Collard Greens with Smoked Ham Hocks

Here’s a full, detailed recipe for Collard Greens with Smoked Ham Hocks, including prep tips and step-by-step directions.

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Collard Greens with Smoked Ham Hocks

Servings

6–8 servings
Cook time: about 2½–3 hours (mostly hands-off)

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Ingredients

• 2 large smoked ham hocks (about 2–2½ lbs total)

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

• 1 large yellow onion, chopped

• 3–4 cloves garlic, minced

• 8 cups water (or low-sodium chicken broth for richer flavor)

• 1 tablespoon vegetable oil or bacon grease

• 1 teaspoon salt (start small; adjust later)

• 1 teaspoon black pepper

• ½–1 teaspoon crushed red pepper flakes (optional, for heat)

• 1 teaspoon sugar (optional, balances bitterness)

• 1 tablespoon apple cider vinegar (or white vinegar, to finish)

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Preparation

1. Clean the Collard Greens (Very Important)

Collards often have grit.

1. Cut the thick stems out of each leaf.

2. Fill a large sink or bowl with cold water.

3. Submerge the greens and swish them around.

4. Let them sit for 2–3 minutes so dirt sinks to the bottom.

5. Lift the greens out (don’t pour them out).

6. Repeat washing 2–3 times until water is clear.

7. Stack leaves, roll them up, and slice into 1–2 inch strips.

Set aside.

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Directions

Step 1: Simmer the Ham Hocks

1. Place the smoked ham hocks in a large stockpot or Dutch oven.

2. Add 8 cups of water (or broth).

3. Bring to a boil over medium-high heat.

4. Reduce heat to low, cover, and simmer for 1½ to 2 hours, until the meat is very tender and starting to pull away from the bone.

This creates a flavorful “pot liquor” that seasons the greens.

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Step 2: Prepare the Meat

1. Remove ham hocks from the pot and let cool slightly.

2. Pull the meat off the bones.

3. Chop or shred the meat into bite-sized pieces.

4. Discard bones and excess fat.

5. Return the meat to the pot.

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Step 3: Build the Flavor

1. Add vegetable oil (or bacon grease) to the pot.

2. Stir in chopped onion.

3. Cook over medium heat for 5–7 minutes, until softened.

4. Add garlic and cook 30 seconds, until fragrant.

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Step 4: Add the Collard Greens

1. Add collard greens in batches, stirring as they wilt.

2. Once all greens are added, stir well to coat with the broth.

3. Add:

   • Salt

   • Black pepper

   • Red pepper flakes (if using)

   • Sugar (optional)

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Step 5: Slow Cook

1. Reduce heat to low.

2. Cover and simmer for 45 minutes to 1 hour, stirring occasionally.

3. Greens should be very tender and deeply flavorful.

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Step 6: Finish and Adjust

1. Stir in apple cider vinegar.

2. Taste and adjust seasoning (salt, pepper, vinegar).

3. Simmer uncovered for 10 more minutes if you want slightly thicker broth.

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How to Serve

• Serve hot with:

  • Cornbread

  • Fried chicken

  • Rice or mashed potatoes

• Spoon some of the broth (“pot liquor”) over the greens—this is the best part.

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Tips & Variations

• More smoky flavor: Add a small piece of smoked turkey or extra ham.

• Less salty: Use water instead of broth and add salt at the end.

• Spicy version: Add hot sauce or more red pepper flakes.

• Make ahead: Tastes even better the next day.