Introduction

Collard Greens and Ham Hocks is a deeply rooted Southern comfort dish,
celebrated for its bold, smoky flavor and tender, slow-cooked greens.
Simmered low and slow, ham hocks release rich smokiness into the broth,
transforming humble collard greens into a soulful, nourishing meal.

Whether served as a hearty side or enjoyed as a main dish with cornbread,
this recipe represents tradition, resilience, and the heart of Southern home cooking.

Ingredients

• 2 large ham hocks
• 2 lbs collard greens, stems removed and leaves chopped
• 4 cups chicken broth
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon sugar (optional, to balance bitterness)
• Salt and black pepper, to taste
• 1 tablespoon olive oil (optional)

Instructions & Cooking Method

Step 1: Prepare the Ham Hocks

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add ham hocks and brown lightly on all sides for added depth of flavor.

Step 2: Sauté Aromatics

1. Add chopped onion and cook until softened, about 5 minutes.
2. Stir in garlic and cook for 30 seconds until fragrant.

Step 3: Build the Broth

1. Pour in chicken broth.
2. Add smoked paprika, crushed red pepper, black pepper, and sugar if using.
3. Bring to a gentle boil.

Step 4: Simmer the Ham Hocks

1. Reduce heat to low, cover, and simmer for 45–60 minutes.
2. Cook until ham hocks are tender and broth is richly flavored.

Step 5: Add the Collard Greens

1. Add collard greens in batches, letting them wilt before adding more.
2. Cover and simmer for another 45–60 minutes.
3. Stir occasionally until greens are very tender.

Step 6: Finish and Serve

1. Stir in apple cider vinegar.
2. Taste and adjust salt and pepper.
3. Remove ham hocks, shred meat, and return it to the pot if desired.

Cooking Method Explained

This dish relies on slow simmering, allowing connective tissue in the ham hocks
to break down while infusing the broth with smokiness.
The collard greens absorb the seasoned liquid, becoming tender and deeply flavorful.

History of Collard Greens & Ham Hocks

Collard greens have been a staple in Southern and African American cuisine for centuries.
Traditionally cooked with smoked or cured meats like ham hocks,
the dish reflects resourceful cooking—transforming inexpensive ingredients
into nourishing, satisfying meals.

Often served during holidays and Sunday dinners,
collard greens symbolize prosperity, comfort, and heritage.

Benefits of This Dish

• Collard greens are rich in fiber, vitamins A, C, and K
• Ham hocks provide protein and depth of flavor
• Slow cooking enhances nutrient absorption
• Filling, nourishing, and comforting

Serving Suggestions

• Buttermilk cornbread
• White rice or mashed potatoes
• Black-eyed peas or pinto beans
• Fried chicken or baked catfish

Storage & Make-Ahead

Store leftovers in an airtight container for up to 4 days in the refrigerator.
Flavors deepen overnight, making this dish even better the next day.
Reheat gently on the stovetop.

Conclusion

Collard Greens and Ham Hocks is more than a recipe—it’s a tradition.
Rich, smoky, and deeply comforting, this dish brings warmth to the table
and honors generations of soulful Southern cooking.

For the Lovers of Southern Comfort Food

If you love slow-cooked meals filled with history, heart, and bold flavor,
this recipe belongs in your kitchen.
It’s a timeless reminder that the simplest ingredients,
treated with care and patience, create the most meaningful meals.