Hey, y'all! If you grew up in the South, you know collard greens aren’t just a side dish, they’re the main attraction. These Collard Greens with Meat are the kind that simmer low and slow, filling your kitchen with the smell of smoky goodness and making folks feel right at home.

Collard Greens with Meat

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Now don’t let the long cook time scare ya; this dish is all about patience and love. The greens get tender, the broth gets rich, and that smoky meat just melts into every bite. It’s perfect for Sunday dinner, holiday spreads, or any time you want to serve up a little Southern comfort.

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Collard Greens with Meat Ingredients

• 2 large bunches of fresh collard greens (about 2 lbs), stems removed and leaves chopped
• 1 smoked ham hock, smoked turkey leg, or 6 slices of thick-cut bacon
• 1 large onion, chopped
• 4 cloves garlic, minced
• 6 c. chicken broth (or enough to cover the greens)
• 1 tbsp. apple cider vinegar
• 1 tsp. sugar
• 1 tsp. salt, plus more to taste
• 1 tsp. black pepper, plus more to taste
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. smoked paprika
• ½ tsp. cayenne pepper
• Hot sauce or vinegar, for serving (optional)

How to Make Collard Greens with Meat

1. Rinse the collard greens thoroughly in cold water to remove any dirt or grit. Remove the thick stems, then stack the leaves, roll them up, and slice them into 1-inch strips. Set aside.
2. If using a smoked ham hock or turkey leg, place it in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until the onion is softened, about 5 minutes. If using bacon, cook the bacon in the pot until it’s crispy, then remove the bacon and set it aside, leaving the rendered fat in the pot.
3. Add the minced garlic to the pot and sauté for about 1 minute until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the apple cider vinegar, sugar, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
5. If you’re using a ham hock or turkey leg, leave it in the pot to continue cooking with the greens. If you used bacon, crumble the bacon and set it aside for later.
6. Bring the broth mixture to a simmer, then add the collard greens in batches, stirring after each addition to help them wilt and fit in the pot.
7. Once all the greens are added, reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the greens are tender and the flavors have melded together. Stir occasionally and check the seasoning, adding more salt, pepper, garlic powder, onion powder, or any other seasoning as needed.
8. If using a ham hock or turkey leg, remove it from the pot, shred the meat, and return it to the greens, discarding the bones. If you used bacon, stir the crumbled bacon back into the greens.
9. Taste the greens and adjust the seasoning as necessary.
10. Serve the collard greens hot, with a splash of hot sauce or vinegar if desired.

Pro Tips For Making This Recipe

1. Clean Those Greens: Rinse ‘em real good; collards can be gritty, and nobody wants a crunchy surprise.
2. Ham hock gives deep flavor, turkey leg is leaner, and bacon adds a crispy twist. Pick what suits your crowd.
3. A splash of vinegar or hot sauce at the end wakes everything up. Don’t skip it!

Frequently Asked Questions

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Collard Greens with Meat

Collard Greens with Meat

JC Phelps

These Southern Collard Greens with Meat are slow-cooked, smoky, and seasoned to perfection. A southern classic!

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Side Dish, Southern

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 2 large bunches of fresh collard greens about 2 lbs, stems removed and leaves chopped
• 1 smoked ham hock smoked turkey leg, or 6 slices of thick-cut bacon
• 1 large onion chopped
• 4 cloves garlic minced
• 6 c. chicken broth or enough to cover the greens
• 1 tbsp. apple cider vinegar
• 1 tsp. sugar
• 1 tsp. salt plus more to taste
• 1 tsp. black pepper plus more to taste
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ tsp. smoked paprika
• ½ tsp. cayenne pepper
• Hot sauce or vinegar for serving (optional)

Instructions

 

• Rinse the collard greens thoroughly in cold water to remove any dirt or grit. Remove the thick stems, then stack the leaves, roll them up, and slice them into 1-inch strips. Set aside.
• If using a smoked ham hock or turkey leg, place it in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until the onion is softened, about 5 minutes. If using bacon, cook the bacon in the pot until it’s crispy, then remove the bacon and set it aside, leaving the rendered fat in the pot.
• Add the minced garlic to the pot and sauté for about 1 minute until fragrant.
• Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the apple cider vinegar, sugar, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
• If you’re using a ham hock or turkey leg, leave it in the pot to continue cooking with the greens. If you used bacon, crumble the bacon and set it aside for later.
• Bring the broth mixture to a simmer, then add the collard greens in batches, stirring after each addition to help them wilt and fit in the pot.
• Once all the greens are added, reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the greens are tender and the flavors have melded together. Stir occasionally and check the seasoning, adding more salt, pepper, garlic powder, onion powder, or any other seasoning as needed.
• If using a ham hock or turkey leg, remove it from the pot, shred the meat, and return it to the greens, discarding the bones. If you used bacon, stir the crumbled bacon back into the greens.
• Taste the greens and adjust the seasoning as necessary.
• Serve the collard greens hot, with a splash of hot sauce or vinegar if desired.

Notes

• Clean Those Greens: Rinse ‘em real good; collards can be gritty, and nobody wants a crunchy surprise.
• Ham hock gives deep flavor, turkey leg is leaner, and bacon adds a crispy twist. Pick what suits your crowd.
• A splash of vinegar or hot sauce at the end wakes everything up. Don’t skip it!

Keyword Collard Greens with Meat

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Y'all come back now, ya hear?

My best,

JC