Southern Collard Greens Recipe with Ham Hocks
Try making this authentic Southern Collard Greens Recipe with Ham Hocks for a classic southern side dish with tender collard greens, smoked ham hocks, plus a few more simple ingredients.
Servings: 8
Calories: 316kcal
Equipment
- 1 large pot or Dutch oven
Ingredients
- 3 pounds fresh collard greens
- 4 cups water
- 32 ounces low sodium chicken broth
- 1 cup onion, chopped
- 3 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ¼ pounds smoked ham hocks
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot sauce
Instructions
- Begin this pot of greens recipe by separating the leafy greens from the bunch and removing the thick stems. Wash each collard leaf in cold water in a clean sink, remove the tough stems, and thoroughly pat them dry.
- Coarsely chop the 3 pounds of collards to equal about 10 cups. This may seem like a lot, but they will break down once cooked.
- Using a large pot or Dutch oven over medium-high heat, add in the 4 cups water, 32 ounces chicken broth, 1 cup chopped onion, 3 cloves minced garlic, ¼ teaspoon salt, ¼ teaspoon ground black pepper and 1 ¼ pounds smoked ham hocks. Allow the mixture to come to a boil.
- Add the prepared collards, place a lid on the pot, and reduce the heat to medium-low. Allow the mixture to simmer for one hour, until the greens are tender. During this time carefully remove the lid and stir occasionally.
- Carefully remove the pot from the heat and remove the ham hocks from the pot. Allow them to cool down for a few minutes before handling them. Then using a fork or gloved hands, remove the meat from the bones and discard them along with any fatty pieces. Cut the meaty ham hock into smaller pieces before returning back to the pot. Add the 2 tablespoons vinegar and 1 teaspoon hot sauce and stir to combine.
- Return the pot over medium heat and cook for an additional 20 to 30 minutes cook time. Serve these southern greens warm with some extra hot sauce and some cornbread. Enjoy!
Notes
- If this is your first time preparing fresh greens, try removing the stem by folding the green leaf in half lengthwise to expose the stem. Use your hands to separate the stem from the leaf.
- Washing greens can be done before cutting them or after. I prefer after cutting, washing them in a clean sink with water and some distilled vinegar. Be sure to really get in there and scrub the green and rinse them as many times as necessary to remove the debris.
- A great way to cut the greens is to stack them on top of each other before rolling them into a roll and cut into slices.
- If you have a hard time locating smoked ham hocks, try asking the local butcher at your grocery store for help locating them in the meat department.
Nutrition
Calories: 316kcal | Carbohydrates: 13g | Protein: 27g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 77mg | Sodium: 333mg | Potassium: 758mg | Fiber: 7g | Sugar: 2g | Vitamin A: 8539IU | Vitamin C: 62mg | Calcium: 424mg | Iron: 2mg