Spicy Southern Collard Greens
Dive into the bold, smoky, and savory flavors of Spicy Southern Collard Greens, a soul-warming classic packed with rich Southern charm. This vibrant dish features tender, slow-simmered collard greens infused with the smoky essence of a ham hock and crispy bacon, complemented by a tangy splash of apple cider vinegar and the perfect kick of cayenne and red pepper flakes. A touch of brown sugar balances the spices, creating an irresistible depth of flavor. Cooked low and slow in a flavorful broth of sautéed onions, garlic, and spices, this recipe is pure comfort food. Perfect alongside cornbread or as a hearty side for your favorite Southern main courses, these greens are a must-try for anyone seeking a delicious taste of authentic Southern cooking.
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Recipe Information
Ingredients
- 2 pounds collard greens
- 6 slices bacon
- 1 whole smoked ham hock
- 1 large yellow onion
- 4 large garlic cloves
- 6 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon crushed red pepper flakes
- 0.25 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
Thoroughly rinse the collard greens to remove any dirt or grit. Remove the thick stems by cutting them out with a knife or pulling away the leaves.
Stack the leaves together, roll them up tightly, and slice into 1-inch wide strips. Set aside.
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Add the smoked ham hock to the pot and sear it on all sides in the bacon fat for 3-4 minutes.
Dice the yellow onion and mince the garlic cloves. Add them to the pot and sauté for 2-3 minutes until fragrant and translucent.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot.
Add the apple cider vinegar, crushed red pepper flakes, cayenne pepper, brown sugar, kosher salt, and black pepper. Stir to combine.
Add the sliced collard greens to the pot, stirring to submerge them in the liquid. They will begin to wilt as they cook.
Crumble the cooked bacon and add it back to the pot.
Bring the pot to a gentle boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the collard greens are tender and the flavors are well developed.
Taste and adjust seasoning if needed. If desired, remove the ham hock, shred the meat from the bone, and stir it back into the greens.
Serve warm alongside cornbread, rice, or your favorite Southern dishes.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4067 mg | 177% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 22.2 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1482 mg | 114% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2669 mg | 57% | |
*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.
