Collard greens and ham hocks

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🥬 Southern Collard Greens with Ham Hocks

🍽️ Servings:

6–8 servings

⏲️ Total Time:

• Prep: 20 minutes

• Cook: 2.5–3 hours (low and slow)

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🧾 Ingredients:

For the greens:

• 2 large bunches collard greens (about 2 lbs), stems removed and leaves chopped

• 2 smoked ham hocks (or 1 large, about 1–1.5 lbs total)

• 8 cups water (or low-sodium chicken broth)

• 1 large onion, diced

• 4 cloves garlic, minced

• 1 ½ tsp salt, or to taste

• 1 tsp black pepper

• ½ tsp crushed red pepper flakes (optional, for heat)

• 1 tbsp sugar (helps balance bitterness)

• 2 tbsp apple cider vinegar

• Optional: 1 tbsp hot sauce (like Tabasco or Crystal)

Optional flavor boosters:

• 1 tbsp butter (added at the end for richness)

• 1 tsp smoked paprika

• A small piece of country ham or bacon drippings in addition to the ham hocks

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🔪 Prep Steps:

1. Clean the collards:

   • Fill a large bowl or sink with cold water.

   • Submerge the collard greens and swish them around to remove dirt/grit.

   • Repeat until water is clean (usually 2–3 rinses).

   • Remove thick stems, then stack leaves, roll them, and cut into 1-inch strips.

2. Prepare ham hocks:

   • Rinse them briefly under cool water.

   • If you like, sear them briefly in a Dutch oven or heavy pot for extra flavor.

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🍳 Cooking Instructions:

1. Make the broth:

• In a large stock pot or Dutch oven, combine ham hocks, onion, garlic, and 8 cups of water (or broth).

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

• Cover and simmer for 1.5 to 2 hours, or until the ham hocks are very tender and the broth is flavorful.

2. Add collard greens:

• Remove lid and add chopped collard greens in batches, stirring as they wilt down.

• Stir in salt, pepper, red pepper flakes, sugar, and vinegar.

• Simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until greens are tender.

3. Shred meat (optional):

• Remove the ham hocks from the pot.

• Shred the meat (discard fat, skin, and bones), then return meat to the pot.

4. Taste and adjust:

• Taste the greens and broth (called pot liquor or “potlikker” in the South).

• Add more vinegar, hot sauce, or seasonings if needed.

• Optional: Stir in butter before serving for added richness.

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🍞 Serving Suggestions:

Serve hot, ideally with:

• Cornbread (to soak up the potlikker)

• Rice

• Hot sauce on the side

• Fried chicken, pork chops, or black-eyed peas

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🥡 Storage:

• Fridge: Keeps for up to 4 days (tastes even better the next day!)

• Freezer: Freeze in airtight containers for up to 3 months

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🔁 Variations:

• Turkey necks or smoked turkey wings can replace ham hocks for a lighter version.

• Add a pinch of cayenne or a splash of bourbon for a twist.

• Stir in chopped tomatoes or okra for extra Southern flair.

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