These Southern collard greens are a New Year’s Day tradition and also make a flavorful side dish for everyday dinners.
I’m a Southern girl at heart, and our holiday table reflects that. For as long as I can remember, certain dishes show up every New Year’s Day. Collard greens are one of those staples—hearty, comforting, and full of flavor. They pair beautifully with cornbread and black-eyed peas and are traditionally thought to bring good luck for the year ahead.
Why are collard greens a New Year’s Day tradition?
In Southern tradition, collard greens symbolize money because of their deep green color. Serving greens with black-eyed peas and golden cornbread represents prosperity and good fortune for the coming year. Cornbread’s golden color is often associated with coins and wealth. Many families keep these foods on the menu every New Year’s Day as part of that custom.
Ingredients needed for Southern Collard Greens
- 3 lbs fresh collard greens – washed and trimmed, or buy pre-cut to save time.
- 1 ham hock – adds deep, savory flavor; you can use more for a meatier pot.
- 5 strips bacon – chopped; renders fat and layers smoky flavor.
- 1/2 sweet onion (about 1/2 cup) – chopped for sweetness and balance.
- 32 oz chicken broth – provides the cooking liquid; substitute low-sodium if preferred.
- 1/3 cup apple cider vinegar – brightens and helps cut bitterness.
- 1 tablespoon sugar – a touch of sweetness to balance the greens.
- 1/2 tablespoon garlic powder – or 2–3 fresh garlic cloves, minced.
- 1 tablespoon olive oil – for sautéing the bacon and onions.
Sautéing
Start by warming the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the chopped bacon and cook until it begins to brown and release its fat. Stir in the chopped sweet onion and continue to cook until the onion softens and both the bacon and onion take on a golden color. This step builds the base flavor for the greens.
Cooking Southern Collard Greens
Once the bacon and onions are nicely browned, pour in the chicken broth and add the ham hock. Stir in the apple cider vinegar, sugar, and garlic powder, and bring the mixture to a brief boil—about 1–2 minutes—to meld the flavors.
Add the collard greens in batches, pressing them down so they’re submerged in the liquid. Reduce the heat to low, cover the pot, and let the greens simmer gently for 1.5–2 hours, or until tender. The slow cooking time lets the greens absorb the smoky and savory flavors from the ham hock and bacon.
When the greens are tender, remove the ham hock, shred the meat, discard any bone, and stir the shredded meat back into the pot. Taste and adjust seasoning if needed, then serve warm.
Recipe details
Prep Time: 15 mins
Cook Time: 2 hrs
Servings: 8
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the chopped bacon and onions. Cook until the bacon is browned and the onions are soft.
- Pour in the chicken broth and add the ham hock.
- Stir in the apple cider vinegar, sugar, and garlic powder. Bring to a quick boil for about 1–2 minutes.
- Add the collard greens in batches, submerging them in the liquid. Reduce heat to low, cover, and simmer for 1.5–2 hours until tender.
- Remove the ham hock, shred the meat, return the meat to the greens, stir, and serve.
Tips for this recipe
- Buy already washed and cut collard greens to save prep time when available.
- If you purchase whole collards, soak them in warm water to remove grit, rinse thoroughly, remove stems, and chop into bite-sized pieces.
- Ham hocks often come in pairs—freeze the extra for another batch or use it when making black-eyed peas.
- Serve these collard greens with cornbread and black-eyed peas for a classic New Year’s meal that follows Southern tradition.
Nutrition (approximate per serving)
Calories: 203 kcal | Carbohydrates: 13.4 g | Protein: 12.2 g | Fat: 12.3 g | Fiber: 7.0 g | Vitamin A, Vitamin C, Calcium and Iron present.
Looking for more green vegetable recipes?
Try other simple, flavorful sides like Green Beans with Almonds, Spinach with Caramelized Onions, Easy Cajun Fried Cabbage, or Green Beans with Bacon, Blue Cheese, and Walnuts.