If you’ve ever wanted to experience a soulful Southern classic that warms the heart and satisfies the soul, then this Collard Greens with Smoked Ham Hocks Recipe is exactly what you need. Packed with smoky, savory goodness and tender greens that melt in your mouth, this dish turns humble ingredients into a comfort food masterpiece. Whether you’re new to cooking collard greens or a seasoned pro, this recipe promises to bring out deep, rich flavors that will make you want to savor every bite.
Ingredients You’ll Need
Simple and straightforward, the ingredients in this Collard Greens with Smoked Ham Hocks Recipe come together in perfect harmony. Each item plays a crucial role, from the smoky ham hocks that infuse robust flavor to the bright vinegar that adds a lively zing and balances out the richness.
- 2 lbs fresh collard greens: The star of the dish, these leafy greens provide a hearty texture and vibrant color.
- 2 medium ham hocks (smoked preferred): Impart the dish with deep, smoky aroma and savory richness.
- 1 medium onion, finely chopped: Adds sweetness and depth to the base of the flavors.
- 4 cloves garlic, minced: Gives a punch of aromatic, garlicky warmth that complements the greens beautifully.
- 4 cups low-sodium chicken broth: Keeps the flavors moist, tenderizes the greens, and adds subtle savory notes.
- Salt: Essential for seasoning and enhancing all the taste components.
- Black pepper: Adds a gentle heat and earthiness.
- Red pepper flakes: Introduce a bit of spicy kick and complexity.
- Bay leaves: Infuse subtle herbal undertones while simmering.
- Apple cider vinegar: Brightens and balances the smoky richness with a touch of acidity.
How to Make Collard Greens with Smoked Ham Hocks Recipe
Step 1: Prepare the Collard Greens
Start by rinsing the collard greens thoroughly under cold running water to wash away any grit or dirt nestled in the leaves. Next, remove the tough stems by slicing them out carefully—this ensures you have only tender parts to enjoy. Chop the leaves into bite-sized pieces so they cook evenly and are easy to eat. This prep work sets the foundation for perfectly cooked, tender greens later on.
Step 2: Sauté the Onions and Garlic
In a large, heavy-bottomed pot, warm a splash of olive oil over medium heat. Add the finely chopped onion and sauté until it turns translucent, revealing its natural sweetness. Then add the minced garlic along with a pinch of red pepper flakes, cooking just until fragrant—this combination releases an irresistible smoky-spicy aroma that starts building the dish’s signature flavor.
Step 3: Simmer with Smoked Ham Hocks
Next, add the smoked ham hocks and pour in the chicken broth. Bring everything to a gentle boil at first, then reduce the heat to low to simmer. The ham hocks slowly release their smoky, meaty richness into the liquid, which will tenderize the collards later. Let this simmer for about one hour, allowing the flavors to marry and deepen.
Step 4: Add Collard Greens and Season
Once the broth is infused with smoky goodness, stir in the prepared collard greens. Cover the pot with a tight-fitting lid and let it cook for another 30 minutes or until the greens are tender and infused with flavor. Season with salt, black pepper, bay leaves, and a splash of apple cider vinegar to add a fresh, tangy brightness that balances the smoky, savory notes perfectly.
How to Serve Collard Greens with Smoked Ham Hocks Recipe
Garnishes
To elevate your Collard Greens with Smoked Ham Hocks Recipe, consider sprinkling a few crispy fried onions on top or a swirl of hot sauce for those who like a bit more heat. A light drizzle of extra apple cider vinegar right before serving can also brighten the flavors and add that classic tangy kick Southern collard greens are known for.
Side Dishes
Collard greens make a fantastic side that pairs well with just about any Southern meal. They are wonderful alongside cornbread, creamy mashed potatoes, or buttery grits. For a full comfort-food feast, serve with fried chicken or barbecued ribs to complement the smoky, hearty greens.
Creative Ways to Present
For a unique twist, serve your collard greens with smoked ham hocks over a bed of creamy polenta or alongside cheesy gruyere biscuits. You can also incorporate the greens into a soulful stew or turn the leftovers into a flavorful topping for baked potatoes or savory tacos. The versatility of this dish allows for creativity while preserving its deep-rooted comforting essence.
