Print

Southern Collard Greens Recipe Easy Slow-Simmered for Perfect Flavor

Southern collard greens recipe - featured image
Print Recipe

A classic Southern collard greens recipe slow-simmered with smoky ham hocks and seasoned with apple cider vinegar for a rich, comforting flavor. Perfect for family dinners and potlucks.

Ingredients

Scale
  • 2 large bunches collard greens, washed, stemmed, and chopped (about 1.5 pounds / 680 grams)
  • 2 smoked ham hocks
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth (950 ml), preferably low sodium
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or bacon fat
  • 1 teaspoon sugar

Instructions

  1. Rinse the collard greens under cold water to remove grit. Remove the tough stems by folding each leaf in half and slicing along the stem. Chop the leaves into roughly 1-2 inch pieces, yielding about 8 cups (190 grams) of packed greens.
  2. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil or bacon fat over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent and fragrant. Stir in the minced garlic and cook for another 30 seconds, careful not to burn it.
  3. Nestle the smoked ham hocks into the pot along with the sautéed onions and garlic.
  4. Pour in 4 cups (950 ml) of chicken broth. Stir in 1 teaspoon sugar and 1 teaspoon red pepper flakes (if using). Bring the mixture to a gentle boil.
  5. Gradually add the chopped collard greens, stirring as they wilt to fit them into the pot. They will shrink significantly as they cook.
  6. Reduce heat to low, cover, and let the greens simmer gently for 1.5 to 2 hours. Stir occasionally, checking to make sure the liquid hasn’t evaporated—add a splash of water or broth if needed.
  7. After simmering, stir in 2 tablespoons apple cider vinegar. Taste and season with salt and black pepper to your liking. Simmer uncovered for another 10 minutes if you want a thicker broth.
  8. Remove ham hocks before serving (shred the meat and toss it back in if desired). Ladle the greens with some broth into bowls and serve warm.

Notes

If the greens taste too bitter, add a pinch of sugar or a splash more vinegar to balance acidity. Avoid adding salt too early to prevent over-salting. Stir occasionally during simmering to prevent sticking. For vegetarian version, omit ham hocks and use smoked paprika or liquid smoke with vegetable broth.

Nutrition

Keywords: Southern collard greens, slow simmered greens, smoky collard greens, ham hocks recipe, comfort food, soul food, easy collard greens

Find it online: https://blixfood.com/southern-collard-greens-recipe-easy-slow-simmered-for-perfect-flavor/