SLOW-SIMMERED SOUTHERN COLLARD GREENS — RICH, TENDER & FULL OF FLAVOR

Wash collards thoroughly (they can be sandy!).

Remove thick stems and slice leaves into strips.

Pro tip: Roll leaves tightly and slice for easy chopping.

In a large pot or Dutch oven over medium heat:

If using bacon — cook until crispy.

If using ham hock — place it directly in the pot.

Add chopped onion and cook until soft.

Stir in garlic and cook 30 seconds until fragrant.

Add collard greens to the pot (they’ll look like a lot but cook down).

Pour in chicken broth and water.

Season with sugar, red pepper flakes, black pepper, and a little salt (go light if using ham).

Bring to a gentle boil, then reduce heat to low.

Cover and simmer 45 minutes to 1½ hours, until greens are tender and flavorful.

Stir occasionally.

Remove ham hock, shred the meat, and return it to the pot.

Stir in apple cider vinegar.

Adjust seasoning if needed.

The longer they simmer, the more tender they get

A splash of hot sauce adds extra kick

Serve with cornbread to soak up that pot liquor

They taste even better the next day

Smoky. Savory. Tender.

A true Southern staple that brings comfort to every plate.

Do you like your collard greens spicy… or classic and mild?