Collard greens have always been one of those simple, humble dishes that carry so much comfort and flavor. This is the kind of recipe that fills the kitchen with a cozy, savory smell and makes you want a warm bowl with a piece of cornbread on the side. Whether you grew up eating collards or you’re just starting to cook more Southern classics, this version is easy, traditional, and so satisfying.
This recipe is a perfect way to put a leftover holiday ham bone to good use. After a Christmas, Thanksgiving, or Easter feast, I always hate the thought of throwing that bone away because it still holds so much flavor. Simmering it with collard greens creates a rich, savory broth that turns a simple pot of greens into something so satisfying. It’s one of those old-fashioned kitchen traditions where nothing goes to waste and leftovers become an entirely new comfort meal the next day.
Why You'll Love This Recipe
- The best use for leftover ham bones: Instead of throwing away that holiday ham bone, this recipe turns it into a rich, flavorful pot of collards. The bone slowly releases smoky, savory flavor that seasons the greens beautifully.
- Deep Southern flavor with simple ingredients: No fancy steps here, just classic pantry staples like broth, onion, garlic, and seasoning doing exactly what they’re meant to do.
- Comfort food on a budget: One ham bone stretches into an entire dish, making this an incredibly affordable way to create something hearty and satisfying.
- Even better the next day: The flavor deepens overnight, making leftovers just as delicious (if not more).
- Pairs perfectly with cornbread: These greens were made to be scooped up with warm skillet cornbread for the ultimate Southern comfort bite.
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Equipment
- Large Dutch Oven or Heavy Pot: This is essential for slowly simmering the collard greens and ham bone. A Dutch oven distributes heat evenly and keeps the temperature steady during the long cook time, allowing the greens to soften while absorbing all the smoky flavor.
- Cutting Board and Sharp Knife: Needed for trimming the tough stems from the collards and slicing the leaves into ribbons before cooking.
- Large Bowl: Used to soak and wash the collard greens thoroughly. Collards tend to hold sand and grit, so a deep bowl makes rinsing easier.
- Colander: For draining the washed greens before adding them to the pot.
- Wooden Spoon: Used to gently stir the greens as they cook without tearing them.
- Tongs: Helpful for lifting and turning the greens and and for removing the ham bone when finished.
- Measuring Cups & Spoons: For accurately measuring broth and seasonings.
- Ladle: Makes serving easy and helps scoop some of the flavorful pot liquor over the greens.
Ingredients
- Collard Greens: Fresh collards are best for this recipe. Be sure to remove the thick stems and wash them thoroughly to remove any grit.
- Leftover Ham Bone (with some meat attached): This is where all the smoky, savory flavor comes from. A holiday ham bone works perfectly.
- Small Yellow Onion: Adds sweetness and depth to the broth as the greens cook.
- Garlic Cloves: Brings classic Southern flavor and enhances the savory base.
- Chicken Broth: Helps tenderize the greens and builds a flavorful pot liquor. Use low sodium so you can control the salt.
- Olive Oil: Used to sauté the onions and garlic at the start for added richness.
- Salt: Start light since the ham bone is already salty.
- Black Pepper: Adds mild warmth and seasoning.
- Smoked Paprika (optional): Gives a subtle smoky boost and beautiful warm color.
- Red Pepper Flakes (optional): Adds a gentle Southern-style heat.
- Apple Cider Vinegar: Stirred in at the end to brighten and balance the flavors.
See recipe card for quantities.
Instructions
- Step 1: Strip the leaves from the thick stems by folding each leaf in half and slicing the stem away from the leaf.
- Step 2: Stack and roll the leaves and slice them into ribbons.
- Step 3: Add the greens to a large bowl of cold water, swish well to remove grit, then lift them out and drain in a colander.
- Step 4: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Step 5: Add the ham bone to the pot, then pour in the chicken broth. Stir in the salt, black pepper, smoked paprika (if using), and red pepper flakes (if using). Bring everything to a gentle simmer.
- Step 6: Add the collard greens to the pot (they’ll look like a lot at first, but they wilt quickly). Use tongs to gently toss and press them down into the broth as they soften.
- Step 7: Reduce heat to low and cover the pot slightly ajar. Simmer for 60 to 90 minutes, stirring occasionally, until the greens are tender and the broth is rich and flavorful. (If the liquid reduces too much, add a splash more broth or water.)
- Step 8: Turn off the heat. Stir in the apple cider vinegar, then taste and adjust seasoning as needed (you may not need much extra salt because of the ham).
- Step 9: Remove the ham bone, pull off any tender meat, and stir it back into the greens if you’d like. Serve warm with a ladle of the pot liquor and a side of skillet cornbread.
The Secret to Good Collard Greens
The real secret to good collard greens isn’t fancy ingredients; it’s flavor building and patience. Southern collards are simple, but a few key things make all the difference:
- A smoky base: Good collards always start with smoked meat (ham bone, ham hock, bacon, or smoked turkey). That’s what seasons the broth and gives depth.
- Cooking them low and slow: Collards need time to soften and absorb flavor. A gentle simmer makes them tender without turning them mushy.
- Clean, grit-free greens: Washing thoroughly is huge. Any leftover grit ruins the texture.
- Season in layers: Salt lightly at first (the meat is salty), then taste and adjust at the end. You'll be surprised how much salt is released from the meat while simmering.
