Description
This comforting Southern Collard Greens recipe features smoky ham hock and rich flavors, perfect as a side dish.
Ingredients
Scale
- 1 tablespoon Lard (Can substitute with vegetable oil or bacon grease.)
- 1 medium Onion (Chopped.)
- 3 cloves Garlic (Minced.)
- 2 pieces Smoked Ham Hocks (Or smoked turkey leg for a lighter option.)
- 8 cups Water (Adjust for desired broth consistency.)
- 2 teaspoons Seasoned Salt (Can substitute with regular salt.)
- 1 teaspoon Crushed Red Pepper Flakes (Adjust based on spice preference.)
- 1 teaspoon Sugar (Brown sugar can add more depth.)
- 2 bunches Collard Greens (Chopped.)
- 1 cup White Wine (Apple cider vinegar can be used as a substitute.)
Instructions
- In a 6-quart stockpot, add 1 tablespoon of lard over medium heat. Once hot, sauté chopped onions and minced garlic until soft and fragrant, about 3-5 minutes.
- Toss in the smoked ham hocks, followed by water, seasoned salt, crushed red pepper flakes, and sugar. Bring to a boil, then reduce heat and let simmer uncovered for 55-60 minutes until tender.
- Stir in the chopped collard greens, white wine, and the remaining lard. Return to a boil, then simmer uncovered for another 55-60 minutes until the greens are tender.
- Carefully remove the ham hocks, let cool slightly, and shred the meat. Return the shredded meat to the pot and serve with a slotted spoon.
- Optional: Drizzle with hot sauce for an extra kick!
Notes
- Adjust ingredient quantities based on serving size.
- Store leftovers in the refrigerator for up to 3 days.
- Freezing the greens is possible for longer storage.
- Prep Time: 20 minutes
- Cook Time: 110 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 30 mg