Collard greens are not the most popular dish at the TCIS Thanksgiving Potluck dinner but the people that do eat collards really like this recipe. We hope you like it.


  • 2 Tablespoons, olive oil
  • 2 smoked ham hocks or turkey legs
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tomatoes, chopped
  • 5 cups water
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon black pepper
  • water
  • 2 bunches of collard greens (about 2 pounds) – rinsed, trimmed, and chopped or 2-16 oz. bags of chopped collards
  • salt and freshly ground pepper to taste


  1. Thoroughly clean each collard leaf, removing the tough stems and ribs. Tear each leaf in half.
  2. In a large pot, heat the olive oil over medium heat. Add the onion and saute for 5 minutes. Add the garlic and saute for another minute until fragrant.
  3. Add in the tomatoes and ham hocks. Pour in the water and apple cider vinegar. Bring to a simmer. Add the collards, pushing them down with a spoon so they all get in the pot.
  4. Cover and simmer for 1 1/2 hours.
  5. Remove the ham hocks or turkey legs, let them cool then pull the meat off the bone and return it to the pot.
  6. Season with salt and pepper. Enjoy!
    • Great with cornbread!