Collard Greens With Ham Hocks
These Southern-inspired collard greens simmer slowly with smoky ham hocks, onions, and garlic until tender and flavorful. Seasoned with a touch of Creole spice, this dish is hearty, protein-rich, and fiber-packed — perfect as a side or main for any meal.
Equipment
- 1 large stockpot or Dutch oven (at least 6–8 quarts)
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring Cup Set
- 1 Measuring Spoon Set
- 1 large mixing bowl (for washing greens)
- 2 forks (for shredding ham hock)
Ingredients
- 1 teaspoon olive oil
- 1 cup white onion chopped
- 3 garlic cloves minced
- 3 pounds fresh collard greens about 3–4 bunches, with stems
- ¾ –1 pound smoked ham hock
- 1 ½ –2 cups chicken broth or water
- 1 tablespoon Creole seasoning adjust to taste
- 1 teaspoon sugar or sweetener optional, adjust to taste
Instructions
- Prepare the Ham Hock: Rinse the smoked ham hock under cold water to remove any excess salt or impurities. Place it in a large stockpot and add enough cold water to cover the hock by about 1–2 inches. Bring the pot to a boil over high heat, then reduce to a gentle simmer. Let the ham hock cook for 45–60 minutes until the meat begins to loosen and the broth is fragrant. Skim away any foam or excess fat that rises to the top, and set aside 1–2 cups of this cooking liquid to use later for extra flavor.
- Wash the Collard Greens: Fill your sink or a very large bowl with cold water.Submerge the collard leaves and use your hands to scrub along the veins and folds to release dirt or grit. Allow any sediment to sink to the bottom, then lift the leaves out carefully and change the water. Repeat this process as many times as needed until the water runs completely clear. This step is crucial for avoiding sandy or gritty greens once cooked.
- Remove Stems and Chop the Greens: Lay several leaves on a cutting board, fold them lengthwise, and use a knife to slice away the thick center stem. Discard the stems or save them for vegetable stock. Stack or roll the leaves tightly, then slice into ribbons about 1–2 inches wide. Cutting the greens into even strips ensures they wilt evenly and have a tender, consistent texture once cooked.
- Sauté the Aromatics: In a Dutch oven or heavy-bottomed pot, heat 1 teaspoon of olive oil over medium-high heat. Add the chopped onion and cook for 3–5 minutes until soft and translucent. Stir in the minced garlic and cook for about 30–60 seconds until fragrant but not browned. This aromatic base lays the foundation of flavor for the collard greens.
- Deglaze with Broth: Pour in 1½–2 cups of chicken broth (or a mix of broth and reserved ham-hock liquid). Stir well, scraping up any browned bits from the bottom of the pot with a wooden spoon. These flavorful bits add depth to the cooking liquid, which will later infuse the greens with a smoky, savory taste.
- Add and Wilt the Collard Greens: Working in batches, add a few handfuls of the chopped collards to the pot. Stir to coat them in the broth and aromatics, then press them down gently until they begin to wilt. Continue adding more greens in stages, stirring and pressing each batch down until all the collards fit into the pot. Don’t worry if the pot looks full at first — collard greens shrink dramatically as they cook.
- Season and Add the Ham Hock: Sprinkle the collards with 1 tablespoon of Creole seasoning (start with less if you prefer, then adjust later). Nestle the smoked ham hock into the greens so it is partially submerged in liquid. Bring the mixture up to a gentle boil, then lower the heat to medium-low and cover the pot with a lid.
- Slow Simmer the Greens: Let the collards simmer gently for about 2 hours, stirring occasionally to keep them from sticking and checking that there is always enough liquid in the pot.If needed, add more broth, reserved ham-hock liquid, or water in small amounts. For extra-tender greens, you can extend the cooking time up to 3 hours. Longer simmering results in silky greens with rich, smoky flavor.
- Shred the Ham Hock: When the ham hock is fork-tender, carefully remove it from the pot and place it on a cutting board. Let it cool slightly before shredding the meat with two forks. Discard the bones, cartilage, and any excess fat, then return the shredded ham to the pot. Stir well so the meat is evenly distributed through the greens.
- Taste and Adjust Seasoning: Taste the greens and cooking liquid. If they taste slightly bitter, stir in a pinch of sugar or sweetener. If they need brightness, add a splash of apple cider vinegar or a squeeze of lemon juice. For extra heat, a dash or two of hot sauce can be added. Adjust the Creole seasoning, salt, or pepper to taste, keeping in mind that ham hocks already provide natural saltiness.
- Serve the Collard Greens: Remove the pot from the heat and let the greens sit for a few minutes before serving to allow the flavors to settle. Serve them warm, ladled into bowls with plenty of the smoky, savory broth.Collard greens pair beautifully with cornbread, rice, or classic Southern mains like fried chicken or black-eyed peas.
- Storage and Reheating: Leftover collard greens often taste even better the next day. Store cooled greens in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months.Reheat gently on the stovetop with a splash of water or broth until steaming hot, stirring occasionally to prevent sticking.
Notes
- Collard greens naturally have a slightly bitter taste, which can be balanced with a pinch of sugar, honey, or your favorite sweetener.
- For added depth, substitute some chicken broth with the reserved ham-hock cooking liquid.
- A smoked ham hock adds authentic Southern flavor, but you can also use smoked turkey wings, legs, or bacon for variety.
- If you prefer greens with more texture, reduce the cooking time slightly; for ultra-tender, silky greens, simmer longer.
- Adding vinegar or lemon juice at the end brightens the flavor and cuts through richness.
- Greens shrink significantly during cooking, so don’t hesitate to start with a large potful.
- A Dutch oven works best since it allows for both sautéing and slow simmering in one pot.
- Taste and adjust seasoning gradually — ham hocks already add salt, so be mindful not to oversalt early.
- Leftover collards develop deeper, richer flavor after sitting overnight, making them excellent for meal prep.
- Always wash greens thoroughly to avoid grit — several rinses may be needed.
