On the menu tonight – Classic Southern Collard Greens!
After going to countless BBQ places and having just as many versions of collard greens, I decided that I would try my hand at this Southern classic. The key to this dish, in my opinion, is time and patience. Take the time to carefully wash the greens. I cut the stems from the center of each leaf. The leaves can be kind of firm, so they require a longer cook to soften them up. You’ll simmer the collards low and slow for a couple of hours.
I cooked my greens in chicken broth to bring some more flavor to the pot likker, the savory liquid that will be created from that long slow cook. Oh, and don’t skimp on doling out the likker in each serving.
Eat the greens as a side to your BBQ or just have a big bowl with a slice of corn bread. Let me know how your batch of Collard Greens turns out!
Classic Southern Collard Greens
(No Ratings Yet)
Loading...Classic Southern Collard Greens
Ingredients
- 1 tsp olive oil
- 1 cup chopped Vidalia onion
- 3-5 garlic cloves, roughly chopped
- 3 lbs fresh collard greens (about 3-4 bundles) Weight includes the stems
- 3/4 - 1 lb ham hock (if you don't have a ham hock, you can simply use 3/4 lb chunks of ham or bacon)
- 32 oz chicken broth (I used one that you could drink on its own)
- 1 tablespoon Old Bay Seasoning or Creole Seasoning
Instructions
In a large pot, put in the ham hock along with enough water to cover. Bring the water to a boil. Cook for about 45 min to an hour until it becomes tender.
While the ham hock cooks, wash your greens to remove any dirt and grit.
Remove the stems from the greens
In a large Dutch oven, add the olive oil along with the diced onions and garlic. If not using a ham hock, add the chunks of ham at this time.
Saute the onion and garlic until translucent
Add the chicken broth
Begin adding the chopped collards. If they don't all fit at first, let them wilt down and add the rest
Add the Old Bay seasoning and the ham hock, bring to a boil.
Reduce the heat to low and put the lid on the pot
Simmer the greens for about two hours or until the greens are soft. Periodically stir throughout the cooking process
When ready, remove the ham hock (or ham chunks) and shred the meat into smaller pieces. Adjust seasoning as needed.
Serve either as a side dish or with a nice slice of cornbread
Notes
Collards are more bitter than other greens. If you find the dish too bitter after cooking, you can add a little bit of sugar (about a teaspoon or two) to tone down the bitterness.
