Now that’s real-deal comfort food 🥬🔥
Here’s a classic Southern-style Collard Greens with Smoked Ham Hocks—slow, savory, and full of soul.
Collard Greens with Smoked Ham Hocks
Ingredients
- 2 lbs collard greens
- 1–2 smoked ham hocks
- 1 tbsp oil or bacon fat
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6–8 cups chicken broth (or water)
- 1 tbsp apple cider vinegar
- 1 tsp sugar (optional, balances bitterness)
- ½–1 tsp red pepper flakes (to taste)
- Salt & black pepper (go easy at first—ham is salty)
Instructions
- Prep the greens
Wash collards thoroughly (they hide grit).
Remove tough stems and chop. - Start the flavor
In a large pot, heat oil/bacon fat.
Sauté onion until soft, add garlic for 30 seconds. - Simmer the ham hocks
Add ham hocks and broth.
Bring to a boil, then reduce to low and simmer 45–60 minutes until tender. - Add collards
Stir in collard greens (they’ll look like too much—trust the process).
Cover and simmer 45–60 minutes, stirring occasionally. - Finish
Add vinegar, sugar, red pepper flakes, and black pepper.
Taste before adding salt.
Optional: pull meat from hocks, chop, and return to pot.
Pro Tips 🧠
- The pot liquor (broth) is gold—serve with cornbread.
- Longer simmer = softer, more traditional greens.
- Want extra smokiness? Add a splash of hot sauce or smoked paprika.
Variations
- 🐖 No ham hocks? Use smoked turkey legs/wings
- 🌶️ Spicy? Add chopped jalapeño or more red pepper
- 🧄 Extra depth? A dash of Worcestershire sauce
If you want a slow cooker, Instant Pot, or quick weeknight version, just say the word 😌
