Collard greens with smoked ham hocks
Prep time: 20 minutes
Cook time: 2–2.5 hours
Serves: 6–8
Ingredients:
2 large smoked ham hocks
2–3 lbs of fresh collard greens
1 large onion, chopped
3–4 cloves of garlic, minced
6–8 cups of water or low-sodium chicken broth
1 tablespoon apple cider vinegar (plus more to taste)
1 tsp sugar (optional; this balances the bitterness)
½–1 tsp of crushed red pepper flakes (optional).
1 tsp black pepper
Salt to taste (add near the end).
Optional additions:
1 tsp hot sauce
1 tsp smoked paprika
1 bay leaf
Prep the collard greens:
Rinse the collards thoroughly (they’re often gritty).
Remove the thick centre stems.
Stack the leaves, roll them up tightly and slice them into 1–2 inch strips.
Cooking instructions
Step 1: Cook the ham hocks.
In a large pot or Dutch oven, add the ham hocks and water or broth.
Bring to the boil, then reduce to a gentle simmer.
Cover and simmer for 1–1½ hours until the meat is tender and flavourful.
Step 2: Build the flavour
Add the chopped onion, garlic, black pepper, red pepper flakes, bay leaf and smoked paprika.
Simmer uncovered for 10 minutes.
Step 3: Add the collard greens.
Add the collard greens in batches as they will wilt down.
Stir well, then cover and simmer on a low heat for 45–60 minutes, stirring occasionally.
Step 4: Finishing touches
Remove the ham hocks, shred the meat and discard the bones and skin.
Return the meat to the pot.
Add the vinegar, sugar (if using), hot sauce and salt to taste.
Simmer uncovered for a further 10–15 minutes to allow the flavours to develop.
How to serve:
Serve hot with:
Cornbread
Fried chicken
Mac & cheese
Black-eyed peas
For a classic Southern style, spoon extra pot liquor (the broth) over the cornbread.
Pro tips:
Low and slow is key for tender greens.
Taste towards the end as ham hocks are salty.
Leftovers taste even better the next day!
