Here’s a detailed recipe for Collard Greens with Smoked Ham Hocks. This classic Southern dish is flavorful, tender, and perfect as a side dish for any meal.
Ingredients:
-
2 smoked ham hocks (about 1.5 to 2 lbs)
-
4-6 cups collard greens (about 2 large bunches, washed and chopped)
-
1 medium onion (diced)
-
4 cloves garlic (minced)
-
1 tbsp olive oil (or vegetable oil)
-
1 tsp crushed red pepper flakes (optional, for heat)
-
1/2 tsp smoked paprika (optional, for extra flavor)
-
1 tsp sugar (helps balance the bitterness)
-
4 cups chicken broth (or water, but broth adds more flavor)
-
2 cups water (or more to adjust liquid level)
-
1 tbsp apple cider vinegar (optional, adds a slight tang)
-
Salt and black pepper to taste (start with a pinch of salt, ham hocks are salty)
-
1 bay leaf (optional, adds extra flavor)
-
1/4 tsp freshly ground black pepper
Instructions:
1. Prep the Collard Greens:
-
Wash the collard greens thoroughly to remove any dirt or grit.
-
To remove the tough stems, stack several leaves, roll them up, and slice into strips (called “chiffonade”). Then chop them into bite-sized pieces. Set aside.
2. Prepare the Ham Hocks:
-
If your ham hocks are frozen, let them thaw in the fridge overnight. If not, they can go straight into the pot.
-
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
-
Add the ham hocks and brown them on all sides, about 4-5 minutes. This will give the ham hocks a deeper flavor.
3. Saute the Aromatics:
-
Once the ham hocks are browned, remove them from the pot and set them aside.
-
In the same pot, add the diced onion and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot (these have a lot of flavor).
-
Add the minced garlic and cook for an additional minute, stirring to prevent burning.
4. Simmer the Greens:
-
Add the chicken broth and water to the pot, scraping the bottom again to release any remaining flavorful bits.
-
Stir in the crushed red pepper flakes, smoked paprika, sugar, and bay leaf (if using).
-
Return the ham hocks to the pot, submerging them in the liquid.
-
Bring the liquid to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour to allow the ham hocks to release their flavor into the broth.
5. Add the Collard Greens:
-
After the ham hocks have simmered, add the collard greens to the pot in batches. Let each batch wilt down a bit before adding more.
-
Stir well to mix the greens into the liquid.
-
Cover and let the greens simmer for about 45 minutes to 1 hour, or until they are tender but still vibrant green. Stir occasionally to ensure even cooking. If the liquid gets too low during cooking, add more water or broth to keep the greens submerged.
6. Final Touches:
-
Once the greens are tender and the broth is flavorful, remove the ham hocks from the pot. Set them aside to cool slightly.
-
Use a spoon to shred the meat off the bones of the ham hocks and return the meat to the pot. Discard any bones and skin.
-
Taste the greens and adjust seasoning with salt, black pepper, and a splash of apple cider vinegar for extra tang (optional).
-
Stir well to incorporate the flavors.
7. Serve:
-
Serve the collard greens with a generous portion of the smoky broth and pieces of ham.
-
You can enjoy them as a side dish with cornbread, rice, or fried chicken.
Tips:
-
For deeper flavor: Let the greens simmer longer if you have time; the longer the simmer, the more flavor will develop.
-
Smoked Turkey Alternative: If you don’t have smoked ham hocks, you can use smoked turkey wings or thighs as a substitute for a similar smoky flavor.
-
Adjusting bitterness: If the collard greens seem too bitter for your taste, you can balance the bitterness with a little extra sugar or vinegar.