📝 About This Recipe
This quintessential Southern staple is a labor of love, transforming humble greens into a silky, savory masterpiece through a slow braise in a rich 'pot liquor.' The smoked ham hock provides a deep, soulful umami base, while a touch of vinegar and red pepper flakes adds the perfect brightness and kick. It’s more than just a side dish; it’s a bowl of liquid gold that tells the story of Southern hospitality and tradition.
🥗 Ingredients
The Braising Base
- 2 large Smoked Ham Hocks (high quality, meaty hocks)
- 6 cups Chicken Stock (low sodium preferred)
- 2 cups Water
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
The Greens
- 3 pounds Collard Greens (stems removed and leaves chopped into 2-inch pieces)
- 2 tablespoons Bacon Drippings (or vegetable oil)
Seasonings and Brighteners
- 1/4 cup Apple Cider Vinegar (plus more to taste)
- 1 tablespoon Light Brown Sugar (to balance the bitterness)
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- 1 teaspoon Kosher Salt (adjust at the end)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 dash Hot Sauce (optional for serving)
👨🍳 Instructions
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1
Thoroughly wash the collard greens in a sink filled with cold water. Swish them around to release any grit or sand, drain, and repeat at least twice until the water runs perfectly clear.
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2
Remove the tough center rib from each leaf by folding the leaf in half and slicing along the stem. Stack the leaves, roll them tightly like a cigar, and slice into 2-inch wide ribbons.
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3
In a large heavy-bottomed Dutch oven or stockpot, heat the bacon drippings over medium heat.
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4
Add the diced onion to the pot and sauté for 5-6 minutes until translucent and slightly golden around the edges.
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5
Stir in the minced garlic and red pepper flakes, cooking for just 1 minute until fragrant, being careful not to burn the garlic.
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6
Place the smoked ham hocks into the pot and pour in the chicken stock and water. Bring the liquid to a rolling boil.
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7
Once boiling, reduce the heat to low, cover the pot, and simmer the hocks for 1 hour. This creates the 'pot liquor'—the flavorful foundation of the dish.
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8
After an hour, add the chopped collard greens to the pot in batches. They will look like they won't fit, but they will wilt down quickly as you stir them into the hot liquid.
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9
Stir in the apple cider vinegar, brown sugar, salt, and black pepper.
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10
Cover and simmer on low for 1 to 1.5 hours. The greens are done when they are very tender and have turned a dark, olive green color.
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11
Carefully remove the ham hocks from the pot. Shred the meat off the bone, discarding the fat and bone, and return the meat to the greens.
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12
Taste the greens and the pot liquor. Add another splash of vinegar or a pinch of salt if needed to achieve a perfect balance of smoky, salty, and tangy.
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13
Serve warm in shallow bowls, ensuring each serving gets a generous ladle of the pot liquor.
💡 Chef's Tips
Don't rush the process; collards need time to break down their fibrous structure to become silky. Always wash your greens multiple times; there is nothing worse than gritty collards. If you can't find ham hocks, smoked turkey wings or a meaty ham bone make excellent substitutes. Save the leftover pot liquor! It is incredibly nutritious and can be used as a base for soups or for dipping bread. Adjust the vinegar at the very end; the acidity cuts through the fat of the pork and brightens the whole dish.
🍽️ Serving Suggestions
Serve with a warm wedge of buttery, skillet-baked cornbread for soaking up the pot liquor. Pairs perfectly alongside crispy fried chicken or smothered pork chops. Add a side of black-eyed peas and white rice for a traditional 'Hoppin' John' style meal. Offer extra hot sauce and a small jar of pickled pepper vinegar at the table for guests to customize their heat level. A cold glass of sweet iced tea is the classic beverage pairing for this Southern feast.