Collard Greens and Ham Hocks
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.
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.