Cooked Hocks and Collard Greens Recipe

Cooked Hocks and Collard Greens Recipe

If you’re looking for a soul-warming, hearty dish that’s packed with smoky flavors and southern charm, Cooked Hocks and Collard Greens is a classic you’ll love. The rich, tender pork hocks infuse the collard greens with incredible depth, while the greens soak up all the savory goodness. This dish is a staple in Southern cuisine and is perfect as a side or a main.

Ingredients:

• 2 smoked pork hocks (about 2 lbs)
• 2 lbs fresh collard greens (washed and chopped)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp red pepper flakes (optional for heat)
• 8 cups water or chicken broth
• Salt and pepper to taste
• Optional: Hot sauce for serving

Instructions:

1. Prepare the Hocks:
   Place the smoked hocks in a large pot. Add 8 cups of water or chicken broth to cover the hocks. Bring to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours or until the hocks are tender and the meat easily pulls from the bone.

2. Prep the Greens:
   While the hocks are simmering, wash and chop the collard greens. Remove any tough stems and slice the leaves into strips.

3. Cook the Greens:
   Once the hocks are tender, remove them from the pot and set them aside to cool slightly. Add the collard greens, onions, garlic, and red pepper flakes to the pot with the broth. Stir in the apple cider vinegar for a tangy kick.

4. Simmer:
   Let the collard greens simmer over medium-low heat for about 45 minutes to an hour, stirring occasionally. As the greens cook down, they’ll absorb the smoky flavor from the hock-infused broth.

5. Shred the Hocks:
   While the greens are cooking, shred the meat from the hocks, discarding any bones or excess fat. Add the shredded meat back to the pot with the greens.

6. Season & Serve:
   Taste the dish and season with salt and pepper as needed. If you like a little heat, drizzle with hot sauce before serving.

Tips:

• Serving Ideas: Serve alongside cornbread or over rice for a complete meal.
• Customizable: You can use kale or turnip greens instead of collards for a different twist. You can also add diced tomatoes or a splash of vinegar for extra tang.

This Cooked Hocks and Collard Greens recipe is the ultimate comfort food, perfect for when you want something hearty and flavorful. The smoky richness of the pork hocks paired with the tender, slow-cooked greens will make this dish a family favorite.

Enjoy a true taste of Southern goodness!