Southern Collard Greens Slow-cooked (Print Version)
Simmered collard greens with smoky meat, garlic, and spices deliver hearty southern flavors.
# Ingredient List:
→ Vegetables
01 - 2 pounds fresh collard greens, stems removed and leaves chopped
02 - 1 large onion, finely diced
03 - 4 cloves garlic, peeled and minced
→ Meat
04 - 12 ounces smoked ham hock or turkey leg
→ Liquids
05 - 6 cups water
06 - 1 tablespoon apple cider vinegar
→ Spices and Seasoning
07 - 1½ teaspoons kosher salt
08 - ¾ teaspoon freshly ground black pepper
09 - ¼ teaspoon crushed red pepper flakes
# Steps:
01 - Carefully wash collard greens, remove stems, and slice leaves into bite-sized pieces.
02 - Add collard greens, smoked ham hock, onion, and garlic to a large stockpot along with water.
03 - Bring mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 1 hour.
04 - Stir in apple cider vinegar, kosher salt, black pepper, and crushed red pepper flakes. Cook uncovered for 45 minutes, stirring occasionally until greens are tender.
05 - Remove ham hock, shred meat, and return to pot. Stir well and serve hot, with reserved broth.
# Helpful Hints:
01 -
- Made with affordable hearty greens that stretch to feed a crowd
- The smoky flavor from bacon or ham turns humble vegetables rich and craveable
- Stovetop simmering lets flavors meld while you do other things
- Pot liquor alone is worth a hunk of cornbread
- Every bite tastes like tradition and home
02 -
- Packed with dietary fiber and plant nutrients
- Traditional comfort food that brings people together
- Perfect with hot sauce or a splash of pepper vinegar on top
03 -
- Taste as you go&you cannot go by looks alone The right balance of smoky salt and tang is everything Do not rush the cook time Greens need patience for full tenderness
- If your smoked meat has lots of salt start lightly then adjust at the end as the liquid reduces Skip stirring too hard in the last stretch so the greens stay silky not stringy