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If you crave soul-satisfying Southern comfort food, this Collard Greens with Smoked Ham Hocks Recipe is an absolute must-try. The smoky richness of the ham hocks infuses deeply into tender collard greens, creating a harmonious blend of hearty, savory, and slightly tangy flavors that feel like a warm hug to your palate. This dish transforms humble greens into a vibrant, mouthwatering side or a main event that celebrates tradition with every bite.
Ingredients You’ll Need
Getting the perfect balance of smoky and savory starts with simple, well-chosen ingredients. Each element in this Collard Greens with Smoked Ham Hocks Recipe brings something special, enhancing the texture, flavor, and aroma of the dish.
- 2 lbs fresh collard greens: Choose vibrant, deep green leaves; they provide that signature earthiness and hearty texture.
- 2 medium smoked ham hocks: The star of the show, these deliver a deep smoky flavor and tender meaty goodness.
- 1 medium onion, finely chopped: Adds a subtle sweetness and builds a flavorful base for the dish.
- 4 cloves garlic, minced: Brings a fragrant kick that perfectly complements the ham hocks’ smokiness.
- 4 cups low-sodium chicken broth: Keeps the greens moist and steams them to tender perfection without overpowering the flavors.
- Salt, black pepper, and red pepper flakes: Essential for seasoning and adding a mild heat that wakes up your taste buds.
- Bay leaves: Impart a subtle herbal note that deepens the overall complexity of the dish.
- Apple cider vinegar: Adds brightness and balances the richness with a touch of acidity.
How to Make Collard Greens with Smoked Ham Hocks Recipe
Step 1: Prepare the Collard Greens
Start by rinsing the collard greens thoroughly in cold water to remove any grit lurking in the leaves. Strip away the tough stems—these can turn chewy and detract from the dish’s tenderness—then chop the leaves into bite-sized pieces so they cook evenly and absorb all that smoky broth.
Step 2: Sauté Your Aromatics
Heat a drizzle of olive oil in a large pot over medium heat. Toss in the finely chopped onion and cook until it becomes translucent and sweet-scented. Then add the minced garlic along with a pinch of red pepper flakes, stirring until the mixture releases a warm, inviting aroma. This step lays the flavorful groundwork that will carry through every spoonful.
Step 3: Simmer the Ham Hocks
Add your smoked ham hocks directly into the pot along with the chicken broth and bay leaves. Bring the liquid to a gentle boil, then lower the heat to a simmer. Let the ham hocks braise slowly for about an hour, allowing their smoky, meaty essence to permeate the broth and create that signature depth of flavor.
Step 4: Add the Collard Greens and Finish Cooking
Stir the chopped collard greens into the pot, submerging them in that rich broth. Cover the pot and cook for an additional 30 minutes until the greens are tender but still hold their vibrant color. Towards the end, season with salt, black pepper, and a good splash of apple cider vinegar to balance the richness and lift the entire dish. Remove bay leaves before serving.
How to Serve Collard Greens with Smoked Ham Hocks Recipe
Garnishes
Finish your collard greens with a little extra zing and color by adding a sprinkle of toasted crushed red pepper or a dash of freshly ground black pepper. Some like a drizzle of hot sauce or a splash more apple cider vinegar for that bright punch that cuts through the smoky richness beautifully.
Side Dishes
Collard greens with smoked ham hocks pair wonderfully with classic Southern sides like warm cornbread, buttery mashed potatoes, or creamy grits. They also complement hearty staples like fried chicken or black-eyed peas, making the meal truly feel like a feast.
Creative Ways to Present
For a modern twist, serve the collard greens over a bed of creamy polenta or spoon them into warm pita pockets topped with a dollop of tangy yogurt to add cool contrast. You can even turn the leftovers into a savory hash by sautéing the greens and ham with diced potatoes for a flavorful brunch dish.
Make Ahead and Storage
Storing Leftovers
After enjoying your collard greens, pack any leftovers into airtight containers and refrigerate them promptly. The flavors actually develop even more overnight, making the next day’s meal just as delicious, if not better.
