Collard with Smoked Ham Hock
November 30, 2025 • 0 comments
Every good Southern kitchen keeps a few hocks in the freezer. They’re the secret behind collards that taste like they’ve been cooking for generations. Potlikker that is smoky, rich, and full of soul. Our hocks come from our pasture-raised hogs, slow-cured and smoked over hardwood for hours. They’re loaded with deep, savory flavor that melts into your beans, soups, and greens. This time of year, we like to simmer one with a pot of local collards or field peas, then pick off the tender meat and stir it back in before serving.
Ingredients
- (2 Bunches) Collard Greens, Washed & Chopped
- (1) Smoked Ham Hocks
- (1) Medium Onion, Chopped
- (10) Cloves of Garlic, Minced
- (1 Quart) Chicken Bone Broth
- (1 tbsp) Apple Cider Vinegar
- Salt, Pepper, and a Pinch of Red Pepper Flakes
Directions
- In a heavy pot, sauté the onion in a little lard or oil until soft. Add the garlic and cook for another minute.
- Add the ham hock and stock, bring to a boil, then reduce to a simmer. Cover and cook for about 4 hours to let the hock release all of its flavor and for the meat to fall off the bone. Remove the hock and pick the meat from the bone and return the meat to the pot
- Add the collards, stirring them down as they wilt. Simmer gently for about 45 minutes to an hour, until the greens are tender, the potlikker has reduced, and the broth is rich.
- Season with salt, pepper, vinegar, and a touch of red pepper flakes.
