greens. Do not rush this process.

1. Strip the Leaves: Collard stems are thick, fibrous, and bitter. Hold the stem end and firmly strip the leafy green parts away from the tough central rib. Discard the stems they will never become tender enough.
2. Rough Chop: Stack the destemmed leaves. Roll them tightly, like a cigar, and use a sharp knife to slice them into rough 1-inch ribbons. Don’t worry about precision here; they will cook down significantly.
3. Wash Thoroughly: Place the chopped greens into your large basin or sink. Fill it with cold water and vigorously agitate the greens with your hands. This action loosens the fine silt and sand trapped in the leaf structure.
4. The Lift and Repeat Rule: Do not drain the water by dumping the greens out! Lift the greens out of the water and transfer them to a colander, allowing the heavy grit to settle at the bottom of the sink/basin. Drain the dirty water and repeat the washing process 3 to 4 times until the water remains visibly clear and absolutely no grit settles on the bottom. This diligence is critical for perfect Southern Collard Greens with Bacon.

STEP 2: Render the Bacon and Aromatics

We start by establishing the smoky, savory foundation of the dish.

1. Render Fat: Place your large Dutch oven or stockpot over medium heat. Add the chopped bacon pieces. Cook slowly until the bacon is extremely crisp and the fat is fully rendered into liquid grease. Slow cooking the bacon ensures maximum fat extraction without burning.
2. Reserve the Bacon: Using a slotted spoon, remove the crisp bacon pieces and set them aside on a plate lined with a paper towel. We will stir these back in at the very end for texture. Keep the precious bacon grease in the pot.
3. Sear the Smoked Meat: Add the ham hocks or turkey necks to the hot bacon grease. Sear them briefly on all sides for about 2 to 3 minutes until lightly browned. This step enhances the meat’s smoky exterior flavor before simmering.
4. Sauté Aromatics: Add the chopped yellow onion to the pot. Cook until the onion is soft and translucent, typically about 5 minutes. Stir in the minced garlic and the red pepper flakes. Cook for just 1 minute until the garlic is fragrant do not let the garlic burn.

STEP 3: Simmer the Base and Greens

This is where the magic begins as the liquid base forms the foundational pot liquor.

1. Add Liquid and Meat: Pour in the 8 to 10 cups of chicken broth or water. Ensure the ham hocks are fully submerged. Add your initial measurements of kosher salt, pepper, and sugar (if using). Give it a quick stir.
2. Incorporate the Greens: Begin adding the massive pile of washed collard greens. If your pot is full (which it should be!), add them in batches. Cover the pot for a few minutes to let the heat wilt the first batch, then gently push them down to make room for the rest.
3. Bring to a Boil, Then Reduce: Bring the entire mixture up to a rolling boil over high heat. As soon as it boils, immediately reduce the heat to the lowest possible setting. The goal is a gentle, barely perceptible simmer.
4. Cover and Wait: Cover the pot tightly. Allow the greens to cook undisturbed for a minimum of 3 hours, or ideally 4 hours. This long, slow process guarantees tenderness and the development of the rich pot liquor necessary for truly authentic Southern Collard Greens with Bacon.

STEP 4: Slow Cook and Finish the Collard Greens

Patience pays off in this final stage.

1. Check for Tenderness: After 3 to 4 hours, the greens should be extremely tender almost silky and the smoked meat should be falling away from the bone. The liquid should be dark, concentrated, and intensely smoky.
2. Remove and Shred the Meat: Carefully remove the ham hocks or smoked meat from the pot and place them on a cutting board. Shred the meat, discarding any bones, gristle, or large pieces of excess fat. Set the shredded smoky meat aside.
3. The Final Seasoning Adjustment: Stir in the 2 tablespoons of apple cider vinegar. This is the crucial moment for seasoning. Taste the greens and the pot liquor. Since the liquid has concentrated, it may need more of everything. Add additional salt, pepper, vinegar, or sugar until the flavor is perfectly robust and balanced, achieving that signature Southern sweet-and-sour depth.
4. Serve: Stir the reserved shredded smoked meat and the reserved crisp bacon pieces back into the pot. Serve the Southern Collard Greens with Bacon piping hot, making sure to include plenty of the delicious, savory pot liquor in every bowl.

Tips, Variations, and Serving Suggestions for Southern Collard Greens with Bacon

While the traditional recipe is flawless, there are several ways to adapt it to dietary needs, heat preferences, or simplify the process.

