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Braised Collard Greens With Ham Hocks Recipe

Daniel Gritzer

A classic pot of braised collards has deep, smoky pork flavor and meltingly tender greens.

Braised Collard Greens With Ham Hocks Recipe

[Photograph: Vicky Wasik]

Braised collards in rich pot likker (pot liquor), simmered with smoked pork and onions until everything is meltingly tender, is a classic Southern dish. Don't discard those braising juices, either—sip, slurp, or sop them up.

Why It Works

  • Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth.
  • Chicken stock adds even more flavor.

Read more: How to Make Rich and Smoky Collard Greens, With or Without Meat

  • Yield:Serves 8
  • Active time: 30 minutes
  • Total time:4 hours

Ingredients

  • 1 1/2 pounds (680g) meaty smoked ham hocks (see note)
  • 2 medium yellow onions (about 1 pound; 450g), sliced into 2-inch lengths
  • 4 medium cloves garlic, crushed
  • 2 quarts (1.9L) homemade chicken stock, low-sodium store-bought chicken broth, or water
  • 3 pounds (1.3kg) collard greens, woody stems trimmed and leaves cut into thick ribbons
  • Kosher salt and freshly ground black pepper
  • Apple cider vinegar, to taste (optional)

Directions

  1. 1.

    In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer. Cover and cook at a bare simmer until hocks are very tender, 2 to 3 hours.

  2. 2.

    Remove ham hocks from liquid, transfer to a cutting board, and pull bones from meaty and fatty parts. Discard bones. Chop up meat into chunks and return it to pot.

  3. 3.

    Add collard greens, pressing down to submerge in liquid. Return to a simmer and cook, uncovered, until collards are very tender, about 30 minutes. Season with salt and pepper. Add vinegar to taste, if desired, then serve. (You can add vinegar to the pot, or let individual diners season their greens with it at the table.)

This Recipe Appears In
How to Make Rich and Smoky Collard Greens, With or Without Meat

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Daniel Gritzer Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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