Southern Comfort · Free recipe
Southern Collard Greens
Tender collard greens slow-simmered with smoky ham hock until silky and savory, in a broth so good it has its own name: pot likker. A soul food essential.
Step 1
Wash the collard greens well in a sink of cold water, swishing to release grit, then lift them out. Repeat with fresh water until no sand settles at the bottom; greens can be surprisingly dirty.
Step 2
Stack a few leaves, fold each in half along the tough center stem, and cut the stem away. Discard the stems.
Step 3
Stack the trimmed leaves, roll them into a cigar shape, and slice crosswise into 1 inch ribbons. Set aside.
Step 4
In a large heavy pot over medium heat, warm the oil. Add the onion and cook 5 minutes until softened.
Step 5
Stir in the garlic and cook 1 minute until fragrant.
Step 6
Add the ham hock and chicken broth. Bring to a boil, then lower to a simmer and cook 30 minutes to draw the smoky flavor out of the ham hock.
Step 7
Add the collard ribbons in handfuls, stirring each batch down as it wilts to make room for more. They will shrink a lot.
Step 8
Stir in the vinegar, sugar, and red pepper flakes. The vinegar brightens the greens and the sugar balances any bitterness.
Step 9
Cover partially and simmer on low for 45 to 60 minutes, stirring occasionally, until the greens are very tender and silky. They should be soft, not squeaky.
Step 10
Lift out the ham hock, let it cool a few minutes, then pull off any meat, chop it, and stir it back into the pot. Discard the bone, skin, and fat.
Step 11
Taste the pot likker and season with salt and black pepper. Serve the greens in bowls with plenty of that broth and cornbread for dipping.
Tips from the test kitchen
- Do not skip washing the greens several times; hidden grit ruins the whole pot.
- Save the pot likker broth; it is prized for sopping up with cornbread.
