Slow-Simmered Collard Greens
Collard greens are a sturdy winter staple that refuse to be rushed. They need time to break down in the heat, absorbing the fat and salt from the pork until the leaves are silky and the broth is rich.
Cleanliness is non-negotiable.
Collards trap dirt between their deep veins; wash them in at least three changes of water to ensure you aren't serving grit.
- Large heavy-bottomed Dutch oven
- Sharp chef's knife
- Large mixing bowl
What goes in.
- 3 lbfresh collard greens, washed and stemmed
- 1 lbsmoked ham hocks or turkey necks
- 1large yellow onion, diced
- 4cloves garlic, smashed
- 1/2 tspcrushed red pepper flakes
- 6 cupschicken stock or water
- to tastecider vinegar
Creating the Potlikker
The liquid remaining in the pot—the potlikker—is as important as the greens themselves. Keep the heat at a bare simmer so the liquid reduces slowly, concentrating the smoky, savory essence of the meat into the greens.
The method.
Prep the greens
Fold each leaf in half lengthwise and slice away the tough central stem. Stack the leaves, roll them into a tight cylinder, and slice them into 1-inch ribbons.
Sear the aromatics
In the Dutch oven, brown the ham hocks over medium heat. Add the onions and cook until they soften and take on a golden hue, then add the garlic and pepper flakes for 30 seconds.
Begin the simmer
Pour in the stock or water and bring to a boil. Add the greens in handfuls, letting them wilt slightly before adding more.
Cook low and slow
Reduce the heat to the lowest setting, cover the pot tightly, and simmer for at least 2.5 hours. Check occasionally to ensure the liquid has not evaporated.
Finish and season
Once the greens are tender, remove the meat, pull it from the bone, and return it to the pot. Stir in a splash of vinegar just before serving to brighten the final dish.
Other turns to take.
Vegetarian
Replace the smoked meat with a tablespoon of smoked paprika and a piece of Parmesan rind to provide the necessary depth of flavor.
When it doesn't go to plan.
Never add salt until the very end; the ham hocks provide a significant amount of salt as they release their juices.
If you find the greens are finished but the liquid is too thin, remove the lid for the final 30 minutes of cooking to let it reduce.
Leftover greens are better the next day after the flavors have fully settled in the refrigerator.
The ones that keep coming up.
How do I know when they are done?
Take a piece of the stem and press it against the side of the pot with a fork. It should yield without resistance.
Can I use a pressure cooker?
You can, but the texture will be softer and the broth will lack the same deep complexity that comes from a slow stovetop simmer.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe