How to Cook Frozen Collard Greens with Ham Hocks

Collard greens are a staple vegetable in Southern cooking. These leafy greens have a slightly bitter taste and robust texture that stands up well to long cooking times Collards are packed with nutrients like vitamins A, C, and K, calcium, manganese, and fiber

One of the most classic ways to prepare collard greens is to simmer them low and slow with smoked ham hocks. The smoky and salty flavor of the ham hocks permeates the greens, turning them incredibly savory. Slow cooking also helps tenderize the tough collard leaves.

While fresh collard greens are ideal, frozen collard greens can also be used to make this soulful side dish. In fact, when fresh collards are out of season or difficult to find, frozen ones are a convenient alternative. Here’s a step-by-step guide on how to cook frozen collard greens with ham hocks.

Ingredients

• 1 lb frozen chopped collard greens
• 1 smoked ham hock (about 1 lb)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth or vegetable broth
• 1/4 cup apple cider vinegar
• 1-2 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (optional for heat)
• Salt and pepper to taste

Instructions

Prep the Ham Hock

1. Rinse the ham hock under cool running water and place it in a medium pot. Cover with water by 2-3 inches.
2. Bring to a boil over high heat, then reduce heat and simmer for 45 minutes to an hour until ham hock is fork tender.
3. Remove ham hock from pot and set aside to cool slightly. Reserve 1 cup of the cooking liquid.

Cook the Aromatics

1. In a large pot or Dutch oven, heat 1 Tbsp oil over medium heat. Add the onions and cook for 5 minutes until translucent.
2. Add the garlic and cook 1 minute more until fragrant.

Simmer the Greens

1. Add the frozen collard greens and toss to coat with aromatics. Pour in the chicken broth and reserved ham hock cooking liquid.
2. Add the vinegar, smoked paprika, red pepper flakes, and season with salt and pepper. Stir well to combine.
3. Nestle the cooked ham hock into the greens.
4. Bring mixture to a boil, then reduce heat and simmer uncovered for 60-90 minutes, stirring occasionally, until greens are very tender.

Shred Ham and Finish Seasoning

1. Carefully remove ham hock from the pot. When cool enough to handle, remove meat from bone and shred into bite-size pieces.
2. Return shredded ham meat to pot and stir into greens.
3. Taste and adjust seasonings as needed, adding more vinegar, smoked paprika, salt, or pepper.

Serve

That’s it! Your frozen collard greens cooked low and slow with smoky ham hocks are ready to serve. These greens pair perfectly with cornbread, black eyed peas, fried chicken, or any true Southern comfort food.

Tips for Cooking Frozen Collard Greens

• Allow extra time for frozen greens to become tender – they take longer than fresh.
• Add more broth or water if needed as frozen greens will release liquid as they thaw and cook.
• Season assertively with smoked paprika, pepper flakes, vinegar, and salt to boost flavor.
• For convenience, ham hocks can be cooked 1-2 days in advance. Greens can be prepped a day ahead through step 3.
• Swap turkey wings, turkey legs, or bacon for the ham hock for variations.

How to Pick and Prep Fresh Collard Greens

While frozen greens work well, fresh collard greens will impart the best flavor and texture. Here are some tips for selecting and prepping fresh collards:

• Look for crisp, dark green leaves without yellowing or wilting. Avoid bunches with thick stems.
• Give leaves a good rinse under running water and pat dry.
• Stack leaves and roll up lengthwise. Thinly slice into 1-inch ribbons.
• Soak greens in cold water for 30 minutes, swishing occasionally to release grit. Drain and repeat if needed.
• Remove thick stems by folding leaf in half lengthwise and slicing out stem.

Whether using fresh or frozen collard greens, slow cooking them low and flavorful with smoked ham hocks is a delicious way to enjoy this classic Southern side. The smoky pork flavor perfectly complements the robust greens. Serve up a pot of long-simmered collards and ham hocks alongside some cornbread and hot sauce for a satisfying meal steeped in tradition.

Frequently Asked Questions

Can you use frozen collard greens instead of fresh?

Yes, frozen collard greens can be substituted for fresh in most recipes. They are a quick and convenient option when fresh greens are not available. Allow some extra cooking time for frozen greens to become tender.

Should you wash pre-washed bagged collard greens?

Pre-washed bagged collard greens are triple washed and ready to use as-is. But some people prefer to give them a quick rinse anyway, especially if using for a cooked dish like this one. A quick swish under running water can help freshen them up.

How do you prep fresh collard greens?

Start by removing thick stems from the leaves. Stack leaves, roll up, and thinly slice into ribbons. Soak the sliced greens in water for 30 minutes, swishing occasionally, to release any dirt or grit. Drain, rinse if needed, and pat dry. Greens are now ready to use.

Can you freeze cooked collard greens?

Yes, cooked collard greens with ham hocks can be frozen for longer storage. Allow greens to cool completely after cooking, then transfer to freezer bags or airtight containers. Flatten to remove air. They’ll keep for 2-3 months in the freezer.

What kind of ham is used for collard greens?

Traditionally, smoked ham hocks are used to flavor collard greens. Ham hocks contain the leg bone, skin, and some meat. The smoky flavor and fat permeate the greens. Other smoked pork like ham shanks, pork neck bones, or turkey parts can also be used.

Do collard greens shrink when cooked?

Yes, collard greens reduce dramatically in volume when cooked. What looks like a lot of raw greens will condense down after being simmered low and slow. For this recipe, 1 lb of raw greens reduces to about 4-6 servings

Can you use instant pot for collard greens?

Sure, collard greens can be made quickly in the pressure cooker or Instant Pot. Sauté aromatics then add greens broth and ham hock. Cook at high pressure for 10-15 minutes. Then release pressure and shred ham. Thick stems may need longer cooking.

Why are ham hocks used for Southern collard greens?

The smoke and salty pork flavor of ham hocks gives traditional Southern collard greens incredible depth. The hocks also impart richness from the fat and work to naturally tenderize the tough greens through long, slow cooking.

What are good side dishes with collard greens?

Collard greens pair deliciously with staples of Southern cooking: cornbread, black eyed peas, fried chicken, pork chops, pot roast, baked mac and cheese, rice, mashed potatoes, etc. Cornbread is considered the classic match.