Ingredients

• 2 large bunches collard greens

• 1–2 country ham hocks 

• 1 medium yellow onion, chopped

• 2–3 cloves garlic, minced

• 6–8 cups water (or enough to cover hocks)

• 1–2 teaspoons sugar (optional, just enough to balance bitterness)
  

• Fresh cracked black pepper, to taste

• Salt, only if needed (country ham is salty)

• Apple cider vinegar for serving

Instructions

1. Clean the Collards

• Remove thick center stems.

• Stack leaves, roll them up, and slice into 1–2 inch ribbons.

• Wash thoroughly in a sink or large bowl of cold water, lifting greens out and draining grit. Repeat until clean.

2. Make the broth

• In a large, heavy pot or Dutch oven, add ham hocks and water.

• Bring to a boil, then reduce to a gentle simmer.

• Simmer 45 minutes to 1 hour, until the hocks are tender and the broth is rich and smoky.

3. Build the Flavor

• Add chopped onion to the pot and simmer 10 minutes.

• Add garlic, black pepper, and sugar if using.

4. Add the Collards

• Add collards in batches, letting them wilt down before adding more.

• Stir to submerge greens in the broth.

5. Slow Cook

• Cover and simmer on low 45 minutes to 1½ hours, stirring occasionally.

• Greens should be tender, dark, and silky — not bright green or crunchy.

6. Finish

• Taste and adjust seasoning. Add salt only if needed.

• Remove ham hocks, pull meat from bone, chop, and return meat to the pot.

Serve hot with cornbread or biscuits.