The Best Southern Collard Greens
About the Recipe
Collard greens are a staple vegetable in the real South. You will often see them on BBQ menus or Southern or Soul food menus.
If you have a BBQ restaurant or a Southern kitchen you better have collard greens on the menu or you may be run out of town. And they should be good too. They are not hard to make but do require care to get them right.
Collard greens provide that classic aroma you enjoy when visiting rural Southern relatives on Sunday for supper. You can also be sure to enjoy ham, black-eyed peas, cornbread, or biscuits and gravy.
Variations
Like black-eyed peas, if you don't have a ham hock, you can use jowl bacon, regular bacon, ham, or even smoked turkey neck or leg.
Just like black-eyed peas, the goal is to get that smokey flavor into the pot. You can also play with the heat by adding more hot pepper sauce. Make it to your liking and enjoy.
Equipment Needed
- 2 tablespoons Bacon Fat (Or Lard)
- 1 Each Ham Bone (From your holiday ham)
- 1 pound Smocked Ham Hocks (Or Jowl Bacon)
- 2 teaspoons Garlic (Chopped)
- 2 cups Yellow Onions (Diced, frozen)
- 2 pounds Collard Greens (Fresh, cleaned, and chopped)
- .25 cups Apple Cider Vinegar
- 1 teaspoon Sugar
- 2 teaspoons Salt (Morton, Course Kosher Salt)
- 1 teaspoon Black Pepper (Ground)
- 2 quarts Water
- .25 cups Hot Sauce (Frank's, or your favorite brand)
- Southern Collard Greens Instructions
In a large pot, heat bacon fat on med heat and sautee the onions until translucent. add garlic and saute a few minutes more, being careful not to burn the garlic.
Add the ham hocks, ham, and ham bone and saute until a crisp starts to form on the ham. Don't burn or overcook.
Add the remaining ingredients and simmer on med-low heat covered for 1 hour.
After 1 hour, remove the lid and allow to simmer until the desired liquid amount is desired.
Taste for seasoning and add additional salt and pepper as needed to taste.
Collard greens should be tender when finished.
Serve the ham hocks and ham pieces with the greens in the bowl.
Serve with Black-Eyed Peas, Buttermilk Cornbread, Macaroni, and Cheese, and Ham for a complete Southern Meal.
