Collard Greens

by Chef

Serves: 8


  •  1 bunch fresh collard greens
  • 1 gallon ham hock stock
  • All cooked ham hock meat removed from bone and chopped
  • Pinch sugar (if bitter after cooking)

Ham Hock Stock          Makes 1 gallon

  • 2 gallons water
  • 2 ham hocks
  • 2 yellow onions, rough cut
  • 1 celery rib, rough cut
  • 2 carrots, peeled and rough cut
  • 2 Tbsp. salt
  • 3 bay leaves


Simmer ham hock stock in a deep cook pot. If purchasing fresh collard greens by the bunch, remove hard stems and roll leaves a few at a time so you can cut into 1-inch cubes. If purchasing fresh-cut, pre-bagged greens, rinse and use immediately. Plunge collards into simmering stock. Cook 30-45 minutes. Remove cooked ham hock meat from the bones, chop, and add to greens. Taste. If greens tend to be slightly bitter, add a pinch of sugar. Additional seasonings could include hot sauce and Worcestershire sauce.

Ham Hock Stock

Combine all ingredients in a large stockpot. Bring to a boil and simmer 1½ hours. Strain; reserve liquid. Let ham hocks cool and then remove meat. Discard bones and fat from ham hocks.