Recipes › Collard Greens › Southern Braised Collards with Ham Hock
Southern Braised Collards with Ham Hock
The definitive Southern collard greens — slow-braised for hours with a smoky ham hock until silk-soft, deeply savory, and pooled in a rich, pot-likker broth that begs for cornbread. This is the recipe that anchors holiday tables and Sunday suppers across the American South, built on patience and a handful of humble ingredients. A splash of hot sauce and a pinch of sugar are the secrets to getting the balance exactly right.
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Ingredients
- lbs collard greens, tough stems removed, leaves torn into large pieces
- large smoked ham hockSmoked turkey wings for a lighter option
- large yellow onion, diced
- garlic cloves, smashed
- cups chicken broth
- tbsp apple cider vinegar
- tsp sugar
- tsp red pepper flakes (optional)
- tsp hot sauce, to serve (optional)
- tbsp olive oil
- pinch kosher salt and black pepper, to taste
Contains: sulphites.
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 6 minutes until softened. Add the garlic and red pepper flakes; cook 1 minute more.About 8 min
- Add the ham hock and chicken broth. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 45 minutes to begin extracting flavor from the ham hock.About 50 min
- Add the collard greens in large handfuls, stirring each addition down as it wilts. Add the apple cider vinegar, sugar, and a generous pinch of salt. Stir to combine.About 10 min
- Cover and braise over low heat for 1 hour 30 minutes to 2 hours, stirring occasionally, until the collards are very tender and have absorbed the smoky broth. Remove the ham hock, shred any meat from the bone, and stir the meat back into the pot. Taste and adjust seasoning.About 95 min
Tips
- The longer you braise, the more tender the collards — 2 hours is better than 90 minutes.
- The pot likker (braising liquid) is considered a delicacy — serve it in cups alongside for dipping cornbread.
- Taste and balance with extra vinegar or a pinch more sugar at the end — both are essential.
Ring the changes
- Use smoked turkey wings instead of ham hock for a lighter but equally smoky result.
- Add a diced jalapeño with the onions for a spicier pot.
Keeping it
Refrigerate for up to 5 days; collards improve significantly the next day as flavors deepen. Reheat gently on the stovetop.
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