Make delicious Southern-style collard greens the easy way with frozen collards. No washing, no grit, just tender greens simmered with ham hocks, spices, and flavorful broth. It's a a soul-satisfying, nourishing side for holidays or weeknights alike.
If you’re craving soul food but don’t want to spend hours in the kitchen sink scrubbing bunches of greens, this recipe is for you. These Southern-style collard greens are rich, smoky, and comforting, all made easy with frozen collard greens. That means no grit at the bottom of the sink, no chopping, no paring knife needed. You'll end up with tender greens simmered in a flavorful broth.
Collard greens are a tradition on many Southern tables—whether it’s Sunday supper, Thanksgivings, or Christmas dinners. While fresh collards, mustard greens, kale, or turnip greens from the farmer’s market are great, frozen greens give you all the flavor at your fingertips all year round. Once you simmer them down with smoky ham hocks and seasoning, no one will know the difference. It'll be our secret!
Benefits of Using Frozen Collard Greens
- No prep work required – Frozen greens are washed and chopped, so you can skip rinsing them in cool water or cold water to remove dirt and grit. We all love a shortcut!
- Convenient – They're always available at your local grocery store, no need to wait for them to be in season.
- Nutrient-rich – Collards are packed with vitamins like vitamin C, calcium, magnesium, and minerals like chlorophyll that make this green recipe as nourishing as it is tasty.
- Just as tasty – Simmered with smoked meat and spices, frozen collards are every bit as flavorful as fresh bunches.
Why You’ll Love This Recipe
- Soul-satisfying – That smokiness from ham hocks or a smoked turkey leg gives the greens incredible depth.
- Feeds a crowd – With 8–10 servings, this dish is perfect for big family gatherings.
- Classic & flexible – Swap in neck bones or turkey wings. Anything to amp up the flavor!
- Comforting broth – When I lived in Louisiana, I thought people were talking about liquor when they talked about the flavorful broth left over from cooking. Nope, it's called pot likker (or potlikker), otherwise known as liquid gold!
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Ingredients
Here's what you'll need from the pantry, freezer and fridge.
- Frozen collard greens – Using frozen greens means no washing, rinsing away grit, or chopping giant bunches. They cook down beautifully and taste just as good as fresh and you'll have them ready any time you need them from your freezer.
- Butter – Adds richness and helps soften the onions while building a flavorful base.
- Yellow onion – Brings sweetness and depth as it cooks down in the pot.
- Chicken bouillon (or chicken stock) – This is where the savory flavor comes from. It seasons the greens and creates that classic flavorful broth (pot likker).
- Ham hocks – The source of all that soul, smokiness, and rich Southern flavor. You can swap in a smoked turkey leg, turkey wings, or neck bones if you prefer.
- Garlic powder + onion powder – These pantry staples boost flavor without needing extra chopping.
- Red pepper flakes – Adds a touch of heat without overpowering the greens.
- Vinegar – A splash of acid (apple cider vinegar works great) brightens the greens and cuts through the richness of the meat.
- Water – Helps the greens simmer until tender and creates that delicious pot likker (there's that word again!) you’ll want to spoon over cornbread muffins.
See recipe card below for specific quantities and ingredient list.
How to make Southern-Style Collard Greens
- Step 1: Add the stick of butter and diced onions to a large heavy-bottomed pot, like a Dutch oven.
Cook over medium-high heat for about five minutes, until soft.
- Step 2: Add half the water along with the seasonings and bouillon and stir until dissolved.
- Step 3: Add the ham hocks.
- Step 4: Add the frozen collard greens (no need to thaw).
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- Step 5: Slowly pour the remaining water over the collards, just until covered.
Push down to make sure everything is submerged and bring to a boil.
Turn down to a simmer and cover.
- Step 6: Simmer over medium-low heat for about 45 minutes, stirring occasionally.
Meat should fall from the ham hocks, but if not, cut from the bone and add in pieces.
Serve with a slotted spoon with some delicious cornbread.
📋 Variations
- Add a teaspoon of brown sugar for a touch of sweetness (very common in Southern kitchens).
- Add bacon for extra smokiness and richness.
- Add white beans, black-eyed peas, or diced smoked sausage to turn this into a hearty soup-style dish.
- Add more red pepper flakes, a dash of hot sauce, or stir in a little Cajun seasoning for a bold kick..
🍽 Serving Suggestions
Collards pair beautifully with cornbread, but they also shine alongside other comfort food recipes like Instant Pot Country Style Ribs, bbq pulled pork or smothered pork chops.
Farm Girl Tip
Use the pot likker! The rich, savory broth at the bottom of the pot is where all the flavor lives. Don’t drain it off! Spoon some over the greens when serving, soak it up with cornbread, or save a little to keep leftovers moist. This one simple step turns good collard greens into unforgettable collard greens. 💚
Storage
Cool completely, then store in an airtight container in the refrigerator for up to four days. Reheat on the stovetop or even in the microwave.
To freeze cooked collard greens, let them cool completely, then transfer them to a freezer-safe container or heavy-duty freezer bag. Be sure to include some of the broth in each portion, which helps keep the greens moist and flavorful when reheated.
Remove as much air as possible, seal tightly, and label with the date. Cooked collard greens freeze well for up to three months. When you’re ready to enjoy them, thaw in the refrigerator overnight or reheat straight from frozen on the stovetop or in the microwave.
FAQ
Nope! Add them straight to the pot. They’ll cook down beautifully.
Yes. Fresh collards, kale, mustard greens, or turnip greens all taste wonderful, but washing and chopping can be a chore. Frozen greens are already cleaned, chopped, and cut into bite-sized pieces. Obviously, you know which one I like 😉
About 40–45 minutes on the stovetop. If you like them extra soft, let them simmer longer.
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Recipe
Easy Southern-Style Collard Greens
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Ingredients
- ½ cup unsalted butter (this is one stick)
- 1 yellow onion diced
- 3 Tablespoons chicken bouillon granules
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red chili flakes
- 2 teaspoons vinegar I like apple cider vinegar but white vinegar works, too
- 2 ham hocks
- 3 pounds frozen collard greens
- 12 cups water approx
Instructions
- Grab a large, heavy bottomed pot or Dutch oven. Add ½ cup unsalted butter and 1 yellow onion, diced. Cook over medium-high heat for about five minutes, until soft.
- Add half the 12 cups water along with the ½ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon red chili flakes, 2 teaspoons vinegar and 3 Tablespoons chicken bouillon granules and stir until dissolved.
- Add the 2 ham hocks, then the 3 pounds frozen collard greens.
- Slowly pour the remaining water over the collards, just until covered.Push down to make sure everything is submerged and bring to a boil. Turn down to a simmer and cover.
- Simmer over medium-low heat for about 45 minutes, stirring occasionally. Meat should fall from the ham hocks, but if not, cut from the bone and add in pieces.
- Serve with a slotted spoon with some delicious cornbread.
Notes
- For extra flavor, you can swap the water for chicken stock or add a smoked turkey leg, turkey wings, or neck bones in place of the ham hocks.
- For a little heat, add more red pepper flakes or a splash of hot sauce.
- Stir in an extra teaspoon of vinegar at the end if you prefer brighter, tangier greens.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
