Ingredients:
2-3 bunches collard greens, washed and chopped
1 tablespoon olive oil (or vegetable oil)
1 medium onion, chopped
4 cloves garlic, minced
1 smoked ham hock (or smoked turkey wing, turkey neck, or bacon for a different flavor)
6 cups chicken broth (or water, but broth adds more flavor)
1 teaspoon apple cider vinegar (optional, but adds a nice tang)
1 teaspoon sugar (optional, helps balance the bitterness of the greens)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
1/2 teaspoon smoked paprika (optional, for extra depth)
1/4 teaspoon cayenne pepper (optional, for more heat)
1 tablespoon hot sauce (optional, for flavor and heat)
Instructions:
Prepare the Greens:
Wash the collard greens thoroughly to remove any dirt or grit. If you're using store-bought greens, they may have a bit more grit, so wash them several times.
Remove the tough stems from the greens. You can do this by folding the leaf in half and slicing along the stem. Stack the leaves and slice them into strips or chop them into bite-sized pieces.
Cook the Smoked Meat:
In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat.
Add the chopped onion and cook for 3-5 minutes, until softened and translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ham hock (or other smoked meat). If using ham hock, you'll want to cook it in the pot for about 5 minutes to release some flavor before adding the broth.
Add the Broth and Seasoning:
Pour in the chicken broth, and add apple cider vinegar, sugar, salt, black pepper, red pepper flakes, smoked paprika, and cayenne pepper (if using).
Stir everything together and bring to a simmer. Let the broth simmer for about 20 minutes to allow the flavors to meld, especially if you're using a smoked ham hock or turkey for the base.
Add the Collard Greens:
Slowly add the chopped collard greens to the pot, stirring them into the broth. Collard greens will shrink as they cook, so don’t worry if the pot looks full at first.
Cover the pot and let the greens simmer over low heat for 45 minutes to 1 hour, or until they are tender and the flavors have developed. Stir occasionally.
Taste and Adjust Seasoning:
Once the greens are tender, taste them and adjust the seasoning as needed. You may want to add more salt, pepper, or a bit more vinegar, depending on your taste.
If the greens are too bitter, you can add a little more sugar or vinegar to balance the flavor.
Finish and Serve:
Remove the pot from heat and discard the ham hock (or other smoked meat). If you like, you can shred some of the meat and stir it back into the greens for extra flavor.
Serve the greens with a drizzle of hot sauce (optional), and enjoy alongside cornbread, fried chicken, or other Southern sides!
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