If you’re longing for a true Southern comfort dish that brings together smoky depth, tender greens, and a whiff of nostalgia in every bite, Collard Greens with Ham Hocks is your ticket to pure satisfaction. This beloved classic simmers hearty greens alongside meaty, flavor-packed ham hocks, all soaking in a savory broth that’s as soothing as a warm hug. It’s the kind of staple you’ll want gracing your dinner table every chance you get, tempting everyone with its rich aroma and irresistible taste.

Collard Greens with Ham Hocks Recipe - Recipe Image

Ingredients You’ll Need

Gathering the essentials for Collard Greens with Ham Hocks couldn’t be easier—every item here plays its part, layering flavor, adding color, or bringing a pop of spice. With these straightforward ingredients, you’re set up for success and a pot of greens everyone will talk about.

Collard greens: The showstopper, providing hearty texture and earthy flavor that softens perfectly as they cook.
Smoked ham hocks: Infuse the whole dish with rich, smoky depth and supply those delicious, tender morsels of meat.
Chicken broth: Delivers savory goodness to form a deeply flavored simmering liquid; water with bouillon works in a pinch.
Onion: Adds a mellow sweetness and body to balance the greens’ slight bitterness.
Garlic: The aromatic base that punches up every bite with its unmistakable kick.
Crushed red pepper flakes: Optional, but brings a zesty hint of heat that complements the smoky elements beautifully.
Salt: Essential for brightening and drawing out every layer of flavor.
Black pepper: Boosts aromatic warmth and adds a peppery zip that lingers in the background.
Apple cider vinegar: Just a splash wakes up the greens and helps cut through the richness for balance.
Hot sauce: Optional, but perfect drizzled on top for an extra kick at the table.

How to Make Collard Greens with Ham Hocks

Step 1: Build a Flavorful Broth

Start by adding your ham hocks, chicken broth, chopped onion, minced garlic, red pepper flakes (if you like a little heat), salt, and black pepper into a large pot or Dutch oven. Bring everything to a strong boil over high heat, then cover and simmer the mixture for about an hour. This step gives the ham hocks time to soften and release all their smoky, savory essence, laying a perfect base for your Collard Greens with Ham Hocks.

Step 2: Add and Wilt the Collard Greens

Once that broth is singing with flavor, it’s time to introduce the collard greens. Add them to the pot in batches, stirring until each handful wilts before tossing in more. This makes it easier to fit them all in and ensures every leaf gets a good soak in those rich juices. Cover the pot and let it all bubble gently for 45 to 60 minutes, stirring every now and then, until the greens are meltingly tender and deeply colored.

Step 3: Shred and Return the Ham Hocks

Carefully lift the ham hocks out of the pot and set them aside for a few minutes to cool. Using a fork (or clean hands if you’re feeling rustic), shred the meat, discarding the skin and bones. Return the shredded ham to the pot, stirring it into the greens. This lets every bite of Collard Greens with Ham Hocks get a meaty, smoky boost.

Step 4: Brighten and Finish

With your greens and ham perfectly united, stir in the apple cider vinegar. That little splash is the secret to brightening all the rich, deep flavors. Taste and adjust the seasoning—add a bit more salt, pepper, or an extra pinch of chili flakes if you want. Your Collard Greens with Ham Hocks are now ready for the spotlight!

How to Serve Collard Greens with Ham Hocks

Garnishes

For a finishing flourish, sprinkle your greens with sliced green onions, a dash of hot sauce, or even a scattering of crispy bacon bits. These extras add layers of flavor and a pop of color that makes your Collard Greens with Ham Hocks look as vibrant as they taste.

Side Dishes

Pair your savory greens with classic cornbread—its crumbly sweetness is magic alongside the smoky, tangy greens. Other crowd favorites include creamy mashed potatoes, fluffy rice, or a scoop of potato salad to round out the Southern feast. Let your Collard Greens with Ham Hocks be the star, but don’t be afraid to fill the plate!

