There's a reason collards show up on nearly every Southern holiday table. Cooked low and slow with a smoked ham hock, tough leaves turn silky and savory, and the broth left in the pot, the pot likker, is a treat all its own.
The ham hock is what makes them. It's the lower part of the leg, cured and smoked, full of collagen and flavor. It doesn't give you much meat, but what it gives the pot is everything. Our hocks come two to a pack, which is just right for a big batch.
Collards are a Thanksgiving must for a lot of families, and for New Year's Day many folks eat greens alongside black-eyed peas for luck. This pot covers both.
Serves: 6 · Prep: 15 min · Cook: about 2 hr
Ingredients
2 smoked ham hocks
6 cups water or chicken broth
1 onion, chopped
2 garlic cloves, minced
2 large bunches collard greens, stems removed, leaves chopped
1 Tbsp cider vinegar
½ tsp red pepper flakes
Salt to taste (taste first!)
Hot sauce or pepper vinegar, for serving
Instructions
Put the hocks, onion and garlic in a large pot with the water or broth. Bring to a boil, then cover and simmer gently for 1 hour to build the broth.
Meanwhile, wash the collards well in a sink of cold water. Grit hides in the leaves, so swish and change the water twice.
Add the collards a handful at a time, letting each batch wilt before adding more.
Stir in the vinegar and pepper flakes. Cover and simmer 45–60 minutes, until the greens are as tender as you like.
Lift out the hocks. When they're cool enough to handle, pull off the meat, chop it and stir it back in. Discard the bones and skin.
Taste, then season. Serve with some of the pot likker and a bottle of pepper vinegar on the table.
Safe Internal Temperature
Smoked hocks are cured, but treat them as raw unless the package says fully cooked. The USDA guideline for whole cuts of pork, including raw cured ham, is 145°F. Two hours of simmering takes them far past that, so they're well done and fall-apart tender.
Farmer's Tip
Taste before salting. Cured hocks bring plenty of salt on their own, and the broth gets saltier as it cooks down.
Variations and Serving Ideas
Mixed greens: Swap in turnip or mustard greens for part of the collards.
Beans and hocks: The same broth makes great pinto beans, split pea soup or black-eyed peas.
Slow cooker: Cook everything on low 6–8 hours.
Serve with: Cornbread for the pot likker, and pulled pork or fried chicken.
Frequently Asked Questions
How long do you cook ham hocks for collard greens?
Simmer the hocks about an hour on their own to flavor the broth, then another 45–60 minutes with the greens.
Do you eat the meat on ham hocks?
Yes. There isn't a lot of it, but pull what's there, chop it, and stir it back into the greens.
Can I make collard greens ahead?
Absolutely. They're often better the next day. Cool, refrigerate in their pot likker, and reheat gently.
Bring It Home
Get the pork for this recipe: Order our Smoked Ham Hocks online. Pick it up at the farm (106 Kellogg Fork Rd., Sunbury, NC), or get free local delivery within 20 miles on orders of $75 or more. We're local only and don't ship.
More recipes from the farm: Oven BBQ Ribs: Low and Slow St. Louis Ribs · Eastern NC Pulled Pork (Slow Cooker Boston Butt)
About Spence Fields: We're a family farm in Gates County, North Carolina. We started in 2021 to raise better pigs: outside on pasture and in the woods, from farrow to finish, right here on the farm. You'll also find us at the Edenton Farmers Market.
