Side Dishes
Paula Deen’s collard greens recipe delivers the soul-soothing comfort of Southern cooking with every tender bite. This one-pot masterpiece combines smoky bacon, rich ham hocks, and slow-simmered greens for a dish that tastes like home.
The secret lies in the layers of flavor developed over hours of gentle cooking, transforming tough collards into melt-in-your-mouth perfection.
What sets this recipe apart is the balance of smoky depth from crispy bacon and ham hocks, paired with just the right amount of vinegar and spices to brighten the rich flavors.
Paula Deen’s signature touch—slow simmering—allows the greens to soften while absorbing all that savory goodness, creating a dish that’s hearty enough to stand alone or pair beautifully with cornbread and grilled meats.
By the time you’re done, you’ll have a pot of collard greens so tender and flavorful, it’ll have everyone asking for seconds. The aroma alone will fill your kitchen with warmth, while the texture—just right between tender and slightly crisp—makes every bite irresistible.
This is comfort food at its finest, made even easier with a single pot to clean afterward.
The beauty of this recipe is its versatility—add a splash of hot sauce for heat, a sprinkle of cheese for richness, or serve it as-is for pure, unadulterated Southern goodness.
Whether you’re feeding a crowd or treating yourself to a taste of home, this dish delivers on tradition and taste in every spoonful.
Ingredients for paula deen collard greens
Six servings of Southern comfort in one pot. These ingredients turn tough collards into melt-in-your-mouth perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Collard Greens 🥬 | 1 ½ lb | Center ribs removed, chopped |
| Thick-Cut Bacon 🥓 | 12 oz | Unsmoked preferred for smokiness |
| Ham Hocks 🍖 | 2 whole | Smoked if available, skin on |
| Yellow Onion 🧅 | 1 whole | Medium, sliced into half-moons |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Apple Cider Vinegar 🍏 | ½ cup | For brightness, not white vinegar |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Red Pepper Flakes 🔥 | ½ tsp | Adjust for heat preference |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| Hot Sauce 🌶️ | 2 tbsp | Optional, like Crystal or Tabasco |
The ham hocks are non-negotiable here—they bring that deep, smoky flavor that makes this dish sing. Look for them in the meat section of stores like Walmart or Kroger, often near the smoked meats. If you can't find them, smoked turkey legs work in a pinch, but ham hocks are traditional for that authentic taste. The bacon should be thick-cut—Oscar Mayer or Applewood are reliable brands. Fresh collards are best, but frozen will work if you're in a hurry. Just thaw and drain them well before chopping.
No ham hocks? Two smoked turkey legs or even extra bacon (add 4 oz) can stand in, though the flavor won't be identical. Apple cider vinegar is key for that tangy brightness—Bragg's or Texas Pete are solid choices. If you're watching salt, use low-sodium broth and add extra black pepper. The red pepper flakes can be skipped if you're sensitive to heat, but trust me, they add just the right kick. For extra richness, swap half the broth for chicken stock—it deepens the flavor without overpowering.
This dish tastes even better the next day, so make it ahead if you can. Store leftovers in the fridge for up to 5 days, or freeze for 3 months—the flavors just meld together over time. I like to reheat portions in a skillet with a splash of water to keep everything tender. The greens will wilt a bit when reheated, so don't stress. Serve with cornbread or buttery biscuits for the full Southern experience.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s all in one pot—no chopping boards, no extra pans. Just toss in the collards, ham hocks, and bacon, and let the smoky, salty flavors meld together while you sip your coffee. Honestly, the cleanup is almost as good as the taste.
- Smoky-Sweet Perfection: That crispy bacon and ham hocks? They melt into the greens, leaving behind a rich, savory broth that’s dangerously addictive. The onions caramelize just enough to add a touch of sweetness, while the garlic? Oh, it’s the secret weapon—deep, aromatic, and impossible to resist.
- Sunday Supper Hero: This is my go-to for family dinners, potlucks, or even a cozy night in. The leftovers reheat like a dream, and it’s the kind of dish that makes people ask, "What’s in this?" (Spoiler: Bacon. Always bacon.)
