Sd Collard Greens Recipe

Wash collard leaves thoroughly to remove grit. Trim the thick stems from each leaf, stack 4–6 leaves, roll tightly and slice crosswise into 1/2-inch ribbons. Dice the onion and mince the garlic. Reserve.

Render bacon and brown meat

In a large Dutch oven or heavy-bottomed pot over medium heat, add the chopped bacon (if using) and cook until fat is rendered and bacon is lightly crisp, 5–7 minutes. Use a slotted spoon to remove bacon to a plate, leaving the fat in the pot. Add olive oil if needed (about 1 tablespoon) and increase heat to medium-high. Add the smoked ham hock (or smoked turkey leg) and brown lightly on all sides, about 3–4 minutes total; this deepens flavor.

Reduce heat to medium. Add diced onion to the pot and cook in the rendered fat until soft and translucent, about 6–8 minutes. Stir occasionally so the onion browns very lightly but does not burn. Add minced garlic and red pepper flakes and cook 30–60 seconds until fragrant.

Pour in the chicken broth (or water) to deglaze the bottom of the pot, scraping up browned bits with a wooden spoon. Stir in apple cider vinegar, hot sauce, granulated sugar, kosher salt, and black pepper. Return the reserved cooked bacon to the pot and nestle the smoked ham hock into the liquid.

Bring liquid to a gentle boil, then reduce heat to low to maintain a simmer. Cover partially and simmer for 25 minutes to allow the smoked meat to infuse the broth.

Add the sliced collard greens in batches, stirring each addition until it wilts and fits into the pot. Once all greens are added, press them down so they sit mostly submerged in the cooking liquid. If needed, add up to 1/2 cup additional broth or water to ensure greens are mostly covered.

Cover the pot and simmer gently for 30–45 minutes, stirring occasionally. Cook until the collards are tender but still slightly textured and the flavors have melded. Taste and adjust seasoning with additional salt, pepper, vinegar, or hot sauce as desired.

Remove ham hock and shred any meat from the bone with forks; return shredded meat to the pot and discard bone and any excess gristle. If you prefer a thicker braising liquid, increase heat and simmer uncovered for 5–10 minutes to reduce, or mash some greens against the side of the pot to naturally thicken.

Ladle collard greens into a warmed bowl. Finish with an extra splash of apple cider vinegar and hot sauce to taste. Serve hot as a side alongside cornbread, rice, or smoked meats.