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Loading...A cornerstone of Southern soul food, slow-simmered collard greens take on deep, smoky richness from a meaty ham hock and a long, gentle braise. The cooking liquid, known as pot likker, becomes a savory elixir worth sopping up with a wedge of hot cornbread. This method yields silky, tender greens layered with salty, smoky depth and a bright finish of apple cider vinegar.
Prep Time20 mins
Cook Time150 mins
Total Time170 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 14 gFat
- 5 gSaturated Fat
- 11 gCarbs
- 6 gFiber
- 2 gSugar
- 22 gProtein
- 880 mgSodium
- 480 mgPotassium
- 270 mgCalcium
- 2.5 mgIron
- 35 mgVitamin C
- 860 mcgVitamin A
Ingredients
For the ham hock broth
- 1 (1.5 lb) smoked ham hock
- 8 cups cold water
- 1 medium yellow onion, peeled and quartered
- 5 cloves garlic, smashed
- 1 tbsp whole black peppercorns
- 2 dried bay leaves
For the greens and seasoning
- 2 lb fresh collard greens, washed and trimmed
- 2 tbsp apple cider vinegar, plus more to taste
- 1 tsp kosher salt, plus more as needed
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp freshly ground black pepper
- 1/2 tsp granulated sugar (optional, to balance bitterness)
Directions
- Rinse the ham hock under cold water and place it in a large Dutch oven or heavy stockpot. Add the water, onion, garlic, peppercorns, and bay leaves, then bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer gently for 2 hours, skimming any foam that rises, until the meat pulls easily away from the bone.
- Carefully lift the ham hock out and set it on a cutting board to cool. Strain the broth through a fine-mesh sieve and reserve 6 cups of the pot likker; discard the aromatics.
- Stack 4 to 5 collard leaves, roll them tightly like a cigar, and slice crosswise into 1-inch ribbons. Repeat with the remaining greens.
- Return the reserved broth to the pot and bring to a steady simmer. Add the chopped collard greens by the handful, stirring to wilt each batch before adding more.
- Once all the greens are in the pot, stir in the apple cider vinegar, salt, red pepper flakes, black pepper, and sugar if using. Cover and simmer on low for 45 to 60 minutes, until the greens are silky and deeply tender.
- While the greens cook, pull the meat from the ham hock, discarding the bone, skin, and large pieces of fat. Shred the meat into bite-sized pieces.
- Stir the shredded ham into the greens and simmer uncovered for 10 more minutes so the flavors marry. Taste and adjust with additional salt, pepper, or a splash of vinegar.
- Ladle the greens and a generous spoonful of pot likker into warm bowls. Serve immediately with hot cornbread, black-eyed peas, or steamed rice.
Cook’s Notes
- Choose a meaty smoked ham hock labeled 'shank portion' for the richest, most flavorful pot likker.
- Never discard the cooking liquid; pot likker is the soul of the dish and is traditionally sopped up with cornbread.
- For a hands-off version, transfer the greens and broth to a slow cooker after shredding the ham and cook on LOW for 6 to 8 hours.
- Greens taste even better the next day, so make them a day ahead if time allows and reheat gently with a splash of broth.
- If using a fully cooked ham hock, shorten the initial simmer to about 1 hour since the meat is already tender.
