Make tender, flavorful Southern Collard Greens slow-cooked with smoky ham hocks. This recipe delivers the classic comfort food taste you remember, perfect for any hearty meal.
Author:Ahazzam
Prep Time:20 min
Cook Time:3 hours
Total Time:3 hours 20 min
Yield:6 servings
Category:Side Dish
Method:Simmering
Cuisine:Southern
Diet:Low Fat
Ingredients
Scale
2 pounds fresh collard greens, tough stems removed and chopped
1 large smoked ham hock
6 cups chicken broth or water
1 medium yellow onion, chopped
4 cloves garlic, minced
1 tablespoon apple cider vinegar
1 teaspoon sugar
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/4 teaspoon red pepper flakes (optional, for a little heat)
Instructions
Rinse the collard greens thoroughly under cold water to remove any grit. Chop the greens into bite-sized pieces.
Place the chopped collard greens and the ham hock into a large Dutch oven or heavy-bottomed pot.
Add the chicken broth (or water), chopped onion, minced garlic, apple cider vinegar, sugar, salt, black pepper, and red pepper flakes (if using) to the pot.
Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let the greens simmer slowly for 2 to 3 hours, or until the greens are very tender and the ham hock meat is easily shreddable. This low and slow cooking creates the best flavor.
Remove the ham hock from the pot. Once cool enough to handle, shred the meat from the bone and discard the bone and skin. Return the shredded meat to the pot.
Taste the cooking liquid (pot liquor) and adjust salt and pepper as needed.
Serve hot. This is a fantastic side dish for holiday gatherings or Sunday dinner.
Notes
For an even richer flavor, you can substitute the ham hock with smoked turkey legs or a piece of salt pork.
If you are short on time, you can use a slow cooker. Cook on low for 6-8 hours.
Save the cooking liquid; it is full of flavor and you can use it as a base for other soups or beans.