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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place smoked ham hocks in a large stock pot.
Add salt, garlic powder, and black pepper.
Pour in chicken stock and apple cider vinegar.
Add chopped and rinsed collard greens in batches, pressing them down as they wilt. Fill with water until the greens are just covered.
Bring the pot to a boil over high heat.
Reduce heat to low and cover the pot. Simmer for at least 3 hours until the greens are silky, tender, and dark green.
Check the pot occasionally and add more water if the liquid level drops below the greens.
Use a slotted spoon to transfer the greens and ham hock meat to a serving dish. Pull the meat apart and mix it into the greens.
Spoon some of the pot liquor over the greens in the serving dish. Serve hot.
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Use pre-chopped collard greens from the grocery store for a shortcut.
Refrigerate leftovers in an airtight container for up to 5 days. Reheat on the stovetop over medium-low heat.
Cool completely before storing in freezer-safe containers with some pot liquor for up to 3 months.
Don't throw away the cooking liquid - use it to reheat leftovers or sip it with cornbread.
Don't skip the apple cider vinegar; it brightens the pot liquor and cuts the richness.
Can I use pre-chopped collard greens?
Yes, pre-chopped collard greens can be used as a shortcut.
How long can I store leftovers?
Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
What is pot liquor?
Pot liquor is the flavorful cooking liquid left after simmering the greens.
Why add apple cider vinegar?
Apple cider vinegar brightens the pot liquor and balances the richness.
Can I use a different type of vinegar?
Apple cider vinegar is recommended for its flavor, but white vinegar can be used in a pinch.
