Collard Greens with Smoked Ham Hock and SPG$
Collard greens are one of those dishes that carry history in every bite. Long before recipes were written down, greens were cooked the same way across Southern kitchens, low and slow, filling the house with a smell that told you supper was coming. This pot of greens is rooted in that tradition. It is patient food, meant to simmer while conversations happen and time stretches out.
The flavor profile is deep and comforting. The greens soften and mellow as they cook, losing their sharp edge and taking on the richness of the broth. Smoked ham hock brings savory weight and a gentle smokiness that settles into the pot liquor. A balance of sweetness and acidity rounds everything out, keeping the greens from tasting flat or bitter. What elevates this version is the seasoning choice. Revolution Barbecue SPG$ Salt, Pepper, Garlic, and More reinforces the natural flavors instead of masking them, giving the greens a savory backbone that feels familiar but intentional. This is a classic Southern dish cooked with barbecue sensibilities, honest, soulful, and meant to be served family-style.
Grandma-Style Collard Greens with Smoked Ham Hock
6
20 minutes
2.5 hours
225
Side Dish
Side Dish
There is nothing flashy about a pot of collard greens done right. This recipe is built around restraint, balance, and time. The goal is not to keep the greens bright or structured, but to let them fully relax and break down into something tender and comforting. As they simmer, the leaves soften and fold into themselves, soaking up the flavors around them while creating a broth that is just as important as the greens themselves.
The seasoning approach matters here. Sweetness is used to tame bitterness, not overpower it. Acid is layered in gently to keep the dish lively without turning sharp. Raw and unfiltered apple cider vinegar adds depth and a subtle fruit-forward tang that filtered vinegar cannot match. Revolution Barbecue SPG$ Salt, Pepper, Garlic, and More brings balance and savory structure, supporting the ham hock and greens without stealing the spotlight. This is the kind of dish that does not rush and does not need embellishment. It is meant to sit on the stove, fill the kitchen with comfort, and be served from a big bowl at the center of the table
Ingredients
- 2 tablespoons lard or bacon fat
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 6 cups low sodium chicken stock
- 1 large smoked ham hock
- 3 pounds fresh collard greens, rinsed, stems removed, roughly chopped
- 3 tablespoons sugar
- 2 tablespoons raw and unfiltered apple cider vinegar (Bragg Brand preferred)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Texas Pete’s hot sauce
- 2 teaspoons smoked paprika
- 1 tablespoon Revolution Barbecue SPG$ Salt, Pepper, Garlic, and More
Directions
- Prepare the Greens: Rinse the collard greens thoroughly, agitating them in cold water to remove any grit, then remove the stems and roughly chop the leaves.
- Build the Flavor Base: Heat a large heavy-bottomed pot over medium heat, melt the lard or bacon fat, add the diced onion, and cook until softened and fragrant, then stir in the garlic and cook briefly until aromatic.
- Simmer the Ham Hock: Pour in the chicken stock, add the smoked ham hock, cover, and simmer gently to begin building a rich, smoky broth.
- Cook the Greens: Stir in the sugar, raw and unfiltered apple cider vinegar, Worcestershire sauce, Texas Pete’s hot sauce, smoked paprika, and Revolution Barbecue SPG$ Salt, Pepper, Garlic, and More, then add the collard greens, ensuring they are just covered with liquid, cover, and simmer until the greens are tender and broken down.
- Shred and Finish: Remove the ham hock, shred the meat, return it to the pot, stir well, and adjust seasoning to taste before serving with plenty of pot liquor.
