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Southern Collard Greens Slow Simmered with Smoked Ham Hocks

Southern collard greens with ham hocks simmer slowly until the greens are very tender and the smoked meat pulls easily from the bone. A splash of apple cider vinegar finishes this comforting Southern side dish with a bright note.
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Prep Time 15 minutes
Cook Time 2 hours 43 minutes
cooling 10 minutes
Total Time 3 hours 8 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb collard greens rinsed, stems removed, and leaves chopped
  • 2 smoked ham hocks about 2 pounds total
  • 8 cup water
  • 1 yellow onion medium, chopped
  • 3 cloves garlic smashed
  • 0.25 tsp crushed red pepper flakes
  • 0.5 tsp kosher salt plus more to taste
  • 0.5 tsp ground black pepper
  • 1 tbsp apple cider vinegar

Equipment

  • 1 8-quart Dutch oven

Method
 

  1. Place the ham hocks, water, onion, garlic, and red pepper flakes in an 8-quart Dutch oven.
  2. Bring to a boil over medium-high heat.
  3. Cover and simmer over low heat for 1 1/2 to 2 hours, until the meat is tender and pulls easily from the bone.
  4. Transfer the ham hocks to a plate.
  5. Let them cool for about 10 minutes, until easy to handle.
  6. Pull off the meat, discard the bones, skin, and excess fat, and set the meat aside.
  7. Add the collard greens to the pot a few handfuls at a time, stirring as they wilt.
  8. Cover and simmer over low heat for 45 to 60 minutes, stirring occasionally, until the greens are very tender.
  9. Stir the ham hock meat, salt, black pepper, and vinegar into the greens.
  10. Simmer uncovered for 5 minutes.
  11. Taste and add more salt if needed.

Notes

For easy handling, let the ham hocks cool for about 10 minutes before pulling off the meat. Refrigerate leftovers for 3 to 4 days or freeze them; smoked turkey hocks can be used as a leaner alternative.