Southern Style Braised Collard Greens with Smoked Ham
This classic Southern side dish features tender braised collard greens simmered with smoky ham hocks and seasoned for a rich, comforting flavor. Perfect for dinner alongside your favorite mains.
Ingredients
Check ingredients as you go.
- Greens and Meat
- Vegetables
- Liquids
- Seasonings
- Cooking
Let’s make it
Preparation
Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Preparation
Add minced garlic cloves and crushed red pepper flakes (if using) to the pot. Cook, stirring frequently, until fragrant, about 1 minute.
Preparation
Add smoked ham hocks to the pot and brown slightly on all sides, about 4 minutes.
Cooking
Pour in chicken broth and apple cider vinegar. Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer.
Cooking
Add chopped collard greens to the pot, stirring to combine with the broth and meat. Cover and simmer gently for 45 minutes, stirring occasionally.
Finishing
After 45 minutes, check the greens for tenderness. Remove the ham hocks, shred the meat and return it to the pot. Discard bones and skin.
Finishing
Season the greens with salt and black pepper to taste. Simmer uncovered for an additional 10 minutes to meld flavors and reduce liquid slightly.
Tips & notes
For softer greens, simmer for an additional 10 minutes. Adjust vinegar to taste for brightness. Leftover greens reheat well and develop deeper flavor.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 4 days. Cool to room temperature before refrigerating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if needed to loosen.
