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
Scale
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.
