No home cooked meal is complete without a solid side dish or two. Today Chef Tom shares his recipe for Ham Hocks & Collard Greens, first preparing a ham hock stock on the Kamado Joe Classic III ceramic charcoal grill, then braising the collards in the flavorful broth and smoky pork. The result is tender, savory greens with a wonderful pot liquor that is practically liquid gold!
Ham Hocks & Collard Greens
Chef Tom shares his recipe for Ham Hocks & Collard Greens, first preparing a ham hock stock on the Kamado Joe Classic III ceramic charcoal grill, then braising the collards in the flavorful broth and smoky pork.
- Build a large hot coal bed in the Kamado Joe Classic III. Stabilize the temperature at 425ºF, set up for direct grilling.
- Rinse the collard greens well under cold water. Remove the ribs of all over the collard greens and slice the leaves 1/2” thick.
- Combine the ham hock, onion, carrot, garlic, thyme, bay leaf and red chile flakes in a Lodge 7 quart dutch oven. Cover with one gallon of water. Simmer until the meat of the ham hock is pulling away from the bone and liquid is reduced down to 2 cups, about 90-120 minutes. Strain the liquid. Pull the meat from the bones. Discard the bones, skin, connective tissue. Chop the meat and set aside. Set aside the strained liquid in a separate container, as well.
Return the empty dutch oven to the grill. Add the Colonial Chile Infused Oil. Add the onions and Cattleman’s Grill California Tri-tip Seasoning and cook until the onions are translucent. Add the garlic and cook one minute longer. Add the collard greens, diced ham hock meat and the reserved ham hock stock liquid. Cook until the greens are tender, about 30 minutes.
- Add the vinegar and brown sugar. Stir to dissolve sugar. Taste and season the Ham Hocks & Collard Greens with Nobel Saltworks Hickory Smoked Salt, as needed.
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What Makes Ham Hocks & Collard Greens So Special?
Ham hocks are the secret ingredient that adds a depth of flavor to collard greens like no other. These flavorful cuts of meat come from the lower leg of a pig and are packed with smoky, savory goodness. When simmered in a rich broth and combined with fresh collard greens, the result is a dish that is both comforting and satisfying.
Cooking the Perfect Ham Hock Stock
Before diving into the recipe, Chef Tom starts by preparing a ham hock stock on his trusty Kamado Joe Classic III ceramic charcoal grill. The smoky flavor from the grill infuses the stock, adding an extra layer of complexity to the dish. The ham hocks are slowly simmered with aromatic vegetables, herbs, and spices, creating a flavorful base for the collard greens.
Braising the Collard Greens
Once the ham hock stock is ready, it's time to braise the collard greens. Chef Tom carefully adds the greens to the simmering stock, allowing them to soak up all the delicious flavors. As the greens cook, they become tender and infused with the smoky pork goodness. The result is a dish that is bursting with flavor and has a wonderful pot liquor that is practically liquid gold.
- Serving Size
- 6 oz
- per serving
- 16 grams
- 42 grams
- 37 grams
- 168 milligrams