Braised Collard Greens with Ham Hock
Savory, smoky, and full of deep Southern flavor, these Braised Collard Greens with Ham Hock are the ultimate comfort side dish. Slow-cooked to tender perfection, the collard greens soak up rich, hearty flavor from the ham hock and seasonings, creating a dish that’s both nourishing and satisfying.
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
Instructions
- Step 1: Prepare the Collard Greens : Rinse collard greens thoroughly under cold water to remove any grit.Remove the thick stems and chop the leaves into bite-sized pieces.
- Step 2: Sauté the Aromatics : In a large Dutch oven or heavy pot, heat olive oil (or bacon grease) over medium heat.Add diced onion and cook for 5–6 minutes until softened.Stir in garlic and cook for 1 minute until fragrant.
- Step 3: Add the Ham Hock and Seasonings : Place the smoked ham hock into the pot with onions and garlic. Add smoked paprika, crushed red pepper flakes (if using), and bay leaf.
- Step 4: Braise the Greens :Add collard greens in batches, stirring until they begin to wilt.Pour in the chicken broth, making sure the ham hock is mostly submerged.Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.Stir occasionally, adding more broth if needed.
- Step 5: Final Touches : Remove the ham hock from the pot and shred the meat, discarding skin and bones.Return the shredded meat to the greens and stir well.Taste and adjust seasoning with salt and pepper.