By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
400 cal · 105 min
Southern-Style Collard Greens
Recipe GLPR74349d3f84a016
A classic Southern dish featuring tender collard greens slow-cooked with smoky ham hocks and bacon until deeply flavorful. The greens are seasoned with garlic, a touch of heat from hot sauce, and a hint of sweetness from brown sugar and apple cider vinegar, creating a well-balanced comfort-food side dish.
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Ingredients
2 bunches collard greens, washed and stems removed
4 slices bacon, diced
1 small onion, diced
2 smoked ham hocks
2 cloves garlic, minced
4 cups organic chicken stock
2 teaspoons hot sauce
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
Directions
Cook the diced bacon in a large pot over medium heat until crispy, about 5-7 minutes. Transfer the cooked bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
In the same pot with the bacon fat, add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the pot and cook for 30 seconds until fragrant.
Pour in the chicken stock and add the smoked ham hocks. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes to allow the ham hocks to infuse the broth with flavor.
Chop the collard greens into bite-sized pieces and add them to the pot in batches, stirring until each batch wilts before adding more.
Stir in the hot sauce, apple cider vinegar, and brown sugar. Return to a simmer and cook uncovered for 45-60 minutes, stirring occasionally, until the greens are very tender and the flavors have melded together.
Remove the ham hocks from the pot. If desired, pull any meat from the bones and return to the pot for extra richness. Stir in the reserved crispy bacon and adjust seasoning to taste before serving.
Comments
Every ingredient is stocked at every major Charlotte chain—collards are a local NC staple, bacon and ham hock are grocery basics, and the rest are kitchen constants. At roughly $12–14 for a ham hock, bacon, and a bunch of collards feeding six, you're looking at $2–2.25 per serving, which is honest value for a side that fills a plate. The stated time is real: you do need 90 minutes of simmering for the greens and hock to soften and marry flavors, though chopping takes only 10 minutes. This is a set-it-and-check dish that reheats beautifully, making it ideal for weeknight planning or a make-ahead side for weekend eating.
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