When I say collard greens with ham hocks taste like home, I mean it with every fiber of my being. This isn’t just a recipe; it’s a culinary journey back to my great-grandmother’s kitchen in Louisiana, where a pot of these soulful greens simmered low and slow on her stove. The aroma alone would fill the entire house, signaling that Sunday dinner was near – a scent that instantly evokes warmth, family, and tradition. The magic happens as the smoky ham hocks melt down, infusing the collard greens and their precious “pot liquor” with an unparalleled depth of savory, irresistible flavor. This liquid gold is so good, you’ll find yourself reaching for a piece of warm cornbread to sop up every last drop. I’ve gathered all of granny’s cherished tips and time-honored tricks to help you recreate this authentic Southern soul food masterpiece right in your own kitchen.
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Whether you’re a seasoned cook with a deep appreciation for Southern traditions or embarking on your first collard greens adventure, this recipe promises to deliver an authentic taste of soul food with every tender, flavor-packed bite. Beyond this classic preparation, you might also enjoy exploring my Collard Greens with Smoked Turkey for a leaner option, or my incredibly convenient Slow Cooker Crockpot Collard Greens for hands-off perfection.
The Soulful Story of Collard Greens with Ham Hocks
Collard greens with ham hocks aren’t just a side dish; they are a cornerstone of Southern and soul food cuisine, deeply woven into the fabric of family gatherings, holiday feasts, and everyday comfort. This dish carries with it generations of culinary heritage, a testament to the resourcefulness and ingenuity of Southern cooks who transformed humble ingredients into something truly extraordinary. The slow cooking process is not merely a method; it’s a ritual that draws out rich, savory flavors, making the greens incredibly tender and creating that sought-after “pot liquor” – a flavorful broth that is perhaps as beloved as the greens themselves. This recipe aims to capture that authentic taste and tradition, bringing a piece of Southern comfort to your dining table.
Why This Collard Greens Recipe is a Southern Staple
The magic of Southern collard greens lies in their transformation from a sturdy, somewhat bitter leaf into a silky, savory delicacy. This particular recipe, featuring smoked ham hocks, elevates the dish to a legendary status. The ham hocks, with their rich, smoky flavor and gelatinous texture, slowly break down during the long simmer, enriching the broth and tenderizing the greens. This process not only infuses every leaf with deep umami notes but also creates a pot liquor so flavorful it’s often considered the highlight of the meal. It’s a dish that embodies the very essence of comfort food – simple ingredients, slow cooking, and an unforgettable taste that reminds you of home and tradition.
Essential Ingredients for Authentic Southern Collard Greens
Crafting the perfect pot of collard greens with ham hocks begins with selecting the right ingredients. Each component plays a vital role in building the layered, robust flavors that define this classic Southern dish.
Understanding and Selecting Ham Hocks
- Ham Hocks: These are the true stars of this recipe, imparting a foundational smoky, savory depth that cannot be easily replicated. You’ll want to purchase smoked ham hocks, which are typically found in the meat section of most grocery stores, especially those with a focus on pork cuts or Southern specialty items. If you have trouble finding them, a local butcher shop is an excellent resource.
- Choosing the Best Ham Hocks: Look for ham hocks that offer a good balance of meat, fat, and skin. They should feel firm to the touch, indicating freshness. Ham hocks can vary in size, generally weighing between 12 ounces to 1.5 pounds each. For a larger pot of greens, you might opt for two ham hocks to ensure adequate seasoning and flavor.
- Pork-Free Alternative: If you prefer to avoid pork, smoked turkey (such as a smoked turkey leg or wing) is an excellent substitute that still delivers a wonderful smoky flavor.
The Heart of the Dish: Fresh Collard Greens
- Collard Greens: The fresher, the better! While bagged, pre-washed greens are convenient, whole collard greens often offer superior flavor and texture. For this recipe, aim for about 4 pounds of fresh collard greens, which typically translates to 5-7 bundles.
Aromatics and Classic Southern Seasoning
- Onions: A foundational aromatic, adding a subtle sweetness and depth.
- Garlic: Essential for its pungent, savory notes that complement the smoky ham hocks and earthy greens.
