Slow-Simmered Collard Greens with Smoked Ham Hock
Deep green collards simmer for hours with smoked ham hock until silky and richly seasoned, perfect for sopping up pot likker with cornbread.
This is the pot of greens that simmers on the back burner all Sunday afternoon, filling the house with that unmistakable smoky, peppery smell. My grandmother never measured anything for this dish, but after making it a hundred times, I've pinned down the ratios that get it right every single time.
Ingredients
- 3 pounds collard greens, stemmed and chopped
- 1 large smoked ham hock
- 1 tablespoon bacon drippings
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon light brown sugar
- 1 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- Hot sauce, for serving
Instructions
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1
Render the baseIn a large stockpot, melt the bacon drippings over medium heat and sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
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2
Simmer the ham hockPour in the chicken broth and nestle in the ham hock. Bring to a boil, then reduce heat and simmer, covered, for 45 minutes to build a smoky, savory base.
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3
Add the greensWorking in batches, stir in the chopped collards, letting each addition wilt down before adding more. Once all the greens are in the pot, stir in the vinegar, red pepper flakes, brown sugar, and smoked paprika.
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4
Low and slowCover and simmer on low for 1 1/2 to 2 hours, stirring occasionally, until the collards are completely tender and the liquid has reduced into a deeply flavored pot likker.
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5
Pull the meatRemove the ham hock, shred the meat off the bone, discard skin and fat, and stir the meat back into the greens.
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6
Season and serveTaste and adjust with salt, pepper, and additional vinegar as needed. Serve hot with a splash of hot sauce and plenty of pot likker spooned over the top.
Save the pot likker in the fridge after the greens are gone; it makes an incredible base for simmering black-eyed peas the next day.
Store cooled greens in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months; reheat gently on the stovetop with a splash of broth.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
