Looking for a soul-warming, deeply flavorful dish steeped in Southern tradition? This Collard Greens with beef Hocks recipe is exactly what you need. Tender collard greens simmered low and slow with smoky beef hocks create a savory and nutritious meal that’s perfect for holidays, Sunday suppers, or any time you crave comfort food. This recipe delivers authentic Southern flavors in every bite!
What is Collard Greens with beef Hocks?
Collard Greens with beef Hocks is a quintessential Southern dish, cherished for its rich flavor and nutritional value. At its heart, this recipe features collard greens—a hearty, leafy green vegetable—slow-cooked to tender perfection with smoky beef hocks. The beef hocks impart a deep, savory flavor to the greens, while the long simmering process creates a melt-in-your-mouth texture.
Traditionally, this dish is associated with good luck, particularly when eaten on New Year’s Day, but its deliciousness makes it a favorite year-round. Beyond its taste, Collard Greens with beef Hocks is packed with vitamins and minerals, making it a healthy and satisfying meal.
Ready to experience the taste of the South? Gather your ingredients and let’s get cooking! You’ll be amazed at how easy it is to create this flavorful classic at home.
Key Ingredients for Collard Greens with beef Hocks:
- Collard Greens: 2 pounds, fresh, washed thoroughly and chopped. Remove the tough stems before chopping.
- beef Hocks: 2 smoked beef hocks (approximately 1 pound each). These are essential for the smoky flavor.
- Onion: 1 large, chopped. Provides a savory base flavor for the greens.
- Garlic: 4 cloves, minced. Adds a pungent, aromatic element to the dish.
- Chicken Broth: 8 cups. Used as the cooking liquid, adding depth of flavor. Vegetable broth can be substituted.
- Apple Cider Vinegar: 2 tablespoons. Balances the richness of the beef hocks and brightens the flavor of the greens.
- Brown Sugar: 1 tablespoon. Enhances the natural sweetness of the greens and complements the smoky beef .
- Red Pepper Flakes: 1/2 teaspoon (optional). Adds a touch of heat if desired.
- Salt: To taste. Remember that beef hocks are salty, so season lightly.
- Black Pepper: To taste.
- Olive Oil: 1 tablespoon. For sautéing the onion and garlic.
How to Make Collard Greens with beef Hocks:
This Collard Greens with beef Hocks recipe offers a tantalizingly simple way to enjoy the authentic flavors of Southern cooking. The secret lies in the slow simmering process, which tenderizes the greens and infuses them with the rich, smoky essence of the beef hocks. Expect a preparation time of about 20 minutes, followed by a simmering time of 2-3 hours. The result is a dish that is both incredibly flavorful and deeply satisfying.
Step-by-Step Instructions:
Prepare the beef Hocks: Rinse the beef hocks under cold water. In a large pot or Dutch oven, place the beef hocks and cover them with about 8 cups of chicken broth. Ensure the beef hocks are fully submerged.
Simmer the beef Hocks: Bring the broth to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the beef hocks simmer for about 1 1/2 to 2 hours, or until they are very tender and the meat starts to pull away from the bone.
Sauté the Aromatics: While the beef hocks are simmering, heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
Add the Collard Greens: Gradually add the chopped collard greens to the pot with the onion and garlic. You may need to do this in batches, as the greens will wilt down as they cook. Stir the greens to coat them with the oil and aromatics.
Combine and Simmer: Once the beef hocks are tender, remove them from the pot using tongs and set them aside to cool slightly. Do not discard the broth! Add the sautéed greens to the pot with the beef hock broth.
Season and Simmer: Stir in the apple cider vinegar, brown sugar, and red pepper flakes (if using). Season with salt and pepper to taste. Remember to be mindful of the salt content from the beef hocks. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let the greens simmer for another 1 to 1 1/2 hours, or until they are tender and have reached your desired consistency. Stir occasionally to prevent sticking.
Shred the beef Hock Meat: While the greens are simmering, shred the meat from the cooled beef hocks, discarding the skin, bones, and any excess fat.
Add the beef Hock Meat to the Greens: Once the greens are tender, add the shredded beef hock meat to the pot. Stir well to combine and let the mixture simmer for another 15-20 minutes to allow the flavors to meld together.
Serve: Taste and adjust seasonings as needed. Serve the Collard Greens with beef Hocks hot, with a generous amount of pot likker (the flavorful cooking liquid).
Why You’ll Love This Collard Greens with beef Hocks:
This Collard Greens with beef Hocks recipe stands out because it delivers an authentic, deeply satisfying Southern flavor. The main highlight stems from the perfect combination of tender, slow-cooked greens and the smoky, savory essence of the beef hocks. It’s a flavor explosion that’s both comforting and unforgettable.
