Collard Greens with Smoked Ham Hocks
This Southern soul food classic features tender collard greens simmered low and slow in a smoky, savory broth made from ham hocks, onions, garlic, and just the right touch of vinegar and spice. Pure comfort in a bowl.
Equipment
- Large stockpot or Dutch oven
- sharp knife
- Cutting board
- Tongs or slotted spoon
- Measuring spoons and cups
Ingredients
- 2 pounds fresh collard greens, washed and stems removed
- 2 smoked ham hocks (or 1 large)
- 8 cups chicken broth (or water)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tsp salt, or to taste
- 1 tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
- 2 tbsp apple cider vinegar
- 1 tbsp sugar (optional)
Instructions
- Rinse collard greens well — grit hides everywhere! Remove tough stems, and tear leaves into big pieces.
- In a large pot, combine smoked ham hocks, chicken broth, and onion. Bring to a boil over medium-high heat.
- Reduce the heat, cover, and simmer for about 1 hour. The broth should turn rich and fragrant.
- Stir in garlic, salt, black pepper, and red pepper flakes.
- Add collard greens a handful at a time, letting them wilt before adding more. Cover and simmer for 45 minutes to 1 hour, stirring occasionally.
- Remove ham hocks, shred the meat, and return it to the pot. Add apple cider vinegar and sugar (if using). Adjust seasoning to taste.
- Dish it up with a big slice of cornbread to soak up the pot liquor — that golden, savory broth is Southern gold.
Notes
For deeper flavor, cook longer and let the greens rest before serving. Add more broth if needed during cooking. Store leftover pot liquor — it's gold for soups!