Collard greens with ham hocks are one of those recipes that make a house smell like home. There's something almost magical about a big pot of greens simmering away on the stove all afternoon - the smoky, savory aroma filling every corner of the kitchen. This is the recipe I grew up eating at every cookout, holiday table, and Sunday supper, and it's the one I make for my own family now. Low and slow is the name of the game here, and trust me - the wait is so worth it.
If you love hearty, comfort food sides that pair with just about everything, you're going to want to bookmark this one. These collard greens are the perfect partner for my Easy Pulled Pork Sandwich - honestly, it's a match made in BBQ heaven. They're also incredible alongside my Best Crock Pot Mac and Cheese for the ultimate comfort food spread. The combination of smoky ham hocks, tangy apple cider vinegar, and tender, silky greens is the kind of side dish that steals the show every single time.
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Jump to:
- Collard Greens with Ham Hocks Ingredients
- Why You'll Love Collard Greens with Ham Hocks
- How to Make Collard Greens with Ham Hocks
- Collard Greens with Ham Hocks Substitutions
- Collard Greens with Ham Hocks Variations
- Equipment for Collard Greens with Ham Hocks
- How to Store Collard Greens with Ham Hocks
- Top Tip
- More from Whisk & Wine
- More Sides & Sunday Dinner Favorites
- 📖 Recipe
- 💬 Reviews
Collard Greens with Ham Hocks Ingredients
This recipe uses simple, affordable ingredients that pack a massive amount of flavor. Here's what you'll need:
- Collard greens - the star of the show. Look for large, dark green bunches with firm leaves.
- Smoked ham hocks - these bring all the smoky, porky depth. Three hocks for a big pot.
- Chicken stock - builds a rich, savory broth that the greens absorb as they cook.
- Apple cider vinegar - a splash of tangy brightness that cuts through the richness.
- Garlic powder - adds a warm, aromatic backbone to the pot liquor.
- Salt and pepper - simple seasonings that let the ham hocks and greens shine.
- Water - to top off the pot and make sure everything stays submerged.
See recipe card below for exact quantities.
Why You'll Love Collard Greens with Ham Hocks
- Ridiculously easy prep. Once everything is in the pot, this recipe basically cooks itself. Set it and forget it for 3 hours.
- Smoky, soul-warming flavor. The ham hocks infuse the greens with an incredible depth that no other ingredient can replicate.
- Feeds a crowd. This makes a huge batch - perfect for cookouts, holidays, or meal prepping through the week.
- Budget-friendly comfort food. Ham hocks and collard greens are some of the most affordable ingredients at the grocery store, and they deliver big.
- The ultimate BBQ side. Serve these next to pulled pork, ribs, brisket, or honestly - just a big piece of cornbread.
How to Make Collard Greens with Ham Hocks
This recipe is as straightforward as it gets - a little prep, one big pot, and three hours of patience. Here's how it all comes together:
Build the Pot
In a large stock pot, add 3 smoked ham hocks, salt, garlic powder, pepper, chicken stock, and apple cider vinegar. Add your chopped and rinsed collard greens to the pot, then fill the rest with water until the greens are just covered. It'll look like a mountain of greens - don't worry, they cook down dramatically.
Simmer Low and Slow
Bring everything to a boil over high heat, then immediately reduce the heat to low and let it simmer for a minimum of 3 hours. The longer you let them go, the more tender and flavorful they'll be. Some people simmer theirs for 4-5 hours, and I respect that energy. The greens are ready when they're silky, tender, and the ham hock meat is falling off the bone.
Serve It Up
Use a slotted spoon or large serving spoon to transfer the greens to a serving dish - the meat from the ham hocks will naturally come along with them, breaking apart into tender, smoky pieces throughout. Serve alongside your favorite BBQ and watch everyone go back for seconds.
Collard Greens with Ham Hocks Substitutions
Don't have everything on hand? Here are some easy swaps that still deliver amazing flavor:
- Smoked turkey legs, necks or wings - a popular swap that gives you a similar smoky depth with a lighter flavor. Great if you don't eat pork.
- Bacon or smoked sausage - if you can't find ham hocks, a few strips of thick-cut bacon or sliced smoked sausage adds plenty of smoky richness.
- Vegetable broth - swap the chicken stock for veggie broth and skip the ham hocks entirely for a vegetarian version. Add a tablespoon of smoked paprika and a splash of liquid smoke.
- Pre-chopped collard greens - grab a bag of pre-washed, pre-chopped collard greens from the produce section. They'll have some stems but work great in a pinch.
- White vinegar - you can use white vinegar instead of apple cider vinegar. The flavor won't be quite as rounded, but it'll still add brightness.
Collard Greens with Ham Hocks Variations
Once you've nailed the classic version, try mixing things up with one of these twists:
- Spicy collard greens - add 1-2 teaspoons of red pepper flakes or a few dashes of hot sauce during the simmer.
- Vinegar-forward pot likker - increase the apple cider vinegar to ½ cup for a tangier broth. Incredible over cornbread.
- Smoked collard greens - add a few drops of liquid smoke for deep, campfire-style smokiness.
- Collard greens with beans - toss in a can of drained white beans or black-eyed peas during the last 30 minutes for extra protein.
