Wash the greens thoroughly — they can hold a lot of grit.
Remove thick stems, then stack and roll the leaves like a cigar and slice into strips. Set aside.
2. Cook the Ham Hocks
In a large pot or Dutch oven, add the ham hocks and chicken broth.
Bring to a boil, then reduce heat to low.
Cover and simmer for about 1 hour, until the meat begins to tenderize and release its smoky flavor.
3. Add the Flavor Base
Add chopped onion and garlic to the pot.
Continue simmering for another 15 minutes, allowing the broth to become flavorful.
4. Cook the Collard Greens
Add the collard greens, one handful at a time, stirring after each addition until they wilt down.
Season with vinegar, sugar, red pepper flakes, salt, and black pepper.
Cover and simmer on low for 1 to 1½ hours, stirring occasionally, until the greens are tender and the ham hocks are falling apart.
5. Shred the Ham
Remove the ham hocks from the pot, shred the meat, and discard the bones and excess fat.
Return the meat to the pot and stir into the greens.
6. Serve
Serve hot with a drizzle of the flavorful “pot liquor” (the broth).
Pair with cornbread to soak up every drop — pure Southern soul! 💚
💡 Tips
You can use smoked turkey legs or wings instead of ham hocks for a lighter version.
Add a splash of hot sauce or vinegar just before serving for a tangy finish.
These greens taste even better the next day — the flavors deepen overnight!
Would you like me to share a slow cooker version of these collard greens next? It’s perfect for busy days when you want that same rich Southern flavor with less effort.
