Southern Collard Greens
Indulge in the comforting flavors of the South with this classic Southern Collard Greens recipe, a soul-warming dish packed with smoky, savory goodness. Fresh collard greens are simmered to tender perfection alongside rich smoked ham hocks in a flavorful broth infused with garlic, onion, and a touch of apple cider vinegar for balance. A hint of red pepper flakes adds subtle heat, while a dash of sugar rounds out the flavors, creating a perfectly seasoned pot of greens that's irresistibly delicious. This hearty side dish pairs beautifully with Southern staples like fried chicken, cornbread, or black-eyed peas, making it a must-have addition to any soul food spread. Slow-cooked and delightfully aromatic, these greens are the epitome of comfort food done right.
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Recipe Information
Ingredients
- 2 pounds collard greens
- 2 pieces smoked ham hocks
- 1 large yellow onion
- 4 pieces garlic cloves
- 8 cups water or chicken stock
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
Instructions
Thoroughly wash the collard greens under cold water to remove any dirt. Remove the tough stems from the center of the leaves and roughly chop the greens into large pieces.
Dice the onion and mince the garlic cloves. Set these aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Place the smoked ham hocks into the pot, then pour in the water or chicken stock, ensuring the ham hocks are fully submerged. Bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 45 minutes to allow the ham hocks to release their smoky flavor.
After 45 minutes, add the chopped collard greens to the pot a few handfuls at a time, stirring after each addition to allow them to wilt slightly.
Once all the greens are added, stir in the apple cider vinegar, granulated sugar, red pepper flakes, salt, and black pepper.
Cover the pot and continue to simmer the greens and ham hocks for 1 hour, stirring occasionally. The collard greens should become tender, and the broth will develop a deep flavor.
Before serving, remove the ham hocks from the pot. Using a fork, shred the meat off the bones and return the meat to the pot, discarding the bones and any excess fat.
Taste the greens and adjust the seasoning with more salt, vinegar, or sugar if needed.
Serve the collard greens warm with a ladle of the flavorful broth. Enjoy as a side dish to classic Southern mains like fried chicken or cornbread.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 5418 mg | 236% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 25.8 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1376 mg | 106% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2108 mg | 45% | |
*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.
