Southern Greens with Ham Hocks Recipe

This Southern Greens with Ham Hocks Recipe is a smoky and tender recipe, which features fresh collard greens and a meaty ham hock. It’s a classic soul food side, ready in about 2 hours and 15 minutes.

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Southern Greens with Ham Hocks Recipe 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 (optional)

How To Make Southern Greens with Ham Hocks Recipe

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 and creating the “potlikker.”
2. Prep those greens: While the broth is doing its thing, give the collards a thorough rinse (they hold dirt like nobody’s business). Trim off the tough woody 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: After the broth has been going for an hour, fish out the ham hock and set it aside to cool on a plate.
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 to ensure they cook evenly.
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-sized pieces. Toss the meat 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 (but save some for dipping!). Serve warm, with a splash of vinegar or a few dashes of hot sauce to wake it up.

Recipe Tips

• Cleaning Collards: Collard greens are notoriously sandy. Wash them in a sink full of cold water, lift them out, drain the sink, and repeat until there is absolutely no grit left at the bottom.
• The Potlikker: The liquid left in the pot is called “potlikker” and it is full of nutrients and smoky flavor. Never throw it all away; serve a little bit in the bowl with the greens to keep them moist.
• Ham Hock Alternatives: If you don’t eat pork, a smoked turkey leg or smoked turkey wing provides the same smoky depth without the pork fat.
• Vinegar is Key: The acid from vinegar (apple cider or white vinegar) or hot sauce cuts through the richness of the pork fat and balances the slight bitterness of the greens.
• Don’t Rush: Collards are tough leaves. They need that full hour (or more) of simmering to break down the fibers and become silky. Quick-cooking them results in a chewy, rubbery texture.

What To Serve With Southern Greens with Ham Hocks Recipe

This is a cornerstone of Southern cooking and belongs on a plate with other classics.

• Cornbread: Essential for dipping into the potlikker.
• Macaroni and Cheese: The creamy texture contrasts with the leafy greens.
• Black-Eyed Peas: A traditional pairing for good luck.
• Fried Catfish: Or fried chicken for a complete meal.

How To Store Southern Greens with Ham Hocks Recipe

• Refrigerate: Store the greens and some of the liquid in an airtight container in the refrigerator for up to 4 days. They often taste better the next day.
• Reheat: Reheat gently on the stovetop until simmering. You may need to add a splash of water if they have dried out.
• Freeze: Collard greens freeze exceptionally well. Store them with the liquid in freezer-safe bags for up to 6 months. Thaw in the fridge overnight.

Southern Greens with Ham Hocks Recipe Nutrition Facts

• Calories: 180
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 35mg
• Sodium: 950mg
• Total Carbohydrates: 9g
• Dietary Fiber: 5g
• Sugar: 1g
• Protein: 12g

Nutrition information is estimated per serving (based on 6 servings).

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