Slow-Simmered Southern Pot Collard Greens
Pot Collard Greens are tender, slow-simmered, and deeply flavorful.Cooked with smoky meat and aromatic seasonings, they develop rich taste.The broth, known as pot liquor, is full of savory goodness.They are a Southern comfort food staple.Perfect as a hearty side dish for family meals.A timeless recipe rooted in tradition and flavor.
Ingredients
- 2 pounds fresh collard greens
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 cups chicken broth (or water)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional, balances bitterness)
Instructions
- Wash collard greens thoroughly to remove grit.
- Remove thick stems and chop leaves into strips.
- Heat olive oil in a large pot over medium heat.
- Sauté onion until soft; add garlic and cook briefly.
- Add smoked ham hock and broth; bring to a simmer.
- Stir in chopped collard greens (they will reduce as they cook).
- Season with salt, pepper, and red pepper flakes.
- Cover and simmer on low heat for 1½–2 hours until tender.
- Stir in apple cider vinegar and sugar near the end.
- Remove ham hock, shred meat, and return to pot.
Notes
- Wash greens several times to remove sand.
- Longer cooking makes greens more tender.
- Smoked turkey is a lighter alternative to ham hock.
- Vinegar enhances flavor and cuts bitterness.
- Do not over-salt early—smoked meat adds saltiness.
- Pot liquor is nutrient-rich—serve it with the greens.
- Greens shrink significantly during cooking.
- Leftovers taste even better the next day.