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Mastering Southern Comfort: The Ultimate Easy Collard Greens Recipe with Ham Hock

There’s an undeniable magic to a perfectly cooked pot of collard greens, especially when slow-simmered with smoky ham hocks. It’s a dish that transcends mere sustenance, offering a warm embrace of Southern tradition and a symphony of flavors. What truly elevates this culinary experience is not just the tender, robust greens themselves, but also the rich, savory “pot liquor” – the flavorful broth left behind – and the satisfying quest for those delightful, smoky bits of meat clinging to the ham hock. This easy recipe promises a deeply satisfying, hearty, and utterly delicious journey into the heart of soul food.

Why This Easy Collard Greens Recipe is a Must-Try

This recipe isn’t just about cooking; it’s about crafting an experience. Here’s why it stands out as a true gem:

Effortless Preparation for Maximum Flavor: With a mere 10 minutes of active prep time, this recipe simplifies the art of Southern cooking. It’s an ideal choice for busy weeknights when you crave a homemade, comforting side, or for preparing a substantial dish for a large gathering without being tethered to the kitchen. The hands-off simmering period allows the flavors to meld beautifully, delivering complex taste with minimal fuss.
The Unforgettable Smoky Depth of Ham Hock: The smoked ham hock is the undisputed star, transforming ordinary greens into an extraordinary feast. As it slowly simmers, it generously infuses the entire dish with a deep, earthy, and irresistible smoky flavor that permeates every leaf and every drop of broth. This humble ingredient is a game-changer, lending an authenticity and richness that is simply unparalleled.
The Legendary, Flavor-Packed Pot Liquor: What truly sets this recipe apart is the deeply savory, nutrient-rich broth, affectionately known as “pot liquor” or “pot likker.” This liquid gold is born from the harmonious blend of ham, aromatic onions, pungent garlic, and a tangy hint of apple cider vinegar, all working together to create a luscious, flavorful base that’s perfect for soaking up with a slice of cornbread or crusty bread. It’s a taste of pure comfort and a hallmark of traditional Southern cooking.
Perfect for Any Gathering: Whether you’re hosting a cozy Sunday supper, planning a holiday feast, or feeding a crowd at a family reunion, these soul food collard greens are always a crowd-pleaser. They complement a vast array of main courses, from fried chicken to roasted pork, making them a versatile and essential addition to any dinner table. Their heartwarming nature makes them a beloved staple year-round.
Accessible and Wholesome Ingredients: You won’t need to hunt for exotic items for this recipe. All the necessary ingredients, from fresh collard greens to smoked ham hocks, are readily available at your local grocery store, especially in the produce and meat sections. This convenience ensures that you can bring a touch of genuine Southern charm and wholesome goodness to your meals with ease.
Rewarding Slow Simmer for Tender Perfection: While the cooking time may appear longer, it’s predominantly hands-off, allowing you to focus on other aspects of your meal preparation or simply relax. This patient simmering process is crucial; it’s the secret to transforming tough collard leaves into incredibly tender, melt-in-your-mouth greens, while simultaneously developing the rich, complex flavors of the broth.
A True Southern Culinary Gem: This dish is more than just a side; it’s a cultural cornerstone, a quintessential example of classic Southern comfort food. It embodies the essence of hearty, soulful cooking and is guaranteed to become a cherished favorite in your recipe repertoire.

What Exactly Are Collard Greens?

Collard greens are a cruciferous vegetable belonging to the cabbage family (Brassica oleracea), closely related to kale, broccoli, and Brussels sprouts. A true staple in Southern American cooking, these dark green, leafy vegetables are celebrated for their robust flavor and impressive nutritional profile. They feature broad, thick leaves with tough central stems that require removal before cooking. The taste of collards is distinct yet versatile, often described as a delightful cross between the earthiness of cabbage and the heartiness of kale, with a slight bitterness that mellows wonderfully with slow cooking.

Historically, collards have been a significant part of diets in the American South, especially among African American communities, where they form a cornerstone of soul food cuisine. They are packed with vitamins K, A, and C, as well as calcium and fiber, making them not only delicious but also incredibly nutritious. Their sturdy texture holds up beautifully to long cooking times, which is essential for developing their signature tender consistency and rich flavor when paired with savory meats like ham hocks.

