Southern-style collard greens Recipe

American · Side dish · 105 min total

Tender, smoky collard greens slow-cooked with ham hock for a classic Southern side dish that's full of flavor.

Ingredients

• 2 pounds collard greens, stems removed and leaves chopped
• 1 smoked ham hock (about 1 pound)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 cups chicken broth or water
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar (optional)

Instructions

1. In a large pot or Dutch oven, place the ham hock and cover with chicken broth or water. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Add the chopped onion, garlic, red pepper flakes (if using), salt, and black pepper. Simmer for another 15 minutes.
3. Add the collard greens in batches, stirring until wilted. Cover and cook over low heat for 45 minutes to 1 hour, until greens are tender.
4. Stir in apple cider vinegar and sugar (if using). Taste and adjust seasoning with salt and pepper.
5. Remove ham hock, shred any meat from the bone, and return meat to the pot. Discard bone. Serve hot with pot liquor (cooking liquid).

Tips

• For a vegetarian version, omit ham hock and use vegetable broth with a splash of liquid smoke.
• Leftovers can be refrigerated for up to 3 days; flavor improves overnight.
• Serve with hot sauce or pepper vinegar on the side.

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