Collard Greens with Smoked Ham Hocks is a soul-warming dish that embodies comfort, tradition, and deep flavor. This recipe brings together the hearty, slightly bitter taste of collard greens with the smoky richness of ham hocks, creating a dish that feels both rustic and indulgent. Slow simmering allows the greens to soften and absorb the savory broth, while the ham hocks infuse the pot with a depth of flavor that transforms simple ingredients into something extraordinary.
This dish is often associated with Southern cooking, where collard greens are a staple and smoked meats are used to enrich vegetables. It’s a recipe that celebrates patience and simplicity, reminding us that the best flavors often come from slow cooking and thoughtful preparation.
INGREDIENTS:
- 2 pounds fresh collard greens, washed and chopped
- 2 smoked ham hocks
- 1 large onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth or water
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt (adjust to taste)
INSTRUCTION:
- Prepare the greens: Wash collard greens thoroughly to remove grit. Remove tough stems and chop the leaves into manageable pieces.
- Start the base: In a large pot, add ham hocks and cover with chicken broth or water. Bring to a boil, then reduce to a simmer. Cook for 1 hour to allow the smoky flavor to infuse the liquid.
- Add aromatics: Stir in diced onion and minced garlic. Continue simmering until the onion softens and blends into the broth.
- Cook the greens: Add collard greens to the pot in batches, stirring gently as they wilt. Season with black pepper, red pepper flakes, and salt.
- Simmer slowly: Cover and cook for 45–60 minutes, stirring occasionally, until the greens are tender and flavorful.
- Finish with vinegar: Stir in apple cider vinegar before serving to brighten the flavors and balance the richness.
- Serve warm: Ladle greens and broth into bowls, with pieces of ham hock for added heartiness.
SERVINGS:
This recipe yields 6 servings, making it perfect for family meals or gatherings.
NOTE:
Collard Greens with Smoked Ham Hocks is best enjoyed hot, with cornbread or rice to soak up the flavorful broth. The dish is deeply satisfying, offering a balance of smoky, savory, and slightly tangy notes. The slow cooking process allows the greens to mellow, losing their bitterness while gaining richness from the ham hocks.
This recipe is adaptable. For a lighter version, you can substitute smoked turkey wings or legs for the ham hocks, which provide similar flavor with less fat. Adding a splash of hot sauce at the table can enhance the dish’s warmth, while extra vinegar can sharpen the flavor for those who prefer a tangier bite.
Beyond taste, this dish carries cultural significance. It represents tradition, resilience, and the art of making the most of simple ingredients. Preparing collard greens with smoked ham hocks is not just cooking—it’s participating in a legacy of comfort food that has nourished families for generations.
Ultimately, Collard Greens with Smoked Ham Hocks is more than a recipe. It’s a reminder that food can be both nourishing and soulful, connecting us to heritage and community through every bite.