Southern Collard Greens Recipe with Ham Hocks

Place the ham hock in a pot large enough to fit along with water. Add enough water to cover the ham hock. Bring the water to a boil. Cook the ham hock for 45 minutes to an hour until it becomes tender. You may have to keep a close watch and add additional water as the water evaporates.

While the ham hock cooks, wash your greens. Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirt or sand. Wash the greens thoroughly until the water runs clear.

Remove the stems from the greens and slice the greens into smaller pieces.

Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can saute the vegetables and cook the greens all in one pot.

Saute the onions and garlic until translucent and fragrant.

Deglaze the pan by adding the chicken broth.

Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.

Add in the Creole Seasoning and ham hock. Bring the pot to a boil.

Place the lid on the pot and adjust the heat to medium-low. Allow the greens to cook for 2 hours or until the greens are soft and the ham hock is tender (fall off the bone tender). Check in throughout the cooking process and stir the greens when necessary.

Open the pot and remove the ham hock. Shred the meat from the ham hock using forks and return it to the pot. Taste the greens repeatedly and add seasoning and spices if necessary.

Serve.