Description
Learn to cook classic Southern Collard Greens with Mama Tessa’s homestyle recipe. Tender greens, smoky ham hock, and rich pot liquor await. So comforting!
Ingredients
Scale
- Main Ingredients:
- 3 lbs fresh collard greens
- 1 smoked ham hock (about 1.5 lbs)
- 1 medium yellow onion, chopped
- 6–8 cups low-sodium chicken broth
- Flavor Boosters:
- 4–5 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 1–2 tbsp brown sugar
- 1/2 tsp red pepper flakes (or more to taste)
- 1 tbsp olive oil
- Seasonings:
- Salt, to taste
- Freshly ground black pepper, to taste
- Finishing Touches:
- Hot sauce, for serving (optional)
Instructions
- Cleaning Those Greens:: Okay, first things first, those collard greens need a serious bath, hon. I mean it! Fill your sink with cold water, tear the leaves from the tough stems (you can toss those, or save them for stock if you’re feeling ambitious), and swish them around like you’re doing laundry. You’ll be amazed at how much grit comes off. Drain, refill, and repeat at least two or three times until the water is clear. Honestly, this is where I always forget to check for tiny bits of dirt, and oops, that’s a gritty bite. Don’t be like me; be thorough!
- Sautéing Aromatics:: Next, grab a big, heavy-bottomed pot or Dutch oven – the bigger, the better for this mountain of greens. Drizzle in a little olive oil over medium heat. Toss in your chopped yellow onion and let it soften, stirring occasionally, until it’s translucent and smells sweet, about 5-7 minutes. Then, add your minced garlic and red pepper flakes. Stir them around for just about a minute until you can really smell that amazing garlicky aroma; don’t let it burn, or it’ll get bitter, and we don’t want that! This step sets up a beautiful flavor base, trust me.
- Browning the Ham Hock:: Now for the ham hock! Push your onions and garlic to the side a bit. Place the ham hock in the pot and let it brown on all sides for about 5-8 minutes. You’re not trying to cook it through, just get some nice color and render a little fat. This step builds incredible depth of flavor that will permeate your classic Southern Collard Greens. It’s the secret to that rich, smoky goodness. I sometimes get a little impatient here, but giving it time to develop that crust is essential!
- Adding Greens and Liquid:: Once the ham hock has some color, start adding your cleaned collard greens to the pot. It’ll look like way too much, I know. Pile them in, and as they wilt down, add more. Pour in your chicken broth, apple cider vinegar, and brown sugar. Give it a good stir, making sure everything is combined. It might take a few minutes for all the greens to fit, but they’ll shrink, I promise! This is where the magic starts to happen, as the greens begin to absorb all those wonderful flavors.
- Simmering Your Classic Southern Collard Greens to Perfection:: Bring the pot to a gentle simmer, then reduce the heat to low, cover, and let those greens do their thing. They need to cook for at least 1.5 to 2 hours, or even longer, until they are super tender – not crunchy, hon. Check them every so often, give them a stir, and make sure there’s enough liquid. If it’s getting too dry, add a little more broth or water. This slow simmer is what breaks down the greens and allows all those flavors to meld beautifully. I sometimes peek too often, oops, but it’s hard to resist that smell!
- The Finishing Touches:: Once your classic Southern Collard Greens are fork-tender, remove the ham hock from the pot. Let it cool slightly, then pull off all the delicious meat, discarding the bone and any tough skin. Shred the meat and return it to the pot with the greens. Taste and adjust your seasonings – you might need more salt, pepper, or another little splash of apple cider vinegar to brighten it up. To be real, a final dash of hot sauce right before serving is always a good idea for me!