1 large smoked ham hock, smoked turkey leg or smoked turkey wings (≈1–1½ lb) Grandbaby Cakes+1
4 cups chicken stock (or broth) plus 1–2 cups water Simply Recipes+1
8–10 cups collard greens (≈2 lb) trimmed and chopped Simply Recipes+1
Kosher salt and freshly ground black pepper, to taste
1‑2 Tbsp apple cider vinegar (optional, for brightness) Grandbaby Cakes+1
Optional: red pepper flakes or hot sauce for a bit of heat Grandbaby Cakes
Instructions
Step 1: Prep the greens
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Remove tough stems from collard greens: hold leaf in one hand, tear away the stem, then chop leaves into bite‑sized pieces. Divas Can Cook+1
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Thoroughly wash the chopped greens in several changes of cool water to remove grit and sand, then drain. Divas Can Cook
Step 2: Build the base flavor
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In a large heavy pot (Dutch oven or stock pot) heat the bacon fat or oil over medium‑high. Add the chopped onion and sauté until softened and beginning to brown (~5 minutes). Simply Recipes
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Add the garlic and smoked meat, stir briefly to combine.
Step 3: Add the liquid and cook
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Pour in the chicken stock and water (or just stock) and bring to a simmer. Add the smoked meat to the liquid and cover. Simmer for ~45 minutes to an hour until meat is tender. Grandbaby Cakes+1
Step 4: Add the greens
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Add the washed collard greens to the pot (they will seem bulky but wilt down). Stir to combine, cover partially, reduce heat to medium‑low and simmer for ~45–60 minutes until greens are tender. Simply Recipes+1
Step 5: Final seasoning
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Remove the smoked meat, pull off the bones and chop the meat; return meat to the pot with the greens. Add salt & pepper to taste. Stir in apple cider vinegar and red pepper flakes or hot sauce if using. Simmer another ~10 minutes.
Step 6: Serve
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Serve hot, spooning some of the flavorful cooking liquid (“pot likker”) over each serving. Optionally serve with cornbread to soak up the liquid.
Tips for Success
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Choose fresh, dark green collard leaves with firm stems—they hold up better during long simmering.
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Washing is key—collards often hide soil/grit so rinse thoroughly and change the water until clear. Divas Can Cook
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Don’t skimp on time—the longer simmer (1–2 hours) lets flavors develop and the greens soften properly.
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Use smoked meat (ham hock/turkey wing) for authentic smoky depth. If vegetarian, use vegetable broth + liquid smoke and omit meat. There’s Food at Home
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Serve with cornbread or rice to make the most of the pot likker (broth) which many consider the best part. Southern Living+1
Variations
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Spicy Greens: Add ½ tsp cayenne or 1‑2 dashes hot sauce for heat.
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Lighter Version: Use turkey bacon and low‑sodium chicken broth; omit added sugar.
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Vegan/Vegetarian: Skip smoked meat, use rich vegetable stock and a dash of liquid smoke; add beans or chickpeas for extra protein. Divas Can Cook
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Greens Mix: Combine collard greens with turnip greens or mustard greens for variety in texture and flavor.
Ingredient Substitutions
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Bacon fat/lard → vegetable oil or olive oil (though taste will vary)
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Smoked ham hock → smoked turkey leg/wing or turkey bacon
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Chicken stock → vegetable stock (for vegetarian version)
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Apple cider vinegar → white wine vinegar or plain vinegar (small amount)
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Red pepper flakes/hot sauce → crushed red chili flakes or smoked paprika for mild heat
Storage & Reheating
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Storage: Leftovers store well in an airtight container in the fridge for 3–4 days. Flavor often improves after a day as the greens soak up more broth. Butter Be Ready
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Reheating: Gently reheat on stove over medium heat, adding a splash of water or broth if mixture seems thick.
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Freezing: You can freeze cooked collard greens in freezer‑safe containers for up to 2 months; thaw overnight in fridge and reheat gently.
