Name: Southern Collard Greens Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 to 2 large bunches Collard greens; 3 tablespoons Olive oil; 4 slices Bacon; 1 cup Smoked ham, diced; 1 large Ham hock; 2 cups Chicken broth (plus extra if needed); 1 splash Cooking sherry; 1 cup Onions, chopped; 2 medium Shallots, chopped; 4 cloves Garlic, minced; 1 tablespoon Brown sugar

🍳 Step-by-Step Cooking Instructions

1. Prepare the Greens

Wash the collard greens thoroughly in cold water to remove any dirt.
Remove the tough center stems from each leaf.
Stack the cleaned leaves and roll them tightly into a cigar shape.
Slice the rolled leaves into 1-inch strips

2. Sauté the Aromatics

Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the garlic, chopped onions, and shallots.
Sauté the mixture until fragrant and translucent.
Remove the aromatics from the pot and set them aside.

3. Cook the Bacon

Place the bacon slices into the same pot.
Fry until the bacon is completely crispy.
Remove the bacon and set it aside to crumble later.
Leave the rendered bacon fat inside the pot.

4. Deglaze and Build the Base

Add the diced ham and the prepared ham hock into the hot bacon fat.
Cook for 1 minute to brown the meat slightly.
Pour in the 2 cups of chicken broth.
Scrape the bottom of the pot with a wooden spoon to loosen the flavorful browned bits.

5. Simmer the Greens

Return the sautéed aromatics and the sliced greens back into the pot.
Stir in the brown sugar and add a splash of cooking sherry.
Bring the liquid to a boil.
Reduce the heat to low, cover the pot with a tight lid, and simmer for at least 90 minutes.
Check the pot periodically. Add more broth or water if the greens need to stay slightly submerged.

6. Finish and Serve

Simmer until the greens and the ham hock are completely tender.
Crumble the reserved crispy bacon.
Stir the bacon into the greens just before serving.

📝 Recipe Notes & Pro Tips

Advanced Prep (The Night Before) : To guarantee a deeply flavorful pot liquor and ultra-tender meat, pre-cook your ham hock. Submerge the hock in a large pot of water or chicken stock. Bring it to a boil, then reduce the heat, cover, and simmer for 1 to 2 hours until the meat is fork-tender. Use this enriched liquid as your cooking broth the next day.
Sherry Substitute : If you do not have cooking sherry, a splash of apple cider vinegar or white wine can also provide a great balance to the rich, smoky meats.

🛒 Ingredients for Collard Greens