Southern Collard Greens with Smoked Ham Hocks

Why You’ll Love This Recipe

• Classic Southern comfort: smoky, savory greens with luscious “pot likker” perfect for spooning over cornbread.
• Foolproof low-and-slow method gives silky greens and tender, shreddable ham hocks.
• Balanced flavor: a touch of apple cider vinegar and optional sugar round out the smoke and bitterness.
• Make-ahead friendly and even better the next day.

Grocery List

• Produce: Collard greens (3 large bunches), 1 large yellow onion, 1 head garlic, 1 small hot chile for pepper vinegar (optional)
• Dairy: Unsalted butter (optional)
• Pantry: Smoked ham hocks, low-sodium chicken broth, apple cider vinegar, neutral oil or bacon drippings, bay leaf, smoked paprika, red pepper flakes, kosher salt, black pepper, sugar (optional), pepper vinegar, cornbread or cornbread mix

Full Ingredients

Greens & Pot Likker

• 2 1/4 lb collard greens (about 3 large bunches), tough stems removed, leaves cut into 1-inch ribbons
• 1 lb smoked ham hocks (2 medium)
• 1 tbsp neutral oil or bacon drippings
• 1 large yellow onion, diced (about 1 1/2 cups)
• 6 cloves garlic, thinly sliced
• 1 tsp smoked paprika (optional)
• 1/2–1 tsp red pepper flakes (optional, to taste)
• 6 cups low-sodium chicken broth
• 2 cups water (plus more as needed to keep greens just covered)
• 1 bay leaf
• 1 tsp kosher salt to start, plus 1/2–1 tsp more to finish (to taste)
• 1/2 tsp freshly ground black pepper

Finishing & Serving

• 2 tbsp apple cider vinegar, plus more to taste
• 1 tsp sugar (optional, balances bitterness)
• 1 tbsp unsalted butter (optional, enriches pot likker)
• 1/2 cup pepper vinegar, for the table
• Warm cornbread, for serving

Step-by-Step Instructions

Step 1: Prep and wash the collards

Fold each collard leaf in half and slice out the tough central stem. Stack leaves, roll into a tight cigar, and cut crosswise into 1-inch ribbons. Fill a clean sink or a very large bowl with cold water. Submerge the sliced greens, swish well, then lift the greens out (do not pour; you want to leave grit behind). Dump the water and repeat 2–3 times until no grit remains. Drain well or spin dry.

Step 2: Brown the ham hocks and sauté aromatics

Set a 6–7 quart Dutch oven over medium heat. Add the oil or bacon drippings. Brown the ham hocks, turning occasionally, about 8 minutes total. Transfer hocks to a plate. Add the onion to the pot and cook until translucent and lightly golden, about 5 minutes. Stir in the garlic and cook 1 minute more until fragrant. Sprinkle in the smoked paprika and red pepper flakes (if using) and stir for 30 seconds to bloom the spices.

Step 3: Build the pot likker base

Return the ham hocks to the pot. Add the broth, water, bay leaf, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring to a boil, then immediately reduce to a gentle simmer. Cover and simmer for 45 minutes to season the liquid and start tenderizing the hocks. Aim for a low simmer (small, occasional bubbles); if you track temperature, that’s about 185–195°F. Skim any foam. If liquid drops below the meat, add a splash of water to keep hocks mostly submerged.

Step 4: Add the collards and simmer until silky

Add the collards by the handful, stirring until each batch wilts before adding the next. Once all greens are in and mostly submerged, cover and maintain a gentle simmer for 60–75 minutes, stirring every 15 minutes. The greens are done when the stems are tender and the leaves are velvety and floppy, and the liquid tastes deeply savory and smoky.

Step 5: Shred the ham and finish the pot

Use tongs to transfer ham hocks to a cutting board. When cool enough to handle, pull off the meat, discarding skin, fat, and bones. Return the meat to the pot. Stir in 2 tablespoons apple cider vinegar. Taste and adjust: add more salt (up to 1/2–1 teaspoon more as needed), a pinch of sugar if the greens are bitter (about 1 teaspoon), and the butter if you want a richer pot likker. Simmer 5 minutes to meld flavors.

Step 6: Serve with cornbread and pepper vinegar

Ladle greens and plenty of pot likker into warm bowls. Spoon extra pot likker over slices of cornbread. Serve with pepper vinegar at the table so everyone can add a tangy kick to taste.

Pro Tips

• Wash thoroughly. Grit hides in collard leaves—multiple rinses are essential for a clean pot likker.
• Keep it gentle. A low simmer (not a rolling boil) keeps the greens tender and prevents tough meat.
• Vinegar at the end. Acid brightens flavor but can slow tenderizing, so add it after the greens are soft.
• Season late. Smoked ham hocks are salty. Start with 1 teaspoon salt and finish to taste.
• Save the pot likker. It’s liquid gold—serve over rice, grits, or cornbread, or use as a soup base.

Variations

• Smoked turkey version: Swap ham hocks for 1 1/4 lb smoked turkey wings or drumsticks. Cook exactly the same; shred meat and return to the pot.
• Vegetarian smoky greens: Omit ham hocks. Add 10 oz sliced mushrooms (browned in 1 extra tbsp oil), 1 tsp smoked paprika, 1 tbsp soy sauce, and 1 (2×2-inch) piece kombu. Use 7 cups vegetable broth. Remove kombu before serving.
• Oven-braised method: After Step 3, add collards, cover, and bake at 300°F for 2 to 2 1/2 hours until silky. Finish with vinegar as directed.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 5 days; the flavor deepens overnight. For freezing, cool completely and freeze up to 3 months (liquid and solids together). Thaw in the fridge and reheat gently on the stove over low heat until steaming. If the pot likker reduces too much during reheating, add a splash of water or broth and re-season with a pinch of salt and a dash of vinegar.

Nutrition (per serving)

Approx. 200 calories; 11g fat; 12g carbohydrates; 15g protein; 4g fiber; 760mg sodium. Calculated with 1 lb ham hocks, 1 tbsp oil, and without optional butter; values will vary with specific ingredients and saltiness of smoked hocks.