If you’re craving a comforting, flavorful dish that embodies the heart of down-home cooking, look no further than Southern Soul Food Collard Greens with Ham Hocks. This beloved classic is a staple in Southern kitchens, known for its deep, smoky flavor and tender greens cooked to perfection. Braised in a rich broth with savory ham hocks, this is more than just a side dish. Greens are a symbol of family gatherings, Sunday dinners, and generations of culinary tradition.
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Whether you’re a seasoned cook or trying collard greens for the first time, this recipe brings authentic Southern soul food to your table with each delicious bite.
Key Ingredients
- Collard Greens
- Ham Hocks
- Onions
- Garlic
- Creole Seasoning
- Smoked Paprika
What are Ham Hocks/How to Shop/Where to Buy
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 contain a combination of meat, fat, skin, bone, and connective tissue. Although ham hocks don’t have a lot of meat, they’re prized for their rich flavor. When simmered slowly, the meat becomes tender, and the fat and connective tissue add depth to the broth AKA pot likka/pot liquor with the greens.
You will need to purchase a smoked ham hock. They are typically sold in the meat section of grocery stores, especially those that carry pork cuts. If you can’t find them, try a butcher shop or a specialty store that focuses on Southern or soul food ingredients.
Choose ham hocks that have a good balance of meat, fat, and skin. They should feel firm to the touch. Ham hocks vary in size, but they typically weigh between 12 ounces to 1.5 pounds. Depending on the amount of greens you cook, you may need 2 ham hocks for seasoning a large pot.
If you don’t want to use pork, you can use smoked turkey.
How to Wash Greens
There’s typically a long-running debate on whether you use bagged, pre-washed greens or standard full stem collards. I always recommend you use what works for you! The bagged greens are often filled with a large amount of stems and some people complain they don’t have enough greens. This is sometimes true. When I use them, I make sure to buy more than I think I will need, just to be sure to account for this.
If you’re using pre-washed, keep them refrigerated and consume them as soon as possible, as they tend to spoil faster than whole, unwashed greens.
Here’s how you wash full stem greens:
- Remove the Stems: Start by cutting or tearing the leaves away from the tough stems. You can fold the leaf in half and slice along the stem to remove it, or simply tear it away by hand.
- Rinse Each Leaf: Give each leaf a quick rinse under cold running water to remove loose dirt and debris before soaking them.
- Soak in Cold Water: Fill a large bowl, basin, or clean sink with cold water. Submerge the greens and gently swish them around. The dirt and grit will sink to the bottom of the bowl or sink. Let the greens sit for a few minutes to loosen any remaining dirt.
- Rinse and Repeat: Lift the greens out of the water (don’t pour the water out with the greens still in it, or you’ll dump the dirt back on them). Drain and discard the dirty water, then refill the bowl or sink with fresh cold water. Repeat the soaking and swishing process 2-3 times until the water is clear and free of dirt.
- Dry the Greens: After washing, shake off excess water from the leaves. Pat dry.
- Optional: For extra cleaning power, add a splash of white vinegar or a teaspoon of baking soda to the water. This can help remove bacteria and pesticide residues.
How to Remove Stems
- Fold the Leaf in Half: Fold each collard green leaf in half lengthwise along the central stem, so both halves are stacked on top of each other with the stem on one side.
- Tear the Leaf Away: Starting from the base of the leaf (where the stem is thickest), gently pull the leaf away from the stem with your fingers. Continue tearing until the entire stem is removed.
- Discard the Stem: Once separated, discard the stem or save it for stock if you wish.
- Repeat with All Leaves: Repeat the process for all the collard leaves before proceeding with washing and cooking.
You can also use a sharp knife and cut along each side of the thick central stem, separating it from the leafy part. You can start from the base and work your way up toward the top.
How to Make Collard Greens with Ham Hocks
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- 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
- 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.
- Remove the stems from the greens and slice the greens into smaller pieces.
- Heat a large pot or Dutch oven on medium heat. Add olive oil to the pot along with the onions and garlic.
- Saute the onions and garlic until translucent and fragrant.
- Deglaze the pan by adding broth.
- Add in the greens, Creole Seasoning, smoked paprika, and ham hocks. Bring the pot to a boil.
- Simmer and cook.
What Type of Pot to Use
You’ll want to use a pot that’s large, heavy, and durable enough to handle slow cooking over low heat. Here are the best types of pots to use:
Dutch Oven: This is what I use. A cast iron or enameled Dutch oven is ideal for making collard greens because it provides even heat distribution and retains heat well. The heavy lid helps lock in moisture, ensuring the greens and ham hocks cook slowly and evenly. A 6 to 8-quart Dutch oven is perfect for a large batch of collard greens.
Large Stockpot: If you’re making a big batch of collard greens, a large stainless steel or aluminum stockpot works well. It provides plenty of room for the greens to cook down and for the ham hocks to simmer in the broth. A stockpot of 8 to 10 quarts is typically enough for large gathering-sized servings.
How to Balance the Flavor/Make Them Less Bitter
Adding smoky/fat-rich ingredients from the meat helps balance bitterness by adding richness and depth to the greens. This is enough for me along with my Collard Greens Seasoning recipe. Some people still find greens to taste bitter even with the addition of smoked meat. You can try adding sugar (or sweetener) or vinegar (you may only need a splash) to balance out the flavors. Fresh lemon juice works great as well.
Cook Time and How Long to Cook
Southern-style collard greens usually take about 2 to 3 hours to cook on a low simmer. Check them periodically during this time, but don’t rush—greens benefit from slow cooking to allow the flavors to meld and for the greens to become tender.
How to Tell When They Are Done Cooking
- Fall-Off-The-Bone Meat: The meat should be falling off the bone and easy to shred. The longer the greens cook, the more flavor the meat will release into the pot.
- Tender and Soft: The greens should be tender and soft but not mushy. You should be able to easily cut through the leaves with a fork. When braised or simmered long enough, the tough fibers in the collard greens break down, making them soft and easy to chew.
- No Crunch: The greens should have no raw or crunchy texture remaining. If you bite into them and they still feel tough or fibrous, they need more time to cook.
How to Make Them in Advance/How to Store
Greens are great to make in advance. I always cook these the night before a big holiday to get them out of the way. You can store cooked greens in the fridge tightly covered and sealed.
If you want to wash your greens ahead of time, and cook them later, store the washed and dried greens in an airtight container or a resealable plastic bag lined with paper towels. The paper towels help absorb excess moisture, keeping the greens fresher for longer.
Washed greens will typically stay fresh in the fridge for 1 to 2 days. After that, they may start to wilt or lose their crispness.
How to Reheat
You can reheat these in the microwave or on the stove. If you need additional moisture, add in some broth to keep the greens tender.
Freezer Tips
You can freeze leftovers tightly covered and sealed for 3-4 months.
Pair With These Southern Soul Food Favorites
Southern Soul Food Cornbread
Southern Soul Food Candied Sweet Potatoes
Southern Cornbread Dressing with Chicken
Southern Soul Food Baked Mac and Cheese
Slow Cooker Crockpot Turkey Breast
Cajun Turkey Recipe
More Collard Green Recipes
Southern Collard Greens with Smoked Turkey
Slow Cooker Crockpot Collard Greens with Smoked Turkey
Sauteed Collard Greens
Mixed Greens with Collard and Turnips
Black Eyed Peas and Collard Greens
Instant Pot Collard Greens
Collard Greens with Ham Hocks
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 1/2 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 saute the vegetables and cook the greens all in one pot.
- Saute 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.