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Classic Southern Collard Greens

A close-up of tender, braised collard greens served in a white bowl with pieces of smoked meat.
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Slow-simmered collard greens cooked with smoked meat until tender and flavorful, creating a rich potlikker.

Ingredients

Scale
  • 2 lbs collard greens, tough stems removed and leaves chopped
  • 1 smoked ham hock (or 4 slices bacon, or 1 turkey leg)
  • 6 cups chicken broth or water
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar (optional, to balance bitterness)

Instructions

  1. Rinse the chopped collard greens thoroughly under cold water.
  2. In a large pot or Dutch oven, combine the ham hock, onion, garlic, chicken broth, salt, and pepper.
  3. Bring the liquid to a boil over medium-high heat.
  4. Add the chopped collard greens to the pot. They will seem like too much, but they will cook down. Push them under the liquid.
  5. Reduce the heat to low, cover the pot, and simmer gently for 2 to 3 hours, or until the greens are very tender. Stir occasionally.
  6. Remove the ham hock. Shred the meat from the bone and return the meat to the pot. Discard the bone.
  7. Stir in the apple cider vinegar and brown sugar (if using). Taste and adjust salt and pepper as needed.
  8. Simmer uncovered for 15 more minutes to allow the potlikker to reduce slightly.
  9. Serve hot, spooning plenty of the cooking liquid over the greens.

Notes

  • For a richer flavor, use smoked turkey wings instead of ham hock.
  • If you prefer less smoky flavor, rinse the ham hock before adding it to the pot.
  • The cooking time depends on the age of the greens; older greens require longer simmering.

Nutrition

Find it online: https://savoryskies.com/collard-greens-recipe-southern-braised-greens/