Classic Southern Braised Collard Greens with Smoked Ham
This classic Southern side dish features tender collard greens slowly braised with smoked ham hocks and aromatic spices, delivering deep smoky flavors perfect for a comforting dinner accompaniment.
Ingredients
Check ingredients as you go.
- Greens
- Meat
- Vegetables
- Cooking
- Liquids
- Seasoning
Let’s make it
Cooking
Heat the vegetable oil in a large heavy pot or Dutch oven over medium heat.
Cooking
Add the diced onion and sauté for 5 minutes until softened and translucent, stirring occasionally.
Cooking
Add the minced garlic and cook for 1 minute more until fragrant, stirring to prevent burning.
Cooking
Place the smoked ham hock in the pot and pour in the chicken broth, apple cider vinegar, and red pepper flakes. Bring to a boil.
Cooking
Reduce the heat to low, cover partially, and simmer the ham hock in the broth for 30 minutes to release flavor.
Cooking
Add the chopped collard greens to the pot, pressing them down as they soften to fit. Stir gently to mix with broth and seasonings.
Cooking
Cover and simmer on low for 45 minutes to 1 hour, stirring occasionally, until greens are very tender and flavorful.
Finishing
Remove the ham hock, shred the meat, discard the bone and skin, then return the meat to the pot. Stir well, then season with salt and black pepper to taste.
Finishing
Simmer uncovered for an additional 5 minutes to meld flavors. Serve hot as a traditional Southern side.
Tips & notes
For a richer flavor, use ham hocks with some meat on them and simmer low and slow to tenderize the greens fully. Adjust red pepper flakes to desired heat. Leftovers taste even better the next day.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 4 days. Cool completely before refrigerating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed to loosen the greens and prevent drying out. Stir occasionally until heated through.
