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Collard Greens with Ham Hock Recipe Easy Southern Comfort Dish

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A classic Southern comfort dish featuring slow-simmered collard greens with smoky ham hock, delivering tender greens and rich, flavorful broth.

Ingredients

Scale
  • 2 pounds collard greens, washed and roughly chopped
  • 1 large smoked ham hock (about 1 to 1.5 pounds)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth (preferably low sodium)
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil or bacon grease

Instructions

  1. Remove the thick stems from the collard leaves by folding each leaf in half and slicing along the stem. Tear or chop the leaves roughly into 2-inch pieces. Rinse thoroughly in cold water to remove any grit, then drain well.
  2. Heat 1 tablespoon of olive oil or bacon grease in a Dutch oven over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Nestle the smoked ham hock into the pot with the aromatics. Pour in 4 cups of chicken broth, making sure the ham hock is mostly covered. Bring to a gentle boil, then reduce heat to low and cover. Let it simmer for 45 minutes to 1 hour.
  4. Stir in the chopped collard greens. Add the apple cider vinegar, red pepper flakes (if using), and season lightly with salt and black pepper. Stir to combine.
  5. Cover the pot and let the greens simmer gently over low heat for 1 to 1.5 hours. Stir occasionally, ensuring the greens stay submerged. Add small amounts of water or broth if it starts to dry out.
  6. Remove the ham hock and shred any meat from the bone, returning it to the pot if desired. Taste and adjust seasoning with salt, pepper, or more vinegar. Cook uncovered for another 5 minutes if you want to reduce excess liquid.
  7. Serve hot, spooning the collard greens with ham hock into bowls or alongside your favorite Southern dishes.

Notes

Use firm, small-curd collard greens for best texture. Slow simmering is key for flavor and tenderness. If collards taste bitter, balance with a pinch of sugar or extra vinegar. Taste as you go to avoid over-salting due to ham hock and broth salt content. Frozen collards can be used in a pinch but fresh is preferred.

Nutrition

Keywords: collard greens, ham hock, Southern comfort food, slow simmer, smoky greens, easy side dish

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