Ingredient Alternatives and Substitutions

• Smoked Meat: If ham hocks are unavailable, excellent substitutes include smoked turkey necks or smoked pork jowl. You absolutely need a smoked, fatty cut for the classic flavor profile. If using smoked sausage (like kielbasa or andouille), add it during the last hour of simmering so it doesn’t dry out.
• Make it Vegetarian/Vegan: Achieving that deep smoky flavor without meat requires creativity. Skip the bacon and ham hocks. Sauté the onion/garlic in olive oil. Replace the broth with vegetable broth and add 1 tablespoon of liquid smoke and 1 teaspoon of smoked paprika during Step 3. You will still achieve excellent, richly flavored greens, though the texture of the pot liquor will be lighter.
• Heat Level: For those who love heat, introduce a splash of your favorite vinegar-based hot sauce (like Texas Pete or Tabasco) alongside the apple cider vinegar in Step 4. You can also increase the red pepper flakes during the sauté step.

Common Mistakes to Avoid

The two main pitfalls when making Southern Collard Greens with Bacon are insufficient washing and insufficient cooking time.

1. The Gritty Tragedy: We cannot stress this enough if you feel any grit or sand in your teeth, you didn’t wash them enough. The washing process should take almost as long as the prep itself. Lift, drain, and repeat until the water is perfectly clear.
2. Under-Cooked Greens: If you stop cooking after an hour, your greens will be tough, chewy, and bitter. Authentic collard greens must be cooked until they are tender and practically disintegrate when pressed against the roof of your mouth. Stick to the 3-4 hour minimum.
3. Under-Seasoning: Saltiness diminishes over long cooking times, but the salt from the ham hocks concentrates. Therefore, always wait until the final hour, or preferably the very end (Step 4), to make large seasoning adjustments. Taste the pot liquor it should be strongly seasoned, as the greens absorb a lot of the flavor.

Serving Suggestions

Southern Collard Greens with Bacon are mandatory alongside any true Southern feast. They pair perfectly with pulled pork, fried chicken, or barbecue ribs. They are indispensable for holiday meals served alongside classics like baked potato soup or ham. Always serve them with a side of cornbread (preferably buttermilk or sweet cornbread) for soaking up every last drop of that smoky, savory pot liquor.

Nutritional Value and Health Benefits of Collard Greens

While the traditional preparation of Southern Collard Greens with Bacon involves fats from pork products, the base ingredient the collard green is a powerhouse of nutrition.

A Nutrient-Dense Superfood

Collard greens are cruciferous vegetables, making them part of the same healthy family as broccoli and cabbage. Even after hours of slow simmering, they retain significant nutritional benefits:

• Vitamin K: Collards are one of the best sources of Vitamin K, crucial for blood clotting and bone health. A single serving can easily provide several hundred percent of your daily requirement.
• Vitamin A and C: They are high in Vitamin A (important for vision and immune function) and Vitamin C (an antioxidant).
• Dietary Fiber: Collard greens are extremely high in fiber, which aids digestion and promotes satiety. The fiber content remains high even after the long cooking time.
• Antioxidants: These greens contain powerful antioxidants like lutein and zeaxanthin, beneficial for eye health.

Calorie and Macronutrient Breakdown

Because this recipe uses smoked ham hocks and rendered bacon grease, it is rich in protein and healthy fats. This is a very hearty side dish, offering satisfying sustenance, especially when paired with cornbread.

(Note: Exact nutritional values vary based on the fat content of the ham hock used and the amount of pot liquor consumed. The estimates below are based on an average 6-8 serving yield):

• Calories: Approximately 250–350 kcal per serving.
• Protein: High, approximately 15–20g per serving, derived primarily from the smoked meat.
• Fats: Significant, ranging from 15–25g, largely saturated and monounsaturated fats from the bacon and ham hocks.
• Carbohydrates: Low net carbs, generally 10–15g, mostly composed of fiber.

Enjoying Southern Collard Greens with Bacon means embracing the tradition of full, rich flavor. While the slow cooking introduces fat, the essential nutrients and fiber from the collards remain a powerful dietary contribution.

FAQs About Southern Collard Greens with Bacon

Conclusion: The Rewards of Slow-Cooked Southern Collard Greens with Bacon

This recipe for truly authentic Southern Collard Greens with Bacon demands patience, but the return on investment is unparalleled. There is no shortcut to achieving that deep, smoky, tender, and robust flavor profile that characterizes this classic side dish. From the careful washing of the greens to the three-hour transformation in the pot liquor, every step contributes to the final masterpiece.

By integrating the smoky flavor of ham hocks and the richness of rendered bacon, we have created more than just a vegetable side dish; we’ve created a culinary tradition you can share at your own table. The resulting pot liquor is liquid comfort, perfect for soaking up with cornbread or spooning over rice.

Don’t be intimidated by the long cook time the active preparation is minimal, and the reward is substantial. Once you taste these silky, savory greens, you’ll understand why they are a staple. Give this recipe a try for your next gathering, and please let me know in the comments how your greens turned out, and what you served them with! Happy cooking, and may your pot liquor always be rich and dark!

