Description

Collard greens are a beloved Southern staple, celebrated for their rich, savory flavor and tender texture. These are slow-cooked to perfection with smoky seasonings, they’re a dish that brings everyone to the table, ready to savor the comforting taste of tradition. Paired with cornbread or enjoyed on their own, collards are the heart of a true Southern meal.

Ingredients

3 ½ lbs fresh collard greens
1 large ham hock (or 4 oz fatback)
6 cups chicken broth
2 tablespoons granulated sugar
2 teaspoons salt (adjust to taste)
1 teaspoon freshly ground black pepper
1 1/2 teaspoons garlic powder
¼ (½ stick butter) salted butter
Pepper sauce or hot sauce (optional, to taste)

Instructions

Wash and prep the collard greens thoroughly. Remove stems and tear leaves into bite-sized pieces.
In a large pot, sear the ham hock or fatback over medium heat until fragrant.
Add chicken broth, sugar, salt, and pepper, garlic powder to the pot, and bring to a simmer.
Gradually add the collard greens, letting them wilt before adding more.
Reduce heat to low, cover, and simmer for 1 1/2 to 2 1/2 hours, stirring occasionally. Add more broth if the greens start to dry out.
Taste and adjust seasoning. Serve hot with a splash of pepper sauce or hot sauce if desired.

Notes

Do ahead/Freeze Tip: Collard greens can made several days ahead. Store in the refrigerator and warmed up before serving. Cooked collards freeze well for up to three months. Thaw overnight in the refrigerator and heat throughly to serve.