Collard Greens and Ham Hocks – Ultimate Southern Soul Food

Ingredients You’ll Need

For this cozy pot of collard greens and ham hocks, you’ll need:

Main Ingredients

• 2 lbs collard greens, washed and chopped
• 2 smoked ham hocks
• 1 onion, chopped
• 2 cloves garlic, minced

Cooking Liquid & Seasoning

• 4 cups chicken broth
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon sugar
• Salt, to taste
• Black pepper, to taste

Tools You’ll Need

• Large heavy-bottomed pot or Dutch oven with lid
• Cutting board
• Sharp knife
• Measuring spoons
• Wooden spoon or heatproof spatula
• Tongs

How to Make Collard Greens and Ham Hocks

1. Build the smoky base

Set a large pot or Dutch oven over medium heat. Place the smoked ham hocks in the pot, then pour in the chicken broth. Bring everything to a gentle simmer.

2. Simmer the ham hocks

Reduce the heat to low. Let the ham hocks simmer for about 1–1.5 hours, until the meat turns very tender and the broth tastes rich and smoky.

3. Remove the ham hocks

Use tongs to transfer the ham hocks to a plate and set them aside to cool slightly. Leave all that flavorful broth right in the pot.

4. Sauté the aromatics in the broth

Add the chopped onion and minced garlic directly to the broth. Cook over medium heat for about 5 minutes, stirring occasionally, until the onion softens and smells sweet and savory.

5. Add the collard greens

Add the collard greens a handful at a time, stirring after each addition. They will wilt quickly, so keep adding until all the greens fit comfortably in the pot.

6. Season and smother

Return the ham hocks to the pot. Stir in the red pepper flakes (if using), sugar, salt, and black pepper. Mix gently, cover the pot, and reduce the heat to low.

7. Simmer until tender

Let the collard greens and ham hocks simmer for 30–45 minutes, stirring occasionally, until the greens become tender and fully flavored.

8. Shred the ham and finish

Remove the ham hocks again, shred the meat off the bones, and discard skin and bones. Return the shredded meat to the pot and stir well. Taste the broth and adjust the salt, pepper, or heat. Serve hot with plenty of that pot likker and a side of cornbread.

What Makes This Recipe Special

• Deep smoky flavor, barely any effort
  Smoked ham hocks simmer in broth first, so your collard greens pick up big, meaty flavor.
• Simple, real Southern ingredients
  You only need collards, ham hocks, onion, garlic, broth, and a few pantry seasonings.
• Perfect for Sundays and holidays
  Collard greens and ham hocks feel special enough for a big spread but easy enough for a lazy Sunday.
• Leftovers get better overnight
  The pot likker (the cooking liquid) gets richer by the next day, so the greens taste even more incredible.

Quick Ingredient Swap Table

Tips for Perfect Results

• Clean and trim the greens well
  Rinse collard greens in several changes of water and remove the thick stems. Clean, trimmed leaves cook more evenly and soak up flavor better.
• Don’t rush the ham hocks
  Let them go low and slow. The longer they simmer, the more depth your collard greens and ham hocks will have.
• Taste the pot likker before serving
  Always taste the broth at the end. Adjust salt, pepper, and heat so every spoonful sings.

Storage Instructions

Leftover collard greens and ham hocks are almost better than day one.

• Fridge: Let the greens cool, then store them with plenty of broth in an airtight container for up to 3–4 days.
• Freezer: Freeze in sealed containers or freezer bags for up to 2–3 months.
• Reheat: Warm gently on the stove over low heat, adding a splash of broth or water if the pot looks dry. You can also reheat individual portions in the microwave.

FAQ: Collard Greens and Ham Hocks

1. Do you have to soak collard greens before cooking?

You don’t have to soak them, but you do need to wash them very well. For collard greens and ham hocks, swish the greens through several bowls of cool water, lifting them out so any grit stays behind.

2. How long do you cook collard greens and ham hocks?

Plan for 1–1.5 hours to simmer the ham hocks until tender, plus another 30–45 minutes to cook the collard greens until silky and flavorful.

3. Can I make collard greens and ham hocks in advance?

Yes, and you probably should. Collard greens and ham hocks taste even better the next day, because the greens soak up more of that smoky pot likker in the fridge.

4. What if I can’t find smoked ham hocks?

You can use smoked turkey legs or wings, smoked neck bones, or even leftover smoked ham. Any smoky, bone-in cut will bring that classic flavor.

5. Why add sugar to collard greens and ham hocks?

A teaspoon of sugar doesn’t make the dish sweet. It simply balances the slight bitterness of the greens and the saltiness of the meat, so the flavors round out nicely.

6. How spicy are collard greens and ham hocks with red pepper flakes?

With 1 teaspoon of red pepper flakes, the dish has gentle warmth, not blow-your-head-off heat. For milder greens, cut the amount in half or skip it and serve hot sauce on the side.

Conclusion

When you lift the lid on a simmering pot of collard greens and ham hocks, the whole kitchen smells like Sunday dinner. The greens soften into silky ribbons, the ham falls off the bone, and that smoky broth begs for cornbread to soak it all up.

Start with this simple version. Then play with it. Add a splash of vinegar at the end, bump up the heat, or mix in mustard greens for extra bite. However you tweak it, you’ll end up with a pot that tastes like comfort, history, and home in every spoonful.

When you make it, snap a photo, share it on TikTok or Instagram, and let everyone see that glossy pot likker. Then come back, leave a comment with your twist on these collard greens and ham hocks, and make sure you’re subscribed so you never miss the next cozy, low-effort recipe.

Collard Greens and Ham Hocks

Sharis Mariner

This classic Southern soul food dish features tender collard greens slowly simmered in a smoky, seasoned broth made from ham hocks, onions, and garlic. Perfect for holidays, Sundays, or any meal that needs a comforting, flavor-packed side.

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Course Side Dish

Cuisine Southern

Calories 280 kcal

Equipment

• Large, heavy-bottomed pot or Dutch oven
• Cutting board
• sharp knife
• Measuring spoons
• wooden spoon or heatproof spatula
• Tongs

Ingredients

  

• 2 lbs collard greens, washed and chopped
• 2 smoked ham hocks
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp red pepper flakes (optional)
• 1 tsp sugar
• to taste salt
• to taste black pepper

Instructions

 

• Set a large pot or Dutch oven over medium heat. Add ham hocks and pour in chicken broth. Bring to a gentle simmer.
• Reduce heat to low and simmer ham hocks for 1–1.5 hours, until meat is very tender and broth is flavorful.
• Remove ham hocks to a plate and let cool slightly. Leave broth in the pot.
• Add chopped onion and minced garlic to the broth. Cook for 5 minutes over medium heat, stirring occasionally.
• Add collard greens by the handful, stirring after each addition until all greens fit in the pot.
• Return ham hocks to the pot. Add red pepper flakes, sugar, salt, and black pepper. Cover and reduce heat to low.
• Simmer covered for 30–45 minutes, stirring occasionally, until greens are tender and flavorful.
• Remove ham hocks again, shred the meat, and discard bones and skin. Return shredded meat to pot, stir well, and adjust seasoning. Serve hot with broth.

Notes

For extra depth, add a splash of apple cider vinegar or hot sauce before serving. If using smoked turkey instead of ham hocks, reduce simmer time slightly. Always serve with cornbread to soak up the pot likker — the rich, flavorful broth left behind.

Keyword collard greens and ham hocks, greens with pot likker, smoked ham hock greens, southern soul food