- Olive Oil: Used for sautéing the aromatics and adding a touch of richness.
- Broth: Chicken broth or vegetable broth will work, but the broth created from boiling the ham hocks (often referred to as “pot liquor”) is highly recommended for an unparalleled depth of flavor. You can also use water.
- Creole Seasoning: A cornerstone of Southern cooking, this blend provides a balanced mix of heat, savory, and aromatic notes. Adjust to your personal taste.
- Smoked Paprika: Enhances the smoky flavor profile and adds a lovely reddish hue to the dish.
Mastering the Art of Washing and Prepping Collard Greens
The debate between using pre-bagged, pre-washed greens versus full-stem collards is a long-standing one. Ultimately, the best choice is what works for you and your schedule. While bagged greens offer convenience, they sometimes come with a higher proportion of stems and can spoil faster. If you opt for bagged, consider buying a little extra to account for this. Always refrigerate them and use them as quickly as possible. However, for the most authentic flavor and control, many prefer whole, fresh collard greens. Regardless of your choice, thorough washing is paramount to avoid gritty greens.
Here’s a detailed guide on how to properly wash and prep full-stem collard greens:
- Remove the Tough Stems: Start by separating the leafy greens from their thick, fibrous stems. You can do this by folding each leaf in half lengthwise and then slicing along the stem with a knife, or simply tearing the leafy part away by hand. The stems are generally too tough to eat and can add an unpleasant bitterness if not removed.
- Initial Rinse: Give each individual leaf a quick rinse under cold running water. This helps to remove any loose dirt, sand, or debris clinging to the surface before the soaking process begins.
- Soak in Cold Water: Find a large bowl, a clean kitchen basin, or even your sink, and fill it with cold water. Submerge all the collard green leaves completely. Gently swish them around with your hands. You’ll notice dirt and grit settling at the bottom. Allow the greens to soak for several minutes; this helps to loosen any stubborn particles.
- Rinse and Repeat: Crucially, lift the greens out of the water rather than pouring the water out with the greens still in it. This prevents the dislodged dirt from re-depositing onto your clean greens. Drain the dirty water, then refill the bowl or sink with fresh, cold water. Repeat the soaking and swishing process at least 2-3 times, or more if necessary, until the water remains completely clear and free of any visible dirt or grit. This step is the most important for ensuring grit-free collards.
- Dry the Greens: After the final wash, shake off any excess water from the leaves. For best results, pat them dry with clean paper towels or use a salad spinner. This helps prevent them from becoming waterlogged during cooking.
- Optional Enhanced Cleaning: For an extra layer of cleanliness, especially to address potential bacteria or pesticide residues, you can add a splash of white vinegar or a teaspoon of baking soda to the soaking water during one of the rinse cycles.
Step-by-Step Guide to Cooking Collard Greens with Ham Hocks
The beauty of Southern collard greens with ham hocks lies in its slow, deliberate cooking process, allowing flavors to meld and deepen over time. This isn’t a dish to rush; patience is key to achieving tender greens and rich pot liquor. While the detailed measurements are in the recipe card below, here’s a general overview of the cooking process to guide you.
Tenderizing the Ham Hocks for Maximum Flavor
The first crucial step is to tenderize your ham hock and start building that flavorful broth. Place the ham hock in a large pot, ensuring it’s completely covered with water. Bring this to a boil, then reduce the heat to a simmer. Let it cook for approximately 45 minutes to an hour, or until the ham hock becomes fork-tender. As the water level naturally decreases, replenish it to keep the ham hock submerged. This initial cooking not only tenderizes the meat but also extracts incredible smoky flavor, forming the base of your rich pot liquor, which you’ll save to cook the greens in.
Building the Flavor Base with Aromatics
While your ham hock is simmering, it’s the perfect time to prep your collard greens, ensuring they are thoroughly washed and the tough stems removed, then sliced into manageable pieces. Once the ham hock is tender, set it aside. In a separate large pot or Dutch oven (I highly recommend a Dutch oven for its excellent heat retention), heat a little olive oil over medium heat. Add your chopped onions and minced garlic, sautéing them until they become translucent and fragrant. This step creates an aromatic foundation that will complement the greens beautifully.
