Collard Greens with Smoked Ham Hocks is a true Southern comfort dish—slow-simmered until tender and infused with rich, smoky flavor. The ham hocks create a deep, savory broth while the greens become perfectly soft without losing their hearty texture. This dish is a staple for family dinners, holidays, and Sunday meals, served alongside cornbread, rice, or beans.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Ingredients
- 2 large bunches collard greens
- 2 smoked ham hocks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups water or chicken broth
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional, to balance bitterness)
Directions
- Wash collard greens thoroughly to remove grit.
- Remove thick stems and chop leaves into bite-size pieces.
- In a large pot, add ham hocks, water or broth, onion, and garlic.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1 hour to develop a rich, smoky broth.
- Add collard greens, salt, black pepper, and red pepper flakes.
- Stir well, cover, and simmer for another 45–60 minutes, stirring occasionally.
- Stir in apple cider vinegar and sugar if using.
- Taste and adjust seasoning.
- Remove ham hocks, shred meat, and return meat to the pot (optional).
- Serve hot with some pot liquor spooned over the greens.
Notes
- The longer they cook, the more tender and flavorful they become.
- Serve with cornbread to soak up the broth.
- Can be made a day ahead—flavor improves overnight.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze well for up to 3 months.
Nutrition (Per Serving, Approximate)
- Calories: 230
- Protein: 15g
- Carbohydrates: 10g
- Fat: 14g
- Fiber: 5g
- Sugar: 2g
- Sodium: 580mg
