Here’s a true Southern-style Collard Greens with Smoked Ham Hocks recipe—slow-simmered, smoky, and full of soul 🌿🍖
Southern Collard Greens with Smoked Ham Hocks
Ingredients (serves 6–8)
- 2 large bunches collard greens
- 1–2 smoked ham hocks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6–8 cups water or chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp sugar (optional, balances bitterness)
- ½ tsp crushed red pepper flakes (optional)
- Salt & black pepper to taste
Instructions
1. Clean the collards
- Remove thick stems from collard leaves.
- Wash leaves thoroughly (2–3 times) to remove grit.
- Stack leaves, roll tightly, and slice into ribbons.
2. Cook the ham hocks
- In a large pot, add ham hocks and water/broth.
- Bring to a boil, then reduce to a simmer.
- Cover and cook 45–60 minutes until meat is tender and flavorful.
3. Build flavor
- Add onion, garlic, red pepper flakes, sugar, and black pepper.
- Simmer 10 minutes.
4. Add collard greens
- Add collards in batches, pushing them down as they wilt.
- Cover and simmer 45–90 minutes, stirring occasionally.
5. Finish
- Remove ham hocks, shred meat, discard bones/fat.
- Return meat to pot.
- Stir in vinegar and adjust salt.
6. Serve
- Serve hot with cornbread and pepper sauce.
Tips for the BEST Collard Greens
- Low and slow = tender greens
- Taste before salting (ham hocks are salty)
- Greens get better the next day
- Don’t drain — the pot liquor is gold
Variations
- Add chopped smoked turkey instead of ham hocks
- Add a splash of hot sauce or bacon grease
- Add sliced onions and bell peppers for extra flavor
If you want, I can also give you:
- Slow cooker collard greens
- Pressure cooker (Instant Pot) version
- Vinegar-forward or spicy version
- No-meat vegetarian version
Just say the word 🌿
