{"id":68287,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/grandma-s-collard-greens\/"},"modified":"2024-01-10T08:37:10","modified_gmt":"2024-01-10T14:37:10","slug":"grandma-s-southern-collard-greens","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/grandma-s-southern-collard-greens\/","title":{"rendered":"Southern Collard Greens"},"content":{"rendered":"

Collard greens are a bitter leafy green, and they can remain bitter depending on how they’re prepared. Thankfully, bitterness is never a problem in a classic southern<\/a> collard greens recipe.<\/p>\n

There’s a secret ingredient in southern collards: time. Collards become silky and tender as they simmer, while ingredients like white wine, crushed red pepper flakes and sugar help balance out the bitter, earthy flavors. But the real magic in this collard greens recipe comes from smoked ham hock. It infuses the greens with a smoky, savory quality, and the bones release collagen into the broth, adding to its silky-smooth texture.<\/p>\n

Speaking of broth, a bowl of collards isn’t just about the greens themselves. The pot liquor (aka “pot likker” or “potlikker”) is cooking liquid that leafy greens<\/a> or beans braise in. The liquid becomes rich and flavorful as the mixture cooks. You can serve your cooked collards with a slotted spoon so the pot liquor doesn\u2019t spill all over your plate, or you can spoon it all into a bowl and sop up those juices with cornbread or biscuits. Either way, you should definitely save any leftover pot liquor. Use it any way you\u2019d use regular broth. It\u2019s especially great to use in this mashed potato hack<\/a>.<\/p>\n

What are collard greens?<\/h2>\n

Collard greens are a brassica vegetable, meaning, they’re in the cabbage family, along with other recognizable veggies like kale, broccoli and cauliflower. Collards are a staple in southern cuisine. In fact, they’re South Carolina’s official state vegetable. Collard greens have thick stems and broad, flat leaves. They can be dense and bitter when consumed raw. Once cooked, they become tender and mellow, resembling a delightful cross between kale and cabbage. They\u2019re typically used in braised dishes, but they can also be used as a cabbage substitute in wrapped dishes like cabbage rolls<\/a>.<\/p>\n

How to Clean Collard Greens<\/h2>\n

Before we get started, let\u2019s review how to cut and wash collard greens. Collard greens can be dirty, and organic vegetables from the farmers market<\/a> may still contain insects. First, strip the leaves off the stems. The stems are tough and bitter, so we typically discard them.<\/p>\n

Next, swish the leaves in a bowl of cold water. Drain them, then rinse them a second time in a bowl of fresh water to remove any stubborn bits. (Bagged collard greens from the store are typically pre-rinsed, so they usually only need the first rinse.) Finally, drain the collards, and shake off any excess water. To get them very dry, arrange them in a single layer on a clean large kitchen towel, and gently roll up. Pile the dried greens onto a cutting board, and coarsely chop them.<\/p>\n

How to Cook Collard Greens<\/h2>\n

In this southern collard greens recipe, we cook them like Grandma did: low and slow. From start to finish, it takes about two hours to cook this dish. The result is a silken broth with collards so tender they basically melt in your mouth. It’s so worth it!<\/p>\n

We start by simmering smoked ham hocks in water with onions and garlic. The hock adds a luscious texture and smoky flavor to the broth. Next, we add fresh collard greens to the mixture. These cook gently in the ham broth with white wine and flavorful lard. The ham meat is then chopped and returned to the collards mixture in the pot.<\/p>\n

Looking for other ways to cook collard greens? Try preparing collard greens with beans<\/a>, black-eyed peas with collard greens<\/a> or rice with collard greens relish<\/a>.<\/p>\n

Collard Greens Ingredients<\/h2>\n