Southern Collard Greens with Ham Hock

by DeepSouthDiner
Prep: 30m
Cook: 2h
pork
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Ingredients
Servings:6
2tbsplard
1onion
6garlic
1 1/2lbsmoked ham hocks
6cupwater
2tspseasoned salt
2tspcrushed red pepper flakes
1/4tspsugar
2lbcollard greens
1 1/2cupwhite wine
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Start the pot liquor

    In a 6-quart stockpot, heat 1 tablespoon of lard over medium heat. Add the onion, chopped, and the garlic, minced, and cook stirring until softened and fragrant, about 5 minutes. Add the ham hocks, water, seasoned salt, red pepper flakes, and sugar. Bring to a boil, then reduce the heat and simmer uncovered for 55 to 60 minutes, until the meat on the hocks is tender.

  1. 2

    Add the greens

    Add the collard greens, coarsely chopped and stems removed, along with the white wine and remaining tablespoon of lard. Return to a boil, then reduce the heat and simmer uncovered for another 55 to 60 minutes, until the greens are very tender and have soaked up the flavor of the broth.

  2. 3

    Finish and serve

    Remove the ham hocks from the pot. When cool enough to handle, pull the meat off the bones, chop it finely, and return it to the pot. Discard the bones. Taste and adjust — a splash of apple cider vinegar or a little hot sauce can brighten everything up. Serve with a slotted spoon and make sure to get some of that pot liquor in every bowl.

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Southern Collard Greens with Ham Hock

Created by: DeepSouthDiner

Prep Time: 30m
Cook Time: 2h
Servings: 6

Ingredients

  • 2 tbsp lard
  • 1 onion
  • 6 garlic
  • 1 1/2 lb smoked ham hocks
  • 6 cup water
  • 2 tsp seasoned salt
  • 2 tsp crushed red pepper flakes
  • 1/4 tsp sugar
  • 2 lb collard greens
  • 1 1/2 cup white wine

Instructions

  1. Start the pot liquorIn a 6-quart stockpot, heat 1 tablespoon of lard over medium heat. Add the onion, chopped, and the garlic, minced, and cook stirring until softened and fragrant, about 5 minutes. Add the ham hocks, water, seasoned salt, red pepper flakes, and sugar. Bring to a boil, then reduce the heat and simmer uncovered for 55 to 60 minutes, until the meat on the hocks is tender.
  2. Add the greensAdd the collard greens, coarsely chopped and stems removed, along with the white wine and remaining tablespoon of lard. Return to a boil, then reduce the heat and simmer uncovered for another 55 to 60 minutes, until the greens are very tender and have soaked up the flavor of the broth.
  3. Finish and serveRemove the ham hocks from the pot. When cool enough to handle, pull the meat off the bones, chop it finely, and return it to the pot. Discard the bones. Taste and adjust — a splash of apple cider vinegar or a little hot sauce can brighten everything up. Serve with a slotted spoon and make sure to get some of that pot liquor in every bowl.

Notes & Tips

My grandmother said the vinegar was the secret. A splash right at the end — apple cider or plain white — cuts the bitterness and brightens the whole pot. She never measured it. Just drizzled until it smelled right. Try it yourself before you serve; you'll know when it's enough. And don't you dare throw that pot liquor away. Soak cornbread in it, drink it from a cup — that broth is half the reason you made this dish.