Make Ahead and Storage
Storing Leftovers
Leftover collard greens with smoked ham hocks are a true gift. Store them in an airtight container in the refrigerator, and they will stay fresh for about 3 to 4 days. The flavors tend to deepen further after a day or two, making leftovers even more delicious.
Freezing
If you want to keep the dish longer, freezing is your friend. Cool the greens completely, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. Make sure to leave some headspace for expansion and label your container for easy identification.
Reheating
Reheat leftover collard greens slowly on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if they seem a bit dry. You can also Microwave on medium power in short intervals, stirring between, until heated through. A fresh squeeze of apple cider vinegar after reheating will revive those wonderful bright flavors.
FAQs
Can I use fresh ham instead of smoked ham hocks?
While fresh ham can provide some meatiness, it won’t impart the same deep, smoky flavor that smoked ham hocks do. For authentic taste, smoked ham hocks are highly recommended in this recipe.
Is it necessary to remove collard green stems?
Yes, the stems tend to be tough and fibrous. Removing them ensures your collard greens cook evenly and have a tender texture without any unpleasant chewiness.
How long does it take to cook collard greens with ham hocks?
The entire cooking process takes about 1 hour and 45 minutes. This includes an hour simmering the ham hocks in broth and an additional 30 minutes cooking the collard greens until tender.
Can I make this recipe vegetarian?
To keep traditional flavors, smoked ham hocks are key. For a vegetarian version, you can substitute with smoked paprika, liquid smoke, and vegetable broth, but the taste will differ from the classic Collard Greens with Smoked Ham Hocks Recipe.
Why add apple cider vinegar to the collard greens?
Apple cider vinegar adds a bright, tangy contrast to the smoky richness of the ham hocks. It balances the flavors and helps cut through the heaviness of the dish for a more vibrant finish.
Final Thoughts
There’s something truly special about making Collard Greens with Smoked Ham Hocks Recipe from scratch. It’s not just about the ingredients but the love and patience poured into the simmering pot that transforms simple greens and ham into a dish bursting with flavor and tradition. I promise, once you try this recipe, it will become a cherished staple in your kitchen, perfect for cozy dinners or festive family gatherings. So grab those ham hocks and fresh collards, and let the magic happen!
Print
Collard Greens with Smoked Ham Hocks Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
Description
A classic Southern dish featuring tender collard greens slow-cooked with smoky ham hocks, aromatic onions, garlic, and a blend of seasonings. This hearty, flavorful recipe is perfect for a comforting family meal and highlights the rich taste of smoked meats paired with nutritious greens.
Ingredients
Greens
- 2 lbs fresh collard greens
Meat
- 2 medium ham hocks (smoked preferred)
Vegetables
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
Liquids
- 4 cups low-sodium chicken broth
Seasonings
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, to taste
- 2 bay leaves
- 1 tbsp apple cider vinegar
- 1–2 tbsp olive oil (for sautéing)
Instructions
- Prepare Collard Greens: Rinse the collard greens thoroughly under cold running water to remove any dirt or grit. Trim out the tough central stems and chop the leaves into bite-sized pieces for easier cooking and eating.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and red pepper flakes, cooking for an additional 1-2 minutes until fragrant but not browned.
- Cook Ham Hocks: Add the smoked ham hocks to the pot along with 4 cups of low-sodium chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 1 hour, allowing the flavors to develop and the meat to become tender.
- Add Collard Greens: After the ham hocks have simmered, add the chopped collard greens to the pot. Stir well to combine, cover the pot, and cook for an additional 30 minutes or until the greens are tender and flavorful.
- Season and Finish: Remove the ham hocks and bay leaves from the pot. Season the greens with salt, black pepper, and apple cider vinegar to taste. Shred any meat from the ham hocks and return it to the pot if desired. Stir well, taste, and adjust seasonings before serving.
Notes
- Use smoked ham hocks for the best authentic flavor; fresh or boiled ham hocks will alter the taste.
- Low-sodium broth allows better control of the saltiness in the dish.
- Adjust the amount of red pepper flakes based on your heat preference.
- Apple cider vinegar adds brightness and balances the richness of the ham hocks.
- This dish can be reheated and often tastes better the next day as flavors meld.
