If you're from the south, or have ever spent time in the south, you know that braised collard greens are a favorite vegetable. Collards are a type of green that are perfect for braising – they become nice and tender, and soak up all of the delicious flavors from ham hocks, left over Holiday ham, or bacon.
This recipe is super easy to make, and will be sure to please any crowd. We are not using ham hocks in this recipe. Instead, we are using ham left over from a Holiday meal, or bought at the store.
Serve these tasty collard greens with Cajun Cornbread and a Smoked Brisket Flat for a great weekend grill.
Why you will love this recipe
Southern braised greens are a classic side dish, and this braised collards version is especially flavorful. The addition of ham gives the recipe an extra boost of flavor, and makes it a complete meal.
This recipe is simple to follow, and is perfect for a winter dinner. It's also a terrific way to use ham left over from a Holiday meal. Enjoy!
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Ingredients
- fresh collards
- onion
- apple cider vinegar
- garlic
- pepper
- red pepper flakes
- ham
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to make braised collard greens
Buy nice dark green and crisp collard greens. They are ubiquitous in Southern grocery stores, but now that I am living in the Pacific Northwest, I had to really hunt to find some.
Good collards should have thick, dark green leaves, and firm stalks. Don't buy them if there's yellowing or if they are a bit droopy.
If you don't have any left over Holiday ham to cube up, get a package of Smithfield cubed ham. It's perfect, and a time saver also.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 1. Prepare the greens and the ham
Weigh a bundle of collards to determine how many bundles needed for this recipe. They cook up to a lot less, not quite like spinach collapses, but a full pot of fresh collards cook down to about a quarter of a pot braised.
Wash the collards and trim the stems off. Chop the collards into a rough cut about 1 ½" to 2" pieces.
Cut your ham into about 1" cubes. Brown lightly in a skillet with the onion and the garlic.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post
Step 2. braise and simmer
Top the greens with the ham, it will help weigh them down in the pot.
Add the collards to the dutch oven or Crockpot. Top them with the browned ham, onion, and garlic.
Season with a little red pepper flakes, the vinegar, and bring to a boil. Reduce and braise on a simmer.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 4. Remove from heat and adjust seasoning
Depending on your taste, you may like your 'mess of greens' with a little more red pepper flakes, pepper, or even vinegar. Now is the time to adjust the seasonings. The salt should be about right, but if they are too salty due to the ham, add a little water to dilute.
The liquid is called 'pot likker' or braised collard broth. It's served with the collards and cornbread is dipped in the broth for moisture and flavor.
Serving suggestions
Serve these braised collards and ham with a side of cornbread and bowl of beans or barbecued meat. Try our Cajun Cornbread or Cracker Barrel Cornbread Muffins as a side to soak up the pot 'likker' as well as our Instant Pot Texas Cowboy Beans to make this a complete, hearty meal.
Variations
If you don't have ham or ham hocks on hand, you can also use a beef polish, or kielbasa sausage. The sausage will add a similar savory smoked flavor to the collards and their pot liquor (country style is pot likker) also. Smoked turkey legs are another great option!
You can also make these braised greens in a Crockpot! Cook for 4 hours on high.
Equipment
Any kind of dutch oven makes this a fix and forget type of meal. It allows for a slow even braise with the liquids held inside. This is important with cooking collards, as the cooking liquid is flavorful and used to moisten cornbread often eaten with collards.
Top Tips
- This is a great way to use leftover ham. If you prefer less meat, just brown up some bacon with the onions instead.
- The Crockpot will let you start these greens in the morning and they will be ready by the time you come home from work!
Frequently asked questions
Collards are members of the brassica oleracea family, which makes them relatives of all things cabbage: Brussels sprouts, broccoli and cauliflower, to name a few. They are high in iron and calcium, and of course VERY healthy!
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📖 Recipe
Southern Braised Collard Greens
Equipment
- 1 Dutch Oven , or
- 1 Crockpot
Ingredients
- 2 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb ham, cubed
- 2 lbs collards, fresh
- ½ teaspoon pepper
- ¼ tsp red pepper flakes
- ¼ cup cider vinegar
Instructions
- Add olive oil to a skillet. Add the chopped onion and minced garlic. Cook 2 minutes, then add the chopped ham. Brown the ham lightly. Lower heat while preparing collards.2 tablespoon olive oil, 1 onion, chopped, 2 cloves garlic, minced, 1 lb ham, cubed
- Remove the hard stems, and if desired the center line rib of each leaf. Cut into 1 ½" to 2" chunks. Add chopped collards to the dutch oven. Top the collards with the cooked ham, onion, and garlic mixture.2 lbs collards, fresh
- Season with the pepper, red pepper flakes, and vinegar. Bring to a quick boil, then lower heat to simmer. Cover and let braise on low for 2 hours.½ teaspoon pepper, ¼ teaspoon red pepper flakes, ¼ cup cider vinegar
- After 2 hours, stir and check and adjust seasoning. Add more red pepper flakes, vinegar, or ground pepper. If too salty from the ham, add a little water to dilute.
- Cover and cook an additional 30 minutes. Remove from heat and serve immediately.
Notes
- This is a great way to use leftover ham. If you prefer less meat, just brown up some bacon with the onions instead.
- The Crockpot will let you start these greens in the morning and they will be ready by the time you come home from work!
Nutrition
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