How to Cook Collard Greens with Ham Hocks

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How to Cook Collard Greens with Ham Hocks


  • 2 medium yellow onions 1 pound; 450g, sliced into 2-inch lengths
  • 1 1/2 pounds (680g) meaty smoked ham hocks
  • 4 medium cloves garlic, crushed
  • 2 quarts (1.9L) homemade chicken stock, a low-sodium store-bought chicken broth, or water
  • Kosher salt and freshly ground black pepper
  • 3 pounds (1.3 kg) of collard greens, wood trimmed and leaves cut into thick ribbons
  • Apple cider vinegar, to taste.


  1. In a large pot, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer.
    Cover and cook at a clean simmer till hocks ar terribly tender, 2 to 3 hours.
  2. Remove ham hocks from liquid, transfer boards, and pull bones from meaty and fatty parts. Discard bones. Chop up meat into chunks and come it to the pot.
  3. Add kale, pressing all the way down to submerge in liquid. Return to a simmer and cook, uncovered, until collards are very tender, about 30 minutes. Season with salt and pepper. Add vinegar to taste, if desired, then serve.

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