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
Scale
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.