- Budget-Friendly Feast: Ham hocks and collards stretch this recipe into a full meal for next to nothing. Between us, I’ve fed six people for under $10, and everyone leaves happy. Plus, it’s one of those rare recipes where cheaper ingredients taste better because of how they’re cooked.
Step-by-step instructions for Paula Deen's collard greens
Here’s how to make Paula Deen’s legendary collard greens—rich, smoky, and packed with Southern comfort.
Cook the Bacon and Ham Hocks
Place the 12 oz thick-cut bacon and 2 whole ham hocks in a large, heavy pot over medium heat. Cook the bacon until it’s golden brown and crispy, about 10-12 minutes, stirring occasionally. The ham hocks will slowly render their fat and flavor into the pot—this is where the deep, savory taste comes from.
Once the bacon is crispy, remove it from the pot with a slotted spoon and set it aside on a paper towel-lined plate. Leave the rendered fat in the pot—it’s the foundation of your greens. Keep the bacon for serving later, but don’t drain the fat.
Sauté the Onion and Garlic
In the same pot, add the 1 whole yellow onion, sliced into half-moons, and cook over medium heat for 5-6 minutes until the onions soften and turn golden brown. This step adds sweetness and depth to the greens.
Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant. Be careful not to let the garlic burn—it should smell sweet and nutty, not bitter. If the onions start to stick, add a splash of water to deglaze the pot.
Deglaze with Apple Cider Vinegar
Pour in the 0.5 cup apple cider vinegar and stir well. The vinegar will help break down the collard greens and add a bright, tangy note to balance the richness. Let the mixture simmer for 2-3 minutes until the vinegar reduces slightly and the flavors meld together.
This is where the magic happens—the vinegar cuts through the fat and prepares the pot for the collards. If the mixture smells sharp and aromatic, you’re on the right track.
Add the Collard Greens and Simmer
Add the 1.5 lb chopped collard greens to the pot, stirring to coat them in the bacon fat and vinegar mixture. Pour in the 4 cups chicken broth, then sprinkle in the 2 tsp salt, 0.5 tsp black pepper, 1 tsp dried thyme, and 0.5 tsp red pepper flakes. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the greens simmer for 1 hour to 1 hour 15 minutes, stirring occasionally. The collards should soften and break down into a tender, saucy consistency. If the liquid evaporates too quickly, add a little water to keep everything moist.
Finish with Butter and Hot Sauce
Once the collards are tender, stir in the 2 tbsp butter and 2 tbsp hot sauce. The butter adds richness, while the hot sauce gives a little kick. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or red pepper flakes to suit your taste.
Let the greens sit off the heat for 5 minutes to thicken slightly. Serve warm, topped with the crispy bacon you set aside earlier. These collards are hearty, smoky, and full of Southern charm—perfect for a cozy meal.
Pro Tips For Making Paula Deen Collard Greens
- CRISP THE BACON FIRST: Render that thick-cut bacon until it’s deep golden—almost caramelized—before pulling it out. I learned this the hard way: undercooked bacon means flavor that’s just there, not singing. Save the crispy bits for garnish; they’re the difference between good and "wow."
- STRIP AND STACK GREENS: Remove the thick stems and chop collards into 1-inch ribbons, but here’s the move: stack them like lasagna in the pot. They’ll cook faster and stay tender, not turn to mush at the bottom. (Yes, even if you’re impatient like me.)
- LOW AND SLOW WITH HAM: Simmer ham hocks on low heat after the greens soften—no rushing. I used to crank the heat to speed it up, and the greens would wilt into sad, slimy piles. Let those hocks work their magic for 45 minutes; the broth will turn rich, not bitter.
- SAUTE ONIONS UNTIL SOFT: Cook onions until they’re almost translucent, not browned—save that for the garlic. Overcooking them burns the sweetness, and you’ll taste it in every bite. (Your future self will notice the difference.)
