When it comes to comfort food that speaks to the soul, few dishes can match the rich, smoky flavors of canned collard greens with ham hocks. This traditional Southern recipe transforms humble ingredients into a hearty, nutritious meal that has been passed down through generations. The beauty of using canned collard greens with ham hocks lies in its convenience without sacrificing the authentic taste that makes this dish so beloved.
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Why You Should Try This Soul-Warming Canned Collard Greens with Ham Hocks Recipe
Canned collard greens with ham hocks offer the perfect solution for busy home cooks who crave the deep, complex flavors of slow-cooked Southern cuisine. The ham hocks infuse the greens with an irresistible smoky essence that penetrates every leaf, creating layers of flavor that develop beautifully during the cooking process. This recipe celebrates the marriage of tender greens and succulent pork, resulting in a dish that’s both satisfying and deeply nourishing.
What makes canned collard greens with ham hocks particularly appealing is their versatility and nutritional value. Collard greens are packed with vitamins A, C, and K, along with calcium and iron, making this dish as healthy as it is delicious. The ham hocks provide protein and that essential smoky flavor that elevates the entire dish. Whether you’re hosting a family gathering, preparing a weeknight dinner, or exploring Southern cuisine for the first time, this recipe delivers authentic taste with minimal preparation time. The convenience of canned greens means you can enjoy this traditional comfort food any time of year, regardless of seasonal availability.
Traditional Southern Comfort: Canned Collard Greens with Ham Hocks
This hearty recipe brings the authentic flavors of the South to your table with minimal effort. Canned collard greens with ham hocks create a deeply satisfying dish where smoky pork perfectly complements tender, flavorful greens. The ham hocks slowly release their rich essence, transforming simple canned greens into a restaurant-quality meal. This time-tested combination delivers the soul-warming comfort that has made canned collard greens with ham hocks a staple in Southern kitchens for generations.
Storage Options
Store leftover canned collard greens with ham hocks in the refrigerator for up to 4 days in airtight containers. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, add a splash of broth or water if the greens appear dry. The flavors actually improve after a day in the refrigerator, making leftovers even more delicious.
Canned collard greens with ham hocks
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- – Can opener
- Colander
- Measuring cups and spoons
- – Ladle
Ingredients
- 3-4 smoked ham hocks about 2-3 pounds
- 3 cans 14.5 oz each collard greens, drained
- 1 large yellow onion diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 2 cups water
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- Salt to taste
- 2 tablespoons vegetable oil
Instructions
- Heat vegetable oil in a large Dutch oven over medium-high heat. Add diced onion and cook for 5 minutes until softened and translucent.
- Add minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- Add ham hocks to the pot and brown on all sides, about 8-10 minutes total. This step adds extra flavor to the final dish.
- Pour in chicken broth and water, ensuring ham hocks are completely covered. Add bay leaves and bring to a boil.
- Reduce heat to low, cover partially, and simmer for 1.5 to 2 hours until ham hocks are tender and meat easily pulls away from the bone.
- Remove ham hocks from the pot and set aside to cool. Once cool enough to handle, remove meat from bones and shred into bite-sized pieces. Discard bones, skin, and excess fat.
- Strain the cooking liquid through a fine-mesh strainer and return 4 cups to the pot. Reserve any extra liquid for thinning if needed.
- Add drained canned collard greens to the pot along with shredded ham, brown sugar, apple cider vinegar, smoked paprika, black pepper, cayenne pepper, and red pepper flakes.
- Bring mixture to a simmer and cook uncovered for 20-30 minutes, stirring occasionally, until flavors meld and liquid reduces slightly.
- Remove bay leaves and taste for seasoning. Add salt as needed, keeping in mind that ham hocks are naturally salty.
- Serve hot with cornbread, rice, or as a side dish to your favorite Southern meal.
Notes
The longer cooking time allows flavors to develop fully
If using low-sodium canned greens, you may need to add more salt
Fresh collard greens can be substituted but will require longer cooking time
The dish will thicken as it cools due to the natural gelatin from ham hocks
Tips for Success
Choose quality ham hocks from the butcher counter for the best flavor and ensure they’re properly smoked. Don’t skip the browning step for the ham hocks, as this creates a deeper flavor base. Taste the cooking liquid before adding the greens to gauge saltiness levels. If your canned collard greens with ham hocks seem too salty, add a diced potato during cooking to absorb excess salt, then remove before serving. Allow the dish to rest for 10 minutes before serving to let flavors settle and thicken naturally.
Additional Tips and Variations
For extra richness, add a tablespoon of butter just before serving your canned collard greens with ham hocks. Turkey wings or smoked turkey necks can substitute for ham hocks for a different flavor profile. Add diced tomatoes during the last 15 minutes of cooking for acidity and color. For heat lovers, include fresh jalapeños or hot sauce to taste. Vegetarians can omit ham hocks and use vegetable broth with liquid smoke for a plant-based version. Consider adding diced carrots or celery for extra vegetables and texture in your canned collard greens with ham hocks.
Frequently Asked Questions (FAQ)
Q: Can I use fresh collard greens instead of canned? A: Yes, substitute 2-3 pounds of fresh collard greens, cleaned and chopped. Increase cooking time to 45 minutes to 1 hour after adding greens.
Q: How do I reduce the saltiness of my canned collard greens with ham hocks? A: Add diced potatoes during cooking to absorb salt, or dilute with additional water or low-sodium broth.
Q: Can I make this recipe in a slow cooker? A: Absolutely! Brown ham hocks and onions first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Q: What’s the best way to remove excess fat? A: Refrigerate overnight and remove the solidified fat layer from the top before reheating.
Q: How can I tell when ham hocks are properly cooked? A: The meat should easily pull away from the bone and be fork-tender throughout.
Conclusion
This canned collard greens with ham hocks recipe proves that convenience doesn’t have to compromise flavor. By combining the ease of canned greens with the traditional technique of slow-cooking with ham hocks, you create a dish that honors Southern culinary traditions while fitting into modern busy lifestyles. The result is a deeply satisfying meal that brings families together around the dinner table. Whether you’re new to Southern cooking or a seasoned pro, this canned collard greens with ham hocks recipe will become a treasured addition to your recipe collection, delivering comfort and nourishment with every spoonful.
