Collard greens and ham hocks are a beloved Southern staple, known for their rich, smoky flavor and tender, slow-cooked texture. This classic dish pairs perfectly with cornbread and makes for a comforting, hearty meal. Whether you’re making it for a family gathering or just craving a taste of the South, this recipe is sure to satisfy.
Ingredients:
- 2 large bunches of fresh collard greens, washed and chopped
- 2 smoked ham hocks
- 6 cups chicken broth (or water)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar (optional, for balance)
- 1 tablespoon vegetable oil or bacon grease
Instructions:
1. Prepare the Collard Greens
Start by thoroughly washing the collard greens under cold running water to remove any grit or dirt. Remove the thick stems and chop the leaves into bite-sized pieces. Set aside.
2. Cook the Ham Hocks
In a large pot or Dutch oven, heat the vegetable oil (or bacon grease) over medium heat. Add the ham hocks and sear them for about 3-4 minutes on each side until they develop a golden-brown crust. This step helps to enhance the smoky flavor.
3. Build the Flavor Base
Add the chopped onions and minced garlic to the pot, stirring to coat them in the flavorful oil. Sauté for about 2-3 minutes until they become fragrant and translucent.
4. Simmer the Ham Hocks
Pour in the chicken broth (or water), then add the ham hocks back into the pot. Bring to a boil, then reduce the heat to low. Cover and let simmer for about 1.5 to 2 hours, or until the ham hocks become tender and start falling apart.
5. Add the Collard Greens
Once the ham hocks are tender, stir in the chopped collard greens, red pepper flakes, salt, and black pepper. Cover the pot and let the greens cook for about 45 minutes to 1 hour, stirring occasionally. The greens should become tender and infused with the smoky broth.
6. Final Seasoning
Add apple cider vinegar and sugar (if using) to balance the flavors. Taste and adjust seasoning as needed. If desired, shred the meat from the ham hocks and mix it back into the greens for extra flavor.
7. Serve and Enjoy
Serve the collard greens and ham hocks hot with cornbread, rice, or your favorite Southern sides. Enjoy this comforting and flavorful dish!
Cooking Tips:
- For Extra Smokiness: Add a dash of smoked paprika or a small amount of liquid smoke to deepen the smoky flavor.
- Make It Spicy: Increase the amount of red pepper flakes or add a chopped jalapeño for a spicy kick.
- Slow Cooker Method: Cook the ham hocks and broth in a slow cooker on low for 6-8 hours, then add the greens and cook for an additional 1-2 hours until tender.
- Leftover Broth: The pot liquor (broth) from the greens is packed with flavor. Serve it alongside the dish or use it as a base for soups.
Frequently Asked Questions:
1. Can I use frozen or pre-cut collard greens?
Yes, frozen or pre-cut collard greens can be used for convenience. Just ensure they are thoroughly washed before cooking.
2. What can I substitute for ham hocks?
Smoked turkey legs, bacon, or salt pork are excellent substitutes if you don’t have ham hocks.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
4. Can I freeze cooked collard greens?
Yes, collard greens freeze well. Store in a freezer-safe container for up to 3 months. Thaw and reheat before serving.
Collard greens and ham hocks are a Southern tradition that brings comfort and rich, savory flavors to any meal. With just a few simple ingredients and slow cooking, you’ll have a dish that’s packed with flavor and history. Serve it up with cornbread and enjoy a taste of the South in your own kitchen!
