Here’s a classic Southern-style recipe for Collard Greens with Smoked Ham Hocks — smoky, tender, and full of flavor 🌿🥓
Ingredients
- 2–3 smoked ham hocks (or 1–1½ lb smoked pork shoulder pieces)
- 2 tablespoons bacon fat or oil
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (optional, for a little heat)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon sugar (optional, to balance bitterness)
- 1 quart (4 cups) chicken or vegetable broth
- 2 lb collard greens, washed, stems removed, chopped
Instructions
- Render the fat & sauté aromatics
In a large pot or Dutch oven, heat bacon fat or oil over medium heat.
Sauté onion until soft, 3–5 minutes, then add garlic and cook 1 minute. - Brown the ham hocks (optional)
Add smoked ham hocks and brown lightly on all sides for extra flavor. - Add liquid & seasonings
Pour in broth. Stir in salt, pepper, red pepper flakes, and sugar. Bring to a simmer. - Add collard greens
Add greens in batches, letting them wilt slightly before adding more. - Simmer gently
Cover and simmer on low for 1.5–2 hours, stirring occasionally, until greens are tender and flavors meld. - Adjust seasoning & serve
Taste for salt and pepper. Remove ham hocks, shred meat if desired, and stir back into greens.
Tips & Variations
- Extra smoky: Add a few strips of cooked bacon.
- Acidic finish: Splash a little apple cider vinegar or hot sauce before serving.
- Make-ahead: Flavors deepen if made a day ahead and reheated.
- Serve alongside cornbread, fried chicken, or mashed potatoes for a true Southern feast.
If you want, I can also give you a quick-cook version, or oven-baked collard greens that are faster but just as flavorful.
Do you want me to do that?
