There’s something deeply comforting about a simmering pot of collard greens cooked with smoky ham hocks, and this Collard Greens with Ham Hocks Recipe captures that soul-warming magic perfectly. With fresh collards softened to tender perfection and infused with the rich, smoky broth from the ham hocks, every bite bursts with layers of flavor. It’s a Southern classic that’s simple, hearty, and absolutely satisfying—making it a go-to dish for family dinners or when you want a little taste of home-cooked love in every forkful.
Ingredients You’ll Need
This Collard Greens with Ham Hocks Recipe calls for straightforward, wholesome ingredients that come together effortlessly. Each one plays a vital role, whether it’s bringing smoky depth, a subtle kick, or vibrant greenery to your bowl.
- 2 lbs fresh collard greens: Choose bright leaves with sturdy stems for a fresh, earthy taste and beautiful color.
- 2 medium ham hocks (smoked preferred): These add the signature smoky flavor and richness that make the dish unforgettable.
- 1 medium onion, finely chopped: Onion provides a mild sweetness that balances the smokiness.
- 4 cloves garlic, minced: Garlic adds aromatic warmth and depth to the broth.
- 4 cups low-sodium chicken broth: A savory base that infuses the greens without overpowering them.
- Salt: Enhances all flavors—season carefully to taste.
- Black pepper: Adds subtle heat and complexity.
- Red pepper flakes: For a gentle smoky spice that elevates the dish.
- Bay leaves: Impart a subtle herbal note that rounds out the broth.
- Apple cider vinegar: A splash brightens the flavors and balances the richness.
How to Make Collard Greens with Ham Hocks Recipe
Step 1: Prepare the Collard Greens
Start by rinsing your collard greens thoroughly under cold water to get rid of any grit nestled in the leaves. Then, remove the tough, fibrous stems—this ensures a tender final dish. Chop the greens into bite-sized pieces, making them easy to eat and allowing flavors to soak in evenly as they cook.
Step 2: Sauté Aromatics
In a large pot, heat some olive oil and gently sauté the finely chopped onion until it becomes translucent. This step unlocks the onion’s natural sweetness, creating a flavorful foundation. Add the minced garlic and a pinch of red pepper flakes to the pot, cooking briefly until fragrant to tease out that spicy warmth that complements the smoky ham.
Step 3: Simmer Ham Hocks
Next, nestle the smoked ham hocks into the pot and pour in the low-sodium chicken broth. Bring everything to a gentle boil before reducing to a low simmer. This slow, steady heat helps pull all the smoky, meaty goodness from the ham hocks into the broth, creating an amazing depth of flavor over the course of one hour.
Step 4: Add Greens and Finish Cooking
Now it’s time to add your prepared collard greens to the pot. Stir them in to soak up that rich broth, then cover the pot and let everything cook together for another 30 minutes. The greens will soften beautifully, soaking up the smoky, aromatic broth while the apple cider vinegar splash adds a perfect tangy balance before serving.
How to Serve Collard Greens with Ham Hocks Recipe
Garnishes
While this dish speaks volumes on its own, a sprinkle of freshly ground black pepper or a tiny drizzle of extra apple cider vinegar right before serving can brighten everything up wonderfully. Some people love adding a little chopped crispy bacon or hot sauce on the side for an extra layer of flavor and heat.
Side Dishes
Collard Greens with Ham Hocks Recipe pairs effortlessly with classic Southern staples like creamy cornbread, fluffy white rice, or buttery mashed potatoes, complementing the hearty greens with soft textures and mild flavors. These sides balance the dish and make for a soul-satisfying meal.
Creative Ways to Present
For a fresh twist, serve the greens atop a bed of grits for a Southern-inspired bowl meal. Alternatively, use the tender greens and ham to top toasted baguette slices as a savory appetizer or mix into a hearty bean stew for an extra nutrient boost and smoky flair.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Collard Greens with Ham Hocks Recipe in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even tastier the next day!
Freezing
If you want to save some for later, freeze the collard greens in a freezer-safe container for up to 3 months. Just be sure to cool them completely before freezing to maintain the best texture and flavor.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth or water if needed to loosen the greens. Avoid microwaving straight from frozen to preserve texture and avoid overcooking.
FAQs
Can I use fresh ham instead of ham hocks?
Fresh ham won’t give you the same smoky depth as smoked ham hocks, which are key for that classic flavor profile. If you can’t find ham hocks, smoked turkey leg is a decent substitute, but expect a slightly different taste.
Should I remove the tough stems from collard greens?
Yes, removing the tough stems ensures the collards become tender and pleasant to eat. The stems take longer to cook and can be tough and chewy, so it’s best to discard or save them for making stock.
Why add apple cider vinegar?
Apple cider vinegar adds a bright, tangy note that balances the smoky and savory flavors. It helps cut through richness and brings out the greens’ natural brightness.
Can I make this recipe vegetarian?
This recipe is traditionally made with ham hocks for flavor, but you can create a vegetarian version using smoked paprika and vegetable broth to mimic the smoky taste—though it won’t be quite the same experience.
How do I know when the greens are done?
Collard greens are ready when they’re tender and vibrant in color, usually after about 30 minutes of cooking with the ham hocks. Give them a taste and if they’re pleasantly soft without being mushy, they’re perfect!
Final Thoughts
If you’ve never made collard greens from scratch, this Collard Greens with Ham Hocks Recipe is the perfect place to start. It’s rich with tradition, simple to prepare, and incredibly rewarding with every savory forkful. Your family and friends will thank you for sharing such a delicious, comforting dish that feels like a warm hug on a plate. Grab those fresh collards and smoked ham hocks, and get ready for a luscious taste of Southern kitchen magic!
Print
Collard Greens with 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 American
- Diet: Halal
Description
A hearty and flavorful Southern-style dish featuring tender collard greens slow-cooked with smoky ham hocks and aromatic seasonings for a comforting, nutrient-rich meal.
Ingredients
Greens
- 2 lbs fresh collard greens
Meat and Broth
- 2 medium ham hocks (smoked preferred)
- 4 cups low-sodium chicken broth
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
Seasonings
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, to taste
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
Instructions
- Prepare the collard greens: Rinse the collard greens thoroughly under cold running water to remove any grit. Remove the tough stems from the leaves and chop the leaves into bite-sized pieces to ensure even cooking.
- Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes and cook for another 1–2 minutes until fragrant, taking care not to burn the garlic.
- Simmer the ham hocks: Add the smoked ham hocks to the pot along with the low-sodium chicken broth and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 1 hour. This process extracts the rich smoky flavor from the ham hocks and tenderizes the meat.
- Cook the collard greens: Stir in the chopped collard greens, cover the pot, and continue cooking for an additional 30 minutes or until the greens are tender. Stir occasionally to ensure even cooking and allow the flavors to meld.
- Season and finish: Remove the bay leaves and season the dish with salt, black pepper, and apple cider vinegar to taste. Stir well and allow the flavors to settle for a few minutes before serving.
Notes
- For a spicier kick, increase the amount of red pepper flakes according to your preference.
- Smoked ham hocks add a distinctive flavor, but you can substitute with smoked turkey necks for a lighter option.
- Rinse greens thoroughly to avoid any sandy texture.
- This dish pairs beautifully with cornbread or steamed rice.
- Leftovers reheat well and flavors deepen after a day.
