Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on Time
40 Mins
Total Time
10 Hours
Makes 6 to 8 servings

Smoked ham hocks are inexpensive and give the dish rich flavor; substitute with ham steak if you prefer. This dish defines easy, relaxed cooking, so don't stress over measurements.

How to Make It

Step 1

Rinse and sort beans according to package directions. Place beans in a large bowl; add water to 2 inches above beans. Cover and chill 8 to 12 hours.

Step 2

Drain beans, and place in a large saucepan. Add onion and 8 cups broth. Tie together thyme, parsley, bay leaves, and, if desired, sage and basil with string; add to bean mixture. Add ham hocks and, if desired, rind. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, uncovered and stirring occasionally, 1 hour or until beans are tender but hold their shape. Skim off foam with a spoon.

Step 3

Remove hocks, and cool 5 minutes. Remove meat from bones; discard bones. Return meat to bean mixture. Add collards, and cook, stirring occasionally, 15 to 20 minutes or until collards are tender.

Step 4

Sauté garlic in hot oil in a large skillet over medium-low heat 2 minutes or until light golden. Add tomatoes, and sauté 5 minutes. Stir tomato mixture and remaining 1 cup broth into beans, and cook, stirring often, 5 minutes or until liquid is reduced by half. Discard herb bundle and cheese rind; season beans with salt and pepper to taste. Serve immediately.

Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN

Ratings & Reviews

slholmes's Review

February 20, 2014
Very good, followed the recipe to the letter.

KPrivettRN's Review

January 29, 2014
This was one of the worst recipes I have ever tried from SL. I would never make it again. I took this from the stove to trash can. My dogs even curled their noses to it

poptopfilpflop's Review

January 29, 2014

Jnkcwolfe's Review

January 21, 2014
The ham hocks made it really, really salty. I'll try it again, but I think next time I will leave out the ham hocks and just use some diced bacon for flavor.

werseabee's Review

January 20, 2014
I actually made this in the crock pot and cooked it all day. I used our leftover ham hock from Christmas that I had in the freezer. I must say it was FANTASTIC!!! All the flavors melded perfectly and the collards were tender as can be! I will definitely make this again.