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
Scale
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.
