Southern Braised Collard Greens
Collards braised low and slow with a smoked ham hock, onion and red pepper flakes until the leaves go soft and the pot likker turns rich. Cider vinegar goes in at the end to cut the fat.
- 1
Cook the onion in the oil in a large heavy pot over medium heat for 6 minutes, until translucent. Stir in the garlic and cook 1 minute more.
- 2
Add the ham hock, water, and red pepper flakes. Bring to a boil, reduce to a bare simmer, cover, and cook 1 hour, until the meat pulls easily from the bone, well past the 145°F safe temperature for pork.
- 3
Add the collards in batches, pushing each handful under the liquid before adding the next. Stir in the salt, black pepper, and sugar.
- 4
Simmer uncovered for 45 to 50 minutes, until the leaves are completely tender and dull green. Add water if the greens are not staying submerged.
- 5
Lift out the hock, pull the meat from the bone and skin, chop it, and stir it back in.
- 6
Stir in the cider vinegar off the heat. Taste for salt and serve the greens with plenty of the pot likker.
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 smoked ham hock, about 1 pound
- 8 cups water
- 1 teaspoon crushed red pepper flakes
- 2 pounds collard greens, stemmed and cut into 1-inch ribbons
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 3 tablespoons apple cider vinegar
Instructions
- 1
Cook the onion in the oil in a large heavy pot over medium heat for 6 minutes, until translucent. Stir in the garlic and cook 1 minute more.
- 2
Add the ham hock, water, and red pepper flakes. Bring to a boil, reduce to a bare simmer, cover, and cook 1 hour, until the meat pulls easily from the bone, well past the 145°F safe temperature for pork.
- 3
Add the collards in batches, pushing each handful under the liquid before adding the next. Stir in the salt, black pepper, and sugar.
- 4
Simmer uncovered for 45 to 50 minutes, until the leaves are completely tender and dull green. Add water if the greens are not staying submerged.
- 5
Lift out the hock, pull the meat from the bone and skin, chop it, and stir it back in.
- 6
Stir in the cider vinegar off the heat. Taste for salt and serve the greens with plenty of the pot likker.