collard greens and ham hocks

Collard greens and ham hocks are more than just a Southern side dish—they’re a whole experience. Whether it’s a holiday spread, a laid-back Sunday supper, or just a random Wednesday when you’re craving something soulful, this dish has a way of bringing people together. It’s one of those recipes that carries generations of flavor, comfort, and tradition in every bite. You can find a delicious and authentic version of collard greens with ham hocks here to get you started.

If you grew up in a household where the smell of simmering greens meant you were in for a good meal, you already know. And if this is your first time trying your hand at collard greens and ham hocks, don’t worry—I got you. This version is simple, hearty, and totally beginner-friendly. No fancy tricks, just old-school goodness made easy.

We’re talking rich, smoky ham flavor slowly cooked into tender greens, all seasoned up with garlic, onion, and just the right kick of spice. It’s the kind of dish that tastes like it took all day but only takes a little love and patience. So grab a big pot, and let’s get into it.

The History Behind Collard Greens and Ham Hocks

Before we dive into the pot, let’s talk about where collard greens and ham hocks come from—because this dish isn’t just tasty, it’s meaningful.

This recipe has deep roots in Southern cooking and Black American culture. For many families, especially in the African American community, collard greens simmered with smoked pork have been passed down for generations. What started as a way to stretch humble ingredients into a hearty meal became a symbol of resilience, creativity, and home.

Ham hocks were often considered scraps, but when slow-cooked with greens, they turned into something rich and flavorful. That’s the magic of soul food—making something incredible out of what you’ve got.

Why Collard Greens and Ham Hocks Matter at the Table

It’s not just about the flavor (though, let’s be honest, the flavor is out of this world). Collard greens and ham hocks show up for the big moments—Thanksgiving, Christmas, New Year’s Day, and Sunday dinners that feel like a hug from your grandma.

This dish has become a staple during holiday gatherings because it’s comforting, affordable, and it feeds a crowd. And if you’ve ever been to a potluck where someone brings greens that are smoky, tender, and seasoned just right, you know how fast they disappear.

And here’s the best part: whether you’re carrying on a tradition or starting your own, you don’t need to wait for a special occasion to make this. Any day is a good day for collard greens and ham hocks.

What Meat Works in Collard Greens and Ham Hocks?

The classic combo is collard greens and ham hocks, no doubt. But you’ve got options. Smoked turkey legs or wings, bacon, salt pork, and even country ham can all add that deep, savory flavor.

Bacon? Cook it first and use the drippings to sauté your onions and garlic—double the flavor.

Smoked turkey’s great if you’re looking for something leaner but still rich.

What Is a Ham Hock?

A ham hock is the joint between a pig’s foot and leg—mostly bone, fat, and a little meat. When simmered, it brings bold, smoky flavor that melts into your greens.

Look for smoked ham hocks in the meat aisle or ask your butcher. Pro tip: smoked is key for that signature taste.

How to Prep Collard Greens and Ham Hocks the Right Way

Collard greens can be gritty, so don’t skip the wash:

1. Soak in cold water with a splash of vinegar
2. Swish, drain, and repeat until the water’s clean
3. Strip the stems and chop the leaves

If you’re using bagged greens, rinse them anyway—those stems sneak in.

Cooking Tips for Collard Greens and Ham Hocks

• Collards shrink a lot. Double the batch if you’re feeding a crowd.
• Greens stay nutritious—most of the good stuff ends up in the broth (a.k.a. pot liquor).
• Season with onions, garlic, broth, Creole spice, and that flavorful ham hock.
• Add a touch of sugar or vinegar at the end to balance bitterness.

Ingredients for Collard Greens and Ham Hocks

Here’s what you’ll need to pull off a pot of collard greens and ham hocks that’s rich, smoky, and straight-up comforting. This recipe makes about 6 generous servings, and it’s super easy to scale up if you’ve got a big crew coming over.

A few notes:

• If your ham hock is really salty, taste the broth before adding more seasoning.
• You can totally toss in a bay leaf, a splash of vinegar, or red pepper flakes if you’re into layering flavors. This is your pot—make it yours.
• Got extra greens? Double the batch and freeze some for later (we’ll cover that in Part 7!).

Next up: we’re going step-by-step through the cooking process. No guesswork. Just easy, foolproof steps to get those greens meltingly tender and full of flavor.

