Hearty Southern Collard Greens with Smoked Ham Hocks: A Taste of Comfort

 

 I may be a bit north of the traditional South, but that doesn't mean I don't crave some good old-fashioned Southern comfort food! These Southern Collard Greens with Smoked Ham Hocks are a staple in my kitchen, especially on a chilly evening. They're deeply flavorful, incredibly tender, and just bring a sense of warmth and home that transcends any geographical location. The slow simmering with smoked ham hocks infuses the greens with a rich, smoky, and savory taste that's simply irresistible.

 

This recipe takes a little time, but the hands-on effort is minimal, and the reward is a pot full of soul-satisfying goodness.

 

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 2-3 hours

 

Ingredients:

 

2 pounds fresh collard greens

2 smoked ham hocks (about 1-1.5 pounds total)

1 large onion, chopped

2-3 cloves garlic, minced

2 tablespoons olive oil or bacon grease

4 cups chicken broth (or water)

1 tablespoon apple cider vinegar

½ teaspoon red pepper flakes (optional, for a little heat)

1 teaspoon salt (adjust to taste, ham hocks are salty)

½ teaspoon black pepper

Optional: Pinch of sugar (to balance bitterness)

Instructions:

 

Clean and Prepare the Greens: Thoroughly wash the collard greens under cold running water to remove any dirt or grit. Stack a few leaves at a time, remove the thick center stems, and then roughly chop the leaves into 1-2 inch pieces.

Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil or bacon grease over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add Ham Hocks and Broth: Add the smoked ham hocks to the pot. Pour in the chicken broth (or water), ensuring the ham hocks are mostly submerged. Bring the liquid to a simmer.

Simmer the Ham Hocks: Cover the pot and simmer gently for at least 1 hour, or until the ham hocks are slightly tender and have infused the broth with their smoky flavor.

Add the Greens: Add the chopped collard greens to the pot, a few handfuls at a time, stirring as they wilt down. They will seem like a lot at first, but they will cook down significantly.

Season and Continue Simmering: Stir in the apple cider vinegar, red pepper flakes (if using), salt, and black pepper. If you like a slightly sweeter taste to balance any bitterness in the greens, add a tiny pinch of sugar. Cover the pot again and continue to simmer on low heat for another 1 to 2 hours, or until the collard greens are very tender and have reached your desired consistency. Stir occasionally to prevent sticking.

Check for Tenderness and Adjust Seasoning: After 2 hours, check the tenderness of the greens. They should be easily pierced with a fork. Taste the broth and adjust the salt, pepper, and vinegar as needed.

Serve: Remove the ham hocks from the pot. You can shred the meat from the bones (it should be very tender) and return it to the greens, or serve the ham hocks separately alongside the greens. Serve hot as a comforting side dish.

Tips for Perfect Southern Collard Greens:

 

Thoroughly Wash the Greens: Collard greens can be quite gritty, so a good wash is essential.

Long, Slow Simmering: This is key to tender and flavorful greens. Don't rush the cooking process.

Taste and Adjust Seasoning: The flavor of collard greens can vary, so be sure to taste and adjust the seasonings to your liking.

Smoked Ham Hocks are Crucial: They provide the signature smoky flavor. If you can't find ham hocks, smoked turkey legs or bacon can be used as substitutes, but the flavor will be slightly different.

Vinegar for Brightness: Apple cider vinegar adds a touch of acidity that balances the richness of the dish.