Boat House Collard Greens
Boat House Collard Greens are the perfect blend of Southern comfort and rich, savory flavor, making them a must-have side dish for any soul food spread. Tender ribbons of fresh collard greens simmer slowly in a savory broth infused with smoky ham hock, aromatic garlic, and a touch of tangy apple cider vinegar, creating a dish that's hearty, flavorful, and deeply satisfying. This recipe takes just 15 minutes to prep before it transforms into a melt-in-your-mouth masterpiece, thanks to slow cooking that tenderizes the greens and melds the flavors together beautifully. Finished with a hint of optional red pepper flakes for a subtle kick, these greens pair perfectly with cornbread or any classic Southern entrees. Whether you're hosting a family dinner or looking for a comforting dish to elevate your table, this easy yet flavorful recipe delivers bold Southern charm in every bite.
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Recipe Information
Ingredients
- 2 bunches collard greens
- 1 piece smoked ham hock
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoons crushed red pepper flakes (optional)
Instructions
Start by washing the collard greens thoroughly under running water to remove any dirt or grit. Trim the tough stems from each leaf, and stack the leaves into a pile. Roll them tightly and slice them into 1-inch ribbons.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
Place the smoked ham hock into the pot, then pour in the chicken broth. Bring the liquid to a gentle boil over high heat, then reduce to a simmer.
Stir in the sliced collard greens, a handful at a time, allowing them to wilt slightly before adding more.
Add the apple cider vinegar, salt, black pepper, and crushed red pepper flakes (if using) to the pot. Stir to combine all the flavors.
Cover the pot with a lid and let the collard greens simmer on low heat for 60-90 minutes, stirring occasionally, until the greens are tender and infused with flavor.
Once cooked, remove the ham hock from the pot. Shred any remaining meat off the bone and stir it back into the greens.
Taste and adjust the seasoning with additional salt or vinegar if needed. Serve warm with cornbread or your favorite Southern dishes.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.3 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 270 mg | 21% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
