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Collard Greens

Collard Greens – GoodLifeBlu
SouthernSoul FoodHolidaySlow Cooked

Southern Collard Greens with Smoked Ham Hock

Tender collard greens braised low and slow in a rich, smoky pot liquor with ham hock, onion, and a splash of vinegar. Soul food at its most honest and satisfying.

Prep
20 min
Cook
2 hrs
Serves
6–8
Est. Cost
~$10

Collard greens take time. That's the whole point. The low simmer, the pot liquor developing, the greens going from tough to silky — you can't rush what the pot is doing. Give it the time and you'll understand why people fight over the pot liquor at the end.

— Blu
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Ingredients

The Greens
Fresh collard greens, washed2 large bunches
Smoked ham hock1–2 hocks
Yellow onion, diced1 large
Garlic cloves, minced4 cloves
Chicken broth4 cups
Apple cider vinegar2 tbsp
Red pepper flakes½ tsp
Sugar1 tsp
Salt and black pepperto taste
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Steps

  • 01Strip collard leaves from the tough center stem by folding the leaf in half and pulling. Stack and slice into 1-inch strips. Wash thoroughly in cold water — several times if needed.
  • 02In a large pot over medium heat, sauté onion in a drizzle of oil 5 minutes. Add garlic, cook 1 minute. Add ham hock and broth. Bring to a simmer.
  • 03Add collard greens in batches — they will wilt down dramatically. Add vinegar, red pepper flakes, and sugar. Cover and simmer on LOW for 1.5–2 hours, stirring occasionally.
  • 04Remove ham hock, pull any meat off the bone, and return meat to the pot. Taste and season with salt, pepper, and more vinegar if desired. The pot liquor should be deeply flavorful.
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Blu's Tips

🌿
Remove the Stems
The thick center rib of a collard leaf stays tough no matter how long you cook it. Strip the leaf away from the stem before cooking — it takes time but makes every bite better.
🍺
Drink the Pot Liquor
The liquid left in the pot after cooking — called pot liquor — is liquid gold. Sop it up with cornbread or drink it straight from the bowl. Don't waste a drop of it.
🍎
Vinegar Brightens Everything
A splash of apple cider vinegar cuts through the richness of the pot liquor and balances the flavor. Add it during cooking and taste again right before serving.
Two Hours Minimum
Collard greens need time to go from tough to silky tender. One hour is not enough. Two hours is where they become what they're supposed to be. Low heat. Let it work.
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Storage & Leftovers
Fridge
5 days
Freezer
3 months
Better
Day 2 — always

Low and slow. Pot liquor worth fighting over. Soul food done right. — Blu

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