Essential Ingredients for Flavorful Collard Greens

Crafting the perfect pot of collard greens relies on a few key ingredients that come together to create a harmonious blend of savory, smoky, and slightly tangy notes:

Olive Oil: The base for sautéing our aromatics, adding a touch of richness.
Large Onion: Diced and sautéed until translucent, providing a sweet and pungent foundation.
Garlic Cloves: Minced, releasing its irresistible aroma and depth of flavor.
Tomatoes: Chopped fresh tomatoes add a subtle acidity and a hint of sweetness that brightens the dish.
Smoked Ham Hocks: The star flavor enhancer. These bony cuts of pork, smoked for maximum flavor, render out fat and collagen, creating an incredibly rich broth.
Chopped Smoked Ham: Adds an extra layer of meaty, smoky goodness and texture to the greens.
Water: The liquid base for simmering, which transforms into the treasured pot liquor.
Apple Cider Vinegar: A crucial ingredient that cuts through the richness, balancing the flavors with a slight tang and helping to tenderize the greens.
Bunches of Collards: Approximately two pounds, or two 16oz bags of pre-chopped collards. Fresh is always recommended for best texture and flavor.
Salt and Freshly Ground Black Pepper: Essential for seasoning to taste, bringing all the flavors into focus.

Step-by-Step Guide: How to Cook Perfect Collard Greens

Follow these simple steps to create a truly authentic and delicious Southern collard greens experience:

Prepare the Collards: Begin by thoroughly cleaning each collard leaf under cold running water. It’s crucial to remove any grit or dirt. Next, meticulously remove the thick, fibrous stems and the tough central rib from each leaf. You can do this by folding the leaf in half lengthwise and tearing or cutting the rib away. Once destemmed, stack a few leaves on top of each other, roll them up tightly, and slice them into strips, or simply tear each leaf in half or into smaller, manageable pieces. This ensures even cooking and easier eating.
Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes soft and translucent, releasing its sweet aroma. Then, add the minced garlic and continue to sauté for just one more minute until it becomes fragrant, being careful not to burn it.
Build the Flavor Base and Simmer: Into the pot, add the chopped tomatoes, the smoked ham hocks, and the chopped smoked ham. Pour in the water and the apple cider vinegar. Bring the mixture to a gentle simmer. Now, add the prepared collard greens. This may seem like a lot of greens, but they will wilt down considerably. Use a wooden spoon to tamp down the greens, ensuring they are all submerged in the liquid. Cover the pot with a lid and reduce the heat to low. Let the collards simmer gently for at least 1 1/2 hours, or even longer if you prefer them exceptionally tender. The longer they simmer, the more the flavors will develop and the softer the greens will become.
Season to Perfection: After simmering, remove the ham hocks (you can pull the meat off and return it to the pot, or serve them whole if preferred). Season the greens with about 2 teaspoons of kosher or sea salt (if using table salt, start with 1 teaspoon, as it is saltier by volume) and a generous amount of freshly ground black pepper. Taste the collards and the pot liquor. Adjust the seasoning as needed, adding more salt or pepper until the flavors are perfectly balanced. Don’t be afraid to season boldly – remember, this recipe yields a large batch, typically serving 8 people, so it can handle a good amount of seasoning.

The Heart of the Dish: The Pot Liquor (or Pot Likker)

For many, the “pot liquor” – the deeply savory, vitamin-rich broth that remains after the collard greens have simmered – is just as cherished as the greens themselves, if not more so. This flavorful liquid is a testament to the slow cooking process, absorbing all the smoky essence of the ham hocks, the sweetness of the onions, the pungency of the garlic, and the earthy notes of the collards, all brightened by a hint of apple cider vinegar.

The pot liquor is a concentrated elixir of comfort. It’s rich in nutrients and bursting with complex flavors that awaken the palate. True connoisseurs will tell you that the best way to enjoy it is by sopping it up with cornbread, allowing the porous bread to absorb every last drop of the liquid gold. Imagine spooning your tender collard greens onto your plate, right alongside a mound of creamy roasted garlic mashed potatoes. Forget the gravy; the pot liquor will naturally find its way over, bleeding into the soft potatoes, creating an unforgettable fusion of flavors. It’s so good, you might even find yourself, or your kids, forming a “mashed potato moat” around the greens just to contain every precious drop of that magnificent pot liquor!

