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Southern Braised Collard Greens with Ham Hocks

This Southern Braised Collard Greens with Ham Hocks recipe combines rich flavors with tender greens, a true reflection of soulful Southern cooking.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 bunches Fresh collard greens Look for deep green leaves that are firm and free of blemishes.
  • 1 piece Smoked ham hock Provides a rich, smoky flavor; do not substitute with fresh ham.
  • 2 tablespoons Olive oil Use quality extra virgin olive oil.
  • 6 cups Chicken broth Using broth adds layers of flavor; consider vegetable broth for a vegetarian version.
  • 4 cloves Garlic, minced Always use fresh garlic for the best results.
  • 2 tablespoons Light brown sugar Helps balance the flavors.
  • 1 tablespoon Apple cider vinegar Adds a touch of acidity.

Method
 

Preparation
  1. Wash the collard greens thoroughly to remove grit, then remove stems and chop the leaves into bite-sized pieces.
  2. In a large pot, heat 2 tablespoons of olive oil over medium-high heat and sauté the chopped onion for about 5 minutes until tender.
  3. Add minced garlic and cook for another 30 seconds until fragrant.
Cooking
  1. Add the collard greens to the pot, stirring to coat with the oil and aromatics.
  2. Pour in 6 cups of chicken broth, then add 2 tablespoons of light brown sugar, 1 tablespoon of apple cider vinegar, and the ham hock.
  3. Bring the mixture to a boil.
  4. Cover and reduce heat to low, letting it simmer for approximately 1 hour and 30 minutes, or until the greens are tender.
Finishing Touches
  1. Remove the ham hock, shred or chop the meat, and return it to the pot.
  2. Season with salt and freshly ground black pepper to taste.

Notes

Pro Tips for Success: Bring collard greens to room temperature first for even cooking. Don't skip the simmering time; longer cooking melds flavors beautifully. Make extra sauce for cornbread dipping. Variations: For a spicy version, add a diced jalapeño or 1 teaspoon of red pepper flakes. For a vegetarian swap, replace the ham hock with smoky tempeh. Experiment with add-ins like diced carrots or celery.