How to Make Collard Greens and Ham Hocks: Step-by-Step

This method is all about layering flavor and letting things simmer low and slow until they’re just right. Your kitchen’s gonna smell amazing, just a heads-up.

1. Boil the Ham Hock First

Place the smoked ham hock in a large pot or Dutch oven. Cover it with water and bring it to a boil.
Once it’s bubbling, lower the heat and simmer uncovered for 45 minutes to 1 hour.
You want it tender enough that a fork slips in easily—it’s not falling apart yet, but it’s getting close.

👉 This step pulls out that deep, smoky pork flavor and gives you a rich base for your greens.

2. While the Hock’s Going, Prep Your Greens

If you’re using fresh collard greens, wash them like they’ve just come out of the ground (because, well, they did).
Soak in cold water with a splash of vinegar, swish them around, and repeat until the water’s clean.
Then fold each leaf, strip out the stem, roll up a few, and slice them into 1–2 inch strips.

Bagged greens? Give them a rinse too—no shortcuts here, especially if they’ve got stem chunks.

3. Sauté the Aromatics

Once the ham hock is tender, remove it from the pot and set it aside (don’t drain that cooking liquid—you’ll need it).
In the same pot, add 1 tsp olive oil (or bacon grease) and sauté 1 cup chopped onions until soft, about 3–5 minutes.
Toss in 3 minced garlic cloves and cook another 30 seconds, just until fragrant.

4. Deglaze with Broth

Pour in 1½ to 2 cups chicken broth (or water if that’s what you’ve got) and scrape up any browned bits from the bottom.
This is where the flavor builds—it’s not just about boiling greens; it’s about layering taste from the bottom up.

5. Add the Greens in Batches

Start adding the chopped collard greens a few handfuls at a time.
They’ll look like they’re going to overflow—but just give them a minute and they’ll wilt down.

Stir as you go and let each batch soften before adding more. Once they’re all in the pot, it’s time to turn things up.

6. Add the Ham Hock Back In

Nestle your ham hock right into the middle of the greens.
Sprinkle in 1 tablespoon of Creole seasoning, then cover the pot with a lid.

7. Simmer Low and Slow

Bring everything to a gentle boil, then reduce the heat to low.
Let it simmer for about 2 hours, stirring occasionally and checking the liquid.
Add more broth or water if it starts looking dry.

The longer you simmer, the more tender and flavorful everything becomes.

8. Shred the Ham Hock

Once the meat is falling off the bone, remove the ham hock from the pot.
Use a fork to shred the meat and discard the fat, skin, and bone.
Add the shredded meat back into the pot and give it all a good stir.

9. Taste and Adjust

Now’s the moment to make it yours.

• Want it a little sweeter? Add ½ teaspoon sugar.
• Need more heat? A pinch of crushed red pepper does the trick.
• A splash of vinegar brings a sharp finish and cuts through the richness.
• Not salty enough? Add a pinch—but taste first. The ham hock may have done the job already.

And that’s it! You’ve got a pot of collard greens and ham hocks that’s savory, soulful, and ready to steal the show at any meal.

Coming up next: Cooking Notes & Tips to fine-tune the texture, balance bitterness, and make this recipe work perfectly for your kitchen. Ready when you are!

Cooking Notes & Tips for Collard Greens and Ham Hocks

Cooking collard greens and ham hocks is simple, but there are a few tried-and-true tricks that’ll help you nail it every single time.

1. A Little Sugar Goes a Long Way

If your greens come out a bit bitter (totally normal for fresh collards), just stir in ½ to 1 teaspoon of sugar near the end.
It won’t make them sweet—it just softens that earthy, sometimes harsh bite that collards naturally have.

Some folks use honey, maple syrup, or even a pinch of brown sugar. Whatever you’ve got works.

2. Add Vinegar for That Tangy Finish

A splash of apple cider vinegar or pepper vinegar right before serving is chef’s kiss.
It brightens everything up and balances the richness of the ham hocks.
You don’t need much—start with a teaspoon and taste from there.

Pro move: put a bottle of hot pepper vinegar on the table and let everyone add their own kick.

3. Adjust Cooking Time for Texture

This is where preferences really come into play. Want your collard greens soft, silky, and falling apart?
Let them simmer for a full 2½ to 3 hours.

