Best 8 Collard Greens With Ham Hocks Recipes

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If you're looking for a delicious and hearty dish to warm you up on a cold winter day, look no further than collard greens with ham hocks. This classic Southern dish is made with fresh collard greens, smoked ham hocks, bacon, onions, and garlic, all simmered together in a flavorful broth until the greens are tender and the meat is fall-off-the-bone. Serve with cornbread or mashed potatoes for a complete meal that will satisfy even the hungriest of appetites.

Check out the recipes below so you can choose the best recipe for yourself!

COLLARD GREENS WITH HAM HOCKS



Collard Greens with Ham Hocks image

There are a lot of dimensions to these collard greens: smoky pork, a little bit of acidic vinegar, and sweet cane syrup. That's real, true Southern greens.

Provided by Justin Devillier

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
2 ham hocks, cured and smoked
2 bunches collard greens
1 yellow onion, diced
5 cloves garlic, minced
4 cups chicken stock, plus more as necessary, precise amount will depend on dimensions of your pot
2 tablespoons cane vinegar, can be found at most Asian markets
2 tablespoons cane syrup

Steps:

  • In a heavy-bottomed pot, heat the vegetable oil. Add the ham hocks and sear on all sides. Meanwhile, prepare the collards by ripping the leaf away from the spine. Pile the greens on top of each other and cut into long strips; then cut the strips to make squares. Set aside.
  • When the ham hocks are lightly browned, add the onions and garlic to the pot; stir and sweat them until the onions are translucent and tender, 2 minutes. Add half of the greens and a cup of stock so the greens begin to wilt. Season with a pinch of salt (which will also help the wilting process) and stir to combine. Then, add the remaining greens and another cup of stock and cover to steam, about 2 minutes. Add 1-2 cups more stock, to just cover the greens and ham hocks. Season with more salt and pepper, reduce heat to a simmer, and cover. Cook, 1-1½ hours.
  • After 1-1½ hours, use tongs to remove the ham hocks to cool (they'll be falling off the bone). Add another ½ cup of stock, the cane vinegar, and the cane syrup to the greens. Stir, taste, and adjust seasoning if necessary. When the ham hocks have cooled, pull the meat off the bones, chop finely, and add back into the greens. Serve in a bowl with bits of ham hock and plenty of the "potlikker."

COLLARD GREENS WITH HAM HOCKS



Collard Greens with Ham Hocks image

A true Southern delicacy, it's hard to even find collards with ham hocks served in other parts of the country. But once you've had them, they're sure to be a staple at all your cookouts. Be sure to save the pot liquor (the broth leftover after boiling the greens) as a stock for soups and stews!

Provided by Brian Genest

Time 2h35m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
½ medium white onion, chopped
4 cloves garlic, smashed
2 (32 fluid ounce) containers chicken stock
3 cups water
2 hocks smoked ham hocks
3 tablespoons apple cider vinegar
2 tablespoons whole black peppercorns
2 bunches collard greens - rinsed, trimmed, and chopped
6 slices chopped cooked bacon

Steps:

  • Heat olive oil in a large stockpot over medium heat. Add onion and saute until fragrant, 3 to 4 minutes. Add garlic and cook for 30 seconds more.
  • Add chicken stock, water, ham hocks, vinegar, and peppercorns to the pot. Increase heat to high and bring to a boil. Reduce heat and simmer for 1 hour.
  • Strain solids out of the pot and increase heat to high. Add collards and return to a boil. Add bacon and reduce heat to a simmer. Continue to simmer until greens are tender, about 1 hour.
  • Ladle collards into bowls with a little stock and serve.

Nutrition Facts : Calories 236 calories, Carbohydrate 7.2 g, Cholesterol 44.6 mg, Fat 16.9 g, Fiber 3.1 g, Protein 14.5 g, SaturatedFat 5.4 g, Sodium 934.8 mg, Sugar 1.2 g

EASY COLLARD GREENS WITH HAM HOCKS



Easy Collard Greens with Ham Hocks image

This recipe will show you how to make tradtional Southern collard greens by boiling the meat from a smoked ham hock. This soul food staple side dish is served during the holidays and for Sunday dinners.

Provided by Brandi Crawford

Categories     Side Dish

Time 3h

Number Of Ingredients 8

1 teaspoon olive oil
1 cup chopped white onions
3 garlic cloves (Minced)
3 pounds fresh collard greens (This is usually 3-4 bundles. Weigh for accuracy. Weight includes the stems.)
3/4-1 pound smoked ham hock
1 1/2-2 cups chicken broth ( You can also use water.)
1 tablespoon Creole Seasoning (Adjust to taste.)
sugar or sweetener (Optional and adjust to taste. See notes.)

