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Authentic Slow-Cooked Southern Collard Greens with Ham Hocks

Close-up of a white bowl filled with tender, dark green collard greens simmered in broth with shredded smoked meat.

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Make tender, melt-in-your-mouth Southern Collard Greens using smoked ham hocks. This traditional recipe delivers rich, smoky flavor perfect for comfort food side dishes.

Ingredients

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  • 2 pounds fresh collard greens, tough stems removed and chopped
  • 1 pound smoked ham hocks
  • 8 cups water or low-sodium chicken broth
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt (adjust after tasting the broth)
  • 1/2 teaspoon black pepper

Instructions

  1. Rinse the collard greens thoroughly under cold water. Chop the greens into bite-sized pieces.
  2. Place the chopped collard greens and ham hocks into a large Dutch oven or heavy-bottomed pot.
  3. Add the water or broth, chopped onion, minced garlic, apple cider vinegar, smoked paprika, and red pepper flakes to the pot. The liquid should mostly cover the greens.
  4. Bring the mixture to a boil over high heat.
  5. Once boiling, reduce the heat to low, cover the pot, and let the greens simmer slowly for 2.5 to 3 hours, or until the greens are very tender and the meat is easily shredded.
  6. Remove the ham hocks from the pot. Shred the meat, discarding the bone and skin, and return the meat to the pot.
  7. Taste the cooking liquid (pot liquor) and add salt and pepper as needed. Remember that ham hocks release salt, so season carefully.
  8. Serve hot as a savory vegetable side dish.

Notes

  • For quicker cooking, use an Instant Pot: Cook on high pressure for 45 minutes, followed by a natural pressure release for 15 minutes.
  • If you do not have ham hocks, substitute with 4 slices of thick-cut bacon or smoked turkey wings for smoky flavor.
  • Save the cooking liquid; this pot liquor is full of flavor and can be used as a base for soups or rice.

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