Southern-Style Collard Greens – Hearty, Savory & Comforting!


(Serves 4–6)

For the Greens:

  • 2 large bunches collard greens (about 1–1.5 lbs), stems removed and leaves chopped
  • 1–2 smoked ham hocks or turkey wings (optional, for vegetarian version omit or use smoked paprika)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup apple cider vinegar (or white vinegar)
  • 1 teaspoon sugar (optional, to balance bitterness)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • 4 cups chicken or vegetable broth (or water)
  • 2 tablespoons bacon grease or olive oil (optional, for added flavor)

Step-by-Step Instructions

1. Prep the Greens

  1. Wash the collard greens thoroughly under cold running water to remove any dirt or grit.
  2. Remove the thick stems by folding the leaf in half and cutting along the stem. Chop the leaves into bite-sized pieces.

2. Sauté the Aromatics

  1. In a large pot or Dutch oven, heat the bacon grease or olive oil over medium heat.
  2. Add the diced onion and cook until softened and translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.

3. Add the Ham Hocks and Broth

  1. Add the smoked ham hocks or turkey wings to the pot and sear them briefly to enhance their flavor.
  2. Pour in the chicken or vegetable broth (or water) and bring the mixture to a boil.

4. Cook the Greens

  1. Once boiling, reduce the heat to low and add the chopped collard greens in batches, stirring until they wilt and fit into the pot.
  2. Stir in the apple cider vinegar, sugar (if using), red pepper flakes, salt, and black pepper.
  3. Cover the pot and simmer for 1.5–2 hours, stirring occasionally, until the greens are tender and the flavors have melded together.

5. Adjust Seasoning

  1. Taste the greens and adjust the seasoning with additional salt, pepper, or vinegar as needed.
  2. If using ham hocks, remove them from the pot, shred the meat, and return it to the greens before serving.

Tips for Success

  • Use Fresh Greens: Fresh collard greens have the best texture and flavor, but frozen greens can be used in a pinch—no need to thaw before cooking.
  • Balance the Flavors: The vinegar adds brightness, while the sugar helps balance the natural bitterness of the greens. Adjust both to your taste.
  • Low and Slow: Cooking the greens slowly allows the tough leaves to soften and absorb all the delicious flavors of the broth and seasonings.
  • Make It Vegetarian: Skip the ham hocks and use smoked paprika or liquid smoke for a similar smoky flavor.

Why This Recipe Works

This Southern-Style Collard Greens recipe combines simple, wholesome ingredients to create a dish that’s deeply flavorful and satisfying. The slow-cooking process softens the greens while allowing them to absorb the savory, smoky essence of the ham hocks and spices. The addition of vinegar brightens the dish, while a touch of sugar balances the bitterness of the greens. Whether served as a side or enjoyed on its own, this dish is comfort food at its finest.

Conclusion: A Taste of Southern Comfort

Whether you’re hosting a family dinner, attending a potluck, or simply craving a hearty side dish, these Southern-Style Collard Greens are sure to impress. Their rich flavors, tender texture, and nourishing qualities make them a standout dish that’s as practical as it is delicious. Plus, their ability to improve with time means you can enjoy them for days.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on these soulful collard greens might just inspire others to try them too! 🥬✨


 

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