Slow-Cooked Collard Greens With Ham Hock Gravy
15m prep 3h cook 3h ready
These slow-cooked collard greens are simmered with smoky ham hocks for hours, creating a rich, oniony gravy. Serve with cornbread or biscuits to soak up every drop.
Ingredients
- 44.4 ml vegetable oil
- 1 large sweet onion thinly sliced
- 44.4 ml all-purpose flour
- 3 bay leaves
- 6 clove garlic finely minced
- 1.3 L chicken stock
- 907 g bone-in smoked ham hocks ask the butcher to cut each hock into 4 pieces
- 2 bunch collard greens tough stems removed, cut into bite-size pieces
- kosher salt
- freshly ground black pepper
- red pepper flakes
- corn bread or biscuits to serve
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 319 mg
- Iron: 4.97 mg
- Magnesium: 59.2 mg
- Phosphorus: 373 mg
- Potassium: 913 mg
- Zinc: 5.58 mg
Let's Cook
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Step 1.
Heat the vegetable oil in a wok over medium-high heat until shimmering, about 1 minute. Add the sliced onion and cook, stirring occasionally, until golden brown, 10 to 12 minutes.
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Step 2.
Sprinkle the flour over the cooked onions and stir constantly until the flour is fully incorporated and no white streaks remain, about 1 minute. This forms the base for the gravy.
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Step 3.
Add the bay leaves, minced garlic, chicken stock, ham hock pieces, and collard greens to the wok. Season with salt, black pepper, and red pepper flakes to taste. Stir to combine.
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Step 4.
Reduce the heat to medium-low and partially cover the wok. Simmer, stirring occasionally, until the greens are tender, the ham is falling off the bone, and the gravy has thickened, at least 3 hours (or up to 4 hours for deeper flavor).
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Step 5.
Serve the collard greens and ham hock gravy hot, accompanied by corn bread or hot buttered biscuits.
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