Southern Collard Greens Recipe
These authentic Soul Food Collard Greens are braised in a savory meat flavored and perfectly spiced pot liquor resulting in an amazing tender silky texture.
Servings: 8 servings
Calories: 88kcal
Equipment
Ingredients
- 6 small bunches collard greens about 3 - 3 1/2 lbs
- 1 extra large smoked ham hock make sure it is meaty!
- 2 tbsp granulated sugar
- 1 tbsp bacon grease
- 1 tbsp seasoned salt
- 2 tsp worcheshire sauce
- 2 tsp apple cider vinegar
- 1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat.
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 cup finely chopped onion
Instructions
- Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally into small pieces. We personally remove the stems but this is a personal decision.
- Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
- Next rinse the ham hock very well then add to a large pot along with enough water to fully submerge the ham hock then cover with a lid. Cook over medium high heat for about 45 minutes or until ham hock is near being tender.
- Once ham hock is almost tender, add greens and about 4-5 additional cups of water (or chicken stock for more flavor) or enough to just barely cover greens to the pot. This will become your pot likker.
- Add along the rest of the ingredients to the pot and cook while covered for at least 2 hours or until completely tender. Most water should have evaporated by this point just having enough to barely cover the greens.
Video
Notes
- Keep an Eye on the Greens: You might hear some folks say you can't overcook collard greens, but take it from me, you sure can. I learned this the hard way when I was just getting the hang of my Big Mama's recipe. I left those greens on the stove a tad too long, and they turned mushy. They should be soft, but not falling apart!
- Be Patient: It's tempting to crank up the heat, I know... But collard greens are a dish that begs for patience. While you can make an easy collard greens recipe by just adding the greens to a sauté pan with some olive oil and cooking until they just begin to tenderize, soul food collard greens need quite some time (2-3 hours) to braise.
- Don't Leave the Ham Hock Out: Removing the ham hock once the greens are cooked? That's like leaving the best part of a song unsung! Once those greens are tender and the ham hock is cooked through, I like to take it out, chop up the meat, and stir it back into the pot. This way, every bite gets a little piece of that smoky, savory goodness.
- The Right Pot Makes a Difference: Believe it or not, the pot you choose for cooking this collards recipe (a.k.a black folks collard greens recipe!) can have a big impact on the final dish. A heavy-bottomed pot or Dutch oven is ideal because it distributes heat evenly, preventing those greens from scorching while they simmer away to perfection.
Nutrition
Calories: 88kcal | Carbohydrates: 4g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 936mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 3.2mg | Calcium: 22mg | Iron: 0.4mg