Equipment for Collard Greens with Ham Hocks
A big pot of greens doesn't require fancy equipment - just a few solid kitchen staples that can handle the long simmer. These are the pieces I reach for every time:
- Ceramic Stock Pot - Premium - The workhorse of this recipe. Ceramic keeps the heat even and steady during the long simmer, and it's completely non-toxic.
- Budget-Friendly Dutch Oven - Budget - Gets the job done beautifully. Large enough for a big batch and holds heat well for long, slow cooking.
- Misen 8" Chef's Knife - Premium - A sharp knife makes stripping and chopping collard greens so much easier. Great weight and edge.
- Victorinox Fibrox Pro - Budget - Best budget chef's knife on the market. Seriously sharp out of the box.
- Bellemain 5 Qt Colander - Premium - Big enough to rinse all those chopped greens. Stainless steel won't stain.
- Silicone Spatula Set - Heat-resistant and non-toxic. Perfect for stirring greens without scratching your pot.
How to Store Collard Greens with Ham Hocks
These greens store beautifully and honestly taste even better the next day as the flavors continue to meld.
- Refrigerator - store in an airtight container for up to 5 days. Include some pot liquor to keep them moist.
- Reheat - warm in a pot over medium-low heat, adding a splash of broth or water. Microwave works too - about 2 minutes, stirring halfway.
- Freeze - let cool completely, then portion into freezer bags with pot liquor. Keeps for up to 3 months. Thaw in the fridge overnight.
Top Tip
Don't skip the apple cider vinegar. That quarter cup of ACV is what transforms your pot liquor from good to unforgettable. It adds a bright, tangy note that cuts right through the richness of the ham hocks and keeps each bite tasting fresh - even after hours of simmering. If you only remember one tip from this recipe, let it be this one.
A minimum of 3 hours on a low simmer is the sweet spot. The ham hock meat should be falling off the bone. Some prefer 4-5 hours for even silkier texture.
Absolutely. Pre-chopped greens from the produce section work perfectly. The only trade-off is they'll include some tougher stems with a slightly chewier texture.
Don't pour it out! Pot liquor is liquid gold - packed with vitamins and smoky goodness. Spoon it over cornbread, use it as a soup base, or drink it straight from a mug.
Yes! Use smoked turkey legs or wings for a similar flavor. For vegetarian, use veggie broth with a tablespoon of smoked paprika and a splash of liquid smoke.
More from Whisk & Wine
Looking for more recipes to round out your spread? These are some of our favorites - tried, tested, and loved by our family.
More Sides & Sunday Dinner Favorites
If you love a big, soul-warming spread, these sides and Sunday dinner recipes are right up your alley. Don't miss our oven baked ribs - cola and coffee braised until they're fall-off-the-bone tender.
📖 Recipe
Collard Greens with Ham Hocks (Southern Slow-Simmered)
- Total Time: 3 hours 20 minutes
- Yield: 8-10 servings 1x
Description
These Southern-style collard greens with ham hocks are slow-simmered for 3+ hours until the greens are silky tender and the pot liquor is deeply flavorful. Seasoned with garlic, black pepper, and a splash of apple cider vinegar, this is comfort food at its finest. Serve alongside your favorite BBQ for the ultimate Southern spread.
Ingredients
- 3 bunches collard greens (about 2-3 pounds total)
- 3 smoked ham hocks
- 8 cups chicken stock
- ¼ cup apple cider vinegar
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- Water, as needed to cover greens
Get Recipe Ingredients
Instructions
- Place 3 smoked ham hocks in a large stock pot (at least 8-quart). Add 2 tablespoons salt, 2 tablespoons garlic powder, and 1 tablespoon black pepper.
- Pour in 8 cups chicken stock and ¼ cup apple cider vinegar.
- Add the chopped and rinsed collard greens to the pot in batches, pressing them down as they wilt. Fill with water until the greens are just covered.
- Bring the pot to a boil over high heat. You will see the liquid start to bubble vigorously.
- Reduce heat to low and cover the pot. Simmer for a minimum of 3 hours. The greens are done when they are silky, tender, and dark green. The longer they cook, the more tender they become.
- Check the pot occasionally and add more water if the liquid level drops below the greens.
- Use a slotted spoon to transfer the greens and ham hock meat to a serving dish. The meat should fall right off the bones - pull it apart and mix it into the greens.
- Spoon some of the pot liquor over the greens in the serving dish. Serve hot alongside your favorite BBQ.
Notes
Shortcut option: Use pre-chopped collard greens from the grocery store to skip steps 1-4. Keep in mind these will include some stem pieces, which are slightly tougher but still delicious.
Storage: Refrigerate leftovers in an airtight container for up to 5 days. The greens taste even better the next day as the flavors deepen. Reheat on the stovetop over medium-low heat.
Freezer-friendly: Cool completely, then store in freezer-safe containers with some pot liquor for up to 3 months.
Pot liquor tip: Don't throw away the cooking liquid! Pot liquor is packed with flavor and nutrients. Use it to reheat leftovers, or sip it on its own with cornbread.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Sides
- Method: Stovetop
- Cuisine: American, Southern
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