Greens Recipe
Make Greens Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Greens
Flavor base & seasonings
Liquids & finishers
Method
Greens
- 1
Trim and wash
Remove and discard thick stems from the collard leaves. Stack several leaves, roll tightly like a cigar, and slice crosswise into 1" ribbons (chiffonade). Place cut greens in a large bowl and rinse thoroughly under cold running water, swishing to remove grit. Drain in a colander and set aside.
Flavor base & seasonings
- 2
Render bacon and brown aromatics
In a large heavy-bottomed pot or Dutch oven, add the diced bacon and cook over medium heat until the fat renders and the bacon is golden but not crisp, about 6–8 minutes. Use a slotted spoon to remove most of the bacon pieces to a paper towel-lined plate (reserve them for finishing). Leave the rendered fat in the pot.
- 3
Toast spices and soften onion
Add the diced onion to the hot bacon fat and cook over medium heat until soft and translucent, about 6 minutes. Stir in the minced garlic, smoked paprika and red pepper flakes and cook until fragrant, about 30 seconds.
- 4
Bloom ham hock
Nestle the smoked ham hock into the pot with the aromatics and cook 2–3 minutes, turning to brown lightly on all sides. This step develops additional smoky flavor.
Liquids & finishers
- 5
Add stock and seasonings
Pour in the chicken stock, add the bay leaves, brown sugar, kosher salt and black pepper. Stir to combine and bring the liquid to a gentle simmer.
- 6
Add greens and braise
Add the drained collard greens to the pot in batches, pushing them down as they wilt and fit. Once all the greens are submerged or snug in the pot, reduce heat to low, cover partially (lid slightly ajar) and simmer gently for 45–60 minutes, stirring occasionally, until the greens are tender and the flavors have melded. If the pot gets too dry, add up to 1/2 cup extra stock or water as needed.
- 7
Finish with vinegar and hot sauce
Remove the ham hock and bay leaves. Shred the ham hock meat with two forks, discarding any bone and excess fat, and return the shredded meat to the pot. Stir in the apple cider vinegar and 1 tsp hot sauce. Taste and adjust seasoning — add more vinegar, hot sauce, salt or pepper as desired to brighten the dish.
- 8
Serve
Stir in the reserved crispy bacon pieces. Transfer the greens to a serving bowl and offer extra apple cider vinegar or hot sauce at the table. Serve hot as a classic southern side.
