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How to Cook Delicious Collard Greens

I have to say that this recipe produced the best greens I’ve ever had. They were just perfect. The two things I instantly noticed in Grandma Grace’s recipe was cooking the meat with the broth and then adding the greens and the vinegar during the cooking process, rather than afterwards. Grace says, “the vinegar cuts the bitterness of the collards”. 
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Prep Time 15 minutes
Cook Time 2 hours
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Ibs Collard Greens to skip the process of washing and soaking whole greens, just buy the chopped greens in the bags. They are pre-washed and ready to go. I still pick them over to remove any larger stems.
  • 1-2 smoked Ham hocks or smoked turkey leg. If unavailable any smoked meat will do. I used smoked pork necks one time.
  • 2 boxes Chicken Broth about 8 cups.
  • 1 Vidallia or sweet Onion
  • 1 Red Bell pepper chopped
  • 1/3 cup Apple Cider Vinegar
  • 2 Tbsp Garlic minced
  • 1 tsp Red pepper flakes
Salt, I like to wait until the greens have cooked a bit before I add the salt.

Equipment

  • Large Pot

Method
 

  1. Add all ingredients, except the greens and the salt and cook on medium low heat until the meat is falling off or easily comes off the bone. When ham hocks are done remove them and put in a bowl to cool.
  2. Using a slotted spoon look to see if there are any pieces of bone in the broth. Then, I add the collards a bit at a time into the broth and mash them down.
  3. Bring to a boil and then turn to down to med/low, cover and cook for two hours. checking liquid and stirring occasionally.
  4. After the ham hocks are cool, remove the meat and chop finely and add to the collards. I add the salt at this time and cook for about another 30 minutes to an hour.

Notes

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