Step into grandma’s kitchen and you’ll be greeted with the irresistible aroma of Grandma’s Collard Greens simmering on the stove. This beloved recipe has been passed down through many generations, and our sweet grandma knows how to cook them just right every time. Her secret ingredient? Ham hocks… which add a smoky flavor and savory depth that will make eating your veggies much more enjoyable. With each bite, Grandma’s Collard Greens will transport you to a simpler time when family and food are the center of everything.

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  • 3 tablespoons lard or shortening, divided
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 1/2 pounds smoked ham hocks
  • 6 cups water
  • 2 teaspoons seasoned salt
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon sugar
  • 1 large bunch collard greens, coarsely chopped
  • 1 1/2 cups white wine


Step 1 –In a 6-quart stockpot, heat 1 tablespoon of the lard over medium heat.

Step 2 –Add the onion and the garlic to the lard and cook, while stirring, until the onion is tender.

Step 3 –Add the ham hocks, the water, the seasoned salt, the pepper flakes, and the sugar to the onion mixture and bring it to a boil.

Step 4 –Reduce the heat and simmer, uncovered, until the meat is tender, about 55 minutes-1 hour.

Step 5 –Add the collard greens, the wine, and the remaining lard to the meat mixture and return it to a boil.

Step 6 –Reduce the heat and simmer, uncovered, until the greens are very tender, about 55 minutes-1 hour.

Step 7 –Transfer the meat from the pot and pull the meat from the bones.

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Step 8 –Finely chop the meat and return it to the pan. Discard the bones.

Step 9 –Serve the collard greens with a slotted spoon.