Ingredients

Main Components

• 3 pounds fresh collard greens, cleaned and chopped

• 1¼ pounds smoked ham hocks (2-3 medium pieces)

• 32 ounces low-sodium chicken broth

• 4 cups water

• 1 large onion, chopped (about 1 cup)

• 3-4 cloves garlic, minced

• ¼ teaspoon kosher salt

• ¼ teaspoon ground black pepper

Seasonings and Finishing

• 2 tablespoons apple cider vinegar

• 1 teaspoon hot sauce

• ½ teaspoon red pepper flakes (optional)

• 1 teaspoon garlic powder

• ½ teaspoon paprika

Instructions

Prepare the Greens

Thoroughly wash collard greens in cold water to remove all dirt and grit – this may require multiple rinses. Remove tough center stems and tear or chop leaves into bite-sized pieces, though some cooks prefer leaving stems for added texture. This preparation step is crucial for achieving the proper texture and cleanliness.

Build the Flavorful Base

In a large Dutch oven or stock pot, combine chicken broth, water, chopped onion, minced garlic, salt, pepper, and smoked ham hocks. Bring the mixture to a rolling boil over medium-high heat, then cover and let simmer for 45 minutes to 1 hour until ham hocks become tender and begin releasing their smoky essence into the broth.

Add and Cook the Greens

Add collard greens to the pot in batches if necessary, as they will cook down significantly. Cover and simmer for 1-2 hours until greens are tender and have absorbed the smoky flavors from the ham hocks. Stir occasionally during cooking to ensure even distribution of flavors.

Finish and Season

Remove ham hocks from the pot, carefully shred the meat, and discard bones, skin, and fat. Return the shredded meat to the pot and stir in apple cider vinegar, hot sauce, and any additional seasonings. Simmer for another 20-30 minutes to meld flavors and reduce pot liquor to desired consistency.