Southern collard greens
Southern collard greens, from above
Non vegAmerican South

Southern collard greens

Greens simmered so long they turn silky, plus a broth so good it has its own name.

90 minTime
15 gProtein each
mildSpice
Pot likker and patience3 chapters · 2 min read

Make it your way

Grandma's wayCollards slow simmered with smoked ham until silky, served in their pot likker.
The original
164kcalsame
15 gproteinsame
7 gfibresame
90minutessame

Southern collard greens.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Collard greens (haak)2 big bunches, stems out, cut in ribbons
Cooked ham1 smoked ham hock, or 200 g smoked ham, diced
Onion1 large, chopped
Garlic4 cloves, sliced
Chicken stock (chicken broth)3 cups
Vinegar2 tbsp, apple cider vinegar if you have it
Brown sugar2 tsp
Red chilli powder (indian red chili powder)a pinch of chilli flakes
Saltto taste
Black pepper½ tsp
Cooking oil (vegetable oil)1 tbsp

Method

5 steps
  1. 1Strip the stems from the collards, stack the leaves, roll them up and slice into 2 cm ribbons. Wash twice in a sink of water.
  2. 2Heat the oil in a large pot and fry the onion and ham until the onion is soft. Add garlic and chilli for 1 minute.
  3. 3Pour in the stock and simmer 15 minutes so the ham flavours the liquid.
  4. 4Add the greens a few handfuls at a time, letting each batch wilt. Cover and simmer gently for 45 to 60 minutes.
  5. 5Stir in vinegar and sugar, season with salt and pepper, and serve with plenty of broth.
Serve it like this

Ladle into deep bowls with plenty of pot likker and a splash of hot pepper vinegar. Cornbread on the side is not optional.

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Make it a meal

What goes with Southern collard greens: a bread or rice, a side, something to drink and something sweet.

Bread or rice Cornbread35 min
Bread or rice Methi thepla40 min
With a main Southern fried chicken60 min
With a main Mac and cheese30 min
On the side Southern black eyed peas75 min
To drink Southern sweet tea20 min
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