Collard Greens with Ham Hocks
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.
Servings 10 servings
Calories 149kcal
Equipment
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 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.
Notes
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. Feel free to add it if you wish.
I like for my greens to be tender. If you like them super tender you may cook them for 3 hours or more. If you like more of a bite lessen the cook time. Check in on them to be sure you reach your desired result.
You can double the recipe by doubling the ingredients and using 2 ham hocks.
Ham hocks don't produce much meat. If you like meaty greens, use 2 ham hocks.
If you don't want to use ham hocks you can use smoked turkey.
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 6g | Protein: 13g | Fat: 7g