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Smoked ox tails with collard greens

Greens with Smoked Oxtails

These fall-off-the-bone tender smoked oxtails are served over a bed of perfectly seasoned collard greens. These greens are packed with flavor. It's a perfect southern dish!
Course Entree
Cuisine American, Southern
Keyword collard greens, smoked oxtails
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings 4 servings
Author Rosie


  • 4 lb collard greens washed and cut
  • 1 1/2 lb smoked oxtails
  • 1 large yellow onion diced
  • 1 tbsp minced garlic
  • 1 medium red bell pepper diced
  • 2 tsp creole seasoning
  • 2 1/2 tsp seasoning salt
  • 1 1/2 tsp ground black pepper
  • 1 tsp red pepper flakes optional
  • 1 tbsp brown sugar
  • 2 tsp apple cider vinegar
  • 10 cups water
  • 1 small head green cabbage sliced and washed


  • Place the oxtails, diced onions, and minced garlic into a large pot.
  • Pour 8 cups of water into the pot, then place the pot over high heat.
  • Let boil for about 45 minutes, then turn the heat down to medium high.
  • Start adding in the collard greens.
  • Once all of the collard greens are in the pot, start adding in the seasonings, brown sugar, and vinegar.
  • Pour the remaining 2 cup of water into the pot, and give everything a nice stir, and place a the lid on your pot.
  • Reduce the heat to medium, and let the greens cook for 1 hour and 20 minutes.
  • Start adding in the sliced cabbage, then stir in. Cook for another 15-30 minutes (depending on how well you like your cabbage cooked)
  • Serve and enjoy with cornbread!