Steps:

  • Place the ham hock in a pot large enough to fit along with water. Add enough water to cover the ham hock. Bring the water to a boil. Cook the ham hock for 45 minutes to an hour until it becomes tender. You may have to keep a close watch and add additional water as the water evaporates.
  • While the ham hock cooks, wash your greens. Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirt or sand. Wash the greens thoroughly until the water runs clear.
  • Remove the stems from the greens and slice the greens into smaller pieces.
  • Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can saute the vegetables and cook the greens all in one pot.
  • Saute the onions and garlic until translucent and fragrant.
  • Deglaze the pan by adding the chicken broth.
  • Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.
  • Add in the Creole Seasoning and ham hock. Bring the pot to a boil.
  • Place the lid on the pot and adjust the heat to medium-low. Allow the greens to cook for 2 hours or until the greens are soft and the ham hock is tender (fall off the bone tender). Check in throughout the cooking process and stir the greens when necessary.
  • Open the pot and remove the ham hock. Shred the meat from the ham hock using forks and return it to the pot. Taste the greens repeatedly and add seasoning and spices if necessary.
  • Serve.

Nutrition Facts : Calories 128 kcal, ServingSize 1 serving

SOUTHERN STYLE COLLARD GREENS



Southern Style Collard Greens image

Southern-style greens like my mama use to make.

Provided by tybright31

Categories     Side Dish     Vegetables     Greens

Time 4h15m

Yield 10

Number Of Ingredients 9

2 sweet onions, finely chopped
2 smoked ham hocks
4 cloves garlic, finely chopped
3 (32 ounce) containers chicken broth
3 (1 pound) packages collard greens, trimmed
⅓ cup apple cider vinegar
2 tablespoons white sugar
1 ½ teaspoons salt, or to taste
¾ teaspoon ground black pepper, or to taste

Steps:

  • Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
  • Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 14.2 g, Cholesterol 33.9 mg, Fat 9.7 g, Fiber 5.3 g, Protein 11.8 g, SaturatedFat 3 g, Sodium 1686.5 mg, Sugar 5.4 g

SLOW-COOKER COLLARD GREENS WITH HAM



Slow-Cooker Collard Greens with Ham image

When it comes to greens, collards tend to live in the shadow of lettuce, spinach and even kale-except in the South. There, collard greens, which taste like a cross between kale and cabbage, star in a dish that inspires lots of love and plenty of controversy, too. One classic debate: Should collards be cooked until silken or left with a bit of texture? That's what we love about this recipe-it features all the rich savory flavor of the classic dish but is prepared using a simplified set-it-and-forget-it method that leaves room for customization. Those who like their collards meltingly tender should let their greens stew together with the ham bone and other ingredients until the six-hour point, while those who prefer a more toothsome texture can stop at four. So if you've been leaving collard greens on the grocery display, consider this your easy entry to enjoying this under-the-radar-but-totally-terrific veggie!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h30m

Yield 8

Number Of Ingredients 9

2 tablespoons vegetable oil
1 cooked ham bone (1 to 2 lb), with remaining meat still attached
2 cups thinly sliced onions
1/2 teaspoon red pepper flakes
5 cloves garlic, chopped
1 tablespoon packed brown sugar
2 cups Progresso™ chicken broth
1 1/2 lb collard greens, ribs removed, cut in 1-inch strips (about 3 bunches)
1 teaspoon apple cider vinegar

Steps:

  • Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium heat until hot. Cook ham bone in oil 4 to 6 minutes, turning several times, until browned on all sides. Transfer to slow cooker.
  • Add remaining tablespoon of vegetable oil to same skillet. Add onions and pepper flakes; cook over medium heat 2 to 4 minutes, stirring frequently, until beginning to brown. Add garlic and brown sugar; cook 1 minute. Stir in broth; heat just to simmering. Stir in greens, a few handfuls at a time, until wilted slightly.
  • Pour mixture around ham bone in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until collards reach desired tenderness. Remove bone; chop ham from bone, and stir into greens. Stir in vinegar.

