Southern Collard Greens Recipe
Prep Time:
30 minutes
Cook Time:
2 hours, 15 minutes
Servings:
4 Servings
Ingredients
  • 2 pounds collard greens
  • 3 tablespoons butter
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 pound smoked ham hock
  • 3 cups chicken stock, vegetable stock, or water
  • Salt and pepper, to taste
  • 1 teaspoon red pepper flakes
  • 1 tablespoon apple cider vinegar
Directions
  1. Remove the stems from the greens by folding the greens in half, and slicing off the thick stem. Fill a clean sink or a very large bowl with water, and submerge the greens. For the cleanest greens, optionally add ½ cup distilled white vinegar. Soak greens for 20 to 30 minutes, then scrub away any remaining dirt.
  2. Melt the butter in a large pot or Dutch oven over medium heat. Once melted, sautée the onions and garlic until softened, about 5 minutes. Add the ham hock, and sear until fragrant, about 2 minutes, then add the chicken stock. Bring to a simmer.
  3. Once greens are cleaned, chiffonade into thick 3-inch pieces, or tear into small pieces.
  4. Add the collard greens a handful at a time, stirring between additions to wilt the greens. Once all the greens are added to the pot, submerge them in the stock as much as possible.
  5. Turn the heat to low and simmer, covered, for 2 hours, or until the ham is completely tender, and greens are a desired texture. Shred the ham into pieces, and discard the bone.
  6. Season with salt and pepper to taste, then add the red pepper flakes and apple cider vinegar. Adjust to taste. For a smokier taste, optionally add 1 teaspoon smoke salt.