Southern Collard Greens with Smoked Ham Hock

As I reminisce about my childhood, I vividly remember how greens were a cherished highlight of our Sunday dinners. The table would be adorned with an array of vibrant greens: deep, earthy turnip greens, the peppery bite of curly mustard greens, the smoother texture of slick mustard greens, and my personal favorite—collard greens. 

In my own take on this classic Southern dish, I create a medley of collard greens infused with succulent, smoky pork, adding just the right amount of tang to awaken the palate and a hint of heat to keep things interesting. Each batch is lovingly cooked low and slow, allowing the greens to become irresistibly tender and infused with flavor. To finish it off, I drizzle a generous splash of tangy vinegar over the top, enhancing the dish’s richness and providing a delightful contrast. This comfort food captures the essence of Southern cooking, transforming simple ingredients into something truly extraordinary.

Tips For Cooking Collard Greens: The Ingredients

**Collard Greens: ** When selecting collard greens, look for leaves that are vibrant and deep green in color, showcasing their freshness. Choose those that are firm and crisp for the best flavor and texture experience. Smaller leaves often possess a more tender bite and a milder, more delicate taste. Be sure to avoid any greens with yellowing, browning, or holes, as these imperfections can signify age or spoilage.

**White Distilled Vinegar: ** This versatile ingredient serves two valuable purposes in the kitchen. For cleaning, it acts as a powerful ally, loosening stubborn dirt to ensure your greens are perfectly immaculate. When used as a finishing touch at the end of cooking, a splash of white distilled vinegar brightens the dish beautifully while enhancing the earthy flavors of the greens.

**Jalapeno Pepper: ** Introducing an optional element to the dish, jalapeno pepper is perfect for those who enjoy a bit of heat. You can adjust the amount according to your preferred spice level, adding just the right kick to your meal.

**Chicken Broth or Stock: ** A high-quality chicken broth or stock serves as the flavorful foundation for your dish, creating the beloved “potlikker” — that savory liquid perfect for soaking up with cornbread. The richness of the broth is essential for depth of flavor.

**Lawry’s Seasoned Salt: ** This seasoning is crucial for drawing out the inherent flavors of the greens while perfectly seasoning the broth. It balances the dish and enhances every bite.

**Black Pepper: ** Adding a gentle heat to the dish, black pepper complements the greens without overwhelming them. Its subtle warmth heightens the overall flavor profile.

**Yellow Mustard Seeds: ** With their mild yet slightly spicy essence, yellow mustard seeds bring a unique dimension to the dish. When ground or crushed, they release a tangy and somewhat bitter note, adding complexity to the flavor.

**Turnips: ** A personal favorite for adding a hint of sweetness, turnips blend beautifully with the greens, enhancing the overall taste experience.

**Garlic Powder: ** Offering a warm and rich flavor, garlic powder is key to making the greens extra delectable. It infuses the dish with its comforting essence.

**Onion Powder: ** Bringing zesty, sharp, and pungent notes, onion powder enhances the overall flavor profile, contributing to a well-rounded and satisfying dish.

Chicken Bouillion: an ingredient made from dehydrated chicken stock, dehydrated vegetables, fat, and salt

**Best Meats for Enhancing Collard Greens**

When it comes to infusing collard greens with rich flavor, my go-to is pork—specifically ham hocks. However, there are several other meat options you can explore, each bringing its own unique taste profile. Here are some of the best choices:

**Ham Hock or Shank: ** These traditional choices are renowned for their deep, rich, and smoky flavor, which elevates the overall dish. As they cook, the meat becomes incredibly tender, while the savory juices seep into the greens, creating a delightful harmony of flavors.

**Ham Bone: ** Don’t toss out that leftover ham bone! It’s perfect for your collard greens, adding bits of meat that contribute both flavor and appealing texture. The marrow and remnants on the bone lend an extra depth to the broth, making every bite satisfying.

**Diced Ham: ** For those seeking a quicker option, diced ham is an excellent choice. It offers a mild, smoky flavor that integrates seamlessly into the greens without the need for lengthy cooking times. This option is perfect for busy cooks wanting to capture that classic essence without waiting.