Making this dish at home is also a budget-friendly option compared to ordering it at a restaurant. You can control the quality of the ingredients and create a large, hearty portion for your family without breaking the bank. The addition of apple cider vinegar and brown sugar perfectly balances the richness of the dish, while a sprinkle of red pepper flakes adds a subtle kick. The tender beef hock meat adds another layer of flavor and texture, making each bite a delight.
If you enjoy comforting Southern dishes, you might also like our recipe for Slow Cooker Pulled beef . But trust us, this Collard Greens with beef Hocks is a must-try. So, what are you waiting for? Dive into this classic recipe and bring a taste of the South to your kitchen today!
What to Serve Collard Greens with beef Hocks With:
Collard Greens with beef Hocks are incredibly versatile and pair well with many classic Southern dishes. Consider serving them alongside:
- Cornbread: A sweet and savory cornbread is the perfect complement to the richness of the greens.
- Macaroni and Cheese: Creamy macaroni and cheese adds another layer of comfort to the meal.
- Fried Chicken: Crispy fried chicken is a Southern staple that goes perfectly with collard greens.
- Mashed Sweet Potatoes: The sweetness of mashed sweet potatoes balances the savory flavors of the greens.
- Hot Sauce: For those who like a little extra heat, a dash of hot sauce is a must.
Top Tips for Perfecting Collard Greens with beef Hocks:
- Wash the Greens Thoroughly: Collard greens can be sandy, so be sure to wash them thoroughly before chopping. Soaking them in water for a few minutes can help remove any grit.
- Trim the Stems: The stems of collard greens can be tough, so remove them before chopping the leaves.
- Don’t Over Salt: beef hocks are salty, so be cautious when adding salt. Taste the greens before adding any additional salt.
- Adjust the Consistency: If you prefer thicker greens, simmer them uncovered for the last 30 minutes to allow some of the liquid to evaporate. If they get too dry, add a little more chicken broth.
- Ingredient Substitutions: If you can’t find beef hocks, you can use smoked turkey legs or beef as a substitute. For a vegetarian option, you can omit the meat and use vegetable broth with liquid smoke for a smoky flavor.
5 Facts about Collard Greens with beef Hocks:
- Nutrient-Rich: Collard greens are packed with vitamins A, C, and K, as well as fiber and calcium.
- Southern Tradition: Eating collard greens on New Year’s Day is a Southern tradition believed to bring good luck and prosperity in the coming year.
- Pot Likker Power: The flavorful cooking liquid, known as “pot likker,” is often consumed separately and is considered to be a nutritional powerhouse.
- Versatile Vegetable: Collard greens can be used in a variety of dishes, including stews, soups, and stir-fries.
- Ancient Origins: Collard greens are one of the oldest members of the cabbage family and have been cultivated for thousands of years.
Storing and Reheating Tips:
Storing:
- Allow the Collard Greens with beef Hocks to cool completely before storing.
- Transfer the greens to an airtight container.
- Refrigerate for up to 3-4 days.
- For longer storage, you can freeze the greens for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.
Reheating:
- Stovetop: Reheat the greens in a pot over medium heat, stirring occasionally, until heated through. Add a little chicken broth if needed to prevent them from drying out.
- Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
- Oven: Preheat the oven to 350°F (175°C). Place the greens in an oven-safe dish, cover with foil, and bake for 20-25 minutes, or until heated through.
Final Thoughts:
This Collard Greens with beef Hocks recipe is more than just a dish; it’s a taste of Southern history and a celebration of simple, wholesome ingredients. With its rich flavor, tender greens, and heartwarming aroma, it’s sure to become a favorite in your family. Whether you’re a seasoned cook or just starting out, give this recipe a try and experience the magic of Southern comfort food.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Collard Greens with beef Hocks FAQs:
Can I use frozen collard greens?
Yes, you can use frozen collard greens. Be sure to thaw them completely and drain any excess water before adding them to the pot.Can I make this recipe in a slow cooker?
Yes, you can. Brown the onions and garlic and add all ingredients to the slow cooker and cook on low for 6-8 hours.What if I don’t have apple cider vinegar?
You can substitute it with white vinegar or lemon juice.How do I remove the bitterness from collard greens?
Simmering the greens for a long time with beef hocks and vinegar helps to reduce any bitterness.Can I add other vegetables to this recipe?
Yes, you can add other vegetables such as carrots, celery, or bell peppers for added flavor and nutrition.