Prefer them with a little bite and texture?
You can cut the time back to 1½ hours—just make sure the ham hock is still fully tender and ready to shred.

There’s no one “right” texture here. You do you.

4. Greens Shrink—So Don’t Skimp

If you’ve never made a big pot of greens before, prepare yourself:
Three pounds of fresh collard greens will look like enough to feed the neighborhood, but once they cook down, you’ll be wishing you made more.

So if you’re feeding a family or planning for leftovers (which reheat like a dream), go ahead and double the greens.
One large ham hock can handle up to 5–6 pounds of greens, easy.

5. Don’t Toss the Pot Liquor

That broth at the bottom? That’s not waste. That’s liquid gold.

It’s where all the flavor and nutrients end up—especially the vitamins that leach out of the greens while they simmer.
Ladle it over rice, dip your cornbread in it, or just sip it like a warm, savory tea. Seriously, it’s that good.

Speaking of cornbread…

👉 Serve your collard greens with a side of this Southern Cornbread and soak up every last drop of that pot liquor.

Make-Ahead, Storage, and Freezing Tips for Collard Greens and Ham Hocks

One of the best things about collard greens and ham hocks? They get even better after sitting in the fridge overnight. The flavors deepen, the broth gets richer, and everything just comes together like it had a full night to chill (because it did).

So if you’re thinking about making these ahead for a holiday meal or Sunday dinner, here’s how to do it right.

Make-Ahead Tips

• Cook the full recipe the day before your event.
• Let it cool slightly, then transfer to a container (or leave it in the pot, covered, if your fridge can handle it).
• Reheat low and slow on the stovetop or in a slow cooker—stir occasionally and add a splash of broth or water if it looks dry.

Bonus: This frees up oven and stovetop space for all the other dishes you’re juggling.

How to Store Leftovers

Got some greens left? Lucky you.

• Store in an airtight container in the refrigerator for 3 to 4 days.
• Keep the meat and broth with the greens—they help keep everything flavorful and juicy.
• Reheat gently on the stove or microwave in small batches. Don’t overheat or they might turn mushy.

Freezing Collard Greens and Ham Hocks

This dish freezes like a champ. Here’s how to stash some for later:

1. Let the greens cool completely.
2. Portion into 1-cup servings (freezer molds or small containers work great).
3. Label with the date and freeze for up to 6 months.

When you’re ready to eat:

• Thaw overnight in the fridge, then reheat on the stove or in a slow cooker.
• Add a bit of broth if needed to bring it back to life.

Perfect for meal prep, surprise guests, or when you just don’t feel like cooking but still want something real.

Vegetarian and Vegan Collard Greens Without Ham Hocks (But Still Packed with Flavor)

So you’re skipping the ham hocks—whether it’s for health reasons, dietary preferences, or you just didn’t have one in the freezer. Totally fine. You can still get all the comfort, depth, and savory richness of traditional collard greens and ham hocks with a few clever swaps.

Here’s how to do it:

1. Use a Bold Broth

Start with vegetable broth instead of chicken broth or water. Go for the low-sodium kind so you have room to season it your way.

Want to level it up? Add a splash of liquid smoke (½ to 1 teaspoon) to bring in that smoky edge that ham hocks usually deliver.

2. Boost the Flavor with Spices

Without the pork, we lean hard on aromatics and spices:

• Onion and garlic: sauté ‘til golden for your flavor base
• Smoked paprika: brings warmth and smokiness
• Red pepper flakes: for a kick of heat
• Creole seasoning: still totally welcome here
• A dash of soy sauce or tamari: adds umami depth (optional but worth it)

You can also toss in a few mushrooms (like shiitake or baby bella) for a little meaty bite and earthy flavor. Slice ‘em thin and sauté with the onions.

3. Add Acid and Sweetness

Don’t forget to balance the bitterness of the collard greens:

• A splash of apple cider vinegar or hot sauce before serving
• A pinch of sugar or maple syrup in the broth while simmering

It’s all about balance—acid, sweetness, spice, and smoke. No ham hock? No problem.

4. Cook Time Stays the Same

Simmer your greens just like you would in the classic version—2 to 2½ hours until they’re tender and loaded with flavor. Taste as you go and don’t be afraid to adjust your seasoning.

