Dec 13, 2019

Ham Hock & White Bean Stew with Collard Greens

Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
This easy smoky soup is filled with ham hocks, tender white beans, tender collard greens, onion, celery and carrots for a comforting stew to get you through chilly winter days.
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This post is sponsored by Calphalon

This easy smoky soup is filled with ham hocks, tender white beans, tender collard greens, onion, celery and carrots. It’s a comforting stew to get you through chilly winter days. While I use dried cannellini beans in this recipe, 2 cans of beans that have been rinsed and drained can be substituted. Dried beans that are simmered in the soup are more tender but in a pinch the cans will do. I use the Calphalon’s® Precision SharpIN™ Nonstick 13-Piece Cutlery Set to cut the vegetables because the knives feature an easy to clean, nonstick coating that allows vegetables to slide right off.

Ham Hock & White Bean Stew with Collard Greens

I also like that the Calphalon® Precision SharpIN™ Nonstick 13-Piece Cutlery Set features knives with an innovative design. They are fully forged and made from high-carbon, German no-stain steel. And the set has another great feature – built-in ceramic sharpeners that automatically sharpen knives with every use. If you are like me, then you have probably put off getting your knives sharpened for quite some time. Cooking with dull knives is no easy feat. Having the built-in sharpeners has taken one more thing off my mind!

Ham Hock & White Bean Stew with Collard Greens calphalon

If the saying goes “a watched pot never boils” then it must be that “an unwatched pot has a tendency to boil over”. Since this soup is simmered over a long period time it has the potential to boil over staining stove grates and creating a general mess. I solve this problem by using the BPA-free silicone inserts of the Calphalon Classic™ Nonstick 14-Pc. Cookware Set which recirculates boiling water back into the pot to keep soups from creating a mess on the stove top.

About Ham Hocks

Ham hocks (also known as pork knuckles) come from the bottom portion of the pig’s leg and are the joint that attaches the hog’s foot to it’s leg. The inexpensive 4-inch pieces are typically sold cured and smoked. They infuse a rich, salty, smoky flavor to anything from soups and to beans. While ham hocks don’t have much meat on the bones, they have fat and skin and plenty of collagen. This makes them the perfect addition to anything cooked over a longer period of time. Adding a few ham hocks goes a long way in this recipe.

Ham Hock & White Bean Stew with Collard Greens bowl

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Ham Hock & White Bean Stew with Collard Greens

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Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Serves 6


  • 2 tablespoons extra-virgin olive oil
  • 2 medium yellow onions, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium celery stalks, chopped
  • 1 small head of garlic, top ¼-inch cut off the top
  • 2 sprigs thyme
  • 4 smoked ham hocks, about 2 pounds
  • 1 cup cannellini beans, soaked overnight and drained
  • 2 cups (packed) roughly chopped collard greens
  • Fennel fronds, for garnish


  • Heat a large pot over medium heat, add the oil and heat through. Add the onions, carrots and celery, sautéing until tender, about 5 minutes.
  • Add the garlic, thyme and ham hocks then add 8 cups of water and simmer until the ham hocks are tender and begin to fall apart, about 2 hours. Skim any scum off the surface as the soup simmers and discard. Add the beans and cook until tender, about an additional 30 minutes.
  • Add the collard greens, continuing to cook until tender but not mushy, about an additional 10 minutes. Ladle soup into bowls and garnish with fennel fronds. Serve immediately.



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  1. Just want to tell you your recipe came out fantastic! Fed about 8 people with the addition of crusty Buffalo Sourdough from a wonderful bakery near us. Have plans to do this later again this week. If the greens don’t look great then I want to try it with a mix of savoy and red cabbage. Ended up adding 2 cans of rinsed white kidney and 1 can of pink kidney beans. Thank youuuuuuuu! 😍

    • I am so glad to hear you enjoyed the recipe!!! Thanks so much for sharing! I will definitely have to give it a try with the addition of the pink kidney beans as well! Oh and serving with crusty bread sounds absolutely great!

  2. Good morning. I came across this recipe after starting a….recipe? yesterday that I just made up as I went along. Thanks to you, as I just skimmed off the fat this morning, I am going to dice some carrot and celery and add that.
    I have never found an especially grand amount of meat on the hocks after trying them several times but, as I love greens I tried something diff. At our grocers he had a 2lb package of smoked pork neck bones.😄 First time using them. I diced 2 med onions, 3 cloves of garlic , 1 tsp. fresh cracked black pepper and sautéed them to get just a bit of color. Laid in the bones and covered with about 6c of water. Let them simmer 2 1/2 hours gently, once they came to a boil. Removed and let cool and then pick off and shredded the meat. So delicious. Added it back to the pan and put it in the fridge till this morning. Removed the fat on top and I am happy to say that the mass below is like gelatin. So rich!
    I want to add cannellini beans, going to first add carrot and celery and let simmer. My question is- these are not ‘baby’ collards and kale. They are full grown but cleaned and chopped. If I buy at a farmers market in summer I remove the leaves from the stem. These have the stems included. Some recipes say collards take 1 to 2 hours to cook, kale, 20 minutes. Some say 1/2 an hour for collards. I don’t want green slime. I figure I will cook the collards until they are "getting happy" and add in the kale and white beans. Could you advise about adult collard’s with stems?
    Sorry this is so long. Food is just so wonderful to share and speak about.