Eastern Nc Collard Greens
Dive into the soulful flavors of the South with this Eastern North Carolina Collard Greens recipe, a time-honored classic that’s rich, smoky, and deeply comforting. Tender collard greens are slow-simmered with a savory smoked ham hock, fragrant garlic, and sweet onion in a broth infused with apple cider vinegar for a hint of tang, a touch of sugar for balance, and a pop of heat from crushed red pepper flakes. This one-pot wonder is simmered low and slow, allowing the greens to absorb all the robust, smoky essence of the pot liquor—the flavorful broth that’s perfect for sopping up with cornbread. Ready in under two hours, this warm and hearty side dish is a staple at Southern tables and pairs perfectly with fried chicken, pork barbecue, or your favorite soul food spread. Whether you’re looking for a taste of tradition or a comforting dish for a family feast, these Eastern NC collard greens are sure to impress!
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Recipe Information
Ingredients
- 2 pounds collard greens
- 1 smoked ham hock
- 1 medium onion
- 3 garlic cloves
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups chicken broth
- 2 cups water
Instructions
Wash the collard greens thoroughly to remove any dirt or grit. Trim off the tough stems and chop the leaves into bite-sized pieces.
Peel and finely chop the onion and garlic cloves.
In a large stockpot, combine the chicken broth, water, and smoked ham hock. Bring to a boil over medium-high heat.
Reduce the heat to medium and add the chopped onion and garlic to the pot. Let them simmer for about 10 minutes to infuse flavor.
Carefully add the chopped collard greens to the pot, stirring occasionally until they begin to wilt and fit into the pot.
Stir in the apple cider vinegar, sugar, crushed red pepper flakes, salt, and black pepper.
Cover the pot, lower the heat to medium-low, and simmer for 60-90 minutes, stirring occasionally. The collard greens should be tender, and the smoked ham hock should have imparted its flavor into the broth.
Taste the greens and adjust seasoning if necessary. Remove the ham hock and shred any remaining meat from it into the greens, discarding bones and excess fat.
Serve the collard greens hot as a side dish, drizzled with the pot liquor (the flavorful cooking liquid).
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 6350 mg | 276% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 26.6 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2349 mg | 181% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3743 mg | 80% | |
*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.
