Southern-Style Collard Greens with Smoked Meat

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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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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