Introduction:
Collard Greens with Ham Hocks are the heart and soul of traditional Southern cooking. Simmered low and slow with smoky ham hocks, garlic, and onions, these greens soak up all the rich flavor and become melt-in-your-mouth tender. Serve them with cornbread for a down-home comfort meal.
Ingredients:
- 2 large bunches of collard greens, stems removed and chopped
- 1–2 smoked ham hocks
- 1 tbsp olive oil or bacon grease
- 1 small onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth or water
- 1 tsp red pepper flakes (optional)
- 1 tbsp apple cider vinegar
- Salt and black pepper, to taste
- Optional: a pinch of sugar or a splash of hot sauce
Instructions:
- Sauté Aromatics:
In a large pot or Dutch oven, heat olive oil or bacon grease over medium heat. Add onion and garlic, and cook until softened. - Add Ham Hocks & Broth:
Add ham hocks to the pot, then pour in chicken broth. Bring to a boil, reduce to a simmer, and cover. Cook for 1 hour to develop deep flavor. - Add Collards:
Add chopped collard greens in batches, stirring as they wilt down. Cover and simmer for another 45 minutes to 1 hour, until greens are very tender. - Finish:
Stir in apple cider vinegar, red pepper flakes, salt, and black pepper. Taste and adjust seasoning. You can also shred meat from the ham hocks and return it to the pot for extra richness. - Serve:
Serve hot with cornbread and hot sauce on the side. Don’t forget the flavorful pot liquor (the broth)—it’s liquid gold!
Enjoy!!
