Collard Greens with Smoked Ham
Slow-braise thick-cut greens with a smoked ham hock until the stems soften into butter and the liquor turns deep and peppery. You start by rendering the fat from the meat and finish by balancing the bitterness of the greens with a splash of vinegar.
Patience is your primary ingredient.
Collards are fibrous and require time to break down. Do not rush the simmer, or you will end up with leathery leaves.
- Large heavy-bottomed pot or Dutch oven
- Sharp chef's knife
- Tongs
What goes in.
- 3 lbcollard greens, rinsed well
- 1.5 lbsmoked ham hock or meaty ham shanks
- 1yellow onion, diced
- 3garlic cloves, smashed
- 1 tspred pepper flakes
- 2 tbspapple cider vinegar
- 4 cupschicken stock or water
- to tastekosher salt and black pepper
The Long Simmer
The goal is to infuse the collagen from the ham hock into the greens until they are tender enough to cut with a fork, creating a rich, savory broth known as pot likker.
The method.
Prep the greens
Fold each leaf in half lengthwise, cut out the tough center rib, and stack the leaves. Roll the stack into a cylinder and slice crosswise into 1-inch ribbons.
Sear the meat
Place the ham hock in the pot over medium-high heat. Brown the edges for 5 minutes until the fat begins to render.
Build the base
Add the onion and sauté until translucent. Toss in the garlic and red pepper flakes, cooking for 60 seconds until fragrant.
Simmer
Add the greens in batches, letting them wilt slightly before adding more. Pour in the stock until the greens are just covered. Bring to a boil, then reduce to a low simmer, cover, and cook for 3 hours.
Finish
Remove the ham hock, shred any usable meat from the bone, and return it to the pot. Stir in the vinegar, adjust salt, and serve.
Other turns to take.
Turkey Version
Substitute a smoked turkey wing or neck for the ham hock for a lighter, woodier smoke profile.
Vegetarian
Use smoked paprika and a tablespoon of soy sauce to mimic the depth of the ham, relying on a long-cooked vegetable broth.
When it doesn't go to plan.
Never skip washing the greens twice; they are notorious for holding grit from the field.
The greens are often better the next day after the flavors have had time to settle in the refrigerator.
Do not discard the pot likker; it is highly prized for dipping cornbread.
The ones that keep coming up.
How do I know when the greens are done?
The leaves should be soft and lose their bright green color, turning a deep, dark olive. If they still feel squeaky or tough when you bite, keep simmering.
Can I use a slow cooker?
Yes, set to low for 6 to 8 hours. The result is just as tender, though you will need to reduce the liquid slightly if you prefer a thicker broth.
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