The Washington Post

Rodney Scott’s BBQ Collard Greens

Rodney Scott’s BBQ Collard Greens 8.000

Deb Lindsey for The Washington Post

Jul 16, 2018

The taste of these silky, porky greens makes aficionados of the Southern side dish swoon.

Make Ahead: These taste even better after a day's refrigeration.

Where to Buy: Smoked ham hocks are often found in the freezer case of grocery stores.

8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; makes about 12 cups

  • 1/4 cup lard
  • 1 medium yellow onion, diced
  • 1 large clove garlic, minced
  • 1 pound collard greens, stemmed and rinsed well
  • 10 ounces smoked ham hock (may substitute pork skin)
  • Water
  • 1 to 2 teaspoons kosher salt
  • 1 tablespoon vinegar-based barbecue sauce, such as Rodney Scott’s BBQ Sauce
  • 1 tablespoon apple cider vinegar


Melt the lard in a large, heavy-bottomed pot over medium heat. Add the onion and garlic; cook for 5 to 7 minutes, until the onion is translucent.

Add the greens, the ham hock and enough water to cover the ingredients. Once the liquid begins to bubble at the edges, reduce the heat to medium-low, cover and cook for about 45 minutes, or until the greens are tender.

Add a teaspoon of the salt, all the barbecue sauce and the vinegar; taste, and add some or all the remaining salt, as needed. Discard the ham hock, if desired.

Serve warm or at room temperature, with some of the cooking liquid.

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Recipe Source

From Rodney Scott, chef-owner of Rodney Scott’s Whole Hog BBQ in Charleston, S.C.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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