Southern Collard Greens with Ham Hocks
Southern collard greens with ham hocks are tender, smoky and a little salty, with plenty of broth left in the bottom of the bowl. Smoked ham hocks simmer in unsalted chicken stock first, then the greens cook low and slow in that same pot. Make a big batch for New Year’s Day with pantry spices you already have. They take about 4 hours 35 minutes and serve 12.
Collard greens are one of those foods people either love or won’t touch. My husband loves them. If they’re done right.
Southern style is my favorite way to make them, and the ham hock is what makes them Southern. It gives the whole pot that smoky, salty flavor, and it makes the juice even better.
Yes, they take their sweet time on the stove. Most of it is hands off, though, and they’re worth every minute. Especially with a slice of skillet cornbread to sop up every bit of that juice.
If you’re cooking for New Year’s Day, I’ve got the rest of the plate covered right below.
More Recipes for New Year’s Day
- Slow Cooker Hoppin John – black eyed peas, vegetables and Cajun spices served over rice
- Black Eyed Pea Casserole – cheesy baked black eyed peas that work as a main or a side
- Swamp Soup – smoked sausage, black eyed peas and collard greens in a smoky Cajun broth
- Black Eyed Pea Chili – ground beef chili with black eyed peas for good luck
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Smoked Ham Hocks – You’ll find them in the meat department. Make sure they’re smoked. That smoke is where most of the flavor in this pot comes from.
Unsalted Chicken Stock – Unsalted is non negotiable here. The ham hocks bring plenty of salt on their own, and regular stock makes the greens way too salty.
Collard Greens – I buy them bagged, already cleaned and chopped. I still pick through them and give them a rinse, and anything yellow or bruised gets tossed.
Unsalted Butter – Same deal as the stock. Salted butter tips the whole pot over the edge.
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How To Make Southern Collard Greens
- Score the ham hocks in a diamond pattern, cutting through the skin to expose the meat. In a dutch oven over medium-high heat, add the oil and sear the ham hocks on all sides, about 5 minutes total.
- Add the chicken stock, garlic powder, and onion powder, stir in the seasonings. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 2 hours. Take the ham hocks out and place them on a plate to cool.
- While the ham hocks cool, add the collards to the pot. Stir in the seasoned salt and black pepper. Bring to a boil, reduce to a simmer, cover, and simmer for 2 hours, stirring occasionally.
- Once the ham hocks are cool to the touch, pick the meat off the bone. Discard the bone, skin, and gristle. Add the meat to the pot with the collards at any time.
- Add the butter and stir it in. Taste and adjust seasoning if necessary.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
How To Store and Reheat Collard Greens
Keep leftover greens in an airtight container in the fridge for up to 4 days. Reheat them in a pot on the stove or in the microwave.
Variations
Bacon or Smoked Pork Shoulder – Both work in place of the ham hocks. I’ve made it all three ways, and every version gets that salty, smoky pork flavor into the greens.
Make It Spicy – Add a shot of hot sauce or hot vinegar, or some crushed red pepper flakes.
Frequently Asked Questions
Salty, smoky pork. I use smoked ham hocks, but bacon and smoked pork shoulder work too. Once they’re done, I like them next to a rack of ribs or some crispy fried chicken.
Time and salt. The ham hocks simmer in the stock for 2 hours before the greens even go in, so the broth is already smoky. Then the greens get their own 2 hours. Use unsalted stock and unsalted butter so the ham hocks set the salt level, and taste before you add any more.
In mine, garlic powder and onion powder go in with the stock. Seasoned salt and black pepper go in with the greens, and butter gets stirred in at the end. For a little heat, add hot sauce, hot vinegar or crushed red pepper flakes.
The greens simmer for 2 hours, covered, and you stir them every so often. That’s after the ham hocks have already had their 2 hours in the stock, so plan on about 4½ hours start to finish.
Recipe Tips & Tricks
- Check your greens before they go in the pot. You want them bright green, not yellow or starting to brown.
- Stick with unsalted stock and unsalted butter. The ham hocks bring the salt.
- Hold off on extra salt until the very end, then taste first.
- If your greens are on the tough side, add ¼ teaspoon of baking soda or ⅛ cup of vinegar to the pot.
What to Serve with Collard Greens
- Old Fashioned Baked Mac and Cheese – three cheese mac under a buttery Ritz cracker crust
- White Lily Cornbread Muffins – tender cornbread muffins with crispy edges all the way around
- Apple Cider Pork Chops – skillet pork chops in a creamy apple cider sauce
- Slow Cooker Baked Beans – sweet and tangy beans that simmer low and slow
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Southern Collard Greens with Ham Hocks
Ingredients
- 2 smoked ham hocks
- 1 tablespoon vegetable oil
- 8 cups unsalted chicken stock
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 pounds collard greens cleaned and chopped
- 1 tablespoon seasoned salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
Instructions
- Score the ham hocks in a diamond pattern, cutting through the skin to expose the meat. In a dutch oven over medium-high heat, add the oil and sear the ham hocks on all sides, about 5 minutes total.
- Add the chicken stock, garlic powder, and onion powder, stir in the seasonings. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 2 hours. Take the ham hocks out and place them on a plate to cool.
- While the ham hocks cool, add the collards to the pot. Stir in the seasoned salt and black pepper. Bring to a boil, reduce to a simmer, cover, and simmer for 2 hours, stirring occasionally.
- Once the ham hocks are cool to the touch, pick the meat off the bone. Discard the bone, skin, and gristle. Add the meat to the pot with the collards at any time.
- Add the butter and stir it in. Taste and adjust seasoning if necessary.
Notes
- Greens: Bagged and chopped is fine. Pick out any yellow or bruised leaves.
- Salt: Unsalted stock and unsalted butter only. Taste before adding any salt at the end.
- Tough greens: ¼ teaspoon baking soda or ⅛ cup vinegar in the pot helps.
- Substitutions: Bacon or smoked pork shoulder for the ham hocks.
- Spicy: Hot sauce, hot vinegar or crushed red pepper flakes.
- Leftovers: Airtight container in the fridge, up to 4 days. Reheat on the stove or in the microwave.
Nutrition
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