- Add acid at the finish: A splash of apple cider vinegar brightens everything and balances the richness.
- Let them rest: Collards are always better after sitting in the pot for a bit, and even better the next day.
- Keep the pot liquor: The broth holds all the flavor. Southern collards should be juicy, not dry.
How To Serve
Collard greens are traditionally served warm as a comforting Southern side dish, especially alongside hearty meals. They pair beautifully with skillet cornbread or cornbread muffins for soaking up the flavorful pot liquor. You can also serve them with baked ham, fried chicken, pork chops, or barbecue for a classic Southern plate. For a simple meal, a bowl of collards with cornbread and a little extra ham from the pot is satisfying all on its own. I also love to mix in a can of black eye peas for extra protein and flavor.
Recipe Variations
- Use smoked turkey instead of ham: A smoked turkey wing or leg gives the same deep flavor if you don’t have a ham bone.
- Add bacon for extra richness: Cook chopped bacon in the pot before adding the onions and garlic, then leave the drippings for flavor.
- Spicy collards: Stir in a dash of hot sauce or extra red pepper flakes for a little heat.
- Vegetarian version: Skip the ham bone and use vegetable broth with smoked paprika for flavor.
- Finish with butter: Stir in a tablespoon of butter at the end for silky richness.
Servings
With one large bunch of collard greens, this recipe will make about 4 servings.
Storage
Allow the collard greens to cool completely before storing. Transfer them, along with some of the pot liquor, into an airtight container and refrigerate for up to 4 days. The flavor actually deepens as they sit, making leftovers even more delicious. To reheat, warm gently on the stovetop or in the microwave until heated through. Collard greens can also be frozen for up to 2 months, just thaw overnight in the refrigerator before reheating.
Q&A
What are Southern style collard greens? Southern-style collard greens are a classic comfort dish from the American South made by slowly simmering fresh collard greens with smoked or cured meat to create a rich, deeply seasoned pot of greens and broth. It’s a dish rooted in Southern food history where humble ingredients were stretched into something filling, nourishing, and full of flavor.
What takes the bitterness out of collard greens? Collard greens naturally have a slightly bitter edge, but a few simple tricks help mellow them out and make them rich and balanced. The longer collards gently simmer, the more the natural bitterness softens. Apple cider vinegar added at the end brightens the greens and cuts bitterness. Lastly, a pinch of sugar or even the natural sweetness from onion can helpbalance the bite.
What are some common mistakes when cooking collard greens? One of the biggest issues is not washing the greens well enough, since collards naturally hold grit in their leaves that can leave a sandy texture if not rinsed thoroughly. Leaving the thick stems attached is another problem because they stay tough even after cooking. Cooking the greens too fast at a rolling boil instead of letting them simmer gently can make them break down and lose both flavor and texture. It’s also easy to under-season them or, on the opposite end, add too much salt too early without remembering that smoked meats release salt as they cook. Skipping the splash of vinegar at the end leaves the greens tasting flat and slightly bitter, and allowing the pot to dry out can make them tough.
Additional Recipes
These are some of my favorite dishes to serve with collard greens:
Collard Greens with Leftover Ham Bone
Equipment
- Large Dutch oven or heavy pot
- Cutting Board
- Sharp knife
- Large bowl
- Colander
- Wooden spoon
- Tongs
- Measuring cups
- Ladle
Ingredients
- 1 large bunch collard greens stems removed and sliced
- 1 leftover ham bone with some meat
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 –3 cups chicken broth
- 2 tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- Pinch red pepper flakes optional
- 1 tablespoon apple cider vinegar
Instructions
- Strip the leaves from the thick stems by folding each leaf in half and slicing the stem away from the leaf. Stack and roll the leaves and slice them into ribbons.
- Add the greens to a large bowl of cold water, swish well to remove grit, then lift them out and drain in a colander.
- Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the ham bone to the pot, then pour in the chicken broth. Stir in the salt, black pepper, smoked paprika (if using), and red pepper flakes (if using). Bring everything to a gentle simmer.
- Add the collard greens to the pot (they’ll look like a lot at first, but they wilt quickly). Use tongs to gently toss and press them down into the broth as they soften.
- Reduce heat to low and cover the pot slightly ajar. Simmer for 60 to 90 minutes, stirring occasionally, until the greens are tender and the broth is rich and flavorful. (If the liquid reduces too much, add a splash more broth or water.)
- Turn off the heat. Stir in the apple cider vinegar, then taste and adjust seasoning as needed (you may not need much extra salt because of the ham).
- Remove the ham bone, pull off any tender meat, and stir it back into the greens if you’d like. Serve warm with a ladle of the pot liquor and a side of skillet cornbread.
Southern collard greens are one of those timeless dishes that prove simple ingredients can create the deepest comfort. Using a leftover ham bone turns what might have been discarded into a pot full of rich, savory flavor, and it’s a beautiful reminder of old-fashioned cooking at its best. Whether you’re serving these greens for Sunday dinner or just enjoying a warm bowl the next day, this recipe is a cozy Southern classic that never goes out of style.
If you give this recipe a try, I’d love to hear how you served them and what you dipped them in. Be sure to leave a comment and share your kitchen wins. I hope you explore more easy, comforting recipes here on Citrus & Charm Brunchery. There’s always something delicious waiting for you in the kitchen. Happy cooking!
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