Collard Greens with Smoked Ham Hocks

This is a classic, soul-satisfying dish. Here’s a detailed recipe for tender, flavorful collard greens with smoked ham hocks.

Serves: 6-8
Prep Time: 30 minutes
Cook Time: 2.5 – 3.5 hours

1. Prepare the Ham Hocks:

Rinse the ham hocks under cold water. Place them in a large, heavy pot (like a Dutch oven) and cover with the 8 cups of water or broth.
Bring to a boil over high heat, then reduce to a low simmer. Cover and let simmer for 1.5 to 2 hours, until the meat is very tender and falling off the bone. Skim off any foam that rises to the top during the first 15 minutes.

2. Prepare the Greens While the Hocks Simmer:

Fill a clean sink or very large bowl with cold water.
For each collard leaf: cut out the thick central stem. Stack the leaves, roll them into a cigar shape, and slice crosswise into 1-inch wide ribbons (this is called a chiffonade). Submerge the ribbons in the water and swish vigorously to remove all grit. Lift the greens out, leaving the grit behind in the water. Repeat the washing process if necessary. Drain in a colander.

3. Sauté the Aromatics:

Once the ham hocks are tender, remove them from the pot and set aside to cool slightly. Do not discard the pot liquor (broth)—this is your cooking liquid full of flavor.
In a separate large skillet or in the same pot (if there’s room), melt the butter or bacon fat over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for 1 more minute until fragrant.

4. Combine and Simmer:

Add the washed collard greens to the pot with the ham hock broth in batches, stirring until each batch wilts enough to make room for the next.
Stir in the sautéed onions and garlic, vinegar, and brown sugar (if using). The vinegar helps tenderize the greens and brighten the flavor.
Once the ham hocks are cool enough to handle, pick off all the meat, discarding the skin, bones, and fat. Shred the meat and add it back to the pot.
Bring everything back to a simmer. Cover and cook on low for at least 1 hour, or up to 2 hours, until the greens are very tender and the flavor is rich. Stir occasionally.

5. Season and Serve:

Taste the greens and the pot liquor. Season carefully with salt and black pepper. Remember the ham hocks are salty, so taste before adding salt.
Use a slotted spoon to serve the greens and meat, but be sure to give everyone some of the flavorful “potlikker” (broth) at the bottom of the bowl.
Serve hot with cornbread for soaking up the potlikker, and offer pepper vinegar or hot sauce on the side.

Choosing Greens: Look for dark green, perky leaves without yellowing. Mustard or turnip greens can be added for a different flavor profile.
Low and Slow: The long simmer is key to breaking down the tough fibers of the greens and creating a silky texture.
The Potlikker: This nutrient-rich broth is the gold of the dish. Don’t throw it out!
Shortcut: For a faster version, use a fully cooked ham bone, 2-3 smoked turkey wings, or about 1/2 lb of chopped salt pork or smoked bacon. You’ll only need to simmer until the greens are tender (about 1 hour).
Flavor Boost: Add a smoked turkey leg or a tablespoon of smoked paprika for extra depth.

Enjoy this delicious taste of tradition