Ah, Southern collard greens—classic, savory, and deeply flavorful! They’re usually slow-cooked with smoked meat and seasonings until tender. Here’s a traditional Southern-style recipe:
Ingredients
- 2 lbs collard greens, washed, trimmed, and chopped
- 1 smoked ham hock (or 4–6 slices of smoked bacon, chopped)
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 4 cups chicken broth (or enough to cover the greens)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional for heat)
- 1 tablespoon apple cider vinegar (optional, adds tang)
Instructions
- Prepare the greens:
- Wash the collards thoroughly to remove grit.
- Remove thick stems and chop leaves into bite-sized pieces.
- Cook the smoked meat:
- In a large pot, add the ham hock or bacon and cook over medium heat until the bacon is crispy or the ham hock releases some fat.
- Add onions and garlic; sauté until softened.
- Add the greens:
- Add the collard greens gradually, stirring to coat them in the bacon/ham mixture.
- Pour in chicken broth until greens are mostly covered.
- Simmer:
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 45–60 minutes, stirring occasionally, until the greens are tender.
- Season:
- Add salt, pepper, and red pepper flakes if using.
- Stir in apple cider vinegar right before serving for a traditional tangy flavor.
- Serve:
- Delicious alongside cornbread, fried chicken, or any Southern-style meal!
Pro tip: The longer you simmer collards, the more flavorful and tender they become. Some Southern cooks even cook them for 2–3 hours!
If you want, I can also give you a quick version that’s ready in about 30 minutes but still tastes amazing.
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