Introduction

Braised Collard Greens with Ham Hock is a Southern classic that brings comfort, nostalgia, and deep, smoky flavor to the table. Collard greens—hearty, nutrient-rich leafy greens—are slowly simmered with onions, garlic, and a tender smoked ham hock until they become silky and infused with rich, savory goodness.

This dish has deep cultural roots in the American South, often gracing holiday tables, Sunday suppers, and family gatherings. It’s traditionally served alongside cornbread, black-eyed peas, and fried chicken, but it’s just as good as a wholesome, stand-alone side dish.

Why I Love This Recipe

I love Braised Collard Greens with Ham Hock because it’s the epitome of Southern comfort food—hearty, flavorful, and deeply satisfying. The slow-cooked collard greens absorb the smoky richness of the ham hock, creating a savory, tender, and slightly tangy side dish that pairs beautifully with just about any main course. Every bite feels like a warm hug, full of soul and tradition.

What makes this recipe truly special is its depth of flavor despite its simplicity. Fresh collard greens, aromatic onions, garlic, and a touch of vinegar meld with the ham hock over slow cooking, producing a dish that’s rich, complex, and irresistible. The greens maintain a vibrant color and a melt-in-your-mouth texture, while the ham adds a smoky, savory punch that elevates the entire dish.

I also love how this recipe connects me to Southern heritage. It’s a dish often served at family gatherings, Sunday dinners, and festive occasions, carrying both history and comfort. It’s not just a side—it’s a tradition, a taste of home, and a reminder of how simple ingredients can create something truly extraordinary.

Why It’s a Must-Try Dish

Braised Collard Greens with Ham Hock is a must-try because it embodies the soul of Southern cooking—simple ingredients transformed into a dish bursting with flavor, tradition, and comfort. The smoky ham hock infuses the greens with a rich, savory depth, while a hint of vinegar brightens the flavors, creating a perfect balance of heartiness and tang.

This dish is versatile and timeless. It pairs wonderfully with fried chicken, cornbread, black-eyed peas, or any hearty main, making it a staple at family dinners, holidays, and gatherings. Its slow-cooked depth of flavor and melt-in-your-mouth texture make it instantly satisfying, while the vibrant, leafy greens remind you that comfort food can also be wholesome and nourishing.

If you want a recipe that delivers rich, soulful flavors, connects you to Southern culinary traditions, and elevates any meal, Braised Collard Greens with Ham Hock is essential. It’s a dish that’s comforting, memorable, and worthy of becoming a family favorite.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 6
• Calories: ~210 kcal per serving

Ingredients

Main Ingredients

• 2 lbs fresh collard greens, stems removed and leaves chopped
• 1 tbsp olive oil or bacon grease
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 smoked ham hock (about 1 lb)
• 6 cups chicken broth (low sodium)
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (optional, for heat)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Optional Garnish

• Apple cider vinegar, for drizzling
• Hot sauce

Step-by-Step Preparation Method

Step 1: Prepare the Collard Greens

1. Rinse collard greens thoroughly under cold water to remove any grit.
2. Remove the thick stems and chop the leaves into bite-sized pieces.

Step 2: Sauté the Aromatics

1. In a large Dutch oven or heavy pot, heat olive oil (or bacon grease) over medium heat.
2. Add diced onion and cook for 5–6 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.

Step 3: Add the Ham Hock and Seasonings

1. Place the smoked ham hock into the pot with onions and garlic.
2. Add smoked paprika, crushed red pepper flakes (if using), and bay leaf.

Step 4: Braise the Greens

1. Add collard greens in batches, stirring until they begin to wilt.
2. Pour in the chicken broth, making sure the ham hock is mostly submerged.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
4. Stir occasionally, adding more broth if needed.

Step 5: Final Touches

1. Remove the ham hock from the pot and shred the meat, discarding skin and bones.
2. Return the shredded meat to the greens and stir well.
3. Taste and adjust seasoning with salt and pepper.

How to Serve

• Serve hot with cornbread to soak up the savory “pot liquor” (cooking broth).
• Pairs beautifully with fried chicken, pork chops, or BBQ ribs.
• Add a splash of apple cider vinegar or hot sauce for a tangy kick.

Additional Recipe Tips and Variations

• Make it vegetarian: Omit ham hock and use smoked paprika plus a dash of liquid smoke.
• Add beans: Stir in cooked pinto beans for extra protein.
• Spicy version: Add diced jalapeños during the sauté step.
• Shortcut version: Use pre-chopped, bagged collard greens to save time.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Reheat on the stove over low heat with a splash of broth.

Special Equipment Needed

• Large Dutch oven or heavy pot with lid
• Tongs for stirring greens
• Sharp knife for chopping

FAQ

Q1: Can I use turkey instead of ham hock?
Yes, smoked turkey wings or legs work beautifully.

Q2: What is “pot liquor”?
It’s the rich, flavorful cooking liquid left behind after braising collard greens—perfect for dipping cornbread.

Q3: Can I make this in a slow cooker?
Yes—cook on low for 6–8 hours or high for 3–4 hours.

Q4: Do I need to blanch the greens first?
No, braising them slowly makes them tender without blanching.

Conclusion

Braised Collard Greens with Ham Hock is more than a side dish—it’s a taste of the South’s rich culinary heritage. With smoky meat, tender greens, and savory broth, it’s a dish that warms your heart and fills your soul. Whether served at a holiday table or a casual weeknight dinner, it’s guaranteed to be a crowd-pleaser.