If you’re longing for a true taste of Southern comfort, Collard Greens with Ham Hocks is the dish that never disappoints. This soul-warming classic weaves together smoky, savory ham hocks with tender, vibrant collard greens, all gently simmered in a flavorful broth. The result is a bowlful of tradition and heart, perfect for cozy gatherings, Sunday suppers, or any time you crave something deeply satisfying and packed with history. Every spoonful delivers rich flavors and a nourishing embrace that feels like home, making this recipe a must-try for anyone seeking an authentic Southern experience.

Collard Greens with Ham Hocks Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of ingredients, Collard Greens with Ham Hocks transforms simple staples into something truly special. Each component has a purpose—from adding depth and savoriness, to bringing color and a hint of heat—so don’t skip or skimp on these essentials!

Collard greens (2 pounds, stems removed and leaves chopped): The star of the show—earthy, hearty, and perfect for slow simmering.
Olive oil (2 tablespoons): Gives a luscious base for sautéing and infuses extra flavor into the greens.
Onion (1 large, chopped): Adds sweetness and depth to the broth, making every bite more aromatic.
Garlic (3 cloves, minced): Brings a fragrant punch that mingles perfectly with the greens and ham.
Smoked ham hocks (2): Impart that unmistakable, smoky richness and tender shreds of meat throughout the dish.
Chicken broth (6 cups): Provides the savory liquid for simmering and soaking up all those fantastic flavors.
Apple cider vinegar (1 tablespoon): A splash of acidity brightens up the greens and balances the smoky notes.
Red pepper flakes (1/2 teaspoon): Add a gentle kick—adjust more or less to suit your spice preference.
Black pepper (1/2 teaspoon): Rounds out the flavors with a touch of warmth.
Salt (to taste): Season judiciously, especially since the ham hocks and broth bring their own saltiness.

How to Make Collard Greens with Ham Hocks

Step 1: Prep and Clean the Collard Greens

Start by giving your collard greens a good rinse in cold water—these leafy greens love to hang onto a little grit from the field! Remove the tough stems and chop the leaves into hearty, bite-sized pieces. Set them aside in a colander to drain while you get the rest of your ingredients ready. It’s a small step, but it guarantees your Collard Greens with Ham Hocks turn out perfectly tender and clean every time.

Step 2: Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 4 to 5 minutes, stirring occasionally until it’s soft and fragrant. Toss in the minced garlic and cook for another minute, just until it releases that mouthwatering aroma. This foundation infuses the entire pot with a gentle, savory sweetness.

Step 3: Simmer the Ham Hocks

Next, nestle the smoked ham hocks into the pot and pour in the chicken broth. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer for 45 to 60 minutes. This slow simmer coaxes all that wonderful smoky flavor out of the ham hocks, building the soul of your Collard Greens with Ham Hocks from the ground up.

Step 4: Add the Collard Greens and Seasonings

Once your kitchen smells heavenly and the ham hocks have started to tenderize, add the chopped collard greens a handful at a time. Stir between each addition so they wilt down and fit comfortably in the pot. Sprinkle in the apple cider vinegar, red pepper flakes, black pepper, and salt if needed. Let everything simmer uncovered for another 45 to 60 minutes, stirring occasionally until the greens are meltingly tender and packed with flavor.

Step 5: Finish and Serve

When the greens are perfectly cooked and the ham hocks are fall-apart tender, remove the ham hocks from the pot. Shred any meat from the bones, discarding skin and excess fat, then return the meat to the greens. Give everything a good stir, taste for seasoning, and serve your Collard Greens with Ham Hocks while they’re piping hot and delicious.

How to Serve Collard Greens with Ham Hocks

Garnishes

Give your Collard Greens with Ham Hocks a final flourish with a sprinkle of extra red pepper flakes for heat, a dash of hot sauce for zing, or even a splash more apple cider vinegar to brighten things up. A spoonful of the rich potlikker (the flavorful cooking liquid) over the top is the finishing touch that Southern grandmas swear by.

Side Dishes

Nothing pairs better with Collard Greens with Ham Hocks than a warm wedge of cornbread to soak up every drop of that savory broth. For a true feast, serve them alongside creamy mac and cheese, roasted sweet potatoes, or a platter of crispy fried chicken. It’s comfort food synergy at its best!

