Collard greens are a staple in Southern cuisine, known for their rich flavor and nutritious benefits. This classic recipe features slow-cooked greens seasoned with smoked meat and spices, resulting in a delicious and hearty side dish.
Ingredients
- 2 pounds fresh collard greens (about 2 large bunches)
- 1 tablespoon olive oil or bacon fat
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth) (find my broth recipes HERE and HERE)
- 1-2 smoked ham hocks or pieces of bacon (optional, for flavor)
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon apple cider vinegar (optional)
- Salt and pepper, to taste
Instructions
1. Rinse the collard greens thoroughly under cold water to remove any dirt or grit. Remove the tough stems and center ribs by cutting them out with a knife. Stack the leaves, roll them up, and slice them into strips (about 1-2 inches wide).
2. In a large pot or Dutch oven, heat the olive oil or bacon fat over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
3. Pour in the chicken broth and add the smoked ham hocks (or bacon) if using. Bring the mixture to a simmer.
4. Add the prepared collard greens to the pot, stirring to submerge them in the broth. If needed, you can add a little more broth or water to cover the greens. Add the red pepper flakes and season with salt and pepper.
5. Cover the pot and let the collard greens simmer on low heat for about 45 minutes to 1 hour, or until they are tender. Stir occasionally, and add more liquid if necessary to prevent sticking.
6. If using, remove the ham hocks from the pot and shred any meat, returning it to the greens. Stir in the apple cider vinegar for a touch of acidity if desired. Adjust seasoning with salt and pepper to taste.
7. Serve the collard greens hot as a side dish, and enjoy them alongside cornbread, fried chicken, or any Southern meal!
Aprile's Kitchen 