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Loading...A cornerstone of Southern cooking, slow-braised collard greens become silky and deeply savory when simmered with smoked pork, onion, and a splash of tangy vinegar. This hands-off method yields tender greens that hold their flavor and pair perfectly with cornbread, fried chicken, or black-eyed peas.
Prep Time15 mins
Cook Time60 mins
Total Time75 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 210 kcalCalories
- 14 gFat
- 5 gSaturated Fat
- 10 gCarbs
- 6 gFiber
- 3 gSugar
- 12 gProtein
- 620 mgSodium
- 480 mgPotassium
- 270 mgCalcium
- 2.5 mgIron
- 45 mgVitamin C
- 850 mcgVitamin A
Ingredients
For the greens
- 2 large bunches collard greens (about 2 lbs), stems trimmed and leaves chopped
- 1 smoked ham hock (about 12 oz)
- 6 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp crushed red pepper flakes
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
Directions
- Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes, then stir in the garlic and red pepper flakes and cook 1 minute more until fragrant.
- Add the chicken broth, ham hock, brown sugar, salt, and pepper to the pot and bring to a gentle boil. Reduce heat to low and simmer uncovered for 20 minutes to let the ham hock begin to release its flavor.
- Meanwhile, prepare the collards by stacking the leaves, rolling them tightly like a cigar, and slicing into 1-inch ribbons. Rinse thoroughly in a large bowl of cold water, then drain well.
- Stir the chopped collard greens into the pot in batches, allowing each handful to wilt slightly before adding more. Once all greens are added, press them down to submerge as much as possible.
- Cover and braise on low heat for 45 minutes, stirring occasionally, until the greens are deeply tender and the broth has reduced slightly. Remove the lid for the final 10 minutes if you prefer a thicker pot liquor.
- Carefully transfer the ham hock to a cutting board, shred the meat from the bone, and return the meat to the pot. Stir in the apple cider vinegar and taste for seasoning, adjusting salt and pepper as needed.
- Ladle the greens and a bit of pot liquor into bowls and serve hot, ideally with cornbread on the side to soak up the flavorful broth.
Cook’s Notes
- For a lighter version, swap the ham hock for a smoked turkey wing and reduce the simmer time by 10 minutes.
- Always add the vinegar at the end of cooking; adding it too early can toughen the greens and mute the tang.
- If collards are particularly mature or thick, extend the braise to 75 minutes for meltingly tender leaves.
- Save any leftover pot liquor; it's liquid gold for spooning over rice, grits, or cornbread the next day.
- A pinch of baking soda added to the cooking water can help break down very tough, fibrous greens, but use sparingly to avoid mushiness.
