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Southern Collard Greens

Southern collard greens simmer with a smoked ham hock until the leaves are tender and savory. A splash of apple cider vinegar brightens the rich pot liquor just before serving.
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Prep Time 15 minutes
Cook Time 2 hours 7 minutes
Cooling time 10 minutes
Total Time 2 hours 32 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb collard greens tough stems removed and leaves chopped
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 0.25 tsp crushed red pepper flakes
  • 1 smoked ham hock about 1 pound
  • 6 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 0.5 tsp kosher salt or to taste
  • 0.25 tsp black pepper

Equipment

  • 1 8-quart pot

Method
 

  1. Wash the collards thoroughly in several changes of cold water, then drain and chop the leaves.
  2. Heat the oil in an 8-quart pot over medium heat, add the onion, and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and red pepper flakes and cook for 30 seconds.
  4. Add the ham hock and chicken broth and bring to a boil.
  5. Reduce the heat to maintain a gentle simmer, cover, and cook for 45 minutes.
  6. Add the collards in batches, stirring as they wilt.
  7. Cover and simmer for 60 to 90 minutes, stirring occasionally, until the greens are tender and the ham is pulling away from the bone.
  8. Transfer the ham hock to a cutting board and let it cool until easy to handle, about 10 minutes.
  9. Pull the meat from the bone, discard the bone and skin, and return the meat to the pot.
  10. Stir in the vinegar, salt, and black pepper.
  11. Taste and adjust the salt as needed.

Notes

Wash the collards in several changes of water to remove grit. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. For a pork-free variation, use smoked turkey in place of the ham hock.