Braised Collard Greens
Collard greens slow-simmered with smoked ham hock, garlic, and chicken broth until silky and deeply flavored. A soulful Southern classic.
Ingredients
- 2 lbs collard greens, stems removed
- 1 smoked ham hock
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- 2 tbsp apple cider vinegar
- 1/2 tsp red pepper flakes
- 2 tbsp vegetable oil
- 1/2 tsp salt
Instructions
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1
Rinse 2 lbs collard greens. Remove tough stems, stack leaves, and cut into 1-inch ribbons.
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2
Heat 2 tbsp vegetable oil in a large Dutch oven over medium heat. Add 1 diced yellow onion and cook 5 minutes.
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3
Add 4 minced garlic cloves and 1/2 tsp red pepper flakes. Cook 1 minute until fragrant.
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4
Add 1 smoked ham hock and 4 cups chicken broth. Bring to a boil.
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5
Add collard greens in batches as they wilt. Cover and reduce heat to low.
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6
Simmer for 60-75 minutes until greens are very tender and silky.
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7
Remove ham hock, shred any meat back into pot. Stir in 2 tbsp apple cider vinegar and season with 1/2 tsp salt. Serve with pot likker.