Southern Collard Greens
Ingredients
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- 1 tablespoon bacon drippings
- 1 cup onion – finely chopped (~1 medium onion)
- 3 cloves garlic – minced
- 1/2 teaspoon red pepper flakes
- 6 cups chicken broth, low-sodium
- 1 1/4 pounds smoked ham hock (~2.5 n/a smoked ham hocks)
- 2 pounds collard greens – stems removed, leaves sliced into 1-inch strips
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 teaspoon granulated sugar
- hot pepper vinegar – for serving
Instructions
1. Heat the bacon drippings in a large heavy pot over medium heat until melted and shimmering, about 1 minute.
2. Add the onion (finely chopped) and cook, stirring, until translucent, 5–7 minutes. Add the garlic (minced) and red pepper flakes and cook until fragrant, 30–60 seconds.
3. Pour in the chicken broth and add the smoked ham hock. Bring to a boil, then reduce to a gentle simmer, cover, and cook 45–60 minutes, until the meat is nearly tender and the liquid is well flavored.
4. Meanwhile, prepare the greens by removing tough stems and slicing the leaves into 1-inch strips.
5. Uncover the pot; add half the collard greens, stirring until wilted, then add the rest. Season with the kosher salt and black pepper. Cover and simmer gently 45–60 minutes, stirring occasionally, until the greens are very tender and silky and the pot liquor tastes rich.
6. Stir in the apple cider vinegar and granulated sugar; simmer 5 minutes. Lift out the ham hock, shred the meat from the bone, and return it to the pot; discard skin and bone. Taste and adjust seasoning and vinegar as needed. Serve hot with hot pepper vinegar.
Southern Collard Greens are slow-braised leafy greens cooked until silky in a savory, smoky pot liquor. The flavors are deep and comforting, built on cured pork, gentle heat, and a finishing splash of tangy vinegar. The result is tender greens with balanced bitterness, subtle spice, and a broth you’ll want to sop up with cornbread.
Rooted in the American South, the dish reflects West African culinary traditions adapted to local ingredients. Enslaved Africans and later generations transformed humble greens and pork trimmings into a celebratory staple. Today collards are a year-round side and a New Year’s Day essential, often served with black-eyed peas and cornbread as symbols of prosperity.