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If you’re searching for a dish that’s the very heart of Southern comfort food, look no further than this Collard Greens with Ham Hocks Recipe. It’s a soul-satisfying, slow-simmered delight where tender collard greens soak up all the smoky, savory goodness of ham hocks, garlic, and just the right hint of tangy apple cider vinegar. Every bite bursts with tradition and warmth, making it an absolute must-have on your table whether it’s for a family dinner or a special gathering.
Ingredients You’ll Need
This Collard Greens with Ham Hocks Recipe relies on a handful of simple, wholesome ingredients — each one playing an essential role in building layers of flavor, texture, and color that make this dish shine. From the smoky richness of the ham hocks to the fresh brightness of the greens and seasonings, you’ll want to have these ready to go.
- 2 pounds collard greens: Washed and chopped with stems removed to ensure tenderness without bitterness.
- 2 smoked ham hocks: The star of the dish, providing deep smoky, meaty flavor that infuses the greens.
- 1 large onion, chopped: Brings a sweet and savory base layer to the broth.
- 3 cloves garlic, minced: Adds a fragrant punch that complements the smoky ham.
- 6 cups chicken broth or water: The cooking liquid that simmers everything to perfection, with broth giving extra richness.
- 1 tablespoon apple cider vinegar: Balances the dish with a subtle tang and brightens the flavors.
- 1 teaspoon sugar: Just a touch to round out the acidity and mellow the greens.
- 1/2 teaspoon crushed red pepper flakes (optional): Provides a gentle kick if you like a hint of heat.
- Salt and black pepper to taste: Essential seasonings to bring everything together.
How to Make Collard Greens with Ham Hocks Recipe
Step 1: Simmer the Ham Hocks
Begin by placing your smoked ham hocks in a large pot or Dutch oven and covering them with your chicken broth or water. Bring this to a boil over medium-high heat to awaken those rich flavors, then turn the heat down low and let it gently simmer for about 1 to 1.5 hours. This slow simmering is what makes the meat tender enough to fall off the bone and sets the foundation for a deeply flavored broth.
Step 2: Add Onion and Garlic
Once the ham hocks are tender, toss in the chopped onions and minced garlic. Cook these for about five minutes, stirring occasionally. This step allows the onions to soften and the garlic to release its aroma without overpowering the stew, enhancing the complexity of your cooking liquid.
Step 3: Incorporate the Collard Greens
Add the collard greens in batches — a few handfuls at a time — waiting for each batch to wilt down before adding more. This technique helps the greens to cook evenly and prevents overcrowding, ensuring every leaf is lovingly infused with smoky broth.
Step 4: Season and Simmer
Next, stir in the apple cider vinegar, sugar, and if using, your crushed red pepper flakes. These ingredients add layers of brightness, sweetness, and subtle spice that perfectly complement the greens and ham. Cover the pot and simmer on low for 45 minutes to an hour, until the greens are tender and bursting with flavor.
Step 5: Finish and Season
Remove the ham hocks from the pot, shred the meat off the bones, and return it to the greens. This brings back that wonderfully smoky meatiness throughout the dish. Taste and adjust seasoning with salt and black pepper to your liking. Serve piping hot with some of the rich cooking liquid ladled over – pure Southern comfort!
How to Serve Collard Greens with Ham Hocks Recipe
Garnishes
A sprinkle of freshly ground black pepper or a drizzle of a splash of good-quality apple cider vinegar right before serving can brighten the dish even more. Some folks love a little hot sauce on top for an extra kick, which complements the smoky flavors beautifully.
Side Dishes
This dish truly shines alongside classic Southern staples. Think buttery, moist cornbread for soaking up the juices, creamy mashed potatoes to mellow the greens’ tang, or even crispy fried chicken for a full-on soul food feast. Each side brings its own joyful contrast to the plate.
