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Southern Collard Greens Recipe

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4.1 from 4 reviews

A classic Southern Collard Greens recipe featuring tender smoked meat simmered with fresh collard greens, aromatic onions, garlic, and a touch of spice. This hearty dish is braised slowly in flavorful chicken stock, enhanced by brown sugar and apple cider vinegar, resulting in rich, savory greens perfect as a comforting side or main accompaniment.

Ingredients

Meat and Aromatics

  • 2 tablespoons vegetable or canola oil
  • 2 lbs smoked meat, such as ham hocks or turkey wings
  • 1 large white onion, finely chopped
  • 4 cloves garlic, minced or pressed
  • 1 teaspoon red pepper flakes
  • Kosher salt & freshly ground black pepper, to taste

Liquids and Seasonings

  • 6-8 cups chicken stock or broth, to preference
  • 1 teaspoon hot sauce, plus more to taste
  • 1 tablespoon packed light or dark brown sugar
  • 2 tablespoons apple cider vinegar

Greens

  • 3 lbs collard greens, cleaned, stems removed, and chopped into bite-sized pieces

Instructions

  1. Heat and sear meat: Heat the oil in a large Dutch oven or stock pot over medium-high heat until shimmering. Add the smoked ham hocks or turkey wings and sear each side for 2-3 minutes until golden brown, coating the bottom evenly.
  2. Sauté onions and combine aromatics: Add the chopped onion to the pot and sauté with the meat, stirring often, until softened and tender, about 4-5 minutes. Then add the garlic, red pepper flakes, salt, black pepper, 6 cups of chicken stock, and 1 teaspoon hot sauce. Stir thoroughly to combine all ingredients.
  3. Simmer smoked meat: Lower heat to medium-low. Cover the pot with a lid and simmer undisturbed for 1 hour until the smoked meat is very tender and falling apart.
  4. Remove and shred meat: Carefully take the meat out of the pot and let it cool slightly. Remove bones and excess fat, then shred or tear the meat into bite-sized pieces using a fork or hands (wearing gloves if preferred). Return the shredded meat to the pot.
  5. Add seasonings and greens: Stir in the brown sugar, apple cider vinegar, and chopped collard greens. Mix well; the greens will wilt down significantly. If the liquid has reduced too much, add 1-2 cups more chicken stock to your desired consistency.
  6. Braise greens: Cover and cook over medium-low heat for an additional 1 to 1½ hours, allowing the greens to braise slowly until tender.
  7. Adjust seasoning and serve: Taste and adjust seasoning with additional salt, pepper, or hot sauce to preference. Serve the collard greens warm as a delicious side or main dish accompaniment. Enjoy!

Notes

  • Use smoked turkey wings for a lighter flavor or ham hocks for a richer taste.
  • Collard greens shrink a lot when cooked, so start with generous quantities.
  • Adjust the spice level by varying the red pepper flakes and hot sauce amounts.
  • For best flavor, cook low and slow to allow the smoky meat to impart full depth to the greens.
  • Leftovers can be refrigerated for up to 4 days and taste even better the next day.

Find it online: https://marthatasty.com/southern-collard-greens-recipe/