Southern Style Collard Greens

🥬 Southern-Style Collard Greens

Ingredients

• 2 large bunches collard greens

• 1–2 tbsp oil or butter

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 smoked ham hock or 2 cups smoked turkey (neck, wing, or leg)

• 4 cups chicken broth (or water)

• 1 tbsp apple cider vinegar

• 1 tsp sugar (optional, Southern-style balance)

• Salt & black pepper

• Optional heat: red pepper flakes or hot sauce

Instructions

1. Clean the greens (important!)

   • Remove thick stems.

   • Wash leaves thoroughly in cold water 2–3 times to remove grit.

   • Stack, roll, and slice into strips.

2. Build the base

   • In a large pot, heat oil over medium heat.

   • Add onion and cook until soft (about 5 minutes).

   • Add garlic and cook 30 seconds.

3. Add the meat

   • Add ham hock or smoked turkey.

   • Pour in broth. Bring to a gentle boil.

4. Add greens

   • Add collards a handful at a time, stirring until wilted.

5. Season & simmer

   • Add vinegar, sugar, black pepper, and optional heat.

   • Reduce heat to low, cover, and simmer 1½–2 hours, stirring occasionally.

6. Finish

   • Remove meat, shred if needed, return to pot.

   • Taste and adjust salt, vinegar, and heat.

How They Should Taste

• Tender, not mushy

• Smoky, savory, slightly tangy

• Pot liquor rich enough to sip (or soak up with cornbread)

Southern Secrets

• Vinegar at the end brightens everything.

• Greens get better the longer they simmer.

• Always serve with hot pepper sauce and cornbread.