Freezing
This recipe freezes well, so if you want to save some for later, let it cool completely before transferring to freezer-safe bags or containers. It can keep for up to three months, perfect for those busy days when you crave Southern comfort without the fuss.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally, and adding a splash of broth or water if needed to loosen the sauce. Avoid microwaving at high heat to preserve the texture and flavor of the collard greens and ham hocks.
FAQs
Can I use fresh ham hocks instead of smoked?
Yes, though smoked ham hocks provide a distinctive smoky flavor essential to this dish. If using fresh, consider adding a smoked seasoning or smoked paprika to mimic the depth, or use smoked ham hocks for authenticity.
Are collard greens always bitter?
Fresh collard greens have a naturally earthy, mild bitterness, but slow cooking with smoked ham hocks, seasonings, and vinegar helps mellow and balance that flavor, resulting in a rich, savory dish that’s far from bitter.
Can I make this recipe vegetarian?
Absolutely! Substitute the ham hocks with smoked paprika, liquid smoke, or even smoked tofu for that smoky essence, and use vegetable broth instead of chicken. The flavor will be different but still delicious.
How do I know when collard greens are fully cooked?
They should be tender and easily pierced with a fork but not mushy, usually after about 30 minutes of simmering. The color will remain a vibrant green rather than dull or olive.
What vinegar works best for this recipe?
Apple cider vinegar is ideal due to its mild sweetness and fruitiness, which complements the smoky and savory elements perfectly. You can also experiment with white vinegar, but use less as it is more acidic.
Final Thoughts
There’s nothing quite like a homemade Collard Greens with Smoked Ham Hocks Recipe to bring heartwarming comfort and rich Southern tradition to your table. This dish showcases how simple ingredients, cooked with care and patience, can transform into a flavorful masterpiece. I hope you dive into making it soon and share the joy of every tender bite with your loved ones.
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Collard Greens with Smoked Ham Hocks Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
- Diet: Low Sodium
Description
This comforting Southern-style Collard Greens with Ham Hocks recipe combines tender, slow-simmered greens with flavorful smoked ham hocks for a hearty and savory dish. Perfect as a nutritious side or main, the collards are cooked low and slow in seasoned chicken broth infused with garlic, onion, and a touch of heat from red pepper flakes and tang from apple cider vinegar.
Ingredients
Collard Greens
- 2 lbs fresh collard greens
Meat
- 2 medium ham hocks (smoked preferred)
Vegetables & Aromatics
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
Liquids
- 4 cups low-sodium chicken broth
- 1 tablespoon apple cider vinegar
Seasonings
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, 1/2 teaspoon
- 2 bay leaves
Other
- 2 tablespoons olive oil
Instructions
- Prepare the greens: Rinse the collard greens thoroughly under cold water to remove any grit. Remove the tough stems, then chop the leaves into bite-sized pieces to ensure even cooking.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes. Then add minced garlic and red pepper flakes, cooking an additional 1-2 minutes until fragrant.
- Cook ham hocks: Add the smoked ham hocks to the pot along with the chicken broth and bay leaves. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and let it cook for about 1 hour to allow the flavors to meld and the meat to tenderize.
- Add collard greens: After simmering the ham hocks, stir in the chopped collard greens. Cover the pot and let the greens cook for an additional 30 minutes until they are tender but still vibrant.
- Season and finish: Remove the bay leaves and ham hocks from the pot. Season the collard greens with salt, black pepper, and a splash of apple cider vinegar to brighten the flavors. Optionally, pull any meat from the ham hocks and stir it back into the greens before serving.
Notes
- For a spicier kick, increase the amount of red pepper flakes to taste.
- Use smoked ham hocks for the most authentic, rich flavor; fresh ham hocks can also be used but will yield a milder taste.
- Collard greens can be substituted with kale or mustard greens if preferred.
- Leftovers store well in the refrigerator for up to 4 days and taste even better the next day.
- Serve with cornbread or over rice for a complete Southern meal.
