Southern Style Collard Greens are a soul food classic, packed with rich, savory flavors from a slow simmer with smoky meat. Here’s how to make them the traditional way:
Ingredients:
- 2 lbs fresh collard greens, washed, stems removed, and chopped
- 4-6 slices of thick-cut bacon, chopped (or 1 smoked ham hock or smoked turkey leg)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or water)
- 1 teaspoon sugar (optional)
- 1 teaspoon apple cider vinegar
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- Hot sauce, for serving (optional)
Instructions:
1. Prepare the Collard Greens:
- Wash the collard greens thoroughly to remove any grit or dirt.
- Remove the thick stems by cutting along both sides of the stem, then chop the leaves into bite-sized pieces.
2. Cook the Bacon (or Meat):
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
- If using a smoked ham hock or turkey leg, add it to the pot instead of bacon and sear it for a few minutes to release its flavor.
3. Sauté Aromatics:
- Add the chopped onion to the pot and sauté in the bacon fat (or a little oil, if needed) until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
4. Add the Greens:
- Gradually add the chopped collard greens to the pot, stirring to wilt them slightly as you add more.
5. Simmer:
- Pour in the chicken broth (or water) to cover the greens. Add the cooked bacon pieces (or keep the ham hock/turkey leg in the pot).
- Stir in the sugar, apple cider vinegar, crushed red pepper flakes (if using), and a pinch of salt and black pepper.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, stirring occasionally. The greens should be tender and flavorful.
6. Adjust Seasoning:
- Taste and adjust the seasoning with more salt, pepper, or vinegar as needed.
7. Serve:
- Remove the smoked meat (if used), shred it, and return the meat to the pot.
- Serve the greens hot with a splash of hot sauce, if desired.
Tips:
- Make it vegetarian: Skip the meat and use olive oil or butter to sauté the onions and garlic. Add smoked paprika for a hint of smoky flavor.
- For deeper flavor: Simmer the greens longer, up to 1 ½ hours, for even more tenderness and richness.
- Serving suggestions: Pair with cornbread, fried chicken, or black-eyed peas for a complete Southern meal.
Enjoy your comforting, flavorful Southern Style Collard Greens! 🥬✨
