Name: Southern Collard Greens with Ham Hock
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4 servings
Cuisine: American
Ingredients: 400 g Collard Greens, washed, stems removed, sliced; 1 Smoked Ham Hock, for smoky flavor; 1 Onion, small, chopped; 3 clove Garlic, minced; 3 cup Chicken Stock, or enough to partly cover greens; 1 tbsp Vinegar, for brightness; 1 tsp Sugar, optional, to balance bitterness; ¼ tsp Red Chilli Flakes, optional; ½ tsp Salt, adjust after simmering; ½ tsp Ground Black Pepper, freshly ground if possible

1 hr 35 mintotal

35 min hands-on1 hr hands-off

Prep 15 min · Cook 1 hr 20 min

Serves: 4
Difficulty: Easy
Spice: Mild

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Method

Place the ham hock, onion, garlic, and chicken stock in a deep pot and bring to a simmer.
Add the collard greens in batches, pressing them down as they wilt.
Add vinegar, sugar, chilli flakes, black pepper, and a little salt.
Cover and simmer slowly until the greens are very tender and the broth is smoky.
Remove the ham hock, shred any tender meat, and stir it back into the greens.
Taste and adjust salt before serving with some of the pot liquor.

How to tell it's done

The greens should be silky and tender, with a smoky, savory broth.

Getting it right

Tip

Do not rush the simmer; the slow cooking softens the greens and creates the flavorful pot liquor.

What to serve it with

Serve with cornbread, fried chicken, baked beans, or barbecue.

Common mistakes

The greens are tough and squeaky.: Collards need hours, not minutes. Keep them at a slow simmer until they are genuinely soft and dark; there is no undercooked stage where collard greens are pleasant.
The pot is too salty to eat.: Salt at the very end. A smoked ham hock releases a great deal of salt over a long simmer, and how much varies from hock to hock — the recipe's half teaspoon is a starting point, not a measure.

Substitutions

Smoked Ham Hock — Smoked Bacon can be used for a faster version, but a ham hock gives deeper broth flavor.
Collard Greens — Kale can be used if collards are unavailable, but it will cook faster.

Storing and reheating

Keeps five days in the fridge and is better on the second and third day. Freezes for three months, pot liquor and all — that broth is the best part and should never be poured away.

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Ingredients