Collards Southern Style
Dive into the heart of Southern cooking with this soul-satisfying recipe for Collards Southern Style! Tender collard greens are simmered low and slow with a smoky ham hock, crispy bacon, and a savory blend of chicken broth, garlic, and onions, creating a deeply flavorful dish that epitomizes comfort food. A splash of apple cider vinegar adds a tangy twist, while a touch of crushed red pepper delivers just the right amount of heat. Perfectly seasoned and brimming with Southern charm, these greens are a must-try side dish served with cornbread, fried chicken, or other Southern classics. With every bite infused with rich, smoky "pot liquor," this traditional recipe is a testament to the magic of slow-cooked greens.
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Recipe Information
Ingredients
- 2 lbs collard greens
- 1 smoked ham hock
- 4 slices bacon
- 1 yellow onion
- 3 garlic cloves
- 4 cups chicken broth
- 2 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp black pepper
- 0.5 tsp crushed red pepper flakes
- 1 tbsp sugar
- 2 cups water
Instructions
Rinse the collard greens thoroughly under cold running water to remove any dirt or grit. Remove the tough stems and ribs from the greens, then roughly chop the leaves into bite-sized pieces. Set aside.
In a large Dutch oven or heavy-bottomed pot, cook the bacon slices over medium heat until crisp. Remove the bacon and set aside on a paper towel-lined plate to cool. Leave about 2 tablespoons of bacon grease in the pot.
Add the diced onion to the pot and sauté in the bacon grease over medium heat until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently, until fragrant.
Place the smoked ham hock into the pot along with the cooked onions and garlic. Pour in the chicken broth and water. Stir in the salt, black pepper, crushed red pepper flakes, and sugar. Bring to a gentle boil over medium-high heat.
Once boiling, reduce the heat to a simmer. Add the chopped collard greens to the pot, a handful at a time, stirring to help them wilt down until all the greens fit in the pot.
Cover the pot with a lid and let the collard greens simmer gently for 60-75 minutes, stirring occasionally, until the greens are tender and infused with flavor.
Stir in the apple cider vinegar and crumble the cooked bacon into the pot during the last 10 minutes of cooking. Taste and adjust salt or seasoning if needed.
Remove the smoked ham hock from the pot. If desired, shred any meat from the hock and return it to the greens. Discard the bone.
Serve the collard greens warm, with some of the flavorful pot liquor (cooking liquid) spooned over them. Enjoy alongside cornbread, fried chicken, or any classic Southern dish.
Nutrition Facts
Calories |
134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 3.9 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 569 mg | 12% | |
*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.
