• Collard Greens with Honey Potlikker


Collard Greens with Honey Potlikker

By Andrew Zimmern

Collard Greens with Honey Potlikker


  • 1 pound meaty smoked ham hocks
  • 2 medium yellow onions, peeled and sliced
  • 4 medium cloves garlic, crushed
  • 2 quarts rich chicken broth
  • 3 pounds collard greens, woody stems trimmed/stripped and leaves torn
  • ¼ cup apple cider vinegar, plus more for seasoning at end
  • 2 teaspoons sea salt
  • ¼ cup honey


In a large pot or Dutch oven over medium heat, place the ham hocks, honey, onions, garlic, and chicken stock and bring to a simmer. Cover and cook at a bare simmer for 2 hours. Remove ham hocks from liquid and pull bones from meaty and fatty parts tossing the bones and connective tissue. Chop up the ham meat and return it to pot.

Simmer the liquid. Add the greens, in batches, to wilt in the pot. Simmer for about 45 minutes. Season with freshly ground black pepper and a smidge more vinegar to taste.  Serve scooping greens from the pot, and spooning some of the potlikker into bowls.

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