Southern Collard Greens (Printable Version)
Tender greens slow-simmered with smoky meat and aromatic vegetables for a classic Southern side dish.
# What You'll Need:
→ Greens
01 - 2 pounds collard greens, stems removed and leaves chopped
→ Meats & Stock
02 - 4 cups chicken broth or vegetable broth for vegetarian version
03 - 4 ounces smoked turkey leg or ham hock, optional; omit for vegetarian
→ Aromatics & Seasonings
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 1 teaspoon salt, adjust to taste
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/4 teaspoon red pepper flakes, optional for heat
09 - 1 tablespoon apple cider vinegar
→ Cooking Fat
10 - 2 tablespoons olive oil or bacon drippings
# Directions:
01 - Heat the olive oil or bacon drippings in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and softened.
02 - Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
03 - Add the smoked turkey leg or ham hock if using and pour in the chicken broth. Bring the mixture to a gentle simmer over medium-high heat.
04 - Add the chopped collard greens in batches, stirring continuously until they wilt down and fit comfortably into the pot.
05 - Stir in salt, black pepper, and red pepper flakes if using. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until the greens are completely tender.
06 - Remove and discard any meat bones. Shred any remaining meat and return it to the pot. Stir in the apple cider vinegar. Adjust seasoning to taste before serving warm.
# Expert Hints:
01 -
- The smoky depth develops into something soul satisfying after an hour of gentle cooking
- Leftovers taste even better when the flavors have had time to marry overnight
02 -
- The pot liquor is liquid gold so save it for sopping with cornbread
- Underseasoning is easy to fix but over salting is impossible to undo
03 -
- Cooking greens the day before lets the flavors develop even more deeply
- Adding a pinch of sugar helps balance any bitterness from tougher leaves