Southern-Style Collard Greens (Print Version)

Tender greens slowly simmered with smoky ham hock in savory broth, creating the ultimate Southern comfort food side dish.

# What You’ll Need:

→ Greens

01 - 2 pounds fresh collard greens, cleaned, stems removed, and chopped

→ Broth

02 - 1 large smoked ham hock (or smoked turkey leg for lighter option)
03 - 6 cups chicken broth (or vegetable broth)
04 - 1 cup water
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 teaspoon salt
08 - 1 teaspoon black pepper
09 - 1 teaspoon sugar
10 - ½ teaspoon crushed red pepper flakes
11 - 2 tablespoons apple cider vinegar

# How to Make It:

01 - In a large pot, combine chicken broth, water, ham hock, onion, garlic, salt, black pepper, sugar, and red pepper flakes. Bring to a boil over medium-high heat.
02 - Reduce heat to low and simmer for 30 minutes to develop flavor.
03 - Add collard greens a few handfuls at a time, stirring until wilted before adding more.
04 - Cover and simmer on low heat for 1 to 1½ hours, stirring occasionally, until greens are very tender.
05 - Remove the ham hock, shred the meat, and return it to the pot if desired.
06 - Stir in apple cider vinegar and adjust seasoning to taste.
07 - Serve hot with some of the flavorful broth ("pot liquor").

# Additional Tips::

01 -
  • Made with simple, affordable ingredients
  • Authentic Southern flavor that impresses guests
  • Packed with nutrients despite its indulgent taste
  • The incredibly flavorful pot liquor alone is worth making this dish
02 -
  • Collard greens are incredibly nutritious despite long cooking
  • The pot liquor contains many of the nutrients from the greens
  • Perfect make-ahead dish that tastes even better the next day
03 -
  • For the cleanest collards, fill a sink with cold water and submerge greens, swishing them to release sand and grit, then repeat until water runs clear
  • Slicing greens into thin ribbons after removing stems helps them cook more evenly and makes them easier to eat
  • Adding a smoked turkey wing instead of ham hock provides similar flavor with less fat for a lighter version
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