A true Southern comfort-food classic, these collard greens are cooked low and slow with smoked pork hocks, bacon, onions, and peppers to create a rich, savory dish full of flavor. This is the kind of recipe that belongs on a Sunday dinner table.
Ingredients
- 2 large bunches fresh collard greens
- 4 large smoked pork hocks
- 4–6 slices bacon, chopped
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced (optional)
- 3–4 cloves garlic, minced
- 1 teaspoon cayenne pepper (or less, to taste)
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar (optional, for balance)
- Salt and black pepper to taste
- 6–8 cups chicken broth or water (enough to cover the greens)
- Louisiana-style hot sauce, for serving
Directions
1. Prepare the collard greens
Wash the collard greens thoroughly, removing any dirt or grit. Remove the tough stems and cut the leaves into bite-sized pieces.
2. Build the flavor base
In a large pot or Dutch oven, cook the bacon over medium heat until it becomes crispy and releases its grease.
Add the diced onions and peppers into the bacon grease and sauté until they become soft and fragrant. Add the garlic and cook for another 30 seconds.
3. Add the smoked pork hocks
Place the smoked pork hocks into the pot with the onions, peppers, and bacon. Let them cook together for a few minutes to start releasing that smoky flavor.
Add the broth or water, season with black pepper, a little salt, and cayenne pepper. Remember, you can always add more heat later, but you can’t take it away.
4. Slow cook the greens
Add the collard greens to the pot. They will look like a lot at first, but they will cook down.
Cover and simmer on low heat for about 1½ to 3 hours, stirring occasionally, until the greens are tender and the pork hocks have flavored the entire pot.
5. Finish the greens
Remove the pork hocks, pull the tender meat from the bones, and return the meat to the greens.
Add apple cider vinegar at the end to brighten the flavors and balance the richness.
Serve with Louisiana hot sauce on the side for anyone who wants extra heat.
Tiffany’s Touch:
The secret is in the bacon grease, smoked pork hocks, and patience. The longer those greens cook, the better the flavor becomes. These are not rushed greens—they are Sunday dinner greens.