I can still remember the first time I truly smelled a pot of collard greens simmering away. It wasn’t in a fancy restaurant, but in my own kitchen, on a grey Sunday afternoon when I was missing the warmth of a big family meal. As those smoked ham hocks began to soften and share their soul with the broth, an aroma filled the air that felt like a hug—deeply savory, a little smoky, and promising something incredibly nourishing. That day, I wasn’t just cooking; I was learning a slow, patient kind of alchemy. This recipe for Collard Greens with Smoked Ham Hocks became my go-to for comfort, for feeding a crowd, and for feeling deeply connected to a tradition of turning humble ingredients into something magical. It’s a dish that simmers with stories, and I’m so excited to share my version with you.
Ingredients
- 2 smoked ham hocks (about 1 ½ to 2 pounds total)
- 2 pounds fresh collard greens
- 1 large yellow onion, chopped
- 2 large garlic cloves, minced
- 1 teaspoon kosher salt (plus more to taste at the end)
- ½ teaspoon freshly ground black pepper
- 1 pinch (or more, to taste) of red pepper flakes
- 8-10 cups of water, or enough to cover the ham hocks
The soul of this dish is in the smoked ham hocks—don’t be tempted to substitute with a plain ham bone; that smokiness is non-negotiable for the right depth. I’ve tried it both ways, and trust me, this one works better. For the collards, seek out fresh, dark green, perky bunches; they should look vibrant, not yellowed or wilted. That pinch of red pepper flakes is my little secret. It doesn’t make the dish spicy, but it adds a vital, gentle warmth in the background that perfectly balances the richness. Don’t skip it; it makes a huge difference.(See the next page below to continue…)