This easy recipe for collard greens with ham hocks is a wonderful option if you're looking for a savory Southern side dish! Collard greens are a soul food staple that can be served at any meal from Sunday dinner to backyard BBQs. Try these collard greens with ham hocks this summer and you might find your family's new favorite side dish!
Easy Collard Greens With Ham Hocks
Collard greens are often overlooked, but the meaty, savory, garlicky greens really are a great addition to any meal. I’m especially partial to sprinkling on a pinch of red pepper flakes!
They’re great for a summer barbecue but can add some serious coziness to a fall roast, too. I highly recommend you try this recipe whether you're a collard greens first-timer or a seasoned pro with your own version!
Jump to:
- Easy Collard Greens With Ham Hocks
- 🥘 Ingredients
- 🔪 How To Make Collard Greens With Ham Hocks
- 💭 Angela's Pro Tips & Recipe Notes
- Why Is Apple Cider Vinegar In Collard Greens?
- Can I Substitute The Ham Hocks In These Collard Greens?
- What Do Collard Greens Taste Like?
- 🥬 More Leafy Greens!
- 📖 Recipe Card
- 💬 Comments & Reviews
🥘 Ingredients
Other than the ham hocks and collard greens, you’re likely to have all of this already in your kitchen. Just don’t skip the apple cider vinegar!
- Ham Hocks - 2 pounds of ham hocks (about 2-3 hocks or smoked ham hocks).
- Water - 8 cups water (or chicken broth).
- Collard Greens - 3 pounds of collard greens (washed and cut- *see note).
- White Onion - ½ cup, finely chopped.
- Garlic - 1 tablespoon, minced.
- Apple Cider Vinegar - 1 tablespoon.
- Salt - 2 teaspoons.
- Ground Black Pepper - 1 teaspoon (or more to taste).
- Crushed Red Pepper Flakes (optional) - 1 pinch.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Collard Greens With Ham Hocks
Collard greens with ham hocks take just 5 minutes to prep and two hours to wait for it to be ready to eat. The good news is, that this is a one-pot dish because everything gets added to your Dutch oven!
This recipe makes a whopping 12 servings, so it's an easy side for when you are expecting a crowd!
- Boil. Place 2 pounds of ham hocks into a large pot with 8 cups of water (or chicken broth) and bring to a boil. Once boiling, reduce the heat and let the hocks simmer for 1 hour.
- Combine the ingredients. After 1 hour, increase the heat to medium-high and add ½ cup of onion, 1 tablespoon of garlic, 1 tablespoon of apple cider vinegar, 2 teaspoons of salt, 1 teaspoon of pepper, and 1 pinch of red pepper (if using). Stir to combine, then add the 3 pounds of collard greens a bit at a time so that you can fit them into your Dutch oven or pot.
- Simmer. Cover and reduce the heat to medium-low and simmer for 1 hour.
- Chop the ham (optional). After cooking and before serving, remove the ham hocks and chop the meaty bits into bite-sized chunks, then return them to the pot.
- Serve. Remove from heat when done and serve immediately.
For a truly spectacular meal, serve collard greens with creamed corn cornbread and smoked brisket. It pulls all the tastes of the southern US together for a dinner that may become a new family favorite! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Buy pre-chopped collards, but there will be stems. For that reason, I usually prefer fresh collard greens to packaged ones.
- Storing: Refrigerate leftover collards in an airtight container for up to 4 days.
- Freezing: They can be placed in a freezer bag and frozen for up to 6 months, but eaten within 3 for best flavor.
- Reheating: Thaw in the fridge overnight if needed. Reheat in a saucepan on the stove over medium-low heat until satisfactory.
Why Is Apple Cider Vinegar In Collard Greens?
Vinegar helps balance out some of the bitterness that is naturally occurring in collards. Apple cider vinegar, in my opinion, is the best one to add, because it also adds a great tangy flavor.
Can I Substitute The Ham Hocks In These Collard Greens?
Bacon, guanciale, pancetta, proscuitto, or smoked pork sausage would all be tasty in collards, but you might have to enhance the flavor in other ways. The important step in imparting the flavor is boiling the meat in the water.
You could also just skip the first step and use chicken broth, adding whatever meat you choose, if any, after the greens are cooked. *Adding it at the end would create less of a meaty taste if that’s what you’re going for.
What Do Collard Greens Taste Like?
They’re part of the cabbage family but are pretty bitter if raw. Some say it’s not as bitter as raw kale.
Regardless, the taste of collard greens calms down a bit when you cook them, and like kale, collards stand up to the heat in a way that your average lettuce doesn’t.
🥬 More Leafy Greens!
- Steakhouse Creamed Spinach
- Creamed Kale
- Black Eyed Peas with Collard Greens
- Wedge Salad
- Sea Salt Vinegar Kale
- Instant Pot Collard Greens
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📖 Recipe Card
Collard Greens with Ham Hocks
Ingredients
- 2 lbs ham hocks (about 2-3 hocks or smoked ham hocks)
- 8 cups water (or chicken broth)
- 3 lbs collard greens (washed and cut- *see note)
- ½ cup white onion (finely chopped)
- 1 tablespoon garlic (minced)
- 1 tablespoon apple cider vinegar
- 2 teaspoon salt
- 1 teaspoon ground black pepper (to taste)
- 1 pinch crushed red pepper flakes (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Boil your ham hocks in 8 cups of water (or chicken broth). Once boiling, reduce the heat and let your ham simmer for 1 hour.
- Next, increase the heat to medium-high. Add onion, garlic, seasoning, apple cider vinegar, and then stir. Stir in the collard greens a bit at a time so that you can fit them into your Dutch oven or pot.
- Cover and reduce the heat to medium-low and simmer for 1 hour.
- (Optional) After cooking and before serving, remove the ham hocks and chop the meaty bits into bite-sized chunks, then return them to the pot.
- Remove from heat when done and serve immediately.
Notes
- Simply rinse your collard greens under cool water to wash them. Cut around the thick, tough stems and chop the leaves into 1 ½ to 2-inch pieces (or whatever size you prefer them).
- If preferred, you can purchase bags of pre-chopped collard greens, however, they include the tough stem. For that reason, I usually prefer fresh collard greens to packaged.
- Storing: Refrigerate leftover collards in an airtight container for up to 4 days. They can be placed in a freezer bag and frozen for up to 6 months (eat within 3 for best flavor).
- Reheating: Thaw in the fridge overnight if needed. Reheat in a saucepan on the stove over medium-low heat until satisfactory.
Stephanie M Danis says
Your recipes are very easy, mouth watering and easy to follow. There are so many that are 5 stars that you don't know which one to try first.
Angela @ BakeItWithLove.com says
Thank you! A lot of the recipes have been in the family forever or are modern twists to recipes from my childhood. I hope you enjoy the recipes you try!