Expert Tips for the Best Collard Greens

Achieving truly exceptional collard greens is an art, and these tips will help you master it:

Pot Size Matters (or Not!): When adding the fresh collard greens to the pot, don’t be alarmed if they seem to overflow initially. Unless you have an industrial-sized pot, you’ll most likely need to tamp them down with a wooden spoon. Just keep gently pressing them into the liquid; they will quickly wilt and shrink significantly, making plenty of room. Don’t worry, they don’t mind a tight squeeze!
Embrace the Slow Simmer: The recommended 1 1/2 hours of simmering is a baseline. For greens that are incredibly tender and a pot liquor that is even more intensely flavored, feel free to extend the cooking time. Some Southern cooks simmer their greens for 2 to 3 hours, or even longer, until they reach a silky, melt-in-your-mouth texture. Just ensure there’s enough liquid, adding more water if necessary.
Salt is Key: Don’t be shy with the salt! Collard greens, especially in such a large batch, require a good amount of seasoning to truly shine. The ham hocks also contribute saltiness, so always taste and adjust. It’s better to add gradually and taste as you go to avoid over-salting, but a well-seasoned pot of greens is a delight.
Cleaning is Crucial: Collard greens can be notoriously sandy. After removing the tough stems, give the leaves a thorough wash in multiple changes of cold water, or even soak them in a large basin of water for 10-15 minutes to loosen any grit, then rinse again. Nothing spoils a delicious pot of greens like a gritty texture.
For a Vegetarian Twist: If you’re looking for a meat-free version that still boasts incredible flavor, you’re in luck! My good friend Lisa of Homesick Texan has a fantastic vegetarian collard greens recipe that features a secret ingredient that had me exclaiming, “No. Way. Really????” You can achieve a smoky depth using smoked paprika, liquid smoke, or even smoked vegetable broth.
Add a Kick of Heat: For those who love a bit of spice, feel free to add a pinch of red pepper flakes during the sautéing stage or a dash of your favorite hot sauce at the end. It complements the richness of the greens and ham perfectly.
Serving Suggestion: Mashed Potatoes are a Must! While many side dishes pair well, serving these collard greens with a generous scoop of mashed potatoes is simply divine. The creamy potatoes provide a perfect canvas for the savory pot liquor.

Frequently Asked Questions (FAQ) about Collard Greens with Ham Hock

Q: How should I store leftover collard greens?: A: Leftover collard greens, along with their delicious pot liquor, can be stored in an airtight container in the refrigerator. They typically keep well for up to 3-4 days and often taste even better the next day as the flavors continue to meld.
Q: Can I freeze cooked collard greens?: A: Yes, cooked collard greens freeze beautifully! Allow them to cool completely, then transfer them to freezer-safe containers or heavy-duty freezer bags. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Q: Can I add hot sauce to this recipe?: A: Absolutely! Adding hot sauce is a very popular way to enjoy traditional Southern collard greens. You can stir in a few dashes during the last 30 minutes of cooking for an integrated heat, or simply drizzle it on top when serving for a fresher, more immediate kick. Try different types like Tabasco, Crystal, or your favorite pepper sauce.
Q: Is it better to use fresh greens or pre-packaged greens?: A: While pre-packaged, pre-chopped greens offer convenience, using fresh greens can truly enhance the flavor and texture of your dish. Fresh leafy greens, especially when in season, often have a more vibrant taste and firmer texture that softens beautifully during slow cooking. If using pre-packaged, ensure they are thoroughly rinsed.
Q: Where can I find a smoked ham hock for this recipe?: A: Smoked ham hocks are a common item and are usually available at your local butcher shop or in the meat section of most well-stocked grocery stores. Look for them near the other pork products, often alongside bacon or other cured meats. Don’t hesitate to ask your butcher for assistance or for the best options available.
Q: What is the best way to cut the collard greens?: A: The most effective way to prepare collard greens is to first remove the tough central stem and rib. Then, you can either stack several leaves, roll them up tightly, and slice them into 1/2-inch to 1-inch ribbons (this method is called “chiffonade”), or simply tear the leaves into smaller, bite-sized pieces. Both methods ensure even cooking and make the greens easier to eat.
Q: What makes this a traditional Southern collard greens recipe?: A: This recipe is truly traditional due to several key elements: the use of smoked ham hock for its rich, smoky flavor; the slow cooking method which tenderizes the greens and allows flavors to fully develop; and the creation of the cherished “pot liquor.” These characteristics are all hallmarks of authentic Southern soul food collard greens.
Q: Can I use other smoked meats instead of ham hock?: A: Yes, you can! While ham hock is classic, other smoked meats like smoked turkey wings or necks, or even smoked pork ribs, can be used to impart a similar smoky flavor. Adjust cooking times slightly as needed, and ensure they release enough flavor into the broth.

