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Southern Collard Greens with Ham Hock

Close-up of hearty collard greens simmered with chunks of smoked meat in a cast-iron skillet.

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A classic Southern recipe for tender, flavorful collard greens slow-simmered with a smoky ham hock. This hearty side dish is perfect for holidays and Sunday dinners.

Ingredients

Scale
  • 2 pounds collard greens, tough stems removed and greens roughly chopped
  • 1 smoked ham hock (about 1 pound)
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth or water
  • 1/4 cup apple cider vinegar
  • 1 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse the collard greens thoroughly under cold water. Remove any tough stems and chop the leaves into bite-sized pieces.
  2. In a large pot or Dutch oven, combine the chopped collard greens, ham hock, chopped onion, and minced garlic.
  3. Pour in the chicken broth or water. Add the apple cider vinegar and red pepper flakes, if using.
  4. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 1.5 to 2 hours, or until the greens are very tender. Stir occasionally.
  5. Remove the ham hock from the pot. Once cool enough to handle, shred the meat from the bone and discard the bone and skin. Return the shredded meat to the pot.
  6. Season the collard greens with salt and freshly ground black pepper to your taste.
  7. Continue to simmer, uncovered, for another 15-30 minutes to allow the flavors to meld and the liquid to thicken slightly, if desired.
  8. Serve hot, spooning some of the flavorful pot liquor over the greens.

Notes

  • For a less smoky flavor, you can use a smoked turkey wing or neck instead of a ham hock.
  • Adjust the amount of red pepper flakes to control the heat level.
  • The pot liquor is meant to be savored; serve with cornbread to soak it up.
  • If you find collard greens too bitter, a pinch of sugar can help balance the flavor.

Nutrition