Cracker Barrel Southern Greens with Ham Hocks Recipe

Cracker Barrel Southern Greens with Ham Hocks Recipe is a classic American side dish featuring collard greens simmered with a smoked pork joint. This slow-cooked staple uses garlic powder, cayenne pepper, and plenty of seasoning to create a deep, savoury broth.

The first time I made this, I rushed the greens and ended up with something far too chewy. Now I always simmer the ham hocks for a full hour before the greens even touch the water to build a proper base. If you skip that first hour, the greens won’t have enough flavour to soak up during their own long cook.

Smoked ham hocks are doing more work than you’d think in this pot. Without the fat and salt from the bone, the greens just taste like boiled cabbage. This recipe reminds me of a roadside diner meal I had years ago that felt like a warm hug on a plate.

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Cracker Barrel Southern Greens with Ham Hocks Recipe Ingredients

• 450g (1lb) smoked ham hock
• 5 litres (8.8 pints) water
• 30g (2 tbsp) salt
• 3g (1/2 tbsp) black pepper
• 4g (1/2 tbsp) garlic powder
• 1g (1/2 tsp) cayenne pepper
• 2 large bunches collard greens (about 900g/2lb)
• Cider vinegar, for serving
• Hot sauce, for serving

How To Make Cracker Barrel Southern Greens with Ham Hocks Recipe

1. Start the broth: Place the water, ham hock, salt, pepper, garlic powder, and cayenne into a large stockpot and bring to a boil. Turn the heat down to a low simmer and cook for 60 minutes until the liquid turns a dark golden colour.
2. Prepare the greens: Wash the collard leaves multiple times in cold water to remove every trace of grit. Pull the leafy green parts away from the thick, woody central stalks and cut the leaves into 3cm (1-inch) wide strips.
3. Remove the meat: Lift the ham hock out of the bubbling liquid with tongs and set it on a clean plate to cool down. Do not tip out the liquid as this is the “potlikker” that gives the greens all their flavour.
4. Cook the greens: Submerge all the chopped collard leaves into the simmering broth and push them down with a wooden spoon. Keep the heat on a low simmer for another 60 minutes until the leaves are silky and dark green.
5. Shred the pork: Pull the meat away from the ham hock bone using two forks and discard the skin and any large bits of fat. Chop the pork into small chunks and stir them back into the pot with the greens.
6. Serve the dish: Lift the greens and meat out of the pot with a slotted spoon to serve. Offer cider vinegar and hot sauce at the table so everyone can sharpen the flavours to their own liking.

Recipe Tips

Choose smoked hocks. Make sure you buy smoked ham hocks rather than unsmoked ones to get that signature deep flavour. The smoky element is what balances the bitterness of the collard greens.

Wash them properly. Submerge your greens in a sink full of cold water and swish them around vigorously to drop the grit to the bottom. If you find sand in the bottom of the sink, repeat the process until the water stays clear.

Save the liquid. Keep the leftover cooking broth, known as potlikker, to serve in small bowls on the side. It is packed with vitamins and tastes great when soaked up with a piece of crusty bread.

Prepare in advance. These greens actually taste better the next day after the flavours have had time to settle. You can make the whole pot 24 hours early and simply warm it back up on the hob.

Check the tenderness. Test a piece of the green after an hour of simmering to ensure it is soft enough to melt. If they still feel leathery or tough, give them another 15 minutes of cooking time.

What To Serve With Southern Greens with Ham Hocks

This dish is meant for a big spread alongside fried chicken or meatloaf. It also sits well next to a pile of mashed potatoes or some buttery cornbread.

You can serve it as a main meal if you double the amount of ham hock meat. Just make sure you have plenty of vinegar on the table to cut through the richness of the pork fat.

How To Store Southern Greens with Ham Hocks

Fridge

Place the cooled greens and some of the liquid into an airtight container and store for up to 4 days. The flavour will deepen and the saltiness will mellow out as it sits.

Reheat

Pour the greens and broth into a saucepan and heat over a medium flame until bubbling. You can use a microwave for 3 minutes, but it can make the pork slightly rubbery if you overcook it.

Freeze

Transfer the greens and meat into a freezer bag with just enough liquid to cover them. They will stay good for 3 months, though the greens may become slightly softer once they thaw out.

Cracker Barrel Southern Greens with Ham Hocks Recipe Nutrition Facts

• Calories: 185
• Protein: 14g
• Fat: 9g
• Carbohydrates: 12g
• Sugar: 2g
• Sodium: 1850mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Apple Praline Bread Recipe
• Cracker Barrel Southern Shrimp and Grits Recipe
• Cracker Barrel Skillet Hash with Sausage and Apples