Southern Braised Collard Greens

Name: Southern Braised Collard Greens
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 large bunches collard greens (about 2 lb); 1 smoked ham hock; 1 large yellow onion, diced; 4 cloves garlic, minced; 4 cups chicken broth; 2 tbsp apple cider vinegar; 1 tbsp brown sugar; 1 tsp red pepper flakes; 2 tbsp butter; salt and pepper to taste

140 min 6 servings easy

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Southern Braised Collard Greens

Slow-cooked collard greens with smoked ham hock, vinegar, and a touch of heat — a classic Southern side dish done the old-fashioned way.

Prep

20 min

Cook

120 min

Total

140 min

Servings

Difficulty

easy

True Southern collard greens are braised low and slow with a smoked ham hock until the greens are silky tender and the pot liquor is deeply flavored. A splash of vinegar and red pepper flakes add brightness and heat. These are the real deal — not the quick-sautéed version, but the slow-cooked tradition that has been passed down for generations.

Ingredients

Servings

Greens

Instructions

Prep the greens

Strip the collard leaves from the tough center stems. Stack the leaves, roll into a tight cigar shape, and slice into 1-inch ribbons. Wash thoroughly in several changes of water to remove all grit.

Build the pot liquor

In a large pot, melt butter over medium heat. Cook diced onion for 5 minutes until softened. Add garlic and cook 1 minute. Add the ham hock, chicken broth, vinegar, brown sugar, and red pepper flakes. Bring to a simmer.

Add the greens

Add collard greens in batches — they will wilt and fit in the pot as each batch cooks down. Stir to submerge all the greens in the liquid.

Pro tip: Do not worry if the pot looks overfull — collards shrink dramatically as they cook.

Braise low and slow

Reduce heat to low, cover, and simmer for 1.5-2 hours until the greens are very tender and the pot liquor is rich and flavorful. Stir every 30 minutes.

Season and serve

Remove the ham hock. Shred any meat from the bone and stir it back into the greens. Taste and adjust salt, vinegar, and heat. Serve with a ladle of pot liquor over each portion.