Southern Collard Greens – Immaculate Bites

HATIAN FOOD BLOG

Southern Collard Greens – Immaculate Bites

Story By #RiseCelestialStudios

Authentic Southern collard greens slow-cooked in a savory, spicy broth loaded with ham hocks and delectable seasonings is comfort in a bowl. Satisfying goodness all the way to the last drop of broth boasts health benefits. Healthy and delicious couldn’t get any better.

Not only are collard greens an essential soul food ingredient, but anywhere you find an African influence, you’ll find this superfood. Feijoada in Brazil is just one example. Plus, it’s the perfect canvas for the smoky goodness of ham and bacon.

Collards are traditional for a soul food Thanksgiving, expressing gratitude for all the nostalgia of sharing with family. And it’s a must-have at New Year’s because they bring good luck and represent wealth for their folded money-like appearance. One of my favorite West African collard recipes is sukuma wiki, and we usually eat it with ugali.

What Makes Collards Great

Ever since kale became famous for its health benefits, collards kinda got shoved to the side. However, they taste better and do the exact same thing for you that kale does. So let’s give these dark leafy greens a little love.

Collards, kale, mustard, broccoli, cauliflower, and cabbage all belong to the same family, Brassica. While we always knew in our hearts they’re good for us, now scientists and doctors agree.

How to Make Southern Collard Greens

Boil the ham hocks in a pot of water for 1½-2 hours or until the meat falls off the bone. Or speed the process up in a pressure cooker. Bring it up to pressure, cook for 12 minutes, then let the pressure release naturally. Let the ham cool, remove it from the bone, and cut it into bite-sized pieces. (Photos 1-2)
Remove the hard stems from the greens, rinse them, shake the water off, and chop them. (Photos 3-4)

Fry the chopped bacon for 6-7 minutes or until browned and crisp. (Photo 5)
Sauté the onions, garlic, and ham hocks for 3-5 minutes. Toss in the tomatoes, paprika, Creole seasoning, and pepper flakes, and continue cooking for another 2 minutes. (Photo 6-7)

Add the collard greens, chicken bouillon, and lemon. Pour in chicken broth or water. Lightly salt, if desired, or wait till the last few minutes of cooking. (Photo 9)
Simmer for about 45 minutes or until the greens are tender. (Photo 10)
Serve warm with hot sauce and cornbread.

Tips and Tricks

Collard greens tend to trap a lot of dirt. So wash them thoroughly in salt water. Or rinse the leaves individually under running water to wash away dirt.
A squeeze of lemon or a dash of vinegar reduces the bitterness of the collard greens. It also adds a subtle tang to the dish.
A little sugar also helps cut down the bitterness of the collards. The bitterness is actually good for you, but I understand if it’s not your favorite flavor.
Save the stalks in the freezer for a delicious, nutritious stock. The flavor is milder than cabbage and broccoli.

Make-Ahead and Storage Instructions

You can make these ahead and store them in the fridge (4-5 days) or freezer (6-9 months). They are even better reheated.

What Goes With Collard Greens

For Thanksgiving, the traditional turkey, mashed potatoes, green bean casserole, and candied yams are a winner. For a classic soul-food New Year’s menu, serve them with ham, Hoppin’ John, and cornbread.

More Soul Food Dishes to Explore

By Imma

Watch How to Make It

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This blog post was originally published in October 2018 and has been updated with additional tips, new photos, and a video.

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Prep: 15 minutes

Cook: 2 hours

Total: 2 hours 15 minutes

Southern

Bring the ham hocks in a pot fully covered in water to a boil, lower the heat, and simmer for 1½-2 hours or until the meat falls off the bone. (For a faster way, do this in a pressure cooker. It takes me about 12 minutes once it starts cooking.) Let the ham cool, remove the meat from the bones, and cut it into bite-sized pieces.
Remove the stems from the collard greens. Then wash, rinse, and chop. Discard the stems (or save them for broth) and reserve chopped leaves.
Heat a medium or large Dutch oven over medium-high heat. Add the chopped bacon and fry for 6-7 minutes or until brown.
Add about 1 tablespoon of oil (if necessary) to the bacon grease in the pot. Add the onions, garlic, and chopped ham, then sauté for 3-5 minutes.
Toss in the tomatoes, paprika, Creole seasoning, and pepper flakes. Sauté for another 2 minutes.
Finally, add the collard greens, chicken bouillon, and lemon. Pour in chicken broth or water. Lightly salt, if desired, or wait till the last few minutes of cooking.
Bring to a boil and simmer for about 45 minutes or until the greens are tender.
Serve warm with hot sauce and cornbread.

Feel free to replace the ham hocks and bacon with smoked turkey.
Discard old leaves with large patches of yellow or brown.
Save the ham hock bones for bone broth later.
Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.