The Best Southern Collard Greens
Southern Collard Greens are a soulful and flavorful side dish, slow-cooked to perfection with smoky meat, onions, and seasonings. Packed with nutrients and bursting with savory goodness, they are a quintessential staple of Southern cuisine.
Equipment
- 1 Large stock pot
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden spoon
- 1 Strainer or colander
Ingredients
Collard Greens
- 2 lb Collard Greens Fresh, cleaned, and chopped
- 6 cups Water
- 1 lb Smocked Ham Hocks Or Jowl Bacon
- 1 ea Ham Bone From your holiday ham can substitute for ham hocks or just add more flavor
- 2 tbsp Bacon Fat Or Lard
- 2 cup Yellow Onions Diced, frozen
- 2 tsp Garlic Chopped
- 2 tbsp Apple Cider Vinegar
- 1 tsp Sugar
- 2 tsp Salt Morton, Course Kosher Salt
- 1 tsp Black Pepper Ground
- .25 cup Hot Sauce Frank's, or your favorite brand
Instructions
Prepare the Greens:
- Wash the collard greens thoroughly. Remove tough stems and chop the leaves into manageable pieces. Set aside.
Sauté the Aromatics:
- In a large stock pot over medium heat, add the diced onion and cook until softened, about 3-4 minutes. Add garlic and cook for another minute.
Cook the Ham Hock:
- Add the smoked ham hock (or bacon) to the pot. Cook for 5 minutes to release the smoky flavor.
Simmer the Greens:
- Add the chopped greens to the pot, stirring until slightly wilted. Pour in the chicken broth, ensuring the greens are mostly submerged.
Season and Simmer:
- Add apple cider vinegar, red pepper flakes, sugar, salt, and black pepper. Stir well. Cover the pot and reduce the heat to low. Simmer for about 2 hours, stirring occasionally.
Check for Tenderness:
- After 2 hours, the greens should be tender and infused with flavor. Remove the ham hock, shred any remaining meat, and stir it back into the greens.
Serve:
- Serve hot as a side dish with cornbread or your favorite Southern meal.
Notes
Collard greens are typically served during Sunday dinners, Thanksgiving, Christmas, and other holiday gatherings in the Southern United States.
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