Common Mistakes to Avoid
Inadequately Washing the Greens
Even a small amount of grit can spoil the texture of the entire dish. Wash the leaves in several changes of cold water.
Salting the Pot Too Early
Ham hocks become saltier as their flavor concentrates. Wait until the greens are completely cooked before deciding whether additional salt is needed.
Boiling Too Hard
A gentle simmer allows the meat and greens to become tender without rapidly reducing the broth.
Discarding the Cooking Liquid
The savory cooking liquid is a defining part of Collard Greens with Ham Hocks. Serve it with the greens instead of straining it away.
Cooking the Garlic Too Long
Garlic can turn bitter when burned. Add it after the onion has softened and cook it only briefly before pouring in the broth.
Expecting Every Ham Hock to Contain Lots of Meat
Ham hocks are prized primarily for the flavor and body they give the broth. If yours are not particularly meaty, you can add some diced cooked ham near the end.
Variations and Substitutions
Smoked Turkey Collard Greens
Replace the ham hocks with smoked turkey legs, wings, or necks. This variation still provides a strong smoky flavor and is a popular pork-free alternative.
Collard Greens with Bacon
Cook 6–8 chopped bacon strips in the pot. Remove some of the bacon for garnishing, then sauté the onion in the rendered fat. Bacon alone may not create as much body as ham hocks, but it gives the greens excellent smoky flavor.
Vegetarian Collard Greens
Omit the meat and use vegetable broth. Add smoked paprika, sautéed mushrooms, or a small amount of liquid smoke for depth. White beans can add texture and make the dish more substantial.
Spicy Collard Greens
Increase the red pepper flakes, simmer a sliced jalapeño with the greens, or serve the dish with vinegar-based hot sauce.
Mixed Greens
Combine collards with mustard greens, turnip greens, or kale. Mustard and turnip greens are more peppery, so taste the mixture before adding extra spice.
Ham Shank Substitution
A smoked ham shank is usually meatier than a hock and makes a suitable replacement. It may require additional simmering time, depending on its size.
What to Serve with Collard Greens
These smoky greens work especially well with classic Southern dishes, including:
- Buttermilk cornbread
- Baked macaroni and cheese
- Black-eyed peas
- Fried or roasted chicken
- Pork chops
- Meatloaf
- Roast turkey
- Sweet potatoes
- Cornbread dressing
- Pinto beans
- Barbecue ribs
For a simple meal, serve the greens with cornbread and beans. If your website has a published homemade cornbread recipe, link to it naturally in this section.
For a larger comfort-food dinner, include a contextual link from baked macaroni and cheese to the appropriate recipe on your website.
Make-Ahead Instructions
Collard Greens with Ham Hocks are an excellent make-ahead dish because their flavor continues to develop as they rest.
Prepare the recipe completely, allow it to cool slightly, and transfer it to shallow airtight containers. Refrigerate it promptly. Keep enough pot liquor with the greens to prevent them from drying out.
Reheat the greens gently on the stove over medium-low heat, stirring occasionally. Add a splash of water or broth if necessary.
Storage and Reheating
Refrigerator
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freezer
Collard greens freeze well. Place cooled portions in freezer-safe containers, leaving a little room for expansion. Include some cooking liquid in every container.
Freeze for up to three months for the best flavor and texture. Thaw overnight in the refrigerator before reheating.
Stovetop Reheating
Transfer the greens and their liquid to a saucepan. Cover and warm over medium-low heat, stirring occasionally, until the center reaches 165°F or 74°C.
Microwave Reheating
Place one serving in a microwave-safe bowl and cover it loosely. Heat in short intervals, stirring between each interval, until uniformly hot.