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southern collard greens with ham hocks in a Dutch oven
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5 from 7 votes

Easy Collard Greens with Ham Hocks

This recipe will show you how to make tradtional Southern collard greens by boiling the meat from a smoked ham hock. This soul food staple side dish is served during the holidays and for Sunday dinners.
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 8 cups
Calories 128kcal
Author Brandi Crawford

Ingredients

  • 1 teaspoon olive oil
  • 1 cup chopped white onions
  • 3 garlic cloves Minced
  • 3 pounds fresh collard greens This is usually 3-4 bundles. Weigh for accuracy. Weight includes the stems.
  • 3/4-1 pound smoked ham hock
  • 1 1/2-2 cups chicken broth You can also use water.
  • 1 tablespoon Creole Seasoning Adjust to taste.
  • sugar or sweetener Optional and adjust to taste. See notes.

Instructions

  • Place the ham hock in a pot large enough to fit along with water. Add enough water to cover the ham hock. Bring the water to a boil. Cook the ham hock for 45 minutes to an hour until it becomes tender. You may have to keep a close watch and add additional water as the water evaporates.
  • While the ham hock cooks, wash your greens. Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirt or sand. Wash the greens thoroughly until the water runs clear.
  • Remove the stems from the greens and slice the greens into smaller pieces.
  • Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can saute the vegetables and cook the greens all in one pot.
  • Saute the onions and garlic until translucent and fragrant.
  • Deglaze the pan by adding the chicken broth.
  • Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.
  • Add in the Creole Seasoning and ham hock. Bring the pot to a boil.
  • Place the lid on the pot and adjust the heat to medium-low. Allow the greens to cook for 2 hours or until the greens are soft and the ham hock is tender (fall off the bone tender). Check in throughout the cooking process and stir the greens when necessary.
  • Open the pot and remove the ham hock. Shred the meat from the ham hock using forks and return it to the pot. Taste the greens repeatedly and add seasoning and spices if necessary.
  • Serve.

Notes

  • Collard greens are slightly bitter in comparison to other greens. Often, sugar is added to take away some of the bite. This is optional and you can wait to taste the greens after they have cooked. Decide if they need any sugar and add it to taste.
  • Start with 1/2 tablespoon of Creole seasoning and adjust to taste. You can substitute Creole seasoning for whatever spices you like.
  • It’s also common to serve collard greens with vinegar. Feel free to add it if you wish.
  • I like for my greens to be tender. If you like them super tender you may cook them for 3 hours or more. If you like more of a bite lessen the cooking time. Check in on them to be sure you reach your desired result.
  • Greens will wilt... A TON! When you first add them to the pot it will feel like a lot, but they will shrink a lot. So you can double the recipe (I would opt for the same size smoked ham hock, or no more than a half-pound larger), but keep the cooking time the same.
  • Smoked turkey legs, turkey wings, bacon, country ham, etc can be substituted for a ham hock in this recipe.

Nutrition

Calories: 128kcal