Southern Collard Greens with Smoked Bacon and Ham Hocks

The ultimate Southern comfort food, these collard greens are slow-cooked for hours in a rich, smoky pot liquor with ham hocks and bacon until they are meltingly tender and deeply flavorful.

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Prep Time 25 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 55 minutes mins

Servings: 8 servings

Course: Holiday, Side Dish

Cuisine: American, Southern

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Greens and Pot Liquor Base

• 3 large bunches fresh Collard Greens (approximately 4 to 5 pounds total)
• 1 pound Smoked Ham Hocks or Smoked Turkey Necks
• 8 slices thick-cut Bacon cut into 1-inch pieces
• 1 large Yellow Onion roughly chopped
• 4 cloves Garlic minced
• 8 to 10 cups Chicken Broth or Water (enough to cover the greens)

Seasonings and Finishing Touches

• 2 tablespoons Apple Cider Vinegar , plus extra for serving
• 1 tablespoon granulated Sugar (optional, to balance bitterness)
• 1 teaspoon Red Pepper Flakes (adjust to preferred heat level)
• 1 tablespoon Kosher Salt (start with this amount; adjust later)
• 1 teaspoon freshly cracked Black Pepper

Equipment

• Very Large Dutch Oven or Stockpot (8 quart minimum)
• Slotted spoon
• Strainer

Method

 

STEP 1: CLEAN AND PREPARE THE COLLARD GREENS

1. Strip the Leaves: Working with one leaf at a time, hold the stem end firmly. Strip the leafy greens away from the tough central stalk (rib). Discard the thick stalks.
2. Rough Chop: Stack the leaves, roll them tightly like a cigar, and roughly slice them into 1-inch strips.
3. Wash Thoroughly: Place the chopped greens into a very large bowl or clean sink. Fill the container with cold water and vigorously swish the greens around to loosen grit and dirt. Lift the greens out of the water and transfer them to a strainer.
4. Repeat: Drain the dirty water and repeat the washing process 3 to 4 times until absolutely no grit remains settled at the bottom of the washing container. Set the cleaned greens aside.

STEP 2: RENDER THE BACON AND AROMATICS

1. Render Fat: Place a very large Dutch oven or stockpot over medium heat. Add the chopped bacon pieces and cook slowly until the fat is completely rendered and the bacon is crisp. Remove the crisp bacon with a slotted spoon and set it aside (this is for serving), reserving the rendered bacon grease in the pot.
2. Sear the Smoked Meat: Add the ham hocks (or turkey necks) to the rendered bacon grease. Sear on all sides for 2 to 3 minutes until lightly browned.
3. Sauté Aromatics: Add the chopped yellow onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and red pepper flakes and cook for 1 additional minute until fragrant.

STEP 3: SIMMER THE BASE AND GREENS

1. Add Liquid and Meat: Pour in the 8 to 10 cups of chicken broth, ensuring the ham hocks are fully submerged. Add the measured salt, pepper, and sugar (if using).
2. Add the Greens: Begin adding the washed collard greens to the pot. Since the pot will be full, you may need to add the greens in batches, allowing the heat to wilt the initial batch before adding the rest. Gently push the greens down into the liquid.
3. Bring to a Boil: Bring the entire mixture to a rolling boil over high heat.
4. Reduce and Simmer: Once boiling, immediately reduce the heat to the lowest setting possible, cover the pot tightly, and allow the greens to simmer slowly for 3 to 4 hours.

STEP 4: SLOW COOK AND FINISH

1. Cook for Tenderness: Continue cooking until the greens are extremely tender, silky, and dark green, and the smoked meat is falling off the bone (minimum 3 hours). The liquid should be reduced and deeply flavorful (pot liquor).
2. Remove Meat: Remove the ham hocks or smoked meat from the pot. Shred the meat, discarding any bones, skin, or excess fat. Set the shredded meat aside.
3. Adjust the Pot Liquor: Stir the 2 tablespoons of apple cider vinegar into the pot liquor. Taste the greens and the liquid. Add additional salt, pepper, vinegar, or a pinch of sugar until the flavor is perfectly balanced and robust.
4. Serve: Stir the reserved shredded smoked meat and the reserved crisp bacon pieces back into the pot. Serve the collard greens hot with plenty of the delicious pot liquor.

Notes

The extended washing process (Step 1) is essential for avoiding gritty greens. Do not skip or rush this step. If you prefer a richer, darker pot liquor, use water instead of broth, as the smoked meat provides all the necessary depth of flavor. If using pre-cut greens, reduce the wash time but still ensure they are completely grit-free.