Crock-Pot Collard Greens and Ham Hocks
Tender collard greens and smoked ham hocks cooked in the slow cooker. The smokiness from the ham hocks is spread throughout the collard greens, and it's cooked low and slow to ensure the greens are tender.
Tender collard greens and smoked ham hocks cooked in the slow cooker. The smokiness from the ham hocks is spread throughout the collard greens, and it's cooked low and slow to ensure the greens are tender.
- Carbohydrate 0.548193754388438 g
- Cholesterol 0 mg
- Fat 0.00911218825955492 g
- Fiber 0.0468098560333158 g
- Protein 0.0955622346615386 g
- Saturated Fat 0.00188844951020078 g
- Serving Size 1 1 Serving (475g)
- Sodium 400.733587744843 mg
- Sugar 0.501383898355123 g
- Trans Fat 0.00218886752105225 g
- Calories 3 calories
Step-by-step
- Place the ham hocks, onions, garlic, and peppers into the slow cooker, then turn pour in 8 cups of water.
- Put the lid on the slow cooker, then set on high for 6 hours.
- After 4 hours the ham hocks should be tender and falling off of the bone.
- Start adding in the collard greens.
- Sprinkle in the salt & pepper, then add in the apple cider vinegar.
- Give everything a stir, then let cook for two more hours.
- Serve and enjoy!
Staggering the Cooking Time for Texture
Collard greens require long cooking to break down their tough cellular walls, but adding them too early turns them to mush. Start by simmering the smoked ham hocks, onions, garlic, and jalapeños in eight cups of water on high for four hours before introducing the greens. This initial window allows the collagen in the pork to render completely into the broth. Once the meat falls away from the bone, submerge the washed and cut leaves into the simmering liquid along with the black pepper, seasoning salt, and apple cider vinegar. Let the pot run for two additional hours. This staged addition keeps the greens vibrant while ensuring they absorb the smoky flavor entirely.
Adapting the Dish for Dietary Needs
Traditional preparations rely heavily on cured pork for depth, but plant-based alternatives yield strong results. Swap the smoked ham hocks for two tablespoons of smoked paprika combined with a splash of liquid smoke and a tablespoon of olive oil to mimic the rich fat content. Vegetable broth can replace a portion of the water for a deeper base. Acid is non-negotiable for balance. The two tablespoons of apple cider vinegar cut through the heaviness of the long-cooked greens, activating the palate. Store leftovers in an airtight container in the refrigerator for up to four days.
