Southern Collard Greens with Ham Hocks

5 from 3 votes

Southern Collard Greens with Ham Hocks

Collard Greens with Ham Hocks is a traditional Southern dish that you should know how to make! These are delightfully smoky, tender, and full of plenty of flavor.

Prep Time12

Simmer Time, divided4

Total Time4 12

Servings:

Calories: 176kcal

Author: Karin and Ken

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.
Enjoy every bite!

Notes

Taste the greens before adding extra salt. The ham hocks and seasoned salt already add plenty of flavor and saltiness.
Reheat the greens gently over low to medium-low heat. Add a splash of the reserved cooking liquid if needed to keep them moist.
You may boil the ham hocks, and it’s a common way to prepare them for collard greens. Searing them first, however, adds extra flavor to the cooking liquid.

Nutrition