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Smoky Southern Collard Greens with Ham Hocks

A close-up of tender, dark green collard greens served in a white bowl with savory broth and shredded smoked meat.
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Make authentic, tender Southern Collard Greens slow-cooked with smoky ham hocks. This classic comfort food side dish is perfect for Sunday dinner or holiday gatherings.

Ingredients

Scale
  • 2 pounds fresh collard greens, tough stems removed and chopped
  • 1 pound smoked ham hocks
  • 6 cups water or low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Instructions

  1. Rinse the chopped collard greens thoroughly under cold water. Set aside.
  2. In a large Dutch oven or heavy-bottomed pot, combine the ham hocks, water or broth, chopped onion, garlic, apple cider vinegar, brown sugar, smoked paprika, and red pepper flakes.
  3. Bring the mixture to a boil over medium-high heat.
  4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour, allowing the ham hocks to flavor the liquid.
  5. Add the chopped collard greens to the pot. They will seem like too many, but they will cook down significantly. Gently push them under the liquid.
  6. Cover the pot again and continue to simmer on low for an additional 1.5 to 2 hours, or until the greens are very tender. Stir occasionally.
  7. Remove the ham hocks from the pot. Shred the meat from the bones and discard the skin and bones. Return the shredded meat to the pot.
  8. Taste the cooking liquid (the ‘pot liquor’) and adjust seasoning with salt and pepper as needed. If the liquid is too thin, remove the lid and simmer for the last 15 minutes to reduce slightly.
  9. Serve the Smoky Southern Collard Greens hot with the shredded ham hock meat mixed throughout.

Notes

  • For a quicker method, use an Instant Pot: Combine all ingredients except greens and cook on High Pressure for 20 minutes, then Natural Release for 10 minutes before Quick Releasing. Add greens and cook on High Pressure for 5 minutes, then Natural Release for 10 minutes.
  • If you do not have ham hocks, you can substitute with 4 slices of thick-cut bacon or smoked turkey wings for a similar smoky flavor.
  • If you prefer a less salty dish, use low-sodium broth and add salt only after tasting the pot liquor at the end.

Nutrition

Find it online: https://mayaplate.com/southern-collard-greens-ham-hocks-recipe/