Description
Collard greens have been a soul food staple for generations, bringing warmth and comfort to the table. Whether you’re serving them alongside cornbread and fried chicken or adding them to your Sunday supper, this dish is hearty, nutritious, and full of rich, deep flavors.
Ingredients
Scale
- 2 bunches collard greens, stems removed, leaves chopped
- 1 smoked ham hock (or 6 slices of thick-cut bacon, chopped)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or water)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional, balances the bitterness)
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon black pepper
- Salt, to taste
Instructions
Step 1: Prep the Collard Greens
- Wash the collard greens thoroughly, making sure to remove any grit.
- Remove the thick stems, then stack and roll the leaves before slicing them into strips.
Step 2: Sauté the Aromatics
- In a large pot or Dutch oven, cook the chopped bacon (if using) over medium heat until crispy. If using a ham hock, skip this step.
- Add the diced onion and cook until soft, about 5 minutes.
- Stir in the garlic and cook for 30 seconds, until fragrant.
Step 3: Simmer the Greens
- Add the ham hock (if using), followed by the collard greens.
- Pour in the chicken broth, then add the vinegar, sugar, red pepper flakes, black pepper, and a pinch of salt.
- Stir everything together and bring to a gentle simmer.
Step 4: Slow Cook to Perfection
- Cover and simmer on low for 45-60 minutes, stirring occasionally.
- If using a ham hock, remove it after cooking, shred the meat, and return it to the pot.
Step 5: Serve and Enjoy!
Taste and adjust seasoning if needed. Serve warm with hot sauce and cornbread for the ultimate Southern feast!