Collard Greens Recipe

Name: My Brother's Soul Food Heavens COLLARD GREENS Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Soul Food
Ingredients: 2 lbs collard greens (washed, tough stems removed, leaves stacked and sliced into 1-inch ribbons); 1 each smoked ham hock (or smoked turkey leg or smoked turkey wings); 1 each yellow onion (medium, diced); 3 each garlic cloves (minced); 4 cups chicken or vegetable broth; 2 tbs apple cider vinegar; 1 tsp granulated sugar; 1 tsp red pepper flakes; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs unsalted butter (or bacon drippings or neutral oil); 2 tbs hot sauce (optional, for serving); 1 tbs apple cider vinegar (additional, optional)

Inspired by My Brother's Soul Food Heaven

Time1h 30m

Serves6

Collard Greens are a staple of Soul Food Cuisine. They are great all by themselves or when mixed with other greens such as mustard, turnip and kale. Greens are often cooked with ham hocks but smoked turkey, bacon or other proteins can be substituted to give them ultimate flavor.

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Ingredients

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Greens & Main Flavoring

2 lbs collard greens (washed, tough stems removed, leaves stacked and sliced into 1-inch ribbons)

1 each smoked ham hock (or smoked turkey leg or smoked turkey wings)

Aromatics & Seasoning

1 each yellow onion (medium, diced)

3 each garlic cloves (minced)

4 cups Chicken or vegetable broth

2 tbs Apple cider vinegar

1 tsp granulated sugar

1 tsp Red pepper flakes

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Fat for Sautéing

2 tbs unsalted butter (or bacon drippings or neutral oil)

Finishing

2 tbs hot sauce (optional, for serving)

1 tbs apple cider vinegar (additional, optional)

Method

Prep

Prepare the greens

Rinse collard greens thoroughly to remove grit. Fold each leaf in half lengthwise and slice away the tough central stem with a knife. Stack leaves, roll tightly, and slice crosswise into 1-inch ribbons. Measure 2 pounds after trimming.

Prepare aromatics and meat

Peel and dice the onion. Mince the garlic. If using a whole smoked turkey leg or ham hock, rinse briefly and pat dry.

Cook

Brown aromatics and bloom spices

In a large heavy-bottomed pot or Dutch oven set over medium heat, melt 2 tablespoons butter (or heat bacon drippings/oil). Add the diced onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Add the smoked meat

Nestle the smoked ham hock (or smoked turkey) into the pot with the onions and garlic. Sear the meat briefly on both sides, about 2 minutes per side, to deepen flavor.

Deglaze and add liquids

Pour in 4 cups chicken or vegetable broth, scraping up any browned bits from the bottom of the pot. Stir in 2 tablespoons apple cider vinegar and 1 teaspoon sugar. Bring liquid to a gentle simmer.

Simmer the greens

Add the prepared collard greens in batches, pressing them down so they begin to wilt into the liquid. Once all greens are in the pot, stir to combine, then season with 1.5 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Reduce heat to low, cover partially, and simmer gently for 45–60 minutes, stirring occasionally, until greens are tender and flavors meld. If liquid reduces too much, add up to 1/2 cup hot water or broth as needed.

Adjust and finish

Remove the pot from heat. Fish out the ham hock, shred the meat off the bone with two forks, discard any excess fat or bone, and return the shredded meat to the greens. Taste and adjust seasoning: add additional salt, pepper, or up to 1 tablespoon apple cider vinegar for brightness. If using, stir in hot sauce to taste.

Serve & Store

Serve collard greens hot as a side dish with rice, cornbread, or other soul food mains. Leftovers refrigerate in an airtight container for up to 4 days; flavors deepen after a day. Freeze for up to 3 months in a freezer-safe container.