• 2 Smoked Ham Hocks
  • 1.5 tablespoons minced garlic divided
  • Water
  • 2 teaspoons sweet yellow onion finely chopped
  • Olive oil
  • 1 lb. collard greens, washed and coarsely chopped
  • 2 tablespoons white distilled vinegar
  • 1 tablespoon sugar
  • Balsamic vinegar



Ham Hocks

Meal Course:


Dish Type:

Entrée, Side Dish


  1. Place ham hocks, 1 tablespoon minced garlic, and crushed red pepper flakes in stock pot. Cover with water; bring to boil over medium high heat. Reduce heat and simmer 45 minutes.
  2. In large skillet, cook onion and remaining 1/2 tablespoon minced garlic in olive oil over medium high heat until transparent and tender. Set aside.
  3. Add collard greens to stock pot with hocks and continue to cook 45 minutes or until tender. Add more water if needed.
  4. Remove ham hocks to serving plate. Add sautéed onions, white vinegar, and sugar to collard greens; cook for an additional 5 minutes.
  5. To serve, spoon collards onto plates. Top with ham hock and drizzle with balsamic vinegar to taste.