Southern Collard Greens & Ham Hocks

inAmerican Recipes, Pork Recipes, Recipes, Side Dish Recipes, Southern/Creole Recipes, Vegetable Recipes, Winter Recipes
  • YIELDS | 8 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 2.5-3.5 HOURS

If you are new to collard greens, you will be amazed by their versatility. Swap chicken broth for vegetable broth for a more pronounced collard flavor. Don’t eat pork? No problem! Substitute smoked brisket or turkey for the ham hocks. If you love collards, you will be pleased with the simplicity of this recipe.

Ingredients

  • 2 pounds meaty smoked ham hocks (about 2 hocks)
  • 2 medium yellow onions, sliced into 2-inch lengths
  • 4 medium cloves garlic, crushed
  • 8 cups chicken stock, or water
  • 3 pounds collard greens, rinsed and trimmed
  • Kosher salt and freshly ground black pepper
  • Apple cider vinegar, to taste (optional)

Instructions

  1. In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer. Sprinkle with Kosher salt and pepper. Cover and simmer until hocks are very tender, 2-3 hours. Turn the ham hocks halfway through the cooking process.
  2. While the pork cooks, rinse the collards, separate the stems from the leaves, discarding the thicker woody stems. Chop the stems and set aside. Cut the leaves into thick ribbons, chiffonade, and set aside.
  3. Remove ham hocks from liquid, transfer to a cutting board, and let cool. Once cool enough to handle, pull the meat from the bones. Discard the skin and bones. Chop the meat into chunks and set aside.
  4. Add collard green stems to the pot and let simmer for 5 minutes, then add the leaves. Press down to be sure to submerge the greens in the liquid. Return to a simmer and cook, covered for 15-20 minutes. Remove the lid and continue to simmer until greens are very tender, about 15 minutes more.
  5. Taste for seasoning and add any additional salt and pepper as necessary. Sprinkle with apple cider vinegar to taste, if using. Serve with bottle of hot sauce and warm cornbread, optional.

Notes

These pickled peppers will stay good in the refrigerator for 6-8 weeks. Alternately, can or freeze them to use all winter long. I like to use 1 cup Ball jars.

Don’t worry about removing the seeds from the peppers; they fall to the bottom of the jar.