Southern Collard Greens with Smoked Ham Hock

Name: Southern Collard Greens with Smoked Ham Hock
Total time: 2 h
Cuisine: American
Ingredients: 1 smoked ham hock; 1.5l water; 1 onion, diced; 3 garlic cloves, sliced; 800g spring greens, washed, stalks removed, leaves sliced; 3 tbsp cider vinegar; 1 tsp chilli flakes; 1 tsp black pepper; 1 tbsp olive oil

Slow simmered greens in a smoky, tangy broth. The juice left in the pot is the best bit.

Time2 hrs
LevelEasy
Costabout £0.88 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1smoked ham hock
1.5 lwater
1oniondiced
3garlic clovessliced
800 gspring greenswashed, stalks removed, leaves sliced
3 tbspcider vinegar
1 tspchilli flakes
1 tspblack pepper
1 tbspolive oil

Method

1
Put the ham hock in a large pot with the water. Bring to the boil, then simmer gently for 1 hour until the meat starts to loosen.
60 min
2
Heat the oil in a small pan and soften the onion for 5 minutes. Add the garlic for 1 minute.
5 min
3
Lift the hock out and add the onion, garlic, chilli and pepper to the broth.
4
Pile in the greens a handful at a time as they wilt. Simmer for 30 to 40 minutes until very tender.
35 min
5
Meanwhile pull the meat off the hock, discard the skin and bones, and stir the meat back into the pot.
6
Add the vinegar, taste and add more pepper if you like. Serve with a spoon of the broth.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.