Introduction

There is something deeply spiritual about a pot of greens simmering on the stove. In my kitchen, Southern collard greens aren’t just a side dish; they are a centerpiece of heritage, patience, and love. Growing up, Sundays meant the aroma of smoky ham hocks and slow-cooked vinegar-tinged greens wafting through the house. This particular recipe comes straight from my Grandma’s kitchen, passed down through generations to ensure that every bite is tender, savory, and carries just the right amount of “pot likker” (that liquid gold at the bottom of the pot).

Whether you are preparing a holiday feast or a simple weekend meal, these greens bring an undeniable sense of comfort to the table. They represent the slow-food movement before it was a trend—taking simple, tough leaves and transforming them into something velvety and rich.

Why I Love This Recipe

I love this recipe because it doesn’t take shortcuts. By simmering the ham hocks first to create a deep, smoky base, we build layers of flavor that you simply can’t get from a canned version. The addition of apple cider vinegar at the end cuts through the richness of the pork, creating a perfectly balanced profile. It’s a versatile dish that pairs just as well with these easy turkey wings as it does with a holiday ham. Plus, it’s a nutritional powerhouse, packed with vitamins and minerals, hidden under that delicious Southern seasoning.

Ingredients

• 2 pounds collard greens: Freshly picked, thoroughly washed, and stems removed.
• 2 smoked ham hocks: This provides the essential smoky, salty foundation.
• 1 large onion: Chopped finely to melt into the broth.
• 4 cloves garlic: Minced to add a sharp, aromatic depth.
• 6 cups chicken broth: Provides more flavor than plain water.
• 1 Tablespoon olive oil: For sautéing the aromatics.
• 1 teaspoon red pepper flakes: For a subtle back-end heat.
• Pinch of sugar: To balance the natural bitterness of the greens.
• Salt and pepper: To taste.
• 1 Tablespoon apple cider vinegar: The essential “zing” to finish the dish.

Swaps and Notes

• The Greens: If you can’t find collards, you can use turnip greens or mustard greens, though the cooking time may be slightly shorter.
• The Meat: If ham hocks aren’t available, smoked turkey wings or thick-cut bacon can serve as a substitute for that smoky element.
• Vegetarian Option: Skip the meat and use vegetable broth with a teaspoon of liquid smoke to mimic the traditional flavor.
• The Broth: If you are watching your sodium, use low-sodium chicken broth and adjust your salt at the very end.

Step-by-Step Instructions

1. Sauté the Aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. This builds the flavor base.

2. Infuse the Base

Stir in the minced garlic and red pepper flakes. Cook for another minute until the garlic is fragrant, being careful not to let it burn.

3. Create the Stock

Add the smoked ham hocks to the pot, followed by the 6 cups of chicken broth and the pinch of sugar. Bring the mixture to a gentle boil. Let this simmer for about 45 minutes. This step is crucial because it softens the ham hock and extracts the collagen and smoky flavor into the broth.

4. Simmer the Greens

After the broth has developed its flavor, reduce the heat to medium-low and add the collard greens. You may need to add them in batches as they wilt down. Cover the pot and let the greens simmer until they are tender and reach your desired level of “doneness”—usually another 45 to 60 minutes.

5. The Chop and Skim

Once tender, drain some of the excess juice (but keep it nearby!). Use a chopper or a sharp knife to finely chop the collards for that classic Southern texture. Skim any excess fat off the top of the pot. Add about 1 tablespoon of the concentrated pot liquid back into the chopped collards to keep them moist.

6. Final Seasoning

Season with salt, pepper, and the apple cider vinegar. Taste as you go—the vinegar is the key to making the flavors “pop.”

7. Serve

Serve hot! Be sure to pull the meat off the ham hocks and mix it back into the greens for the ultimate bite.

Tips for Success

• Wash Thoroughly: Collard greens are grown in sandy soil. Wash them at least three times in a sink full of cold water to ensure no grit remains.
• Low and Slow: Don’t rush the simmering process. The longer they cook on low heat, the more tender they become.
• The Vinegar: Always add the vinegar at the very end. Cooking it too long can dull its brightness.

Serving Suggestions and Pairings

These greens are the perfect companion for a hearty Southern spread. I highly recommend pairing them with:

• Main Dish: This Cajun chicken sausage gumbo for a full Southern experience.
• Side Dish: This tomato skillet with okra and sausage adds a wonderful garden-fresh acidity to the plate.
• Casserole: This Mexican chicken and rice casserole offers a nice textural contrast.
• Dessert: Finish the meal with a classic, like this big family banana pudding.

Nutritional Information (Per Serving)

• Calories: 145 kcal
• Total Fat: 7g
• Protein: 9g
• Carbohydrates: 11g
• Fiber: 5g
• Sodium: 480mg (varies based on broth used)

Storage and Leftover Tips

Collard greens are actually better the next day!

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: You can freeze cooked greens in a freezer-safe bag for up to 3 months.
• Reheating: Reheat slowly on the stovetop over medium-low heat, adding a splash of broth if they look dry.

Final Thoughts

Cooking Southern collard greens is a labor of love that rewards you with incredible flavor and a connection to tradition. I hope this recipe brings as much joy to your dinner table as it has to mine over the years.

Did you try Grandma’s recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow ChefManiac for more authentic comfort food favorites.