Creative variations of this dish
Smoky Turkey Leg Twist
Swap the ham hocks for two smoked turkey legs to keep the dish rich and smoky while adding a lighter protein profile. I use Oregon Incredible smoked turkey legs for that authentic barbecue flavor.
Cook the turkey legs in the same pot with the bacon for 20 minutes before removing them to shred the meat later. The rendered turkey fat infuses the greens with a deeper, slightly gamey richness that pairs beautifully with the vinegar and thyme. 🍖
Cheesy Cajun Kick
Add a Cajun-inspired twist by stirring in 1 cup shredded sharp cheddar and 1 tsp Cajun seasoning (like Tony Chachere's) during the final 5 minutes of simmering. The cheese melts into a creamy sauce while the Cajun spices bring a spicy, herby punch.
Top with chopped green onions and extra red pepper flakes for a bold, cheesy heat that’s perfect for game day or tailgating. 🌶️
Sweet Potato Swap
For a sweet-savory mashup, add 1 cup diced sweet potatoes with the collards and simmer for 10 minutes longer until tender. Sweet potatoes add natural sweetness that balances the smoky bacon and tangy vinegar.
I like to finish with a sprinkle of smoked paprika and a drizzle of honey for extra depth. This variation works especially well for holiday meals or when you want to sneak in more veggies. 🍠
Slow-Cooker Shortcut
Make this a hands-off meal by using a 6-quart slow cooker. Cook the bacon and ham hocks in a skillet first, then transfer everything to the slow cooker with the onions, garlic, and vinegar.
Add the collards and broth, then cook on low for 6-7 hours or high for 3-4 hours. The slow cooker’s gentle heat ensures the greens become tender without burning. Finish with butter and hot sauce just like the stovetop version. ✨
Breakfast Collard Greens
Turn these into a morning staple by adding 2 fried eggs on top and serving with buttered toast. The smoky, savory greens pair surprisingly well with breakfast flavors.
I also like to add ½ cup cooked grits to the pot during the final 15 minutes of simmering for a creamy, hearty base. This breakfast version is a Southern favorite—perfect for lazy weekends or brunch with family. 🍳
Spicy Shrimp Boost
For a seafood twist, add ½ lb peeled and deveined shrimp during the last 5 minutes of cooking. The shrimp absorb the smoky, spicy flavors while staying tender. I recommend using large shrimp (16/20 count) and tossing them with ½ tsp Cajun seasoning before adding.
Serve over rice or with crusty bread to soak up the flavorful broth. This version is perfect for a lighter, yet still hearty, meal. 🦐
Nutrition facts
Frequently asked questions
Why do Paula Deen's collard greens need ham hocks?
Ham hocks add that signature deep, smoky richness that makes these greens taste like a Southern classic. The slow cooking releases collagen and fat that infuse the greens with unmatched depth. Without them, you lose that traditional, hearty flavor profile that sets Paula Deen's version apart.
Can I make these greens without bacon?
Yes, but you’ll miss the crispy texture and smoky flavor. Swap the bacon for 2 extra oz of ham hocks or use smoked turkey legs instead. The dish will still be flavorful, just with a slightly different profile. If you're avoiding pork entirely, try smoked sausage for a similar effect.
How do I know when the collards are fully cooked?
The greens are done when they’re tender and slightly saucy, with no tough stems remaining. Test by piercing a leaf with a fork—it should slide in easily. If they still feel crisp, simmer 10-15 minutes longer. Overcooking can make them mushy, so keep an eye on them.
What's the best way to store leftovers?
Let the greens cool completely, then transfer to an airtight container with a splash of broth to keep them moist. They’ll keep in the fridge for 5 days or freeze for 3 months. Reheat gently on the stove with a little water to restore texture. The flavors actually improve overnight!
Can I use frozen collards instead of fresh?
Thaw and drain frozen collards completely before chopping. They’ll work just as well, though fresh greens have slightly better texture. If using frozen, you may need 5-10 extra minutes of simmering time to achieve the same tenderness.