Collard Greens with Smoked Ham Hocks
Ingredients:
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2 pounds fresh collard greens, washed, trimmed, and chopped
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2 smoked ham hocks (about 1.5-2 lbs total)
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1 large onion, chopped
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4 cloves garlic, minced
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6 cups chicken broth, vegetable broth, or water
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1 teaspoon salt (or to taste, ham hocks are salty)
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1 teaspoon black pepper (or to taste)
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½ teaspoon crushed red pepper flakes (optional, for heat)
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2 tablespoons apple cider vinegar or white vinegar
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1 tablespoon granulated sugar (optional, balances bitterness)
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2 tablespoons vegetable oil or bacon fat
Instructions:
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Prepare the Ham Hocks: Rinse the ham hocks under cold water. In a large, heavy pot (like a Dutch oven), heat the oil over medium-high heat. Sear the ham hocks on all sides until lightly browned, about 3-4 minutes per side. Remove and set aside.
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Sauté Aromatics: In the same pot, add the chopped onion. Cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
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Simmer the Hocks: Return the ham hocks to the pot. Add the chicken broth, black pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the meat on the hocks is very tender and falling off the bone.
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Prepare the Greens: While the hocks simmer, prepare your collards. Fill a clean sink or large basin with cool water. Submerge the leaves and swish them to remove any grit. Rinse each leaf individually. Stack several leaves, roll them into a tight cigar, and slice crosswise into 1-inch thick ribbons (this is called a “chiffonade”). Cut out and discard any thick, tough stems.
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Cook the Greens: Once the ham hocks are tender, remove them from the pot to a plate. Add the chopped collard greens, in batches if necessary, stirring until they wilt down to fit in the pot. Stir in the vinegar and sugar (if using).
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Shred the Meat: When the ham hocks are cool enough to handle, pick off all the meat, discarding the skin, bone, and fat. Shred the meat and return it to the pot.
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Final Simmer: Bring the pot back to a simmer. Cover and cook for 45 minutes to 1.5 hours, until the greens are very tender and the flavor is rich. Taste and adjust seasoning with salt and pepper (remember the ham is salty!).
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Serve: Serve hot with a slotted spoon, offering some of the flavorful “potlikker” (the cooking broth) in the bowl. Traditionally enjoyed with cornbread for sopping up the liquid.
Tips for Success:
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Cleaning is Key: Don’t rush washing the greens. Grit is common and unpleasant, so rinse thoroughly.
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Low & Slow: The long, slow simmer is what makes the greens tender and creates the delicious, complex potlikker.
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The Vinegar Touch: Adding vinegar at the end of cooking brightens the flavor and helps balance the richness.
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Make Ahead: Like many braised dishes, this often tastes even better the next day.
Enjoy your delicious, comforting collard greens