Smoky Southern Collard Greens with Ham Hocks

Recipe Collection: Dinner

Smoky Southern Collard Greens with Ham Hocks transport your taste buds to the heart of Southern cuisine. This non-vegetarian dish features tender collard greens simmered in a rich, flavorful broth infused with the smoky essence of ham hocks and a hint of heat from red pepper flakes. Perfect as a hearty side or a comforting main course, these greens are versatile enough to complement any meal.

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Overview

Experience the rich, comforting flavors of the South with this enhanced version of collard greens. Infused with the smoky depth of ham hocks and a touch of heat from red pepper flakes, this dish is perfect for any soul food lover. The slow simmering process ensures tender greens and a flavorful broth that can double as a soothing soup.

Diet Type

Non-Vegetarian

Allergies

None

Cuisine

Southern American

Serving Size: 8

Cooking Time: 140 minutes

Ingredients

• 1 Quart (qt) chicken stock
• 3 Small ham hocks
• 1 Large onion, minced
• 4 Cloves garlic, minced
• 1 Tablespoon (tbsp) crushed red pepper flakes
• 3 Tablespoons (tbsp) cider vinegar
• 0.25 Teaspoon (tsp) black pepper, ground
• Water, as needed to cover
• 1 Bunch collard greens, torn
• 1 Pinch salt, to taste
• 0.25 Cup hot pepper sauce

Steps

1. In a large pot, combine the chicken stock, ham hocks, minced onion, minced garlic, crushed red pepper flakes, cider vinegar, and ground black pepper. Add enough water to cover the ham hocks. Bring the mixture to a boil over medium-high heat.
2. Once boiling, reduce the heat to low and let it simmer for 1 to 2 hours. This will allow the flavors to meld and create a rich broth.
3. Carefully remove the ham hocks from the pot. Let them cool slightly, then pull the meat from the bones and return the meat to the pot.
4. Add the torn collard greens to the pot. Stir well to combine with the broth and meat.
5. Continue to simmer the greens for 1 to 5 hours, depending on your desired texture. Stir occasionally and add more water if necessary to keep the greens submerged.
6. Season the greens with salt to taste. Serve hot, with hot pepper sauce on the side for those who enjoy an extra kick.

Enjoy your homemade Smoky Southern Collard Greens with Ham Hocks!