Serving Suggestions for Your Collard Greens Feast

While collard greens are a star in their own right, they truly shine when paired with other Southern favorites. Here are some delicious ideas to complete your meal:

Creamy mashed potatoes are the quintessential pairing, perfect for soaking up every last drop of that savory pot liquor.
A side of fluffy, homemade cornbread is another classic, designed to be dipped and devoured.
Crispy fried chicken or tender roasted chicken make an excellent main course alongside these greens.
Slow-cooked pork shoulder or pulled pork adds another layer of hearty, comforting flavor.
A piece of pan-fried fish, like catfish or snapper, offers a lighter contrast to the rich greens.
For a true Southern spread, serve with black-eyed peas, candied yams, and macaroni and cheese.

Collard Greens with Ham and Smoked Hock Recipe

Author: Jaden Hair

Rating: 5 from 4 votes

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Recipe Details

Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 220 kcal

Ingredients

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 tomatoes, chopped
2 smoked ham hocks
1 1/2 cups chopped smoked ham
5 cups water
1 tablespoon apple cider vinegar
2 bunches of collards (about 2 pounds or two 16oz bags chopped collards)
salt and freshly ground pepper to taste

Instructions

Thoroughly clean each collard leaf, removing the tough stem and rib. Tear each leaf in half.
In a large pot, heat the olive oil over medium heat. Add the onion and saute for 5 minutes. Add in the garlic and saute for another minute until fragrant.
Add in the tomatoes, ham hocks and ham. Pour in the water and apple cider vinegar and bring to a simmer. Add in the collards, tamping down with a wooden spoon to get all of the greens in the pot. Cover and simmer for 1 1/2 hours.
Season with 2 teaspoons of kosher or sea salt (use 1 teaspoon table salt) and black pepper. Taste and add additional salt and pepper if needed. I used about 3 teaspoons of kosher salt. Don’t be shy with the salt – remember, this recipe serves 8!

Nutrition

Per serving:

Calories: 220kcal
Carbohydrates: 9g
Protein: 18g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 51mg
Sodium: 535mg
Potassium: 546mg
Fiber: 5g
Sugar: 2g
Vitamin A: 5948IU
Vitamin C: 46mg
Calcium: 286mg
Iron: 2mg

Keywords:

collard greens, soul food

Tried this recipe? Let us know how it was!

More Delicious Southern-Inspired Sides to Explore

If you loved these collard greens, you might enjoy exploring other flavorful side dishes that complement a hearty meal:

Roasted Brussels Sprouts with Cranberry Pistachio Pesto
Roasted Tofu and Vegetables
Warm Bacon Potato Salad
Chinese Long Beans

This incredible Collard Greens recipe comes from my dear friend and fellow food blogger, Lisa Fain, the creative mind behind the acclaimed blog, Homesick Texan. Lisa, a seventh-generation Texan, found herself in New York City for work, longing for the authentic tastes of home. Her quest for specific ingredients, like Ro-Tel tomatoes essential for a true Tex-Mex Chile Con Queso, eventually led her to launch her popular blog. Through her writing, she shares her journey of bringing the soul of Texas cooking to her New York kitchen.

Lisa’s passion for her culinary heritage culminated in her very first cookbook, The Homesick Texan Cookbook. This book quickly became one of my personal favorites, especially after numerous trips to the Lone Star state ignited my own intense cravings for Tex-Mex cuisine. Even with the miles between us, Lisa and I manage to share meals and laughter often. Every visit to NYC feels incomplete without enjoying a meal together, exploring everything from exquisite sushi to vibrant Jamaican flavors, and, of course, more sushi!

And those fabulous red cowboy boots she’s known for? Only Lisa could inspire such a memorable fashion statement, truly embodying her unique blend of Southern charm and urban flair. Her spirit, much like her food, is always a delight.