Collard Greens with Ham Hocks and Garlic Recipe

Name: Collard Greens with Ham Hocks and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds young collard greens, about 4 bunches; 3 tablespoons extra-virgin olive oil; 1 onion, sliced thin; 2 garlic cloves, smashed; 2 large smoked ham hocks, about 2 pounds; 2 bay leaves; 2 quarts Chicken Stock (page 156); 1/4 cup apple cider vinegar; 1 tablespoon sugar; 1 teaspoon red pepper flakes; Lawrys Seasoned Salt, to taste

Servings: persons

4 pounds young collard greens, about 4 bunches
3 tablespoons extra-virgin olive oil
1 onion, sliced thin
2 garlic cloves, smashed
2 large smoked ham hocks, about 2 pounds
2 bay leaves
2 quarts Chicken Stock (page 156)
1/4 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes
Lawrys Seasoned Salt, to taste

1
To prepare the greens, cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow.
2
Fill the sink with water and salt (the salt helps to remove any impurities) and wash the collards thoroughly to remove any grit.
3
Repeat 2 or 3 times until the water runs clear.
4
Dry the greens thoroughly.
5
Stack up several leaves and hand-shred them into ribbonlike pieces.
6
Repeat until all the leaves are shredded.
7
Coat a 6-quart stockpot with the olive oil and place it over medium heat.
8
Add the onion and garlic, stir to coat, and add the ham hocks and bay leaves; cook about 8 minutes.
9
Pack in the greens, pushing them down into the pot; then add the stock, vinegar, sugar, and red pepper flakes.
10
Bring up to a hard boil for 10 minutes, until the greens start to wilt.
11
Turn the greens over with a wooden spoon.
12
Lower to a gentle boil, cover the pot, and cook for 45 minutes.
13
Taste the pot liquor (broth) and check the seasoning, adding seasoned salt to your taste.
14
Cover and cook for 15 more minutes.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 pounds young collard greens, about 4 bunches, 3 tablespoons extra-virgin olive oil, 1 onion, sliced thin, 2 garlic cloves, smashed, and more.

Yes, Collard Greens with Ham Hocks and Garlic falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Collard Greens with Ham Hocks and Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions