Collard Greens with Smoked Ham Hocks

Collard Greens with Smoked Ham Hocks

Ingredients

• 2 large bunches collard greens

• 1–2 smoked ham hocks (about 1½–2 lb total)

• 1 large onion, chopped

• 3–4 cloves garlic, minced

• 6–8 cups water or low-sodium chicken broth

• 1 tbsp apple cider vinegar (plus more to taste)

• 1 tsp sugar (optional, balances bitterness)

• ½–1 tsp crushed red pepper flakes (to taste)

• Black pepper, to taste

• Salt, to taste (go easy—ham hocks are salty)

Prep the Greens

1. Rinse collards very well (they’re sandy).

2. Remove tough center stems.

3. Stack leaves, roll them up, and slice into 1–2 inch ribbons.

Cook

1. Simmer the ham hocks

   • In a large pot or Dutch oven, add ham hocks and water/broth.

   • Bring to a boil, then reduce to a gentle simmer.

   • Cover and cook 45–60 minutes, until meat is tender and broth is smoky.

2. Build flavor

   • Add onion, garlic, red pepper flakes, black pepper, vinegar, and sugar.

   • Stir and let simmer 5 minutes.

3. Add collard greens

   • Add greens in batches (they’ll wilt fast).

   • Cover and simmer 45 minutes to 1½ hours, stirring occasionally.

4. Finish

   • Remove ham hocks, shred meat, discard skin/bones, return meat to pot.

   • Taste and adjust salt, pepper, and vinegar.

Serve With

• Cornbread (non-negotiable 😌)

• Fried chicken or pork chops

• Hot sauce on the side

Pro Tips

• The leftover liquid = pot liquor. Drink it or sop it up—no shame.

• For deeper flavor, let the greens rest 20–30 minutes before serving.

• Even better the next day.