Southern Style Collard Greens
Instructions
- 1
Thoroughly wash the collard greens under cold running water to remove any dirt or grit. Remove and discard the thick center stems.
- 2
Stack several leaves together, roll them tightly lengthwise, and slice crosswise into 1-inch ribbons. Set aside.
- 3
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
- 4
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 5
Add the smoked ham hock to the pot and pour in the chicken broth. Bring to a boil over high heat.
- 6
Once boiling, reduce heat to medium-low and simmer for 30 minutes to create a flavorful broth from the ham hock.
- 7
Add the sliced collard greens in batches, stirring and allowing each batch to wilt down before adding more. This may take 5-10 minutes.
- 8
Once all greens are in the pot, stir in the apple cider vinegar, brown sugar, and red pepper flakes.
- 9
Season with salt and black pepper to taste. Cover and simmer on low heat for 45-60 minutes, stirring occasionally, until the greens are very tender.
- 10
Remove the ham hock, shred any meat from the bone, and return the meat to the pot. Discard the bone.
- 11
Taste and adjust seasoning if needed. Serve hot with the flavorful pot liquor spooned over the greens.
Chef's Note
"These slow-simmered collard greens are a staple at my Sunday table, where the ham hock creates an incredibly rich, savory pot liquor that's worth saving for dipping cornbread. Don't rush the cooking time—low and slow is the secret to tender greens with that authentic Southern soul food flavor."
