Southern Collard Greens
Southern Collard Greens are the kind of dish that shows up at every family dinner in the South, and for good reason. These greens are slow simmered with smoked ham hock until they turn tender and deeply savory, soaking up a rich, smoky pot liquor along the way. This is the classic, old fashioned version you'd find at a soul food restaurant or on grandma's stove, no shortcuts, just low and slow cooking that turns tough leafy greens into something completely irresistible.
Equipment
- Dutch oven or large heavy bottomed stockpot A heavy pot is essential for even heat distribution
- Sharp chef's knife
- Large cutting board
- Kitchen tongs For pulling out the ham hock
- Salad spinner For washing and drying the greens
- Wooden spoon
Ingredients
- 3 pounds fresh collard greens 1.36kg, stemmed and chopped
- 2 smoked ham hocks
- 1 large yellow onion diced
- 4 cloves garlic minced
- 6 cups chicken broth 1.44 liters
- 2 tablespoons apple cider vinegar
- 1 tablespoon bacon grease or vegetable oil
- 1 teaspoon red pepper flakes optional
- 1 teaspoon sugar
- salt and black pepper to taste
Instructions
- Fill a large sink or basin with cold water and submerge the collard greens, swishing them around to loosen any dirt or grit. Lift the greens out of the water, leaving any sediment behind, and repeat this rinse two to three times until the water runs clear.
- Fold each leaf in half lengthwise along the thick center stem and use a sharp knife to cut the stem away, discarding it. Stack several leaves at a time, roll them into a tight bundle, and slice crosswise into wide ribbons about one inch thick.
- Set your Dutch oven over medium heat and add the bacon grease or vegetable oil, letting it melt and shimmer. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant, being careful not to let it burn.
- Push the onions to the side of the pot and add the ham hocks directly to the hot surface. Sear the ham hocks for 2 to 3 minutes per side, turning with tongs, until the skin picks up a bit of color.
- Pour the chicken broth into the pot, scraping up any browned bits from the bottom with your wooden spoon. Add the apple cider vinegar, sugar, and red pepper flakes if using, and stir to combine. Bring the liquid to a gentle boil over medium high heat.
- Once boiling, reduce the heat to low, cover the pot, and let the ham hocks simmer for 45 minutes. This gives the meat time to start releasing its smoky flavor into the broth before the greens go in. Check occasionally to make sure the liquid stays at a gentle simmer, not a rapid boil.
- Add the chopped collard greens to the pot in batches, stirring each batch down as it wilts to make room for the next. Once all the greens are in the pot, make sure they are mostly submerged in the broth, adding a splash of water if needed. Season with a pinch of salt and black pepper, keeping in mind the ham hocks will add saltiness as they cook.
- Cover the pot again and reduce the heat to maintain a low simmer. Cook for 45 minutes to 1 hour, stirring every 15 minutes or so, until the greens are completely tender and no longer tough or fibrous. Taste the pot liquor partway through and adjust the salt, pepper, or vinegar as needed.
- Remove the ham hocks from the pot using tongs and set them on a cutting board to cool slightly. Once cool enough to handle, pull the meat away from the bone and skin, discarding anything you don't want to eat. Shred the meat into bite sized pieces and stir it back into the pot of greens.
- Give the greens one last taste and adjust the seasoning with additional salt, pepper, or a splash more vinegar if you like a brighter finish. Ladle the greens into bowls along with plenty of the pot liquor. Serve hot, ideally with a side of cornbread for dipping.
Notes
- Wash the greens thoroughly, grit hiding in the leaves will ruin an otherwise perfect pot.
- Don't rush the simmer, collards need time to break down and become tender.
- Save the pot liquor, it's packed with flavor and perfect for dipping cornbread.
- Taste and adjust seasoning near the end, since the ham hock's saltiness varies.
- A splash of vinegar right before serving brightens the whole dish.
- Swap the ham hock for smoked turkey leg or turkey neck for a lighter, still smoky option.
- Use thick cut bacon or diced salt pork in place of ham hock for a quicker cook time.
- Go meatless by using smoked paprika, liquid smoke, and vegetable broth instead of pork.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in freezer safe bags or containers for up to 3 months.
Nutrition
Serving: 1ServingCalories: 180kcalCarbohydrates: 9gProtein: 13gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 620mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 180IUVitamin C: 45mgCalcium: 15mgIron: 10mg
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