Collard Greens with Smoked Ham Hocks

by

A Southern Soul Food Classic

Introduction

Collard Greens with Smoked Ham Hocks is a legendary comfort dish rooted in Southern cooking traditions. Slow-simmered until tender, the greens absorb the smoky, salty richness of ham hocks, creating a savory broth often called “pot liquor.” This dish is more than food—it’s warmth, history, and tradition served in a bowl. Perfect as a main with cornbread or a hearty side for family meals.

Ingredients (Serves 6–8)

Main Ingredients

  • 2–3 lbs fresh collard greens
  • 2 smoked ham hocks (or 1 very large)
  • 8–10 cups water or chicken broth
  • 1 large onion, chopped
  • 4 cloves garlic, minced

Seasonings

  • 1 tsp salt (adjust after cooking)
  • 1 tsp black pepper
  • ½–1 tsp crushed red pepper flakes (optional)
  • 1 tsp smoked paprika (optional, enhances smokiness)
  • 1 tbsp sugar (optional, balances bitterness)

Flavor Boosters (Optional but Traditional)

  • 1–2 tbsp apple cider vinegar or hot pepper vinegar
  • 1 bay leaf

Preparation (Before Cooking)

Cleaning the Collard Greens

  1. Rinse collard greens thoroughly in cold water to remove dirt.
  2. Remove tough stems by folding leaves and slicing the center rib out.
  3. Stack leaves, roll tightly, and slice into wide ribbons.
  4. Set aside.

Cooking Instructions (Slow & Traditional)

Step 1: Cook the Ham Hocks

  1. In a large heavy pot or Dutch oven, add ham hocks and water/broth.
  2. Bring to a boil, then reduce heat to low.
  3. Simmer uncovered for 1½–2 hours, until ham hocks are tender and release flavor.
  4. Skim foam if needed.

Step 2: Build the Flavor

  1. Add chopped onion, garlic, bay leaf, and seasonings.
  2. Simmer for 10 minutes until fragrant.

Step 3: Add Collard Greens

  1. Add collard greens in batches (they will shrink).
  2. Stir gently to submerge greens in the broth.
  3. Cover and simmer on low heat for 45–60 minutes, stirring occasionally.

Step 4: Finish the Dish

  1. Remove ham hocks, shred meat, and discard bones.
  2. Return meat to the pot.
  3. Taste and adjust salt, pepper, vinegar, or heat.
  4. Simmer uncovered for another 10–15 minutes for deeper flavor.

Cooking Methods

Stove-Top (Classic)

  • Slow simmer for maximum flavor.

Crockpot / Slow Cooker

  • Cook ham hocks on HIGH for 4 hours.
  • Add greens and seasonings.
  • Cook LOW for 6–7 hours.

Pressure Cooker

  • Cook ham hocks for 30 minutes.
  • Add greens and cook another 15 minutes.

History & Cultural Significance

Collard greens trace back to African cooking traditions and became a staple in Southern American cuisine. Paired with smoked meats like ham hocks, they provided nourishment and flavor during hard times. Today, they symbolize prosperity, family gatherings, and soulful home cooking.

Health Benefits

  • High in vitamins A, C, and K
  • Rich in fiber and antioxidants
  • Supports heart and bone health
  • Low-calorie but filling

(Use less salt for a lighter version.)

Nutrition (Approx. per serving)

  • Calories: 180–220
  • Protein: 12g
  • Fat: 9g
  • Fiber: 6g
  • Sodium: varies by ham hock

Serving Suggestions

  • Cornbread or cornbread muffins
  • Fried chicken or baked chicken
  • Black-eyed peas
  • Rice or mashed potatoes

Why People Love This Dish

  • Deep smoky flavor
  • Comforting and filling
  • Gets better the next day
  • Perfect for gatherings and holidays

Conclusion

Collard Greens with Smoked Ham Hocks is a timeless dish that brings comfort, flavor, and tradition to the table. Slow-cooked with love, it’s not just a recipe—it’s an experience. One bite, and you’ll understand why generations keep making it.

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