COLLARD GREENS WITH HAM BONE RECIPE

This Collard Greens with Ham Bone recipe is a classic southern side dish that is so simple to make and works great with leftover ham.

COLLARD GREENS WITH HAM BONE RECIPE

I’m not sure there is anything quite as comforting as collard greens that have been simmering away all day in pork juices. Southerners love to take something green and healthy and cook it to death in bacon fat. But no one can convince me there is anything better!

TIPS FOR MAKING COLLARD GREENS:

  • If you don’t have a ham bone, you can use two ham hocks. Score the ham hocks all the way around before searing in the oil, complete the recipe as listed.
  • You MUST use unsalted chicken stock and unsalted butter since we are adding a lot of seasoned salt. Trust me, the greens need the seasoned salt but using regular chicken stock/butter will make them overly salted.
  • I like to use the bagged collards that are already washed and chopped. You can find this in the produce section, so easy!
  • Mustard greens can be substituted for the collards.
  • This recipe is one of those where the longer it simmers the better it gets. Feel free to put these on in the morning and have them simmer away all day, covered, stirring occasionally all the way until dinner time.
  • Any leftover cooking liquid is FANTASTIC added to soups or sopped up with a little cornbread.

Collard Greens with Ham Bone recipe from The Country Cook

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
vegetable oil
leftover ham bone with some meat still attached
unsalted chicken stock
garlic powder
onion powder
chopped collard greens
seasoned salt
black pepper
red chili flakes
unsalted buttervegetable oil, ham bone, unsalted chicken stock, garlic powder, onion powder, chopped collard greens, seasoned salt, red chili flakes, unsalted butter

HOW TO MAKE COLLARD GREENS WITH HAM BONE:

Place a large stockpot or 6-quart Dutch oven over medium heat. Once hot, add the oil, place the ham bone in the oil and get a good sear on all sides, about 5 minutes.ham bone browned on all sides in a white dutch oven potCarefully add the chicken stock, garlic powder, and onion powder to the pot. Stir to combine. Bring to a boil, cover, and lower to a simmer. Simmer for 1 hour.chicken stock and ham bone in a white pot on a marble surfaceUsing tongs, take the ham bone out and set aside on a plate to cool. Add the collards to the pot. You may need to do this in batches and stir them in to wilt. shredded collared greens in a white dutch oven pot shown on a marble surface Add the seasoned salt, black pepper, and chili flakes, stir to combine.seasoned salt, chili flakes and pepper added to top of collard greens in a white potBring to a boil, cover and reduce to a simmer. Simmer for at least 2 hours or until desired tenderness. Once the ham bone has cooled to the touch, pick off any remaining meat. Add the meat back to the pot, stir in the butter and let it melt.shredded ham added cooked collard greens and butter in a a white pot with a copper spoon on the sideThen serve!fully cooked collard greens and ham in a white stock pot

Enjoy!

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SLOW COOKER SOUP BEANS & HAM
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INSTANT POT BONE-IN HAM

Collard Greens with ham in a speckled white and blue bowls with a copper spoon in the background

Print

COLLARD GREENS WITH HAM BONE

This Collard Greens with Ham Bone recipe is a classic southern side dish that is so simple to make and works great with leftover ham.
Course Side Dish
Cuisine American
Keyword Collard Greens, Collard Greens with Ham
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 16
Calories 110kcal

Ingredients

  • 2 tbsp vegetable oil
  • 1 leftover ham bone with some meat still attached (or 2 ham hocks)
  • 64 oz unsalted chicken stock
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 pounds chopped collard greens
  • 1 tbsp seasoned salt
  • 1/2 tsp black pepper
  • 1/4 tsp red chili flakes, or to taste
  • 4 tbsp unsalted butter

Instructions

  • Place a large stockpot or 6-quart Dutch oven over medium heat.
  • Once hot, add the oil, place the ham bone in the oil and get a good sear on all sides, about 5 minutes.
  • Carefully pour in the chicken stock along with the garlic powder, and onion powder to the pot.
  • Stir to combine. Bring to a boil, cover, and lower to a simmer. Simmer for at least an hour.
  • Using tongs, take the ham bone out and set aside on a plate to cool.
  • Add the collards to the pot. You may need to do this in batches and stir them in to wilt. 
  • Add the seasoned salt, black pepper, and chili flakes. Stir to combine.
  • Bring to a boil, cover and reduce to a simmer. Simmer for at least 2 hours or until desired tenderness. 
  • Once the ham bone has cooled to the touch, pick off any remaining meat.
  • Add the meat back to the pot, stir in the butter and let it melt.
  • Then serve!

Notes

  • If you don’t have a ham bone, you can use two ham hocks. Score the ham hocks all the way around before searing in the oil, complete the recipe as listed.
  • You MUST use unsalted chicken stock and unsalted butter since we are adding a lot of seasoned salt. Trust me, the greens need the seasoned salt but using regular chicken stock/butter will make them overly salted.
  • I like to use the bagged collards that are already washed and chopped. You can find this in the produce section, so easy!
  • Mustard greens can be substituted for the collards.
  • This recipe is one of those where the longer it simmers the better it gets. Feel free to put these on in the morning and have them simmer away all day, covered, stirring occasionally all the way until dinner time.
  • Any leftover cooking liquid is FANTASTIC added to soups or sopped up with a little cornbread.

Nutrition

Calories: 110kcal | Carbohydrates: 6g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 502mg | Potassium: 271mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2934IU | Vitamin C: 20mg | Calcium: 143mg | Iron: 1mg

 

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