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Church Basement Collard Greens

Demetra Overton
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Servings 6 -8 servings


  • 3 smoked ham hocks substitute smoked turkey wings if you like
  • 2 pounds of collard greens
  • water
  • salt
  • sugar
  • black pepper
  • apple cider vinegar
  • hot sauce


  • Rinse the ham hocks and place them in a stockpot
  • Cover with 3 inches of water
  • Bring to a boil and reduce to a simmer
  • Cook the ham hocks for 2 hours or until they become tender
  • Remove the ham hocks from the water and remove the skin and bones. Shred the meat and return it to the water. Discard the skin and bones
  • While the ham hocks are cooking wash your collard greens thoroughly
  • Remove the stem (not necessary for tender young leaves)
  • Stack the leaves into manageable bunches, roll them up and slice them 1/2 an inch thick
  • When the ham hocks have been cooking for 2 hours add the collard greens
  • Simmer the collard greens for 45 minutes to 1 hour
  • Taste for seasoning add ground black pepper to taste, a pinch of sugar if you like a little sweetness, salt if you need to a tablespoon of apple cider vinegar if you like a bit of acidity and hot sauce if you like it hot