Simmering Collard Greens to Perfection
Next, deglaze the pan with the flavorful broth (preferably the liquid from boiling your ham hock). Begin adding your prepared collard greens in batches. Don’t worry if the pot seems too full initially; greens wilt down significantly as they cook. Stir them in, allowing each batch to cook down before adding more. Once all the greens are in, add your Creole seasoning, smoked paprika, and the tender ham hock back into the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the magic happen. Simmer the greens for at least 2 hours, or until they are incredibly tender and infused with all the smoky goodness. Taste periodically and adjust seasonings as needed. Finally, remove the ham hock, shred the succulent meat from the bone, and return it to the pot. Cool slightly before serving this heartwarming dish.
The Ultimate Southern Collard Greens and Ham Hocks Recipe
Brandi Crawford
When I say collard greens with ham hocks taste like home, I mean it. This is the pot of greens that sat on my great-grandmother’s stove in Louisiana, simmering low and slow until the whole house smelled like Sunday dinner. The ham hocks melt down and give you that smoky, savory flavor that makes the pot liquor so good you’ll want to sop it up with cornbread. I have all of granny’s tips and tricks for you to make these right.
★★★★★ (Based on 1 vote)
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Prep Time: 45 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs 15 mins
Course: Dinner, Lunch
Cuisine: Soul Food, Southern
Servings: 10 servings
Calories: 149 kcal
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Equipment Needed
- Cast Iron Dutch Oven
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped white onions
- 2-3 garlic cloves, minced
- 4 pounds fresh collard greens (This is usually 5-7 bundles. Weigh for accuracy. Weight includes the stems.)
- 1 – 1 ½ pounds smoked ham hock (Fully cooked.)
- 3-4 cups broth (I like to use the broth created from boiling the ham hock. See steps below. You can also use water.)
- 1-2 tablespoons Creole Seasoning (Adjust to taste.)
- 1 teaspoon smoked paprika
Instructions
- Place the ham hock in a pot large enough to fit it along with enough water to cover the ham hock. Bring the water to a boil. Cook the ham hock for 45 minutes to an hour until it becomes tender. As the water evaporates from the pot, add more to ensure the ham hock is covered. You can save the liquid broth from the ham hock and use it for the greens.
- Prep the greens while the ham hock softens. Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirty or sand. Wash the greens thoroughly until the water runs clear.
- Remove the stems from the greens and slice the greens into smaller pieces.
- Heat a large pot or Dutch oven on medium heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can sauté the vegetables and cook the greens all in one pot.
- Sauté the onions and garlic until translucent and fragrant.
- Deglaze the pan by adding the broth. I like to use the broth created from boiling the ham hock.
- Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.
- Add in the Creole Seasoning, smoked paprika, and ham hocks. Bring the pot to a boil.
- Place the lid on the pot and adjust the heat to low. Allow the greens to cook for 2 hours or until the greens are soft and the turkey is tender. Check in and stir the greens when necessary. Taste the greens repeatedly and adjust the spices/add salt and pepper if necessary to suit your taste.
- Open the pot and remove the ham hock. Shred the meat from the ham hock using forks and return it to the pot. Cool before serving.
Chef’s Notes and Expert Tips
- Prep time will vary based on if you selected greens that require washing.
- Start with ½ tablespoon of Creole seasoning and adjust to taste.
- It’s common to serve collard greens with vinegar or sweetener/sugar to balance flavors. Feel free to add it if you wish.
- I prefer my greens to be very tender. If you like them super tender, you may cook them for 3 hours or more. If you prefer a bit more bite, lessen the cook time. Always check in on them to ensure they reach your desired result.
- You can easily double this recipe by doubling all ingredients and using 2 ham hocks.
- Ham hocks typically don’t produce a lot of meat. If you enjoy a meatier dish, using 2 ham hocks will enhance both the meat content and the overall smoky flavor.
- If you don’t want to use ham hocks, smoked turkey (legs or wings) is an excellent alternative for imparting that essential smoky flavor.
