🍽️ FittestMe.aiFoodsNutrients

Collard Greens with Ham Hock Recipe

American (Southern) · Side dish · 135 min total

A soulful Southern classic where smoky ham hock infuses tender collard greens with deep, savory flavor. Simmered low and slow, this dish is perfect as a hearty side or a main course with cornbread.

Ingredients

• 1 large smoked ham hock (about 1 lb)
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• 2 pounds collard greens, stems removed and leaves chopped
• 4 cups chicken broth
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste

Instructions

1. Rinse the ham hock and pat dry. In a large pot or Dutch oven, heat oil over medium-high heat. Add ham hock and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer to a plate.
2. Reduce heat to medium. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
3. Add collard greens in batches, stirring until wilted. Pour in chicken broth and return ham hock to pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until greens are tender and ham hock is falling apart.
4. Remove ham hock from pot. When cool enough to handle, shred meat from bone, discarding skin and bones. Return shredded meat to pot.
5. Stir in apple cider vinegar. Season with salt and pepper to taste. Serve hot with pot liquor (cooking liquid) spooned over.

Tips

• For extra flavor, add a dash of hot sauce or a pinch of sugar to balance bitterness.
• Leftover collard greens taste even better the next day; store in an airtight container in the refrigerator for up to 4 days.
• Serve with cornbread or over rice to soak up the pot liquor.

More about Collard Greens with Ham Hock →

AI estimate may be inaccurate · Terms