Go Back
+ servings
Print

Southern Collard Greens Ham Hocks

Collard Greens with ham hocks are tender and savory. This southern style side dish is a crowd pleaser and simple to make.
Course Main Course, Side Dish
Cuisine American
Keyword ham hock, southern collard greens
Prep Time 5 minutes
Cook Time 4 hours
Servings 12

Ingredients

  • 2 Ham Hocks
  • 1 tablespoon vegetable oil
  • 64 ounces Unsalted Chicken Stock
  • 2 Tablespoons Garlic powder
  • 2 Tablespoons Onion powder
  • 2 pounds Collard Greens bagged already chopped and rinsed for you!
  • 1 Tablespoon seasoned salt
  • 1 teaspoon fresh black pepper
  • 2 Tablespoons Unsalted Butter

Instructions

  • Get out and measure your ingredients.
  • 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.
  • Add 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.
  • Stir it in. Taste and adjust seasoning if necessary.
  • Serve.
  • Enjoy every bite!

Notes

  • I cannot stress enough that unsalted chicken stock must be used. The ham hock and seasoned salt add the perfect amount of salt, if salted stock is used it will be overly salted.
  • These are the most flavorful, tender collards you will ever eat. I have gotten rave reviews for 20+ years since making my collards this way. I’m famous for them around the holidays!