These Collard Greens With Ham Hocks are a classic Southern comfort food. They are slow-cooked greens that take on a smoky, savory taste that pairs perfectly with their natural flavor. This recipe will please even the picky eaters in your house.
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Why you'll love this recipe
- To make these Southern Collard Greens, you need simple, easy to find, and affordable ingredients.
- It also brings a comforting, homestyle feel to any meal. It pairs well with so many different proteins.
- Not only are greens packed with flavor, but they are also full of nutrients.
Ingredient List
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- olive oil
- collard greens
- water
- low-sodium chicken broth
- yellow onion
- fresh garlic
- ham hock
- granulated sugar
- salt
- black pepper
Equipment
- large pot
- wooden spoon or spatula
- Cutting Board
- knife
- Liquid Measuring Cup
- Measuring Spoons and Cups
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Add olive oil, onion, and garlic to a large pot over medium-high heat. Cook for 2 minutes or until beginning to brown.
- Add the water, chicken broth and the ham hock to the pot and allow to come to a boil.
- Reduce heat to medium-low and add the collard greens. Cover simmer for 45 minutes to an hour, stirring every 15-20 minutes.
- Remove the ham hock and cut off the meat. Add the meat from the ham hock and sugar to the pot and stir. Cook for another 45 minutes to an hour or until the collards are cooked down and tender.
Eileen's Tips for Success
- I like to saute the onion for a couple of minutes before I add the garlic so that the garlic doesn't burn.
- Be patient with the simmering process. Allowing the collard greens to cook slowly ensures they become tender and soak up all the delicious flavors.
- At the end of the cooking process taste your greens for seasoning and salt and pepper to taste.
Frequently Asked Questions
How long does it take for ham hocks to get tender?
Should I soak ham hocks before using them?
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Vegetarian: For a vegetarian option, leave out the ham hocks, use vegetable broth, and add a few drops of liquid smoke.
- Protein: Not a fan of pork? Smoked turkey or turkey necks can also be used in your greens.
- Greens: Use this recipe to make turnip greens and mustard greens.
- Spice: For a hint of spice, add a splash of hot sauce or a pinch of red pepper flakes while the greens are simmering.
Make ahead, storage, and freezer tips
Storage - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing - Collard greens freeze well. Allow them to cool completely before transferring them into freezer-safe containers or bags. They can be stored in the freezer for up to 3 months.
Make Ahead - You can prep collard greens ahead of time, rinse, chop, and store them in an airtight container or bag in the refrigerator for up to 2 days before cooking.
Serving Suggestions
These southern greens go well with all your favorite comfort foods, such as this Cube Steak and Mushroom Gravy , Eye Round Roast, Maple Glazed Ham, or Oven Baked Drumsticks.
And you can't have Southern comfort food without Instant Pot Buttermilk Mashed Potatoes, and Southern Cornbread Dressing.
Similar recipes
Are you looking for more side dish recipes to make for your family? These are a few of my favorites:
Check out all our side dishes here
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Collard Greens with Ham Hocks
Equipment
Ingredients
Instructions
- Add 2 Tablespoons olive oil and 1½ Tablespoons minced garlic to a large pot over medium-high heat. Cook for 2 minutes or until beginning to brown.
- Add 3 cups water, 32 ounces low-sodium chicken broth, and 1 large ham hock to the pot and allow the broth to come to a boil.
- Reduce heat to medium-low and add 2 pounds shredded collard greens. As the greens cook, use a wooden spoon or spatula to push the greens into the stock.
- Cover and simmer for 45 minutes to an hour, stirring every 15-20 minutes.
- Remove the ham hock and cut off the meat.
- Add the meat from the ham hock and 2 Tablespoons granulated sugar to the pot and stir.
- Cook for another 45 minutes to an hour or until the collards are cooked down and tender.
- Season the greens with 1 teaspoon kosher salt and 1 teaspoon black pepper. Optional, add hot sauce if you prefer a bit of heat on your greens.
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