Johnson's Southern-Style Collard Greens

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Slow-simmered collard greens with smoked ham hock, onions, and a touch of vinegar for a classic Southern side dish. This southern-inspired slow cooker ready in about 135 minutes pairs collard greens, smoked ham hock, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lb collard greens
• 1 lb smoked ham hock
• 1 cup chopped yellow onion
• 3 cloves minced garlic
• 2 tbsp apple cider vinegar
• 4 cups chicken broth
• 1 tsp black pepper
• 1 tsp kosher salt
• 1 tbsp brown sugar
• 1 tsp hot sauce

Instructions

1. Step 1: Remove stems from 2 lb collard greens and discard. Stack leaves, roll tightly, and slice into 1/2-inch wide ribbons. Rinse thoroughly in a colander under cold water, then drain well.
2. Step 2: Place 1 lb smoked ham hock in a large pot and add 4 cups chicken broth. Bring to a gentle simmer over medium heat and cook for 30 minutes to extract flavor, skimming off any excess fat.
3. Step 3: Add 1 cup chopped yellow onion and 3 minced garlic cloves to the pot. Simmer for 10 minutes until onions are translucent and fragrant.
4. Step 4: Stir in 2 lb prepared collard green ribbons, 2 tbsp apple cider vinegar, 1 tsp black pepper, 1 tsp kosher salt, 1 tbsp brown sugar, and 1 tsp hot sauce. Reduce heat to low and cover partially.
5. Step 5: Simmer gently for 1.5-2 hours, stirring occasionally, until collard greens are tender and the flavors have melded, adding a splash of broth if the mixture becomes too dry.
6. Step 6: Remove the ham hock and discard the skin and bone. Shred the meat from the ham hock, discarding any remaining fat, and return the meat to the pot. Simmer for an additional 5 minutes to heat through. Taste and adjust seasoning with salt, pepper, or vinegar as needed before serving.