Southern-Style Collard Greens with Smoked Meat

Ingredients:
- 2 lbs collard greens (fresh, cleaned, stems removed, and chopped)
- 1 large smoked ham hock, smoked turkey leg, or smoked neck bones
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp olive oil or bacon drippings
- 6–8 cups chicken broth (or water with bouillon)
- 1 tbsp apple cider vinegar
- 1 tsp sugar (optional, balances bitterness)
- 1/2 tsp red pepper flakes (or to taste)
- Salt and black pepper to taste
Instructions:
- Prep the greens: Rinse the collard greens thoroughly—at least 3 times. Remove the tough stems and tear or chop the leaves into bite-size pieces.
- Sauté aromatics: In a large pot, heat olive oil or bacon drippings over medium heat. Sauté the chopped onion until soft and translucent (about 5 minutes), then add the minced garlic and cook for another minute.
- Add smoked meat: Place the smoked ham hock (or alternative) into the pot. Pour in the chicken broth and bring everything to a boil. Reduce heat to medium-low and let simmer for 30–45 minutes to allow the smoked meat to flavor the broth.
- Add the greens: Start adding the collard greens a few handfuls at a time, stirring until they wilt. Once all the greens are in the pot, stir in vinegar, sugar, red pepper flakes, and a bit of salt and pepper.
- Simmer low and slow: Cover the pot and let the greens simmer for 1.5 to 2 hours, stirring occasionally. Add more broth or water if needed to keep the greens submerged.
- Taste and finish: Adjust seasoning. Pull the meat from the bone, shred it, and stir it back into the pot for extra flavor.
Serving Suggestions:
- Serve hot with cornbread, hot sauce, or pickled onions.
- Pairs well with fried chicken, ribs, or mac and cheese.
Tips & Tricks:
- Don’t rush the simmering — the longer, the better!
- Add a dash of hot sauce or pepper vinegar at the end for a Southern kick.
- For a smoky vegetarian version, substitute meat with liquid smoke and use veggie broth.
History:
Collard greens have deep roots in African-American Southern cuisine, tracing back to African and Portuguese culinary traditions. Enslaved Africans adapted their knowledge to local ingredients, turning hearty greens into comforting, slow-cooked staples seasoned with pork or smoked meats—affectionately known as “soul food.”
Health Benefits:
- High in vitamin K, A, and C
- Loaded with fiber for digestion
- Contains antioxidants and anti-inflammatory compounds
- Can support heart health and detoxification
Collard Lovers Say:
“The pot liquor (broth) is the best part—don’t forget to sop it up with cornbread!”
“It’s not a Sunday dinner without a big pot of collards on the stove.”
Nutritional Info (per serving, approx.):
- Calories: 120
- Protein: 8g
- Carbs: 10g
- Fat: 5g
- Fiber: 5g
- Sodium: Depends on broth and meat used
Conclusion:
This classic Southern collard greens recipe is comfort food at its best—rich, smoky, and soulful. Whether you’re feeding the family on Sunday or cooking a holiday feast, these greens bring warmth, flavor, and tradition to the table.