Southern-Style Collard Greens with Smoked Ham Hocks

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Southern-Style Collard Greens with Smoked Ham Hocks

  • Prep time: 20 minutes

  • Cook time: 2–3 hours

  • Servings: 6–8 people

Ingredients

  • 2 large bunches fresh collard greens (about 2-3 lbs)

  • 2 medium smoked ham hocks

  • 1 large yellow onion, diced

  • 4 cloves garlic, minced

  • 6 cups chicken stock (or water)

  • 2 tbsp apple cider vinegar

  • 1 tbsp brown sugar (optional, to balance bitterness)

  • 1 tsp red pepper flakes (adjust for heat)

  • Salt and black pepper to taste

  • 2 tbsp vegetable oil or bacon drippings

Instructions

  1. Prep the Greens: Wash the leaves thoroughly in cold water multiple times to remove grit. Remove the tough woody stems by folding the leaf in half and pulling the stem away. Stack the leaves, roll them up like a cigar, and slice them into 1-inch strips.

  2. Sauté the Base: In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the onion and sauté until translucent (about 5 minutes). Add the garlic and red pepper flakes, cooking for another minute until fragrant.

  3. Simmer the Hocks: Pour in the chicken stock, apple cider vinegar, and brown sugar. Add the smoked ham hocks. Bring to a boil, then reduce heat to low. Cover and simmer for about 45–60 minutes to tenderize the meat and infuse the broth.

  4. Cook the Greens: Add the collard greens to the pot in batches. They will look like too much at first, but they wilt down quickly. Stir to submerge them in the liquid.

  5. The Long Simmer: Cover and cook on low for 1.5 to 2 hours. The greens are done when they are dark green and “velvety” tender.

  6. The Finish: Remove the ham hocks. Shred the meat off the bone, discard the fat/bone, and stir the meat back into the greens. Taste and add salt or more vinegar if needed.

Tips & Notes

  • Cleanliness is Key: Collards are grown in sandy soil. If you don’t wash them 3 times, you’ll likely have “crunchy” sand in your dinner.

  • The Pot Likker: Don’t toss the liquid! Serve the greens with a slotted spoon but provide a small bowl of the broth on the side for dipping cornbread.

  • The “Pot” Choice: A heavy cast-iron Dutch oven is best for even heat distribution during a long simmer.

    Nutritional Info (Per Serving)

  • Calories: 245 kcal

  • Protein: 18g

  • Fat: 12g

  • Carbs: 14g

  • Fiber: 6g

  • Sodium: ~850mg (Variable based on ham hock size and stock used)

Health Benefits

  • High in Vitamin K: Essential for bone health and blood clotting.

  • Fiber Rich: Supports digestive health and helps maintain steady blood sugar.

  • Detoxification: Collards contain glucosinolates, which support liver function and cellular health.

Q&A

Q: Can I use smoked turkey instead of ham hocks? A: Absolutely! Smoked turkey wings or drumsticks are a popular, leaner alternative that still provides that essential smoky depth.

Q: Why are my greens bitter? A: Collards have a natural bitterness. The pinch of sugar and the acidity from the vinegar in this recipe are designed to neutralize that. If they are still bitter, add another teaspoon of vinegar.

Q: Can I make these in a Slow Cooker? A: Yes. Add everything to the crockpot and cook on Low for 7–8 hours or High for 4 hours.

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