What to Serve with Collard Greens and Ham Hocks

A pot of collard greens and ham hocks is hearty on its own, but pair it with the right sides and you’ve got a full-on soul food feast.

Bread Picks

You need something to soak up that rich pot liquor:

• Cornbread – the classic move.
  👉 Serve your collard greens with a side of this Southern Cornbread
• Cornbread Muffins or Cornbread Salad – easy and crowd-friendly.

Easy Sides

Balance the smoky greens with something sweet or creamy:

• Candied Sweet Potatoes
• Broccoli Au Gratin
• Baked Beans – a perfect match.
  👉 These baked beans pair beautifully with slow-cooked collard greens

Protein Pairings

If you’re turning greens into a full meal:

• Red Beans and Rice
• Smoked Turkey Wings
• Creamy Sausage Soup
  👉 Comfort food like this creamy parmesan sausage soup brings balance to a hearty greens meal

More Recipes Like Collard Greens and Ham Hocks

Loved this recipe? You’re in good company. These dishes bring that same comfort, slow-cooked depth, and soul-satisfying flavor to your table:

• Grandma’s Southern Collard Greens – The old-school classic, no shortcuts, all heart.
• Ethiopian Collard Greens – Spiced with garlic, ginger, and vibrant aromatics. A totally different (and totally delicious) take.
• Collard Greens with Smoked Turkey – A leaner version that still delivers on smoky goodness.
• Pressure Cooker Collard Greens – When time’s tight but you still want that slow-simmered taste.
• Slow Cooker Collard Greens – Set it, forget it, come back to greens that taste like you stood over the stove all day.

Whether you’re sticking with tradition or mixing it up, there’s always room on your plate—and your stove—for more greens.

FAQs

Collard Greens and Ham Hocks

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• Author: Jake
• Total Time: 2 hours 15 minutes
• Yield: 6 servings

Print Recipe

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Description

Collard greens and ham hocks are more than just a Southern side dish—they’re a whole experience. Whether it’s a holiday spread, a laid-back Sunday supper, or just a random Wednesday when you’re craving something soulful, this dish has a way of bringing people together. It’s rich, smoky, and full of comfort.

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Ingredients

• 1 teaspoon olive oil (or bacon grease)
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 3 pounds fresh collard greens, washed, stemmed, and chopped
• ¾ to 1 pound smoked ham hock
• 1½ to 2 cups chicken broth (or water)
• 1 tablespoon Creole seasoning
• ½ to 1 teaspoon sugar (optional)

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Instructions

1. Place the smoked ham hock in a large pot or Dutch oven. Cover it with water and bring it to a boil. Once bubbling, reduce the heat and simmer uncovered for 45 minutes to 1 hour.
2. While the ham hock is simmering, wash the collard greens thoroughly, soak in cold water with vinegar, and rinse until clean. Strip the stems and chop the leaves.
3. In the same pot, heat olive oil (or bacon grease) and sauté the chopped onions for 4 minutes. Add minced garlic and cook for another 30 seconds.
4. Pour in the chicken broth (or water) and scrape up the browned bits from the bottom of the pot. Stir to combine.
5. Add collard greens in batches, stirring until each batch wilts down before adding more.
6. Once all greens are in, nestle the ham hock back into the center, sprinkle with Creole seasoning, and cover the pot. Simmer for 2 hours, stirring occasionally.
7. Once the meat falls off the bone, shred the ham hock meat, discarding the fat and bone. Stir the shredded meat back into the greens.
8. Adjust seasoning with sugar or vinegar as desired and serve.

Notes

For a more tender result, you can simmer the greens for up to 3 hours. If you want to balance bitterness, add a pinch of sugar or a splash of vinegar.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Side Dish
• Method: Simmer
• Cuisine: Southern

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 2g
• Sodium: 750mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 8g
• Protein: 20g
• Cholesterol: 40mg

Keywords: collard greens, ham hocks, Southern comfort food, soul food

Wrapping It Up

And that’s how you make a soul-satisfying pot of collard greens and ham hocks—simple, hearty, and full of flavor. Whether it’s your first time or your hundredth, this recipe always delivers.

Feel free to make it your own, try the veggie version, or pair it with some cornbread and baked beans for the full Southern experience.

Tried it? Let us know how it went—we’d love to hear from you!