Description
A classic Southern Collard Greens recipe featuring slow-braised collard greens with smoky ham hocks or turkey wings, garlic, and a hint of spice. This heartwarming dish simmers for hours to develop deep, rich flavors, perfect as a comforting side or savory main.
Ingredients
Scale
Meat and Base
- 2 tablespoons vegetable or canola oil
- 2 lbs smoked meat, such as ham hocks or turkey wings
Vegetables and Seasonings
- 1 large white onion, finely chopped
- 4 cloves of garlic, minced or pressed
- 1 teaspoon red pepper flakes
- Kosher salt & freshly ground black pepper, to taste
Liquids and Condiments
- 6-8 cups chicken stock or broth, to preference
- 1 teaspoon hot sauce, plus more to taste
- 1 tablespoon packed light or dark brown sugar
- 2 tablespoons apple cider vinegar
Greens
- 3 lbs collard greens—cleaned, stems removed, and chopped into bite-sized pieces
Instructions
- Heat the Oil and Sear the Meat: Heat the oil in a large Dutch oven or stock pot over medium-high heat until shimmering. Add the smoked ham hocks or turkey wings and sear each side until golden brown, approximately 2-3 minutes per side.
- Sauté Onions and Add Aromatics: Add the finely chopped onion to the pot with the meat and sauté, stirring frequently, until the onions are soft and tender, about 4-5 minutes. Then stir in minced garlic, red pepper flakes, salt, black pepper, 6 cups of chicken stock or broth, and the hot sauce. Mix well to combine all flavors.
- Simmer the Meat: Reduce heat to medium-low, cover the pot with a lid, and let the mixture simmer undisturbed for 1 hour. The smoked meat should become very tender and begin to fall off the bone.
- Remove and Shred Meat: Carefully take the meat out of the pot and let it cool for a few minutes until manageable. Using a fork or your hands (wear gloves if desired), shred the meat off the bones. Discard bones and excess fat, then return the shredded meat to the pot.
- Add Sugar, Vinegar, and Collard Greens: Stir in the brown sugar, apple cider vinegar, and chopped collard greens. The greens will seem like a lot but will wilt down significantly. If the liquid seems low, add 1-2 more cups of stock or broth to maintain desired consistency.
- Braise the Greens: Cover the pot again and let the collard greens braise over medium-low heat for at least 1 to 1½ hours until tender and flavorful.
- Adjust Seasoning and Serve: Taste the greens and adjust seasoning with additional salt, black pepper, or hot sauce as desired. Serve the collard greens warm, either on their own or as a delicious accompaniment to your favorite Southern meals.
Notes
- For a smokier flavor, use smoked turkey wings instead of ham hocks.
- Collard greens shrink significantly during cooking, so don’t be alarmed by the large initial volume.
- Add additional stock gradually to achieve your preferred consistency for the pot likker (the flavorful cooking liquid).
- Wear gloves when shredding hot meat to avoid burns.
- The dish keeps well refrigerated for several days and flavors develop further overnight.
