Southern Greens with Ham Hocks  – Easy Cracker Barrel Copycat

There’s something about the smell of greens and smoked pork simmering on the stove that just settles you. I remember walking into my grandma’s kitchen and instantly getting hit with that deep, salty, savory aroma — like the whole house had been slow-cooked. She always had a pot going. Didn’t matter what time of year it was. If we were lucky, she’d serve it with cornbread and a splash of vinegar right at the table.

Now, I’ll be honest — this isn’t a “quick weeknight dinner” kind of thing. It’s more of a slow, low-boil situation. But once you get it going, it’s mostly just patience and letting those greens get real tender and flavorful. The ham hock does all the heavy lifting. It’s old-school Southern cooking — simple, bold, and 100% worth the wait.

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Why You’ll Love It

• Deep smoky flavor without a ton of ingredients
• Cheap cuts, big flavor — perfect for budget cooking
• Feeds a crowd (or future you — leftovers hold up)
• One-pot situation = minimal cleanup
• Great side for BBQ, fried chicken, or a slice of skillet cornbread
• Feels like a warm hug on a rainy day

Ingredients

• 1 ham hock (about 1 lb)
• 5 quarts (5 liters) water
• 2 tbsp salt
• ½ tbsp black pepper
• ½ tbsp garlic powder
• ½ tsp cayenne pepper
• 2 bunches collard greens
• Vinegar, for serving (optional)
• Hot sauce, to taste (also optional)

How to Make Southern Greens with Ham Hocks

1. Get your base going: In a big pot or Dutch oven, toss in your water, ham hock, salt, pepper, garlic powder, and cayenne. Crank the heat and bring it to a boil, then lower it so it’s just bubbling gently. Let that simmer for about an hour — it’s building flavor. Your kitchen is about to smell amazing.
2. Prep those greens: While the broth is doing its thing, give the collards a good rinse (they hold dirt like nobody’s business). Trim off the tough stems and slice the leaves into 1-inch strips. They’ll shrink a lot when cooked, so don’t stress if the pile looks enormous.
3. Pull the pork (well, sorta): After the broth’s been going for an hour, fish out the ham hock and set it aside to cool. Try not to eat all the meat off it while it’s cooling — trust me, it’s tempting.
4. Get the greens in: Dump all the chopped collards into that flavorful pot. Don’t worry if they seem like too much — they’ll cook down in no time. Keep the heat at a low boil and let ’em go for another hour. Stir occasionally.
5. Shred and return: Once the ham hock is cool enough to handle, pull off all the meat and chop it up into small, bite-size pieces. Toss it back into the pot with the greens. Give it a little stir — you’re almost there.
6. Drain and serve it up: After the greens are good and tender (they should be silky but not mushy), strain out the liquid. Serve warm, with a splash of vinegar or a few dashes of hot sauce if you’re into that. It will wake it up a bit.

Common Mistakes and How to Dodge Them

• Not washing the greens enough: They’re gritty — don’t skip a deep rinse or you’ll end up chewing dirt.
• Undercooking the ham hock: You want that flavor to soak the broth. One hour minimum, no shortcuts.
• Overcrowding the pot with too many greens: Stick to two bunches for best texture — unless your pot is huge.
• Forgetting to taste at the end: You can always tweak salt or pepper once the greens are cooked. Season to your taste.
• Letting it dry out: Keep an eye on the liquid. If too much boils off, add a little more water so the greens stay tender.

Storage and Reheating

• Fridge: Keep leftovers in an airtight container for up to 4 days. Flavor actually gets better the next day.
• Freezer: Yep, totally freezable. Just cool completely, pack in containers or freezer bags, and freeze for up to 2 months.
• Microwave: Add a splash of water and reheat on medium so they don’t dry out.
• Stovetop: Warm in a small saucepan over low heat. Add a bit of broth or water to loosen it up.

Frequently Asked Questions

• Can I use smoked turkey instead of ham hock?
  Absolutely. Smoked turkey wings or necks work great — just not as fatty.
• Do I have to trim the ribs off the greens?
  You don’t have to, but they stay pretty tough. I usually trim ’em off and compost or save for stock.
• Can I add onions or other veggies?
  Totally. A little onion or chopped bell pepper adds extra depth.
• Is this super spicy?
  Not really — the cayenne adds a little heat. Dial it up or down as you like.
• Can I reuse the leftover broth?
  Yep — it’s liquid gold. Freeze it for soups or cooking beans later.

Nutrition Facts (Per Serving):

• Calories: 270 kcal
• Total Fat: 12g
• Carbohydrates: 8g
• Protein: 26g
• Sodium: 1600mg
• Sugar: 1g

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