1. Clean and Prepare the Greens
Remove the thick stems from the collard greens. Wash them thoroughly in cold water (they can be sandy). Chop into bite-sized pieces and set aside.
2. Start the Flavor Base
In a large pot, add:
- Smoked ham hocks
- Chopped onion
- Minced garlic
- Chicken broth (or water)
Bring to a boil over medium-high heat.
3. Simmer the Ham Hocks
Once boiling, reduce heat to low. Cover and simmer for 1.5 to 2 hours, until the ham hocks become tender and start releasing their smoky flavor into the broth.
👉 This step is key—it builds the rich base for the greens.
4. Add the Collard Greens
Add the chopped collard greens gradually into the pot. They will look like a lot at first but will wilt down quickly.
Stir well so they absorb the broth and flavors.
5. Slow Cook the Greens
Cover and simmer on low heat for 45–60 minutes, stirring occasionally.
The greens should become:
- Soft
- Tender
- Deep green
- Richly flavored
6. Season and Adjust
Add 1 teaspoon salt (or to taste). You can also adjust seasoning depending on how salty your ham hocks are.
Taste the broth before adding more salt.
7. Serve
Remove the ham hocks. Shred the meat off the bone and return it to the pot (optional but highly recommended).
Serve hot with cornbread, rice, or mashed potatoes.
🔥 Pro Tips
- Add a splash of apple cider vinegar at the end for brightness
- A pinch of red pepper flakes adds gentle heat
- The dish tastes even better the next day