Creative Ways to Present
For a modern twist, serve these collard greens in a rustic bowl with a sprinkle of crispy fried onions on top for texture. Or turn the leftover greens and shredded ham into savory hand pies or stuffed inside a baked potato. The possibilities are endless when you get creative with this classic Collard Greens with Ham Hocks Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover collard greens with ham hocks taste even better the next day as the flavors have had time to meld. Store them in an airtight container in the refrigerator for up to 4 days. Just make sure to give them a good stir and reheat gently on the stove or microwave to keep them tender.
Freezing
If you want to save some for longer, collard greens with ham hocks freeze well. Place cooled leftovers in freezer-safe containers or heavy-duty freezer bags, squeezing out excess air. They keep best for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently to preserve the texture and flavors. Warm the greens slowly on the stovetop over low heat, adding a splash of broth or water if they seem too thick. Avoid boiling as this may toughen the greens or dry out the meat. A slow and steady approach keeps them luscious and comforting.
FAQs
Can I use fresh ham instead of smoked ham hocks?
While smoked ham hocks lend that classic smoky flavor so essential to this recipe, you can use fresh ham or even smoked turkey legs as alternatives. Just keep in mind the flavor will be different and you might want to add a bit of smoked paprika or liquid smoke to mimic the depth that ham hocks provide.
Do I need to remove the stems from collard greens?
Yes, removing the stems is recommended because they tend to be tough and fibrous. Removing them before cooking helps ensure your collard greens have the tender, melt-in-your-mouth texture that makes the dish so enjoyable.
Can I make this recipe vegetarian or vegan?
This Collard Greens with Ham Hocks Recipe is traditionally meat-based for deep flavor, but for a vegetarian or vegan option, you can omit the ham hocks and use vegetable broth with smoked paprika or liquid smoke for smokiness. Adding mushrooms or smoked tofu can help build umami as well.
How long should I simmer the collard greens?
Simmering the greens for 45 minutes to an hour after adding them ensures they become tender without turning mushy. This slow cooking also allows them to fully soak up the smoky flavors from the broth and ham.
Can I prepare this dish ahead of time for a party?
Absolutely! In fact, Collard Greens with Ham Hocks often taste better the next day once the flavors have melded even more. You can make it a day ahead, refrigerate, and simply reheat gently before serving to wow your guests.
Final Thoughts
This Collard Greens with Ham Hocks Recipe is not just a dish—it’s a warm hug from the Southern kitchen that brings people together. Simple ingredients transform into a soulful, hearty meal that honors tradition while comforting your soul. I encourage you to try it out soon; once you do, I bet you’ll find it becoming one of your cherished favorites too.
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Collard Greens with Ham Hocks Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
- Diet: Gluten Free
Description
This traditional Southern side dish features tender collard greens slow-simmered with smoky ham hocks for rich, savory flavor. Enhanced with onion, garlic, and a touch of apple cider vinegar, this recipe is a comforting staple perfect for any soul food meal.
Ingredients
Main Ingredients
- 2 pounds collard greens, washed, stems removed, and chopped
- 2 smoked ham hocks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth or water
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Simmer Ham Hocks: In a large pot or Dutch oven, add the ham hocks and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 1 to 1.5 hours, or until the meat is tender and starting to fall off the bone.
- Add Aromatics: Add the chopped onions and minced garlic to the pot, and cook for another 5 minutes to soften and release their flavors.
- Add Collard Greens: Stir in the collard greens a few handfuls at a time, allowing each addition to wilt before adding more to prevent overcrowding the pot.
- Season and Simmer: Add apple cider vinegar, sugar, and red pepper flakes if using. Cover the pot and simmer for 45 minutes to 1 hour, or until the greens are tender and flavorful.
- Finish and Serve: Remove the ham hocks, shred the meat from the bones, and return the meat to the pot. Season with salt and black pepper to taste. Serve hot with some of the cooking liquid for moisture and extra flavor.
Notes
- For a smokier flavor, brown the ham hocks in a skillet before simmering.
- Leftovers taste even better the next day as the flavors meld.
- Serve with cornbread for a traditional Southern meal experience.
