Kitchen notes · a little help before you start
Collard greens with ham hock
Smoky pieces of ham give tender collard greens a rich, savory broth worth spooning up. A splash of cider vinegar brightens the greens at the end, leaving a pleasant tang against the soft meat and its smoky flavor.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Original yield
- Serves 9
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Give the ham time
The first cook is where the ham hock softens and seasons the stock. Keep the heat low and the pan covered, or use the slow cooker option on high if that suits your evening better.
2. Shred it chunky
Once the ham is soft, pull off the meat and discard the fat before it goes back in. Chunky pieces work well here because they stay noticeable among the greens and broth.
3. Greens go in late
The greens only need the final simmer, so don't add them at the start with the ham. They cook uncovered over a medium heat, then the vinegar goes in after that.
Get to know the ingredients
Smoked ham hock
Use a smoked ham hock, since it is the main flavour base for the stock. After cooking, the recipe has you discard the fat and return only the shredded meat to the dish.
Low-sodium stock
Low-sodium chicken stock is specified, and salt is added later with the greens. That order gives you a little more control once the ham has had time to season the liquid.
Collard or spring greens
The greens should be sliced with the stems removed before they go in. They simmer briefly at the end, so having them ready makes the last part easy.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 9. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Collard greens with ham hock
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Stir in the apple cider vinegar after the greens have simmered. It goes in right at the end, adding a bright edge to the smoky broth before you ladle everything into bowls.
A little more help as you go
Bread is part of the plan
Cornbread or another bread is good for soaking up the juices. Have it ready before serving so you can enjoy the broth too.
Choose your first cook
You can start this in a flameproof casserole over low heat, covered, or use a slow cooker on high. Both options are for the ham hock, onion, garlic and stock before the greens are added.
A few questions you might have
Can I add the greens while the ham hock cooks?
No, keep them for the final stage. The ham hock, onion, garlic and stock cook first until soft, then the greens simmer for another 10 minutes uncovered.
Do I put the fat from the ham hock back in?
Discard any fat after removing the ham from the dish. Shred the meat into chunky pieces, then return the meat to the broth.
When should I season it?
The salt and pepper go in when you add the greens. Use 1 tsp salt and freshly ground black pepper at that point, before the final simmer.
Why is the vinegar added after cooking the greens?
The vinegar is stirred in after the final simmer, so its sharpness stays clear in the finished broth instead of cooking away during the longer ham hock stage.
Can I make the ham hock stage in a slow cooker?
Yes. Put the ham hock, onion, garlic and stock in the slow cooker for 2 hrs on high, then carry on with removing, shredding and returning the meat before adding the greens.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: bbcgoodfood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.