Southern Braised Collard Greens with Ham Hocks
A classic Southern dish combining tender collard greens with the rich flavors of ham hocks and spices, perfect as a hearty side or main meal.
Ingredients
Main Ingredients
- 1.5 pound bunch collard greens Fresh collard greens for best flavor and texture
- 2 tablespoons olive oil Use more or less based on preference
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon kosher salt Season to taste
- 0.5 teaspoon freshly ground black pepper Season to taste
- 6 cups chicken broth For a vegetarian version, use vegetable broth
- 2 tablespoons light brown sugar Can adjust to taste
- 1 tablespoon apple cider vinegar Can adjust to taste
- 1 tablespoon hot sauce Plus more for serving
- 1 pound smoked ham hock
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Instructions
Preparation
- Thoroughly wash the collard greens and remove the tough center rib and stem from each leaf.
- Stack several leaves on top of each other, roll them up tightly, and cut into bite-size pieces.
Cooking
- Heat the olive oil in a Dutch oven over medium-high heat and add the onion, cooking until tender, about 5 minutes.
- Stir in the garlic, salt, and pepper, cooking for 30 seconds or until fragrant.
- Add the collard greens and toss to coat.
- Pour in the chicken broth, brown sugar, vinegar, hot sauce, and add the ham hock. Bring to a boil.
- Cover, reduce the heat to low, and simmer for 1 hour and 30 minutes or until tender.
- Remove the ham hock, chop, shred the meat, discard any skin, cartilage, and bones, and return the meat to the pot.
- Season with additional salt and pepper to taste.
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Note
Let collard greens cool completely before storing in an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stove or microwave until heated through.