Southern Collard Greens
In short: Collard greens slow-simmered with a smoked ham hock, onion and garlic until silky, finished with a splash of vinegar and a pinch of chili flakes. It takes about 2 h 15 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 1 h 50 min
- Total
- 2 h 15 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 150 kcal
Collard greens are a pillar of Southern cooking, served at Sunday dinners, holiday tables and on New Year's Day for good luck. The leaves are sturdy, so they need long, gentle simmering with smoked pork to turn tender and sweet. The broth that collects in the pot, called pot likker, is rich enough to sop up with cornbread. A splash of vinegar at the end brightens the whole pot.
Instructions
- Wash the collards in a sink of cold water two or three times to remove grit. Strip the leaves from the thick stems, stack the leaves, roll them up and slice into 2.5 cm (1 in) ribbons.
- Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes until soft, then add the garlic for 1 minute.
- Add the ham hock, stock, red pepper flakes and sugar and bring to a boil. Cover and simmer for 30 minutes to flavor the broth.
- Add the greens a handful at a time, stirring as they wilt. Cover and simmer on low heat for 45 to 60 minutes, until very tender.
- Lift out the ham hock, pull off the meat and chop it. Return the meat to the pot and stir in the salt, black pepper and cider vinegar. Taste and adjust.
- Serve with plenty of the broth, hot pepper vinegar and cornbread.
Tips
- Mature leaves can be bitter. A little extra vinegar or a spoonful of brown sugar balances them, and long simmering mellows them further.
- For a vegetarian pot, leave out the meat, use water or vegetable stock instead of chicken stock, and add 2 teaspoons of smoked paprika, a splash of liquid smoke and an extra tablespoon of oil.
Questions and answers
How do you get the bitterness out of collard greens?
Long, slow cooking mellows the bitterness, and a little sugar and vinegar balance what remains. Younger, smaller leaves are naturally milder.
What is pot likker?
It is the savory broth left in the pot after the greens cook, full of smoky pork flavor. Southerners sip it or sop it up with cornbread.
Can I freeze collard greens?
Yes. Cool them with their broth and freeze in airtight containers for up to 3 months. Reheat gently on the stove.
How long does it take to make Southern Collard Greens?
About 2 h 15 min in total: 25 min of preparation and 1 h 50 min of cooking.
How many calories are in Southern Collard Greens?
About 150 kcal per serving, with 10 g of protein, 14 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 150 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 14 g |
| Fat | 6 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
