Collard Greens with Smoked Ham Hocks

Collard Greens with Smoked Ham Hocks (Full, Detailed Recipe)

A classic Southern comfort dish—slow-simmered collard greens become tender and flavorful from smoky ham hocks and a savory broth.

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🧾 Ingredients (Serves 4–6)

Main

• 2 large bunches collard greens (about 2½–3 lb)

• 1–2 smoked ham hocks (1½–2 lb total)

• 8 cups water or low-sodium chicken broth

Aromatics & Seasoning

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1–2 teaspoons kosher salt (start small; adjust later)

• 1 teaspoon black pepper

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

• 1 teaspoon sugar (optional, balances bitterness)

• 1–2 tablespoons apple cider vinegar or hot sauce (to finish)

Optional Add-ins

• 1 bay leaf

• 1 teaspoon smoked paprika

• 1 small pinch baking soda (very optional; softens greens but can dull color/flavor if overused)

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🔪 Prep the Collard Greens (Important)

1. Wash thoroughly: Fill a sink or large bowl with cold water. Submerge greens, swish to release grit, lift out (don’t pour), and repeat 2–3 times until water is clear.

2. Remove stems: Fold each leaf in half lengthwise and cut out the thick center stem.

3. Chop: Stack leaves, roll into a cigar shape, and slice into 1–2 inch ribbons.

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🍲 Directions

1) Simmer the Ham Hocks (Flavor Base)

• In a large, heavy pot or Dutch oven, add ham hocks and water/broth.

• Bring to a boil, then reduce to a gentle simmer.

• Cover and cook 60–90 minutes, until the meat is tender and the liquid is richly flavored.

• Skim foam if needed.

2) Add Aromatics

• Add chopped onion, garlic, bay leaf (if using), black pepper, red pepper flakes, and smoked paprika (if using).

• Simmer 10 minutes until onions soften.

3) Add the Collard Greens

• Add greens in batches, stirring as they wilt to make room.

• Add salt (start with 1 teaspoon).

• If using baking soda, add a tiny pinch only.

• Bring back to a simmer, cover, and cook 45–90 minutes, stirring occasionally, until greens are tender to your liking.

4) Shred the Ham

• Remove ham hocks to a plate. When cool enough, pull meat from bones, discard skin/bones, and chop or shred.

• Return meat to the pot and simmer 10–15 minutes more to blend flavors.

5) Finish & Adjust

• Taste and adjust salt.

• Add sugar (if using) and vinegar or hot sauce to brighten.

• Remove bay leaf before serving.

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🕒 Texture & Timing Tips

• Tender but toothsome: ~45–60 minutes with younger greens.

• Very soft, traditional: 75–90 minutes.

• Add a splash of hot water or broth if liquid reduces too much.

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🍽️ Serve With

• Cornbread or hushpuppies

• Rice or mashed potatoes

• Baked chicken or roasted vegetables

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🧊 Storage & Reheating

• Refrigerate: Up to 4 days (flavors improve next day).

• Freeze: Up to 2 months.

• Reheat: Gently on the stove; add a little water/broth if needed.