Nutrition Facts : Calories 150, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 3/4 Cup, Sodium 220 mg, Sugar 3 g, TransFat 0 g

SPICY COLLARD GREENS AND HAM HOCKS



Spicy Collard Greens and Ham Hocks image

This recipe is from a local cookbook, "Friends of the Market". I've found a lot of good recipes in it. I haven't tried this one yet. The cookbook is a collection of recipes from customers of the Mauldin Open Air Market. The author says that many people will not eat collards because they are bitter, but when fixed this way they are not bitter. Collard greens are a traditional dish to serve on New Year's Day, along with black-eyed peas and hog jowls.

Provided by linguinelisa

Categories     Collard Greens

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 bunches , young tender collards
generous pinch baking soda
1 ham hock, country cured
1 teaspoon sugar
1 teaspoon crushed red pepper flakes

Steps:

  • Remove stems and center ribs from collards and discard. Wash collards several times to remove any grit or dirt. Place in a pot and cover with cold water. Add generous pinch of baking soda. Bring to a full rolling boil. Pour all of this green water off. (This is known as par-boiling.).
  • Put collards back into the pot. Cover with fresh cold water. Add ham hock, sugar and crushed red pepper. Cover and cook for two to three hours, adding water as necessary.

Nutrition Facts : Calories 4.7, Sodium 0.2, Carbohydrate 1.2, Fiber 0.1, Sugar 1.1

SLOW-COOKER COLLARD GREENS AND HAM HOCKS RECIPE BY TASTY



Slow-Cooker Collard Greens And Ham Hocks Recipe by Tasty image

Here's what you need: collard green, large yellow onion, ham, brown sugar, black pepper, salt, apple cider vinegar, chicken broth

Provided by Pierce Abernathy

Categories     Sides

Yield 12 servings

Number Of Ingredients 8

3 ½ lb collard green, washed
1 large yellow onion
2 lb ham
1 tablespoon brown sugar
½ teaspoon black pepper
2 teaspoons salt
3 tablespoons apple cider vinegar
32 oz chicken broth

Steps:

  • Remove the stems from the collard greens, then stack the leaves on top of each other and roughly chop.
  • Add the collard greens to a slow cooker with the onion, ham hocks, brown sugar, pepper, salt, apple cider vinegar, and chicken broth.
  • Cover and cook on low for 8 hours or high for 4 hours, until the greens are tender.
  • Remove the ham hocks from the slow cooker. Trim and discard any fat and bones. Roughly chop the meat and return to the greens. Toss to incorporate.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 28 grams, Fat 22 grams, Fiber 4 grams, Protein 20 grams, Sugar 6 grams

COLLARD GREENS AND TURNIPS WITH HAM HOCK AND PEPPER VINEGAR



Collard Greens and Turnips with Ham Hock and Pepper Vinegar image

Categories     Pork     Side     New Year's Day     Turnip     Winter     Collard Greens     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 5

6 cups water
1 large ham hock (about 1 1/4 pounds)
3 pounds collard greens
1‚ pounds turnips
Accompaniment: pepper vinegar

Steps:

  • In a 6-quart kettle bring water with ham hock to a boil (water will not cover hock) and simmer, covered, turning hock over halfway through cooking, 1 hour.
  • While hock is simmering, remove and discard stems and center ribs of collard greens and cut leaves into 1-inch pieces. Stir collards into hock mixture and simmer, partially covered, until almost tender, about 45 minutes. Cut turnips into 1/2-inch cubes. Stir turnips into collards and simmer, partially covered, until turnips are tender, 12 to 15 minutes. Season collard and turnip mixture with salt and pepper. Collards and turnips may be cooked 8 hours ahead and cooled completely before being chilled, covered. Reheat collards and turnips before serving.
  • Serve collards and turnips with pepper vinegar.

Tips:

  • Choose fresh, tender collard greens. Look for leaves that are deep green and free of blemishes.
  • Wash the collard greens thoroughly. This will remove any dirt or debris.
  • Remove the tough stems from the collard greens. This will make them easier to eat.
  • Chop the collard greens into bite-sized pieces.
  • Use a large pot to cook the collard greens. This will give them plenty of room to cook evenly.
  • Add a ham hock to the pot for flavor. You can also use other smoked meats, such as bacon or sausage.
  • Cover the pot and simmer the collard greens for at least 1 hour, or until they are tender.
  • Season the collard greens with salt, pepper, and other spices to taste.
  • Serve the collard greens hot with cornbread or other sides.

Conclusion:

Collard greens with ham hocks is a delicious and nutritious dish that is perfect for a cold winter night. The collard greens are tender and flavorful, and the ham hocks add a smoky flavor that is sure to please everyone. This dish is also very affordable and easy to make, making it a great option for busy weeknights.

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