Braised Collard Greens with Ham Hocks
Braised Collard Greens with Ham Hocks
Ingredients
- 2 pounds smoked ham hocks
- 2 pounds collard greens, fresh, stemmed and chopped
- 1 yellow onion, large, chopped
- 4 garlic, cloves, minced
- 6 cups chicken broth
- 1/4 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon hot sauce, such as Tabasco
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
Instructions
- 1
Thoroughly wash the fresh collard greens under cold running water. Remove any tough stems by folding the leaf in half and tearing or cutting the stem away. Stack the leaves, roll them tightly, and then chop them into 1 to 2 inch pieces. Set aside.
⏱️ 15 min - 2
Heat the 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the 2 pounds of smoked ham hocks and brown them on all sides for about 8 to 10 minutes, creating a nice crust.
⏱️ 10 min - 3
Remove the ham hocks from the pot and set them aside. Reduce the heat to medium. Add the 1 large chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 4
Add the 4 minced garlic cloves and 1 teaspoon of red pepper flakes to the pot. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Return the browned ham hocks to the pot. Pour in the 6 cups of chicken broth, 1/4 cup of apple cider vinegar, 1 tablespoon of granulated sugar, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Bring the mixture to a boil.
⏱️ 5 min - 6
Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes to 2 hours, or until the ham hocks are very tender and the meat is easily pulling away from the bone.
⏱️ 120 min - 7
Add the chopped collard greens to the pot. You may need to add them in batches, stirring to allow them to wilt down before adding more. Once all the greens are in, stir them well to submerge them in the liquid.
⏱️ 5 min - 8
Continue to simmer, covered, for another 1 hour to 1 hour and 30 minutes, or until the collard greens are very tender and flavorful. Stir occasionally to ensure even cooking.
⏱️ 90 min - 9
Carefully remove the ham hocks from the pot using tongs or a slotted spoon. Allow them to cool slightly, then pull the meat from the bones, discarding any skin, fat, or gristle as desired. Shred the meat and return it to the pot with the greens.
⏱️ 10 min - 10
Stir in the 1 teaspoon of hot sauce. Taste the collard greens and adjust seasoning with additional salt, pepper, or hot sauce if desired. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Collard Greens with Ham Hocks
Ingredients
- 2 pounds smoked ham hocks
- 2 pounds collard greens, fresh, stemmed and chopped
- 1 yellow onion, large, chopped
- 4 garlic, cloves, minced
- 6 cups chicken broth
- 1/4 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon hot sauce, such as Tabasco
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
Instructions
- 1
Thoroughly wash the fresh collard greens under cold running water. Remove any tough stems by folding the leaf in half and tearing or cutting the stem away. Stack the leaves, roll them tightly, and then chop them into 1 to 2 inch pieces. Set aside.
⏱️ 15 min - 2
Heat the 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the 2 pounds of smoked ham hocks and brown them on all sides for about 8 to 10 minutes, creating a nice crust.
⏱️ 10 min - 3
Remove the ham hocks from the pot and set them aside. Reduce the heat to medium. Add the 1 large chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 4
Add the 4 minced garlic cloves and 1 teaspoon of red pepper flakes to the pot. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Return the browned ham hocks to the pot. Pour in the 6 cups of chicken broth, 1/4 cup of apple cider vinegar, 1 tablespoon of granulated sugar, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Bring the mixture to a boil.
⏱️ 5 min - 6
Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes to 2 hours, or until the ham hocks are very tender and the meat is easily pulling away from the bone.
⏱️ 120 min - 7
Add the chopped collard greens to the pot. You may need to add them in batches, stirring to allow them to wilt down before adding more. Once all the greens are in, stir them well to submerge them in the liquid.
⏱️ 5 min - 8
Continue to simmer, covered, for another 1 hour to 1 hour and 30 minutes, or until the collard greens are very tender and flavorful. Stir occasionally to ensure even cooking.
⏱️ 90 min - 9
Carefully remove the ham hocks from the pot using tongs or a slotted spoon. Allow them to cool slightly, then pull the meat from the bones, discarding any skin, fat, or gristle as desired. Shred the meat and return it to the pot with the greens.
⏱️ 10 min - 10
Stir in the 1 teaspoon of hot sauce. Taste the collard greens and adjust seasoning with additional salt, pepper, or hot sauce if desired. Serve hot.
⏱️ 2 min