Print

Tender Sautéed Collard Greens with Ham Hock Easy Comfort Recipe

sautéed collard greens with ham hock - featured image
Print Recipe

These Southern-style collard greens are sautéed for vibrant flavor, then simmered with a smoky ham hock until tender and silky. This comforting side dish is quick, easy, and packed with nostalgic flavor—perfect for family gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 2 lbs collard greens, washed, stemmed, and roughly chopped
  • 1 large smoked ham hock (about 1 lb)
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 cups low sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 1/2 tsp crushed red pepper flakes (optional, or more to taste)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • Optional: 2 slices bacon, chopped
  • Optional: Dash of hot sauce for serving

Instructions

  1. Wash collard greens thoroughly in cold water to remove grit. Remove tough stems and slice leaves into 1-inch ribbons. Dice onion and mince garlic.
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and cook until soft and translucent, about 4 minutes. Add garlic and sauté for 1 minute until fragrant.
  3. Add collard greens in batches, stirring gently with tongs. Sauté for about 5 minutes until greens are starting to soften and turn bright green.
  4. Season with salt, black pepper, and crushed red pepper flakes. Nestle the ham hock into the greens. Pour in chicken broth, making sure the hock is partly submerged. Cover, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
  5. Uncover and use tongs to lift out the ham hock. Shred the meat off the bone with a paring knife and return shredded meat to the pot. Discard bone and tough bits.
  6. Stir in apple cider vinegar. Taste and adjust seasoning as needed. Simmer uncovered for another 5 minutes to reduce excess liquid and meld flavors.
  7. Serve hot, straight from the pot or in a serving bowl. Garnish with extra pepper or a dash of hot sauce if desired.

Notes

If greens are tough after simmering, cover and cook another 5-10 minutes. If too watery, finish uncovered to reduce liquid. Taste for seasoning before serving, as ham hocks vary in saltiness. Can be made ahead and reheated; flavor deepens overnight. For vegetarian version, use smoked paprika and vegetable broth instead of ham hock and chicken broth.

Nutrition

Keywords: collard greens, ham hock, Southern comfort food, sautéed greens, easy side dish, gluten-free, soul food, holiday recipe, potluck, comfort food

Find it online: https://hungermind.com/tender-saut-e-ed-collard-greens-with-ham-hock-easy-comfort-recipe/