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 families new favorite side dish!
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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.