A truly authentic and timeless southern collard greens recipe that is amazing for any occasion! Fresh collard greens broken down into bite-sized pieces that slowly simmer away and tenderize in a rich, meaty, and flavorful broth; better known as the pot likker. This quintessential staple among Southerners and Black folks is an absolute must to be had!
- 2 tablespoons oil, canola/vegetable
- 2 large smoked ham hocks (or 2 lbs of alternate choice of meat)
- 1 large white onion, finely diced
- 4 garlic cloves, finely chopped
- 2 teaspoons red pepper flakes
- 1 1/2 teaspoon kosher salt, plus more to taste
- freshly cracked black pepper, plus more to taste
- 4 cups (32-ounces) chicken stock
- 2 teaspoons hot sauce, plus more for serving
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- 3 lbs collard greens; cleaned, de-stemmed, and cut into pieces
- Heat oil in a large dutch oven or pot over medium heat. Add in ham hocks/other meat, and let cook on all sides for 5-7 minutes.
- Add in onion and stir around with meat until onions soften and become translucent, about 4-5 minutes. Then add in garlic, red pepper flakes, salt, pepper, chicken stock, hot sauce, and stir to combine.
- Cover pot with lid and let mixture cook over medium-high heat for at least 1 hour. Meat should be very tender.
- Remove meat from pot and let cool for a few minutes. Using a fork or your hands, tear meat off bones, discard bones, and add pieces of meat back into pot.
- Add in sugar, vinegar, and collard greens. Stir to combine all ingredients. Greens will wilt down. Cover pot again with lid and let slow cook over medium-low heat for another hour.
- Taste greens and season with more salt/pepper, and hot sauce, if desired. Serve and enjoy!
- Collard greens will keep in refrigerator for up to one week in an airtight container.
- Category: Sides
- Method: Braising
- Cuisine: Southern
Keywords: sides, collard greens