Pot O Greens
Dive into comfort food bliss with this soul-warming Pot O Greens recipe, a savory blend of tender collard greens, smoky turkey or ham hock, and a perfectly balanced medley of seasonings. Simmered to perfection in a flavorful broth infused with garlic, onions, apple cider vinegar, and a hint of brown sugar, this dish offers a tantalizing mix of smoky, tangy, and slightly sweet notes. Perfect as a hearty side dish or a main course when paired with cornbread or rice, Pot O Greens is an essential addition to any Southern-inspired meal. With just 20 minutes of prep time and the slow, rich cooking method, this comforting classic will have your kitchen smelling irresistible as you create a nutritious and flavorful masterpiece.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 bunches collard greens
- 1 piece smoked turkey leg or ham hock
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Thoroughly wash and rinse the collard greens under cold water to remove any dirt or grit. Remove the tough stems by folding each leaf in half and cutting or tearing the stem out. Stack the leaves, roll them tightly, and slice into bite-sized ribbons.
In a large pot or Dutch oven, add the smoked turkey leg or ham hock and pour in the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes to infuse the broth with smoky flavor.
While the broth is simmering, heat a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently. Transfer the onion and garlic mixture to the pot with the broth.
Add the collard greens to the pot in batches, stirring after each addition to allow them to wilt down. Once all the greens are in the pot, stir in the apple cider vinegar, brown sugar, crushed red pepper flakes, salt, and black pepper.
Cover the pot and simmer the greens over low heat for 60–70 minutes, stirring occasionally, until the greens are tender and the flavors are well combined. Taste and adjust the seasoning if necessary.
Once cooked, remove the smoked turkey leg or ham hock from the pot. Shred the meat off the bone and add it back into the greens, discarding the bones and skin.
Serve the Pot O Greens hot as a side dish or a main course with cornbread or rice. Enjoy!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 6711 mg | 292% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 19.8 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1262 mg | 97% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2613 mg | 56% | |
*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.
