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
Scale
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.
