Southern Style Collard Greens

Here’s a classic, Southern-style Collard Greens recipe — rich, smoky, and slow-simmered to perfection. These greens are a soulful side dish, often served with cornbread, black-eyed peas, or fried chicken.

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🥬 Southern-Style Collard Greens

Ingredients:

• 2 lbs fresh collard greens, stems removed, leaves chopped and rinsed well

• 1 smoked ham hock, smoked turkey leg, or 4–6 slices thick-cut bacon

• 1 large onion, chopped

• 3–4 cloves garlic, minced

• 6 cups chicken broth (or water, but broth adds more flavor)

• 1 tablespoon apple cider vinegar

• 1 teaspoon sugar (optional, balances bitterness)

• 1/2 teaspoon crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• Hot sauce, for serving

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🍲 Instructions:

1. Prep the Collards:

   • Remove thick stems from the collard greens.

   • Stack, roll, and slice into 1-inch strips (chiffonade style).

   • Wash thoroughly (at least 2–3 rinses in a large bowl or sink of cold water) to remove all grit.

2. Cook the Meat Base:

   • In a large pot or Dutch oven, cook bacon until crisp (if using).

   • If using a ham hock or smoked turkey, place it in the pot with a bit of oil and sauté with the chopped onion.

   • Add garlic and cook for 1 more minute.

3. Add Broth and Simmer:

   • Pour in chicken broth and bring to a boil.

   • Add the ham hock/turkey (if not already in the pot), sugar, vinegar, pepper flakes, and a bit of salt and pepper.

   • Reduce heat and simmer for 30 minutes to let the broth get flavorful.

4. Add the Collard Greens:

   • Add greens in batches, letting them wilt slightly before adding more.

   • Cover and simmer for 45–60 minutes, until tender and deeply flavorful.

   • Stir occasionally and adjust seasoning as needed.

5. Finish & Serve:

   • Remove ham hock or turkey leg, shred meat, and return it to the pot.

   • Taste and adjust seasoning.

   • Serve hot, with a splash of vinegar or hot sauce and a side of cornbread to soak up that pot liquor (the flavorful cooking liquid).

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🔄 Variations:

• Vegetarian Version: Skip the meat and use smoked paprika, vegetable broth, and a touch of liquid smoke.

• Faster Version: Use pre-chopped, bagged collard greens and bacon instead of a ham hock for quicker flavor infusion.

• Spicier: Add diced jalapeño or more red pepper flakes.

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Let me know if you’d like a slow cooker, Instant Pot, or freezer-friendly version of this recipe too.