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Dana Velden
Dana Velden
Dana Velden's first book, Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook (Rodale Books) is available where ever books are sold. She lives in Oakland, CA.
Patty Catalano
Patty CatalanoFood Editor
Patty is the Food Editor at The Kitchn, where she develops all of your favorite recipes and writes about her most beloved grocery finds. Previously, she worked as Alton Brown’s Research Coordinator and podcast producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.
updated Dec 13, 2023
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Learn how to make traditional braised collard greens flavored with smoky ham hock.
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Collard greens are a staple on Southern tables, but regardless of where you live, this is one green you should be serving too. Learn how to slow-cook the greens in smoky and garlicky ham broth until the ribbons of collards are silky and tender. And because nothing goes to waste, the greens are studded with chewy bits of ham, golden, sautéed onion (cooked in a bit of bacon grease, of course), and meltingly soft garlic cloves.
How to Prepare Collard Greens Before Cooking?
- Wash the greens. Start by washing the collards well in cold water to remove any sand or grit.
- Remove the stem. Slice along either side of the tough stem with a sharp chef’s knife, cutting the collard leaf in half while removing the stem. Alternatively, strip the leaves from the stalk using your hands.
- Cut into ribbons. Stack the collard green leaf halves in a pile and slice crosswise into thick ribbons.
How to Cook Collard Greens
- Simmer ham hock and garlic. Simmer ham hock and garlic in water to make a rich and savory ham broth before adding the greens.
- Prepare the collard greens. Wash the collard greens, remove the tough stem, and cut into ribbons.
- Cook the collards. Add the collard greens to the ham broth and braise for 45 minutes to 2 hours, depending on how tender you like your collards.
- Shred ham and cook onion. Remove the meat from the ham hock and shred, so that nothing goes to waste. Sauté diced onion (and red pepper flake, if you want some spice) in bacon fat, then stir in the ham.
- Add collard greens to onion and ham. Transfer the greens, garlic cloves, and some of the rich pot likker to the pan with the onion and ham.
- Season and serve. Taste the greens and add more seasoning, a splash or apple cider vinegar, and more pot likker, if desired.
How to Take the Bitterness Out of Collard Greens?
- Add salt and vinegar for balance. Balance the bitterness by making sure the greens are well-seasoned with salt and include a punch of acidity from vinegar.
- Long cooking time. Slowly cooking collard greens not only softens the tough leaves, it also tames the leaves’ bitter flavor.
- Don’t forget the spice. There’s a reason why Southern greens often finish with a spicy kick. The spice from red pepper flakes, a spicy vinegar, or chiles cooked directly with the greens help reduce the perception of bitterness.
How Long Should You Cook Collard Greens?
For soft, silky collards, cook them for about 2 hours. If you prefer the greens to have more texture and a bit of chew, start checking them at the 45-minute mark.
How to Cook Collard Greens
Learn how to make traditional braised collard greens flavored with smoky ham hock.
Serves 4
Nutritional Info
Ingredients
- 10 to 12 cups
water
- 1
large or 2 small smoked ham hocks
- 3 cloves
garlic
- 2 medium bunches
collard greens
- 1
large yellow onion
- 2 tablespoons
rendered bacon fat or vegetable oil
- 1/8 teaspoon
red pepper flakes (optional)
Kosher salt
Freshly ground black pepper
Apple cider vinegar, for serving (optional)
Equipment
Large pot or Dutch oven with lid
Chef's knife and cutting board
Large frying pan
Tongs
Instructions
Simmer the ham hock. Bring 10 cups water and 1 large or 2 small ham hocks to a boil in a large pot over high heat. Reduce the heat to maintain a simmer, add 3 peeled garlic cloves, and partially cover. Simmer for 2 hours, periodically checking and adding up to 2 cups more water if needed to keep the ham hock covered. Meanwhile, prepare the collard greens and onion.
Prepare the collard greens and onion. Wash 2 medium bunches collard greens well in cold water. Remove the center stem by slicing along either side of the stem with your knife, cutting the leaves in half while removing the stem. Alternatively, strip the leaves from the stalk using your hands. Stack the collard green leaf halves in a single pile and cut crosswise into thick ribbons. Dice 1 large yellow onion (about 2 cups).
Cook the collards. After 2 hours, transfer the ham hock to a plate to cool. Add the collards to the ham broth and bring back to a simmer. Partially cover and cook at least 45 minutes for chewy collards, or up to 2 hours for silky-soft collards. Meanwhile, cook the onion.
Shred the ham and cook the onion. Shred the meat from the ham hock into bite-sized pieces and discard the bones, skin, and cartilage. Heat 2 tablespoons rendered bacon fat or vegetable oil in a large skillet over medium heat. Add the onion and 1/8 teaspoon red pepper flakes if desired. Cook until the onions are softened and browned, about 15 minutes. Add the ham and cook until warmed through, about 1 minute. Remove from the heat and set aside until collards are ready.
Combine and sauté. When the collards are ready, turn off the heat. Using tongs, transfer the collards from the pot and into the pan with the onions. Be sure to include the garlic cloves, which will be soft and easily smashed into the collards. Sauté over medium heat until all the flavors have blended, splashing in a few ladles of the cooking liquid (known as pot likker) towards the end to moisten the greens. Taste and season with kosher salt, freshly ground black pepper, and a few dashes of apple cider vinegar, if desired.
Recipe Notes
Storage: Refrigerate collard greens and pot likker separately in an airtight containers for up to 4 days. Pot likker can be frozen for up to 3 months.
General tips: Do NOT discard any remaining cooking liquid — a.k.a pot likker — as it is loaded with flavor. Serve it on the side, use it to moisten cornbread, to cook beans like black-eyed peas, or add to stock for soups and stews.
(Images: Dana Velden)
Filed in:
autumn
How To
Ingredient
Side Dish
stovetop
thanksgiving
