Southern Style Collard Greens are slow cooked with pork and taste just like grandmas. These southern greens are zesty, spicy and perfectly meaty!
All good ol’ southern folk know that a New Years supper of collard greens, corn bread and black-eyed peas brings wealth, health and good luck. And because we all want to get rich in 2018, these Southern Style Collard Greens are absolutely CLUTCH.
I make mine with ham hocks… its better than bacon. Just trust me. You can find them in the smoked meat section of the grocery store. Start by cooking the pork low and slow (about an hour). Believe it or not, it’s going to smell terrible but this process will create a ton of pork flavor in the greens. Because who doesn’t want veggies that taste like smoked meat?
Now, it’s time to add vinegar, spices and sugar. The vinegar and sugar help to mellow out the bitterness in the greens. If you like the greens spicy, add another ½ teaspoon of red pepper flakes. I always do.
You may be wondering how you’re going to fit 2 giant bags of greens into that pot. Again, trust me. You’ll want to add the greens a few handfuls at a time. Once they begin to wilt, add a few more handfuls. Repeat as necessary. You may use your spoon to submerge the greens into the water. Simmer for another hour or until tender to your liking.
Lastly, you’ll cut the meat from the bone and chop into small pieces. Return the meat to the pot and stir in with the greens. You may add more salt or vinegar to taste. Serve with pepper sauce & enjoy!
Looking for other great southern dishes? Try this Cornflake Chicken or my famous Macaroni and Cheese.
Happy New Year!
Kelsey Renee
Southern Style Collard Greens
Ingredients
- 32 ounces collard greens (washed and chopped)
- 2 smoked ham hocks
- 3 quarts water
- ¼ cup apple cider vinegar
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons sugar
Instructions
- 1. Add 3 quarts of water and ham hocks to a large stock pot (at least 6 quarts). Bring to a boil. Cover and reduce heat to medium low. Simmer for one hour.
- 2. Add vinegar, red pepper, sugar, salt and pepper to pot.
- 3. Add a few handfuls of greens at a time and use a spoon to submerge greens. Repeat until all the greens have been added.
- 4. Cover. Simmer for at least one hour or until tender.
- 5. Carefully remove ham hocks. Cut meat off the bone. Return meat to pot.
- 6. Serve greens with pepper/vinegar hot sauce.
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