Description
A favorite and easy Southern Collard Greens recipe that takes minimal ingredients and cooks low and slow for a delicious, tasty side dish.
Ingredients
- 2 ham hocks
- 1 tablespoon vegetable oil
- 64 ounces unsalted chicken stock
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 pounds collard greens, chopped and rinsed
- 1 tablespoon seasoned salt
- 1 teaspoon fresh black pepper
- 2 tablespoons unsalted butter
Instructions
- Score the ham hocks in a diamond pattern to expose the meat.
- In a dutch oven over medium-high heat, add oil and sear ham hocks on all sides (~5 minutes).
- Add chicken stock, garlic powder, and onion powder. Stir and bring to a boil. Reduce to simmer, cover, and cook for 2 hours. Remove ham hocks to cool.
- While ham hocks cool, add collards, seasoned salt, and black pepper to the pot. Bring to a boil, then reduce to simmer, cover, and cook 2 hours, stirring occasionally.
- Pick the meat from cooled ham hocks, discard bones/skin, and add meat back to collards along with butter.
- Stir and adjust seasoning to taste before serving.
Notes
- Use bagged chopped collards for convenience or fresh if preferred.
- Scoring the ham hocks helps remove meat easily.
- Do not rush this low-and-slow cooking recipe.
- Can be frozen for later use.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Simmer
- Cuisine: Southern