Fresh, dark collards and a real smoked ham hock give you a pot likker worth sopping up with cornbread. Give the braise a full 90 minutes and resist the urge to speed it along. Collards only turn silky and sweet once those tough leaves have fully broken down.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook1.5 hr
Makes6 servings
CuisineAmerican
Cost$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for6servings
Collard greens
Look for firm, dark bunches; strip the tough center ribs before you chop.
Can you make Collard Greens in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Collard Greens? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Collard Greens ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Collard Greens gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Collard Greens vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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