📝 About This Recipe
Deeply rooted in Southern tradition, these collard greens are slow-simmered until tender in a rich, soul-warming broth known as 'Pot Likker.' This dish balances the earthy bitterness of the greens with the smoky depth of ham hocks and a bright, vinegary finish. It’s more than a side dish; it’s a labor of love that yields a liquid gold broth perfect for soaking up with a piece of warm cornbread.
🥗 Ingredients
The Flavor Base
- 2 large pieces Smoked Ham Hocks (high quality, meaty)
- 1 Yellow Onion (large, finely diced)
- 5 cloves Garlic (smashed and minced)
- 6 cups Chicken Stock (low sodium preferred)
- 2 cups Water (filtered)
The Greens
- 3 large bunches Collard Greens (stemmed, washed thoroughly, and torn into 2-inch pieces)
- 1/4 cup Apple Cider Vinegar (plus more to taste)
- 1 tablespoon Light Brown Sugar (to balance the bitterness)
- 1/2 teaspoon Red Pepper Flakes (for a gentle hum of heat)
- 1 teaspoon Smoked Paprika (adds color and depth)
- 1 teaspoon Kosher Salt (adjust at the end)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Bacon Drippings or Vegetable Oil (for sautéing)
👨🍳 Instructions
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1
Begin by cleaning the collard greens. Submerge the leaves in a sink full of cool water, swishing them around to release any grit or sand. Repeat this process 2-3 times until the water runs perfectly clear.
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2
Remove the tough center ribs from the greens by folding the leaf in half and slicing along the stem. Stack the leaves and tear or chop them into manageable 2-inch pieces.
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3
In a large heavy-bottomed Dutch oven or stockpot, heat the bacon drippings or oil over medium heat.
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4
Add the diced onion to the pot and sauté for 5-7 minutes until translucent and just beginning to brown at the edges.
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5
Stir in the minced garlic and red pepper flakes, cooking for just 60 seconds until fragrant, being careful not to burn the garlic.
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6
Pour in the chicken stock and water. Add the smoked ham hocks, brown sugar, smoked paprika, and black pepper. Bring the liquid to a rolling boil.
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7
Once boiling, reduce the heat to low, cover, and simmer the ham hocks for 45 minutes to 1 hour. This creates the foundational 'Pot Likker' before the greens are even added.
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8
Begin adding the collard greens to the pot in batches. They will look like too many at first, but they will wilt down quickly. Stir each batch until submerged before adding the next.
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9
Stir in the apple cider vinegar. Cover the pot with a tight-fitting lid and reduce the heat to the lowest setting.
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10
Slow-cook the greens for 2 to 2.5 hours. Check occasionally to ensure there is enough liquid; the greens should always be mostly submerged.
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11
After 2 hours, test the greens for tenderness. They should be silky and soft, not mushy or fibrous.
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12
Carefully remove the ham hocks from the pot. Shred the meat off the bones, discard the fat and bone, and return the smoky meat to the greens.
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13
Taste the Pot Likker. Add the salt now (the hocks are salty, so always salt at the end) and an extra splash of vinegar if you prefer more tang.
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14
Simmer uncovered for a final 10 minutes to slightly concentrate the flavors before serving.
💡 Chef's Tips
Triple-wash your greens; nothing ruins this dish faster than a gritty texture. If you can't find ham hocks, a smoked turkey wing or neck provides excellent flavor with less fat. Don't rush the process—low and slow heat is required to break down the tough cellulose in the collard leaves. Save any leftover Pot Likker! It is packed with vitamins and makes an incredible base for vegetable soups the next day. If the greens are too bitter for your palate, add an extra teaspoon of brown sugar or a dash more vinegar to neutralize the bite.
🍽️ Serving Suggestions
Serve in shallow bowls with a massive wedge of buttery, crusty cornbread for dipping. Pairs beautifully as a side to crispy fried chicken or slow-roasted pulled pork. Serve alongside black-eyed peas and rice (Hoppin' John) for a traditional lucky meal. Add a dash of your favorite vinegar-based hot sauce at the table for extra zing. A crisp, cold Lager or a sweet iced tea balances the smoky, salty richness of the greens.