Southern-Style Collard Greens
- Greens
- 2 ½ lb collard greens, 2 large bunches
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 smoked ham hock, about 1 lb
- 2 tbsp apple cider vinegar
- 1 tsp light brown sugar
- ½ tsp black pepper
- kosher salt, to taste
- To serve
- hot sauce
Southern-Style Collard Greens
- Swish the collard leaves in a sink full of cold water, then lift them out so the grit stays behind. Repeat until no grit settles.
- Strip the leaves off the thick center stems. Stack several leaves, roll them up and cut across into 1-inch ribbons.
- Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft.
- Stir in the garlic and red pepper flakes until fragrant.
- Add the broth, water and ham hock and bring to a boil. Cover, lower the heat and simmer to build a smoky broth.
- Add the collards a few handfuls at a time, stirring each batch down as it wilts.
- Partly cover and simmer gently, stirring now and then, until the greens are silky and tender.
Southern-Style Collard Greens
- Lift out the ham hock. When it's cool enough to handle, pull off the meat, chop it and stir it back in; throw away the skin, fat and bone.
- Stir in the vinegar, brown sugar and pepper, then taste and add salt as needed. The hock is salty, so taste first.
- Serve the greens with some of their broth and pass hot sauce at the table.