This recipe for collard greens with ham hocks is a soulful, comforting classic, perfect for a chilly evening or a cozy family gathering. I remember my grandmother making this dish, and every bite transported me back to my childhood—filled with warmth and happy memories. It's not just food; it's a taste of tradition.
The ham hocks impart a rich, savory flavor to the collard greens, enhancing their natural sweetness. The cooking process is simple, allowing the ingredients’ flavors to meld beautifully. This is one of those recipes that gets better the longer it simmers, developing a deep, complex taste that you won't soon forget.
Required Equipments
- Large pot or Dutch oven
- Colander
- Cutting board
- Chef's knife
Collard Greens with Ham Hocks: Frequently Asked Questions
Collard Greens with Ham Hocks
This recipe for collard greens with ham hocks is a Southern comfort food classic, easy to make, and full of flavor. It's a simple dish with a huge payoff!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, rinse your collard greens thoroughly under cold running water. You want to remove any dirt or debris. Give 'em a good scrub!
- Next, remove the tough stems from the collard greens. You can either tear them away or use a sharp knife; whichever works best for you. Make sure you trim off the thicker parts.
- Roughly chop the collard greens into bite-sized pieces. This helps them cook evenly and makes them easier to eat. It also makes it easier to avoid swallowing huge pieces of collard greens.
- Place the ham hocks in a large pot or Dutch oven. Add about 6 cups of water, ensuring the ham hocks are fully submerged.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let the ham hocks simmer gently for at least 1-1.5 hours, or until they are very tender. Skim off any foam that rises to the surface during simmering.
- After the ham hocks have simmered, carefully remove them from the pot using tongs or a slotted spoon. Set them aside to cool slightly. When cool enough to handle, shred the meat from the bone and set it aside, reserving the cooking liquid.
- Add the chopped collard greens to the pot with the reserved ham hock cooking liquid. Add additional water if needed to ensure the greens are submerged. Season generously with salt, black pepper, and garlic powder to taste.
- Bring the pot back to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot, and simmer for about 30-45 minutes, or until the collard greens are tender. Stir occasionally to prevent sticking and ensure even cooking. If you need to add more water do so.
- Once the collard greens are cooked, add the shredded ham hock meat back into the pot. Stir to combine and heat through.
- Taste and adjust seasonings as needed. You might find you need more salt and pepper. Or maybe even a little bit of hot sauce or a dash of apple cider vinegar!
- Serve the collard greens hot as a side dish or main course. They pair particularly well with cornbread! Enjoy!
📝 Notes
- For extra flavor, consider adding a bay leaf or a few sprigs of thyme during the simmering process. Remove before serving.
- Adjust seasoning to your taste. Some prefer a more pungent garlic or pepper flavor. Play with it!
🍎 Nutrition
Calories: 250
Protein: 18g
Fat: 10g
Carbohydrates: 15g
Fiber: 6g
Calcium: 80mg
