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A true Southern delicacy, it's hard to even find collards with ham hocks served in other parts of the country. But once you've had them, they're sure to be a staple at all your cookouts. Be sure to save the pot liquor (the broth leftover after boiling the greens) as a stock for soups and stews!

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Recipe Summary

prep:
20 mins
cook:
2 hrs 15 mins
total:
2 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large stockpot over medium heat. Add onion and saute until fragrant, 3 to 4 minutes. Add garlic and cook for 30 seconds more.

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  • Add chicken stock, water, ham hocks, vinegar, and peppercorns to the pot. Increase heat to high and bring to a boil. Reduce heat and simmer for 1 hour.

  • Strain solids out of the pot and increase heat to high. Add collards and return to a boil. Add bacon and reduce heat to a simmer. Continue to simmer until greens are tender, about 1 hour.

  • Ladle collards into bowls with a little stock and serve.

Nutrition Facts

236 calories; protein 14.5g; carbohydrates 7.2g; fat 16.9g; cholesterol 44.6mg; sodium 934.8mg. Full Nutrition
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