Southern Collard Greens
Southern Collard Greens are braised in a savory meat-flavored and perfectly spiced pot liquor resulting in a tender texture. Served with cornbread, this is a true southern meal.
Equipment
- 1 Large Pot
Ingredients
- 6 Small Bunches Collard Greens
- 1 Extra Large Smoked Ham Hock (Or Other Preferred Smoked Meat)
- 2 Tbsp Granulated Sugar
- 1 Tbsp Bacon Grease (Optional)
- 1 Tbsp Salt
- 2 Tsp Apple Cider Vinegar (Optional)
- 1 Tsp Crushed Red Pepper (Adaptable for Desired Heat)
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Paprika
- 1/4 Cup Chopped Onions
Instructions
- Start by pulling the green leaves away from the stems.6 Small Bunches Collard Greens
- Roll a handful of greens and cut them horizontally into small pieces. By personal preference, you can decide if you would like to cut an include the stems.
- Add greens into an empty sink and thoroughly wash them in cold water removing all grit, sand, and debris. Drain sink and repeat until water becomes clear.
- Rinse the smoked meat very well.1 Extra Large Smoked Ham Hock
- Add the smoked meat to a large pot along with enough water to fully submerge the meat.
- Then cover with a lid and cook over medium high heat for about 45 minutes or until the meat is near being tender.
- Add greens to the pot along with about 4-5 additional cups of water or enough to just barely cover greens to the pot. This will become your pot liquor.
- Add the rest of the ingredients to the pot and cook while covered for at least 2 hours or until completely tender. Most water should have evaporated by this point just having enough to barely cover the greens.
