Southern-style collard greens with smoked meat Recipe

American (Southern) · Side dish · 105 min total

These slow-cooked collard greens are infused with smoky, savory flavor from smoked turkey or ham hock, a classic Southern side dish that's perfect for soul food dinners.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 smoked turkey leg or 1 smoked ham hock (about 1 lb)
• 2 pounds collard greens, washed, stems removed, and leaves chopped
• 4 cups chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste

Instructions

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add smoked turkey leg or ham hock to the pot. Pour in chicken broth and bring to a boil.
3. Add collard greens in batches, stirring until wilted. Add vinegar, sugar, red pepper flakes (if using), and a pinch of salt and pepper.
4. Reduce heat to low, cover, and simmer for 1 to 1.5 hours, stirring occasionally, until greens are tender and meat is falling off the bone.
5. Remove smoked meat from pot. Shred meat from bone, discarding skin and bones. Return meat to pot. Taste and adjust seasoning with salt, pepper, and more vinegar if desired.
6. Serve hot with pot liquor (broth) spooned over the greens.

Tips

• Collard greens can be cleaned by soaking in cold water to remove grit, then rinsing.
• For a vegetarian version, omit smoked meat and use 1 tablespoon smoked paprika and 1 teaspoon liquid smoke.
• Leftover greens taste even better the next day; store in refrigerator for up to 4 days.

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