The Deep South has done it again! These steamy, smoky greens will dazzle your taste buds.
My ex knows comfort food like the back of his hand. Because of him, I’m able to truly appreciate the melty goodness of a traditional mac and cheese, chicken fried in peanut oil, and other delicious Southern delicacies. When we debated the menu for our Thanksgiving feast, he immediately wrote down “collard greens” without any comment, and moved on to the turducken. I was skeptical—the collard greens I’d eaten in the past had always been bland and watery. However, on Thanksgiving day, as the greens they simmered in the spicy smoked turkey juice, the smell became irresistible.
Common in the Southern United States, especially among the African American community, smothered collard greens are traditionally eaten alongside cornbread and black-eyed peas on New Year’s Day to welcome good luck and wealth into the new year. Closely related to cabbage and broccoli, collard greens are large-leafed members of the brassica plant species.
Raw collard greens are somewhat bitter, but after they simmer over low heat for a long time, they take on a rich, earthy flavor. The sturdy leaves hold up to the long simmer, and a tender, almost meaty texture develops. Ingredients like smoked ham hock, chicken broth, and apple cider vinegar contribute to a rich, savory, and balanced taste. As a side dish hugging the mashed potatoes, or even as a main course over a bed of rice, these collard greens are the real deal.
Is This Collard Greens Recipe Healthy?
Collard greens are 90% water and contain gigantic amounts of vitamin C, and provides a healthy dose of vitamin K—the vitamin that helps regulate clotting in your body. Of course, a long simmer of the greens will transfer a lot of the nutrients to the watery broth left over, so don’t throw the broth down the drain! This recipe uses a ham hock, which is high in protein, but it does add some fat to the dish. The smoked ham hock adds a lot of flavor to this recipe, so I wouldn’t recommend omitting it.
Low and Slow
Cooking collard greens slowly over a low heat not only softens the tough leaves, but also reduces the leaves’ naturally bitter flavor. For chewier greens with a bit more texture, a 45-minute simmer should do the trick. For silky strands of collards, plan on a 2-hour simmer.
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 smoked ham hock
- 1 quart chicken broth
- 1 pound collard greens, stems removed and leaves chopped
- Kosher salt to taste
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons sugar
- 1/2 teaspoon paprika, optional
- Red pepper flakes, to taste
- Water, as needed
INSTRUCTIONS
Prepare
Wash and chop collard greens; sauté onion and garlic.
Cook
Simmer ham hock until tender. Mix in the remaining ingredients and continue cooking.
Season
Serve hot with red pepper flakes sprinkled on top if desired.
Devour!
FAQs & Tips
To prep ahead of time, greens can be de-stemmed, washed and dried, chopped, and transferred to a ziplock bag and stored in the fridge, where they will keep for up to 5 days before cooking. Leftover collard greens can be stored in an airtight container in the refrigerator, where they will be tasty for up to 3 days.
Yes. Recipes for collard greens vary throughout the South. Smoked ham hocks are classic and have the right amount of flavor and fat for this recipe, but you can easily substitute other smoked meats, such as smoked turkey, sausage, or even tasso ham if you have access to it. Jalapeños can add some Mexican-inspired heat, or toss in some cumin and ginger to give things an Indian twist. Play up the smoky angle by adding a few drops of liquid smoke, or toss in some black-eyed peas to make it a hearty meal.
Don’t forget that while cooking, GREENS REDUCE! You can easily start with what you think is a huge pot of greens, and end up with a much smaller batch than you anticipated. A good rule of thumb is to always buy more greens that you think you need.
Serving Suggestions
Collard greens are a classic Southern staple. Lean into the down-home recipes to concoct an authentic Southern feast, such as Roast Chicken, Slow-Cooker Ribs, and Fried Chicken Wings. The South loves a “meat and three” plate (one protein and three sides), and in the South, the sides can also contain meat. Try these on for sides: Mashed Potatoes, Bacon Mac & Cheese, and Vegan Cornbread.
Or, if you are like me and want to keep things simple, go for a plain old bowl of Steamed Rice to soak up the tasty collard broth.
Collard Greens Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 smoked ham hock
- 1 quart chicken broth
- 1 pound collard greens stems removed and leaves chopped
- Kosher salt to taste
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons sugar
- 1/2 teaspoon paprika optional
- Red pepper flakes to taste
- Water as needed
Instructions
-
In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, and paprika, and sauté until the onions are translucent.
-
Add the smoked ham hock to the pot along with broth. If liquid doesn’t cover the ham hock, add enough water to cover it.
-
Reduce heat to a simmer and cook for about 1-2 hours until the meat is falling off the bone.
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Stir in collard greens, apple cider vinegar, salt, sugar, and black pepper. Simmer until the collard greens are tender, another 1-2 hours.
-
Adjust seasoning as needed and serve hot. Sprinkle with red pepper flakes if using.
Nutrition
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