How long should I cook collard greens with ham hocks?

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.

Can I use pre-chopped collard greens?

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.

What do I do with the pot liquor?

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.

Can I make collard greens without pork?

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.

Collard Greens with Ham Hocks (Southern Slow-Simmered)

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

Units Scale

3 bunches collard greens (about 2-3 pounds total)
3 smoked ham hocks
8 cups chicken stock
1/4 cup apple cider vinegar
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
Water, as needed to cover greens

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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 1/4 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