Nutrition Information & Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Serving: 1 serving | Calories: 149kcal | Carbohydrates: 6g | Protein: 13g | Fat: 7g
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Frequently Asked Questions and Pro Tips for Collard Greens
Mastering collard greens involves a few key insights. Here are answers to common questions and additional pro tips to ensure your dish is always a success.
What Exactly Are Ham Hocks?
Ham hocks are a cut of pork taken from the joint between the pig’s leg and foot, specifically the area just above the ankle and below the ham. They are composed of a rich combination of meat, fat, skin, bone, and connective tissue. While ham hocks don’t yield a substantial amount of meat, they are highly prized for their unparalleled ability to impart deep, smoky, and savory flavor. When simmered slowly, the connective tissues break down, releasing gelatin that enriches the broth, or “pot liquor,” making it incredibly flavorful and luxurious—a perfect complement to the collard greens.
How to Remove Collard Green Stems
Removing the tough central stems is crucial for tender collard greens. Here’s a simple method:
Fold the Leaf in Half: Take each collard green leaf and fold it lengthwise along the prominent central stem. This will stack both halves of the leaf on top of each other with the stem exposed on one side.
Tear the Leaf Away: Starting from the base of the leaf, where the stem is thickest and toughest, gently pull or tear the leafy green portion away from the stem using your fingers. Continue this motion along the entire length of the stem until it is completely separated from the leaf.
Discard or Save: Once separated, discard the tough stem. Some creative cooks save these stems for making vegetable stock, but they are generally too fibrous for consumption in the finished dish.
Repeat: Continue this process for all your collard leaves before proceeding with thorough washing and cooking.
What Type of Pot to Use
The best pot for cooking collard greens is one that is large, heavy, and durable, capable of handling slow simmering over low heat. Heat distribution and retention are key for perfectly tender greens:
- Dutch Oven: This is my preferred choice. A cast iron or enameled Dutch oven is ideal for making collard greens. Its heavy construction ensures excellent, even heat distribution, preventing hot spots and allowing the greens to cook uniformly. The tight-fitting lid is also crucial, as it locks in moisture and flavors, ensuring the greens and ham hocks simmer slowly and become incredibly tender. A 6 to 8-quart Dutch oven is perfect for a standard large batch of collard greens.
- Large Stockpot: If you’re preparing a very big batch, perhaps for a holiday gathering, a large stainless steel or aluminum stockpot can also work well. Ensure it’s heavy-bottomed to prevent scorching. It provides ample room for the significant volume of raw greens to cook down and for the ham hocks to infuse the broth. An 8 to 10-quart stockpot is generally sufficient for large family-sized servings.
Why are my collard greens bitter? How can I balance the flavor?
Collard greens naturally have a slight bitterness, which is often balanced by the rich, smoky, and fatty ingredients in traditional Southern preparations. The smoky and fat-rich elements from the ham hocks are usually enough to counteract this bitterness, adding a profound richness and depth to the greens. My Collard Greens Seasoning recipe also contributes to a well-balanced flavor profile.
However, some people may still find greens to taste slightly bitter, even with smoked meat. To further balance the flavors, you have a few options:
- Sweetener: Add a pinch of sugar (or a low-carb sweetener if preferred) towards the end of cooking. A small amount can significantly mellow the bitterness without making the dish overtly sweet.
- Acidity: A splash of apple cider vinegar or a squeeze of fresh lemon juice is another fantastic way to brighten the flavors and cut through any lingering bitterness. Add a small amount, taste, and adjust as needed.
- Longer Cooking: Sometimes, bitterness can also be attributed to undercooked greens. Extended simmering helps break down the compounds responsible for bitterness, making the greens milder and more tender.
How long do collard greens cook?
Authentic Southern-style collard greens require patience and slow cooking. They typically need to simmer for about 2 to 3 hours over low heat. This extended cooking time is essential for two reasons: it allows the greens to become incredibly tender, transforming their fibrous texture into a silky consistency, and it gives ample time for all the rich, smoky flavors from the ham hocks and seasonings to fully meld and infuse into every leaf and the pot liquor. While it’s important to check on them periodically, resist the urge to rush the process—the best greens are made with time and care.
Can I Make These Ahead of Time?
