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Collard greens are just an excuse to eat meat with your meat. THERE I SAID IT. I am very brave, give me my medal.

All jokes aside, if you cook collard greens long enough they get buttery soft and the meat falls off the bone. And the pot liquor is so luscious, you’ll want to sop it all up with something (maybe biscuits?).

It doesn’t matter if you buy bagged greens or buy them in bunches, you’ll want to wash them. Greens of any kind can be very gritty, and crunching on sand during dinner is the WORST. Even if the bag says the greens have been washed do not trust them. They lie. Or they simply do not do a very good job. If you do it yourself you will know it was done right.

I know the apple cider vinegar seems like a weird addition, but trust me, it adds that slight hint of acid you need with the smokey pork flavor. You can, of course, leave the pork out. It won’t be quite as delicious, but it will still be really really good.

Bowl filled with cooked collard greens and smoked pork.
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Collard Greens with Ham Hock

Ingredients

  • 2 large bags collard greens by all means use the whole bunches. Get about 5 of them, wash them really well, tear the leaves off the steams, then cut the leaves into bite-size pieces.
  • 2 tbsp olive oil
  • 1 whole onion finely chopped
  • 5 cloves garlic minced
  • 4 cups chicken stock
  • 2 cups water
  • 1/4 cup apple cider vinegar
  • 1/4 cup dark brown sugar
  • black pepper and red pepper to taste
  • 1 smoked ham hock a hambone from a spiral ham will work too, it just won't have the same flavor as as much meat

Instructions

  • In a large stockpot, heat the olive oil over medium heat.
  • Cook the onion until starting to brown, then add the garlic and (optional) chile flakes. Cook them until fragrant.
  • Add the stock, water, vinegar, and brown sugar. Taste for heat and salt, then bring to a boil.
  • Reduce the heat to a simmer and wilt the greens in the liquid. They will reduce down.
  • If you don't have a crockpot, you can continue simmering the greens on the stove until the greens are cooked, about 5 hours or so, adding in the smoked ham hock before you really start cooking.
  • If you do have a crockpot, transfer everything from the stockpot to the crockpot, adding the smoked ham hock before starting the cooker.
  • Cook on low for 8-10 hours, or high for half the time.

Serve  with chicken, biscuits or beer bread, or whatever you want! It’s a great side for a cookout or anything fried.