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  • Writer's pictureDash of Hang

Stewed Collard Greens

Happy Summer Solstice! Summer means I finally get to do what I love best: barbeque. So come on by because I'm gonna be practicing my smoking skills. Briskets, pulled pork, burnt ends have nothing on my tenacity. I'm about to be pit master by the end of 2019.

And what goes best with barbeque? Sides. So many sides. I'm gonna flood this blog with every single southern comfort side I can whip up. Creamy mashed potatoes, cornbread, rice and beans, jambalaya, mac and cheese, you name it, I'll try and cook it.

I really hope you enjoy these collard greens because this is by far my favorite side. It's so easy that I trust Kent in the kitchen with this recipe. Enjoy!



  • 1 sweet yellow onion, sliced

  • 2 tablespoons garlic

  • 1 lb smoked ham hock/ham shank

  • 6 bacon strips, chopped into small 2-inch pieces

  • 1 bunch collard greens, washed and chopped

  • 4 cup chicken broth

  • 1/2 cup apple cider vinegar

  • 2 tablespoons brown sugar

  • 1 tablespoons smoked paprika

  • 2 tablespoons cayenne powder

  • 2 tablespoons red pepper flakes

  • A dash of Old Bay (because why not?)

  • Salt to taste


  1. Wash collard greens. Chop collard greens, bacon, and slice onion.

  2. Put everything in a slow cooker.

  3. Stew on low heat for 6-10 hours or overnight.

  4. Serve as a side or an entree on its own. Enjoy!

**Stewed collard greens taste better the second day. I last stewed it for 36 hours and the flavors were amazing!


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