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Southern Collard Greens
Tender, slow-cooked collard greens infused with the smoky flavor of a ham hock, simmered in a savory broth. A cornerstone of Southern soul food.
đ§ Ingredienser
- 2 lbs Collard greens
- 1 approx. 1 lb Smoked ham hock
- 1 large Yellow onion
- 4 cups Low-sodium chicken broth(or vegetable broth for a lighter flavor)
- 2 tbsp Apple cider vinegar(plus more to taste)
- 1/4 tsp Red pepper flakes(optional, for a touch of heat)
- to taste Salt
- to taste Black pepper
- for serving Hot sauce(such as Tabasco or your favorite brand)
đšâđł Instruktioner
- 1
In a large pot or Dutch oven, combine the rinsed smoked ham hock, chopped yellow onion, and 4 cups of low-sodium chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 1 hour. This allows the ham hock to begin rendering its flavor into the broth.
â±ïž 1 hour - 2
While the ham hock simmers, prepare the collard greens. Ensure they have been thoroughly washed to remove any grit. Trim away the tough, fibrous center stems and roughly chop the leaves into bite-sized pieces (about 2-3 inches).
â±ïž 15 minutes - 3
After the initial hour of simmering, carefully remove the ham hock from the pot. Shred the meat from the bone, discarding the bone and any excess fat or skin. Return the shredded meat to the pot. Add the chopped collard greens, apple cider vinegar, and optional red pepper flakes to the pot. Stir well to submerge the greens in the liquid. The pot should be full, but the greens will wilt down considerably.
â±ïž 10 minutes - 4
Bring the mixture back to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for at least 1.5 to 2 hours, or until the collard greens are very tender and have a melt-in-your-mouth texture. Stir occasionally to prevent sticking and ensure even cooking. The liquid should reduce and thicken slightly, creating a flavorful pot liquor.
â±ïž 1.5 - 2 hours - 5
Once the greens are tender, taste the pot liquor and season with salt and freshly ground black pepper as needed. Stir in additional apple cider vinegar if you prefer a tangier flavor. Serve hot, spooning the greens and the flavorful pot liquor into bowls. Offer hot sauce on the side for guests to add to their preference.
â±ïž 5 minutes
đĄ Proffstips
- âThoroughly wash collard greens to remove any sand or grit. You may need to wash them multiple times.
- âDon't discard the pot liquor (the flavorful broth)! It's a key component of the dish and is often enjoyed by soaking up cornbread.
- âLow and slow cooking is essential for achieving tender collard greens. Rushing the process will result in tough greens.
- âAdjust the amount of apple cider vinegar to your personal preference for tanginess.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a different smoky flavor, substitute the ham hock with a smoked turkey neck or a piece of smoked bacon.
- For a vegetarian or vegan version, omit the ham hock and use vegetable broth. Add a pinch of smoked paprika for a smoky note and consider adding a bay leaf during simmering.