Collard Greens
Slow-simmered collard greens — Down South Collard Greens, Misty's Collard Greens, greens with smoked turkey, ham hocks or bacon — for Sunday dinner.
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Southern collard greens
I do not put sugar in them like some other people do so don’t get offended
Sarah MooreIngredients
- 1 large bag Pre washed collard greens
- 2 tbs Garlic powder
- 1 packer or cube Chicken bullion
- Splash Apple cider vinegar
- Salt to taste if needed
Instructions
- 1Get the pre washed collard greens and save some time. I put mine in the instant pot. First I take bacon grease or crisco and heat that up with chopped onion and garlic. Add in your greens and cook down.
- 2Chicken bullion, garlic powder and my own secret is apple cider vinegar just a splash. Throw in about a cup of water so it won’t stick or burn
- 3Cook all day long, serve over rice or plain but definitely add hot sauce or pepper sauce. Enjoy!
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Open in Pepper →Greens Taste Better When They Simmer Slow
A pot of collards is the kind of side dish that quietly takes over the table. The smoke from the meat, the salt, the little bit of heat in the potlikker — that's the whole thing, and it only comes from time on the stove.
Cooks on Pepper reach for these when Sunday dinner needs a real vegetable on the plate, when the holidays roll around, or when there's a ham hock in the freezer that needs using.
Every recipe here is somebody's version of the pot they grew up with — Southern collard greens with chicken bouillon, Down South Collard Greens with smoked pork necks, Dena's Texas Collard Greens with thick cut bacon, and The BEST Collard Greens in WV with smoked turkey legs.
Quick Tips
- 1
Wash the greens three times
Fill the sink with cold water, swish the leaves, and lift them out so the grit stays behind. Repeat until the water runs clear, usually 3 rounds.
- 2
Simmer the meat first
Cover the ham hocks or smoked turkey with water and let them go 45 to 60 minutes before the greens ever hit the pot.
- 3
Strip out the stems
Fold each leaf in half and pull the thick center rib away, then stack 5 or 6 leaves and slice into ribbons.
- 4
Save the potlikker
Don't drain that broth. Spoon a few tablespoons over the greens on the plate and serve cornbread for dunking.
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