To cook collard greens for Thanksgiving, wash the leaves well, slice them, and simmer them in a seasoned pot liquor until they are tender. A ham hock gives you a classic Southern pot; a vegetarian version uses onion, garlic, vegetable broth, and a little smoked paprika for depth. For the ham itself, see how to cook a ham for Thanksgiving, how to make a ham glaze, and how long to cook a spiral ham. More side-dish help is in Thanksgiving side dishes and the Thanksgiving guide.
Clean the greens, then build the pot liquor
Plan on about 1 large bunch (roughly 1 1/2 to 2 pounds) for 6 side servings; greens cook down a lot. Rinse the leaves in several changes of water to remove grit, pat them dry, and cut out the thick center stems. Stack the leaves and slice them into ribbons. For a ham-hock pot, brown 1 smoked ham hock in a little oil in a large pot or Dutch oven, then add a chopped onion, 2 minced garlic cloves, and a pinch of red pepper flakes. For a vegetarian pot, skip the hock and start with the onion and garlic, then add 1 teaspoon smoked paprika or a drop of liquid smoke. Pour in 6 to 8 cups water or vegetable broth, 1 tablespoon apple cider vinegar, and salt to taste. Bring to a simmer.
Simmer until tender, then adjust the pot liquor
Add the greens in handfuls, stirring as they wilt. Cover and simmer gently for 45 minutes to 1 1/2 hours, until the leaves are as tender as you like. Taste the pot liquor and add salt, vinegar, or a pinch of sugar if it tastes flat or bitter. If you used a ham hock, pull it out when the greens are tender, chop any meat, and stir it back in. Serve the greens in a bowl with plenty of the liquor. They can be made a day ahead and reheated until steaming hot; perishable sides should be refrigerated within 2 hours and kept at 140°F or above if you hold them for dinner.
Frequently asked questions
Do I have to use a ham hock?
No. A vegetarian pot liquor with onion, garlic, smoked paprika, vinegar, and a good broth is a full recipe, not an afterthought.
How do I get the grit out?
Wash the leaves in several changes of water until the basin is clear. Grit hides in the folds.
Can I make collard greens ahead?
Yes. They often taste better the next day. Reheat them until they are steaming hot, and hold them at 140°F or above if they will sit on a buffet.
Helpful kitchen tools
- OXO Good Grips 8-Inch Double Rod Strainer — A colander or strainer makes it easier to wash grit off the leaves.
- OXO Good Grips Slicing Knife — A sharp knife cuts out the thick stems and slices the leaves into ribbons.
- OXO Good Grips 1.5-Qt Stainless Mixing Bowl — A bowl holds the sliced greens while the pot liquor comes up to a simmer.
- OXO Good Grips Bent Icing Spatula — A spatula or spoon turns the wilted greens in the pot without tearing them to shreds.
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