Nothing says slow-cooked Southern comfort quite like a pot of collard greens simmered for hours with smoky ham hocks until they’re deeply tender and the broth — often called “pot likker” — turns rich, savory, and downright addictive. This is a low-and-slow dish, and the payoff is greens that are silky rather than tough, carrying that unmistakable smoky, porky depth all the way through.
Ingredients (Serves 6-8)
- 2 large bunches collard greens (about 2-3 lbs), stems removed, leaves chopped
- 2 smoked ham hocks
- 1 medium yellow onion, diced
- 3-4 garlic cloves, minced
- 6-7 cups chicken broth or water
- 1-2 tablespoons apple cider vinegar
- 1 tablespoon sugar (optional, cuts bitterness)
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 tablespoon oil or bacon fat, for sautéing
Instructions
Step 1: Prep the greens. Wash the collard leaves thoroughly — they hold a lot of grit. Strip out the tough center stems and roughly chop the leaves into wide ribbons.
Step 2: Sauté the aromatics. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook until soft, about 4-5 minutes, then stir in the garlic for another minute until fragrant.
Step 3: Add the ham hocks and liquid. Nestle the ham hocks into the pot and pour in the broth, enough to fully submerge them. Bring to a boil, then reduce to a low simmer, cover, and cook for about 1 to 1.5 hours, until the meat is starting to fall from the bone.
Step 4: Add the greens. Stir in the chopped collards in batches, letting each addition wilt down before adding more. Add the vinegar, sugar, and red pepper flakes if using.
Step 5: Simmer low and slow. Partially cover and simmer for 1.5 to 2 hours, stirring occasionally, until the greens are very tender and the broth has taken on a deep, smoky flavor. Add more broth or water if the pot gets too dry.
Step 6: Shred the meat back in. Remove the ham hocks, pull the meat from the bone, and return the shredded meat to the pot, discarding skin and bone.
Step 7: Season and serve. Taste the pot likker and adjust with salt, pepper, and a touch more vinegar if needed. Serve hot with cornbread to soak up the broth.