Absolutely! Collard greens are one of those dishes that often taste even better the next day as the flavors continue to deepen and meld. They are perfect for making in advance, especially before big holidays, to ease your cooking burden.
- Cooked Greens: Store fully cooked collard greens in an airtight container in the refrigerator for up to 3-4 days.
- Prepping Ahead: If you want to prepare your greens but cook them later, wash and thoroughly dry them as described in the “How to Wash Collard Greens” section. Store the washed and dried greens in an airtight container or a resealable plastic bag lined with paper towels (the paper towels absorb excess moisture, helping them stay fresher). Washed and dried greens will typically remain fresh in the fridge for 1 to 2 days. Beyond that, they may begin to wilt or lose their crispness.
How to Reheat Collard Greens
Reheating collard greens is simple and they retain their delicious flavor well.
- Stovetop: Transfer the desired amount of collard greens to a pot or skillet. Heat over medium-low heat, stirring occasionally, until warmed through. If they seem a bit dry, add a splash of broth or water to restore moisture and prevent them from sticking.
- Microwave: For smaller portions, place collard greens in a microwave-safe dish and cover. Heat on high in 1-minute intervals, stirring between, until hot. Again, a tiny bit of broth can help if they appear dry.
Freezer Tips
Collard greens freeze beautifully, making them an excellent candidate for meal prep or saving leftovers. Allow cooked collard greens to cool completely. Transfer them, along with some of their pot liquor, into freezer-safe airtight containers or heavy-duty freezer bags. They can be stored in the freezer for 3-4 months. When ready to enjoy, thaw them overnight in the refrigerator and then reheat using the stovetop or microwave method.
Knowing When Your Collard Greens Are Perfectly Done
Achieving the perfect texture for collard greens is essential for an authentic Southern experience. Here’s how to tell when your collard greens with ham hocks are ready to be savored:
- Fall-Off-The-Bone Meat: The ham hock meat should be incredibly tender, easily falling off the bone and ready to be shredded with just a fork. This indicates that it has released maximum flavor into the pot liquor and is perfectly cooked. The longer the greens cook, the more flavor the meat will release.
- Tender and Soft, But Not Mushy: The collard greens themselves should be beautifully tender and soft. You should be able to easily cut through the leaves with a fork, and they should melt in your mouth without any resistance. However, they should still retain their form and not be mushy or disintegrated. This ideal texture is achieved through slow, patient simmering, which breaks down the tough fibers in the collard leaves.
- No Raw or Crunchy Texture: When you taste them, there should be no remaining raw or crunchy texture. If the greens still feel tough, stringy, or fibrous when you bite into them, they definitely need more time to cook. Continue to simmer them, checking every 30 minutes, until they reach that desired tender consistency.
Southern Soul Food Pairings for Collard Greens
Collard greens with ham hocks are often the star side dish, but they truly shine when paired with other Southern and soul food favorites. Here are some classic combinations that will complete your meal:
- Southern Soul Food Cornbread: Absolutely essential for soaking up that incredible pot liquor.
- Southern Soul Food Candied Sweet Potatoes: The perfect sweet and savory contrast.
- Southern Cornbread Dressing with Chicken: A comforting and hearty addition, especially for holidays.
- Southern Soul Food Baked Mac and Cheese: Creamy, cheesy goodness that complements the earthy greens.
- Slow Cooker Crockpot Turkey Breast: A tender, flavorful main course that pairs beautifully.
- Cajun Turkey Recipe: For those who love a bit of spice with their traditional sides.
More Delicious Collard Green Recipes to Try
If you’ve fallen in love with collard greens, or if you’re looking for different ways to enjoy this versatile leafy green, here are some other fantastic recipes from my kitchen:
- Sauteed Collard Greens: A quicker, lighter preparation that highlights the fresh flavor of the greens.
- Mixed Greens with Collard and Turnips: A delightful blend of flavors and textures, often enjoyed with other greens.
- Black Eyed Peas and Collard Greens: A symbolic and delicious combination, especially popular for New Year’s Day.
- Instant Pot Collard Greens: For those times when you crave classic flavor in a fraction of the traditional cooking time.
Watch step-by-step video instructions on how to make this recipe on YouTube.