Creative Ways to Present

If you want to change things up, pile your collard greens over grits for a hearty brunch, or use them as a flavorful bed for slow-cooked beans or pulled pork. For a light lunch, serve them with a poached egg on top and a side of crusty bread—trust me, you’ll want to dip it into that luscious broth.

Make Ahead and Storage

Storing Leftovers

Leftover Collard Greens with Ham Hocks store beautifully in the fridge for up to four days. Let the greens and broth cool to room temperature, then transfer them to an airtight container. The flavors deepen overnight, so don’t be surprised if they taste even better the next day!

Freezing

If you want to stash some away for a rainy (or nostalgic) day, Collard Greens with Ham Hocks freeze like a dream. Cool completely, portion into freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, simply place the greens and broth in a saucepan over medium heat and warm gently, stirring occasionally until hot. If the liquid has thickened up, add a splash of water or chicken broth to loosen it up. Microwave reheating works too—just cover and heat in short bursts, stirring in between, until steaming.

FAQs

Can I use frozen collard greens instead of fresh?

Absolutely! Frozen collard greens are a convenient alternative, especially when fresh aren’t available. Just add them directly to the pot as you would fresh, though they may cook a bit faster. The flavor will still be delicious.

What can I use instead of ham hocks if I want a lighter dish?

Smoked turkey legs or wings are a fantastic, leaner substitute for ham hocks. They’ll give you that same smoky depth without as much fat, and work beautifully in this recipe.

How do I make Collard Greens with Ham Hocks less spicy?

Simply reduce or omit the red pepper flakes for a milder version. You can always serve hot sauce on the side so everyone can add their preferred level of heat at the table.

Is this recipe gluten-free?

Yes, Collard Greens with Ham Hocks are naturally gluten-free as written. Just double-check that your chicken broth is certified gluten-free if you have sensitivities.

Can I make this dish in advance?

Yes! In fact, Collard Greens with Ham Hocks taste even better when made a day ahead. The flavors meld and intensify as they sit, making leftovers a real treat.

Final Thoughts

I can’t recommend Collard Greens with Ham Hocks enough if you’re after a dish that’s both comforting and steeped in tradition. The smoky, savory flavors and meltingly tender greens are sure to win you over, whether you’re feeding your family or sharing with friends. Give it a try—you might just find yourself making this Southern favorite again and again!

Collard Greens with Ham Hocks Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A classic Southern dish featuring tender collard greens slow-cooked with smoky ham hocks, aromatic onions, and garlic, seasoned with a hint of spice and tangy apple cider vinegar for a rich, flavorful side that’s perfect for soul food meals.

Ingredients

Scale

Vegetables

2 pounds fresh collard greens, stems removed and leaves chopped
1 large onion, chopped
3 cloves garlic, minced

Meat & Broth

2 smoked ham hocks
6 cups chicken broth

Seasonings & Oil

2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
Salt to taste

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Instructions

Prepare the greens: Rinse the collard greens thoroughly in cold water to remove any dirt or grit. Set them aside once cleaned.
Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
Simmer ham hocks: Add the smoked ham hocks to the pot and pour in the chicken broth. Increase heat to bring it to a boil, then reduce heat to low, cover the pot, and let it simmer for 45 to 60 minutes until the ham hocks start to tenderize and infuse the broth with smoky flavor.
Add collard greens: Gradually add the chopped collard greens, a few handfuls at a time, stirring after each addition until the greens are wilted and incorporated into the pot.
Season and cook: Stir in the apple cider vinegar, red pepper flakes, black pepper, and salt to taste. Increase the heat slightly and simmer uncovered for another 45 to 60 minutes until the greens are tender and the flavors meld together beautifully.
Finish and serve: Remove the ham hocks, shred any tender meat from the bones, and return the meat to the pot. Stir well to combine all ingredients. Serve the collard greens warm as a hearty, flavorful side dish.

Notes

For a deeper, richer flavor, cook the greens low and slow, allowing the ingredients to meld over time.
Leftovers taste even better the next day after the flavors have further developed.
For a leaner alternative, substitute smoked turkey legs for the ham hocks.
Use good-quality smoked ham hocks to enhance the smoky depth in the dish.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Side Dish
Method: Stovetop
Cuisine: Southern American