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Southern Collard Greens

Southern collard greens simmer with smoked ham hock until the greens are very tender and the broth is savory, with a touch of vinegar and pepper. This slow-simmered side dish is finished with pulled ham hock meat stirred back into the pot.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 8 cups water
  • 1 ham hock smoked; about 1 pound
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 2 lb collard greens stems removed and leaves chopped
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp black pepper
  • 1 tsp kosher salt or to taste
  • 1 tbsp apple cider vinegar

Method
 

  1. In a 6-quart pot, combine the water, ham hock, onion, and garlic.
  2. Bring the mixture to a boil over high heat.
  3. Reduce the heat to low, cover, and simmer for 1 1/2 hours, until the ham hock is tender.
  4. Add the collard greens in batches, stirring as each batch wilts.
  5. Stir in the red pepper flakes and black pepper.
  6. Cover and simmer over low heat for 45 to 60 minutes, until the greens are very tender.
  7. Remove the ham hock and pull the meat from the bone.
  8. Discard the bone and skin, then return the meat to the pot.
  9. Stir in the salt and vinegar.
  10. Taste the broth and adjust the salt as needed before serving.

Notes

For the most flavorful broth, let the ham hock simmer until tender before adding the greens. Refrigerate leftovers for 3–4 days; freeze them for up to 3 months. For a pork-free option, use smoked turkey in place of the ham hock.