Creative Ways to Present

You can serve Collard Greens with Ham Hocks family-style in a big, rustic pot, or spoon them into individual bowls for a more polished touch. For a twist, heap them over grits or tuck them into baked sweet potatoes for a soul-warming meal that’s as fun to eat as it is to look at.

Make Ahead and Storage

Storing Leftovers

If you have extra Collard Greens with Ham Hocks, lucky you! Let them cool before transferring to an airtight container. They keep beautifully in the fridge for up to four days, and the flavor gets even better as they sit—the hallmark of a great dish.

Freezing

This recipe freezes like a champ. Once completely cooled, pack the greens (with broth and ham meat) into freezer-safe containers or resealable bags. Tuck them in the freezer for up to three months. Just be sure to thaw in the refrigerator before reheating for best results.

Reheating

To revive your Collard Greens with Ham Hocks, scoop them into a pot and gently warm over low heat until steaming, stirring occasionally. If they seem a bit dry, add a splash of water or broth to restore the magic. You can also reheat single servings in the microwave, covered, until piping hot.

FAQs

What if I can’t find ham hocks—can I substitute another meat?

Absolutely! Smoked turkey legs or wings are a fantastic alternative if ham hocks aren’t available. They still give that deep, smoky flavor Collard Greens with Ham Hocks are known for, making it an easy swap without sacrificing authenticity.

How do I reduce the sodium content?

If you’re watching your salt intake, use low-sodium chicken broth and adjust the added salt to taste. You can also soak the ham hocks in water for 30 minutes before cooking to remove some of their saltiness, resulting in a lighter version of Collard Greens with Ham Hocks.

Can I make this dish vegetarian?

Yes! Simply omit the ham hocks entirely and use vegetable broth for a vegetarian spin. For that smoky depth, add a bit of smoked paprika or liquid smoke. The collard greens are still hearty and delicious without the meat component.

What’s the best way to clean collard greens?

Collard greens can hold onto grit, so fill a large bowl or sink with cool water and swish the leaves vigorously. Lift the greens out (don’t pour off the water, as the grit settles to the bottom), repeat if needed, then dry and strip away the tough stems before chopping.

Why add vinegar at the end?

Adding apple cider vinegar at the finish brightens up the whole dish, lifting the flavor after a long simmer and balancing the richness of the greens and ham. It’s the secret to a well-rounded, crave-worthy pot of Collard Greens with Ham Hocks!

Final Thoughts

There’s something truly special about gathering around a table with a steaming pot of Collard Greens with Ham Hocks. Every bite brings that perfect mix of smoky, savory, and tangy—classic comfort at its best. If you haven’t tried making them at home yet, give yourself this gift. I promise, once you taste them, you’ll be coming back to Collard Greens with Ham Hocks again and again!

Collard Greens with Ham Hocks Recipe

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4.7 from 30 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 cooked with flavorful smoked ham hocks, creating a hearty and comforting side dish that pairs perfectly with cornbread.

Ingredients

Scale

Collard Greens:

2 pounds fresh collard greens (washed, stems removed, and leaves cut into strips)

Ham Hocks:

2 smoked ham hocks

Broth Mixture:

8 cups chicken broth (or water with bouillon)
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper

Finishing Touches:

2 tablespoons apple cider vinegar
Hot sauce for serving (optional)

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Instructions

Prepare the Broth: In a large pot, combine ham hocks, chicken broth, onion, garlic, red pepper flakes, salt, and black pepper. Bring to a boil, then simmer for about 1 hour until ham hocks are tender.
Cook the Greens: Add collard greens to the pot in batches, cooking until wilted. Simmer covered for 45-60 minutes until tender.
Finish the Dish: Remove ham hocks, shred the meat, and return to the greens. Stir in apple cider vinegar and adjust seasoning. Serve hot with cornbread and hot sauce.