Collards
Savor the soul-warming comfort of this classic Southern-style collard greens recipe, a true celebration of rich, savory flavors and wholesome ingredients. Tender collard greens are slow-simmered in a fragrant broth infused with smoky turkey or ham hock, garlic, and onion, creating a deeply flavorful dish with just the right hint of tang from apple cider vinegar and a touch of sweetness from brown sugar. A pinch of red pepper flakes adds a subtle kick, while the long cook time ensures the greens are melt-in-your-mouth tender. Perfect as a hearty side dish or served over a bed of rice for a filling meal, these collard greens are a timeless addition to any comfort food feast. Keywords: collard greens recipe, Southern-style collards, smoked turkey collard greens, tender collards, soul food side dish.
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Recipe Information
Ingredients
- 2 bunches collard greens
- 1 smoked turkey leg or ham hock
- 1 large yellow onion
- 4 garlic cloves
- 8 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- to taste salt
- to taste black pepper
Instructions
Begin by thoroughly washing and trimming the collard greens. Remove the tough stems and chop the leaves into roughly 2-inch pieces. Set aside.
Heat olive oil in a large pot over medium heat. Dice the yellow onion and mince the garlic cloves, then sauté them in the pot until fragrant and translucent, about 5 minutes.
Add the smoked turkey leg (or ham hock) to the pot, followed by the chicken broth. Bring the broth to a boil.
Once boiling, stir in the apple cider vinegar, brown sugar, and red pepper flakes. Reduce the heat to low and gently simmer the broth for 10 minutes to allow the flavors to meld.
Add the chopped collard greens to the pot in batches, stirring gently to wilt each batch before adding the next.
Cover the pot and allow the greens to simmer over low heat for 1 to 1.5 hours, or until the collard greens are tender and infused with flavor.
Taste the greens and season with salt and black pepper as needed.
Remove the smoked turkey leg (or ham hock) from the pot. Shred the meat from the bone, discarding the bone, and stir the meat back into the greens.
Serve the collard greens warm as a side dish or over a bed of rice for a more substantial offering.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 7822 mg | 340% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 22.8 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1321 mg | 102% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3148 mg | 67% | |
*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.
