Serves 8
240 min
Braised Collard Greens with Ham Hocks
Recipe GLPR376da46952539e
A traditional Southern dish featuring tender collard greens slowly braised with smoky ham hocks until deeply flavorful. The greens absorb the rich, savory broth created by the ham while becoming silky and delicious. This one-pot meal is hearty, wholesome, and perfect for family dinners.
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Ingredients
1 1/2 pounds meaty smoked ham hocks
2 medium yellow onions, sliced into 2-inch lengths
4 medium cloves garlic, crushed
2 quarts chicken stock or broth
3 pounds collard greens, woody stems trimmed and leaves cut into thick ribbons
Kosher salt, to taste
Freshly ground black pepper, to taste
Apple cider vinegar, to taste (optional)
Directions
Place the ham hocks in a large heavy-bottomed pot and cover with the chicken stock or broth. Bring to a boil over high heat, then reduce heat to medium-low. Simmer for about 1 hour to render the fat and infuse the broth with smoky flavor.
While the ham hocks are simmering, prepare the collard greens by removing and discarding any thick woody stems at the base of the leaves. Wash the greens thoroughly under cold running water, then stack the leaves and cut them into thick ribbons about 1 inch wide. Set aside.
Add the sliced onions and crushed garlic to the pot with the ham hocks and broth. Stir well to combine and continue simmering for 10 minutes until the onions begin to soften.
Add the cut collard greens to the pot in batches if necessary, stirring after each addition to help them wilt and fit comfortably in the liquid. Once all the greens are incorporated, stir everything together to distribute the ham hocks, onions, and garlic evenly throughout.
Reduce the heat to medium-low and simmer uncovered for 1 to 1.5 hours, stirring occasionally. The collard greens should become very tender and the broth should be deeply flavored. The meat on the ham hocks should shred easily when tested with a fork.
Season the braised collards with kosher salt and freshly ground black pepper to taste. If desired, add apple cider vinegar to taste for a touch of acidity and brightness.
For serving, optionally remove the ham hocks, shred or dice the meat, and return it to the pot if you prefer a more uniform texture. Serve the collard greens hot with some of the flavorful braising liquid spooned over each portion.
