Southern Collard Greens
This Southern collard greens dish features tender greens simmered with smoky ham hocks, flavored with bacon, onions, and spices for a rich and comforting side.
Equipment
- 1 Dutch oven or heavy bottomed pot
Ingredients
- 6 slices bacon chopped
- 2 medium sweet onions diced
- 4 large cloves garlic minced
- 2 tsp seasoned salt or table salt, adjust to taste
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 3 medium bunches fresh collard greens about 12–14 cups, stems removed, cut into 1/2–3/4 inch strips
- 1 tbsp sugar
- 4 cups vegetable stock
- 2 medium smoked ham hocks about 1 1/2 – 2 lbs
- 1 large bay leaf
- 1 –2 tbsp apple cider vinegar
Instructions
- Cook chopped bacon over medium-high heat in a Dutch oven until nearly crisp.
- Add diced onions to the bacon and drippings, cooking until softened and lightly browned, about 6–8 minutes.
- Stir in minced garlic, seasoned salt, black pepper, and crushed red pepper flakes, cooking until garlic is fragrant, about 1 minute.
- Add collard greens and sugar, stirring to coat evenly.
- Pour in vegetable stock, place ham hocks and bay leaf in the pot, and bring to a simmer over medium-high heat.
- Reduce heat to low, cover, and simmer undisturbed for 1 1/2 to 2 hours until greens are tender and ham hocks are fork-tender.
- Remove from heat, discard bay leaf, and transfer ham hocks to a cutting board to cool slightly.
- Remove and discard skin from ham hocks; shred meat with a fork and return shredded meat to the pot.
- Stir in apple cider vinegar and adjust seasoning with additional salt as desired.
- Serve immediately.
Notes
- Use smoked ham hocks for authentic flavor.
- Adjust vinegar to taste for desired tanginess.
- Store leftovers refrigerated for up to 3 days.