Equipment Needed
- One very large stockpot or Dutch oven (8-quart minimum)
- Sharp chef’s knife and cutting board
- Tongs and a large slotted spoon
- Colander for washing greens
- Measuring spoons
Step-by-Step Instructions
This is where the magic happens, and patience is your best friend. Start by placing your ham hocks in that big, empty pot. Cover them completely with cool water—I aim for about an inch of water above the hocks. Bring this to a boil over high heat, then immediately reduce it to the gentlest simmer you can manage. Skim off any foamy impurities that rise to the top in the first 10 minutes. This is when you add your chopped onion and minced garlic. Let this bubble away, partially covered, for a full hour. Your kitchen will start to smell incredible, and the hocks will begin to become tender. I learned the hard way that rushing this step by boiling too hard just makes the meat tough. Low and slow is the only way.
While the pot works its magic, turn your attention to the collards. This is a labor of love, but it’s meditative. Wash each leaf thoroughly in a sink full of cold water—grit is the enemy of a good pot of greens, and I’ve had to start over before because I rushed this. Lay the leaf flat on your board and, with your knife, slice along either side of the thick central stem from bottom to top. Discard the stems (or compost them!). Stack a few de-stemmed leaves, roll them into a tight cigar, and slice into 1-inch ribbons. You’ll have a beautiful, fluffy mountain of greens.
Now, back to the pot. After the hour is up, the ham hock meat should be pulling away from the bone easily. This is your cue to add the collards. But here’s my key tip: add them in batches! Dump in a third of your greens, use tongs to gently submerge and stir them into the hot broth, and wait just a minute for them to wilt down and make room. Repeat until all the greens are in the pot. If you throw them all in at once, they’ll be bulky and hard to manage. Stir in the salt, black pepper, and that essential pinch of red pepper flakes.
Reduce the heat to maintain a low simmer, cover the pot, and let it all cook together for at least 45 minutes, but I often go for 1.5 to 2 hours. You want the greens to be meltingly tender, not bright and crisp. About 15 minutes before you’re done, I like to pull out the ham hocks with tongs. Let them cool just until you can handle them, then shred every bit of that glorious, smoky meat off the bones, discarding the skin, fat, and bones. Return every morsel of meat to the pot. Give it a final taste—this is where I always adjust. It usually needs another pinch of salt to bring all those layered flavors into harmony.(See the next page below to continue…)