**Bacon: ** For a fast and flavorful twist, bacon is a fantastic addition. Its quick-cooking nature delivers a kick of smoky goodness that pairs beautifully with collard greens, allowing you to prepare a delicious dish in a matter of minutes.

**Smoked Turkey: ** If you’re looking for a lighter alternative to pork, smoked turkey is a great substitute. It also imparts a smoky flavor, making it ideal for those who prefer to steer clear of pork while still enjoying the comforting taste of collard greens.

Each of these selections has its own unique qualities, allowing you to customize your collard greens to suit your taste preferences while enhancing their savory appeal.

Recipe Rundown

**Taste: ** Each bite bursts with a smoky, savory essence, perfectly balanced with just the right amount of seasoning. It’s a nostalgic experience that embodies true Southern comfort, wrapping you in warmth with every mouthful.

**Texture: ** Imagine tender greens that maintain a delightful al dente quality, generously infused with a rich, portlike sauce that enhances their natural flavors. The combination creates a satisfying contrast that lingers on your palate.

**Ease: ** The recipe is straightforward and user-friendly, making it accessible for home cooks of all levels. Whether you’re juggling a busy schedule or simply want to whip up something delicious, this dish fits seamlessly into your routine.

**Pros: ** Featuring essential ingredients, this dish is a flavor powerhouse, brimming with richness that can adapt to whatever you have in your pantry. It’s versatile and allows for creativity, ensuring that you can always make it your own.

*How to Prepare and Cut Collard Greens*

**Removing the Stems (De-stemming the Greens) **

**By Hand: ** Begin by grasping the stem of the collard green leaf with one hand. With your other hand, firmly hold the lower part of the leaf. Gently pull the leaf away from the stem in a smooth, fluid motion. This technique allows you to separate the tender leaf from the tougher stem effortlessly.

**Using a Knife: ** For a more precise approach, take a small paring knife and carefully position it at the base of the stem, where it meets the leaf. With a steady hand, slice downward along the center of the stem, removing it from the leaf. This method ensures you retain the leaf’s integrity while discarding the tougher part.

Typically, we advocate for removing the stems to enjoy a more tender and palatable bite. However, if you find the texture of the stems appealing, feel free to leave them intact and skip this step. Should you decide to keep the stems, it’s advisable to chop them into smaller pieces to enhance their tenderness and make them easier to incorporate into your dish. This way, you can maintain a flavorful balance in your preparation.

**The Cooking Process**

**Step One: ** Begin by taking a large, sturdy pot and placing it over medium heat. Add three pieces of Ham Hock or your preferred cut of meat to the pot. Fill the pot generously with water, enough to cover the meat completely. Allow the water to come to a rolling boil and let it simmer gently for about 1.5 hours. If you opt for bacon instead of ham, cook it in the pot first, letting it sizzle until it reaches your desired level of crispiness. Once cooked, remove the bacon from the pot; you can either chop it into bite-sized pieces to scatter through the greens or leave it whole, depending on your preference for texture later on.

**Step Two: ** After the meat is tender, add 32 ounces of rich chicken stock to the pot. Gradually immerse the tender Collard Greens into the bubbling broth, allowing them to soften and wilt as they absorb the savory flavors.

**Step Three: ** Once all the Collard Greens are nestled in the pot, pour in an 8-ounce can of Chicken Broth, creating a flavorful base for the dish. 

**Step Four: ** Secure a lid on the pot, trapping in the heat and moisture. Allow the mixture to cook undisturbed for one hour, letting the flavors meld beautifully.

**Step Five: ** As the hour draws to a close, it’s time to enhance your dish further. Carefully lift the lid and add in your chopped Turnips, which will add a subtle sweetness and  for spice one jalapeno pepper sliced in halve .

Sprinkle in 1 tablespoon of mustard seeds for a burst of flavor, along with your chosen seasonings: 2 teaspoons each of garlic powder and onion powder, a few shakes of Lawry’s Seasoning salt, black pepper to taste, and a spoonful of Chicken Bouillon to intensify the broth.

**Step Six: ** Lower the heat slightly and allow everything to simmer together for another hour. Stir the greens occasionally, ensuring they are not sticking to the bottom of the pot and adding more chicken stock if the mixture appears too dry.

**Step Seven: ** When the greens become beautifully wilted, super tender, and fully infused with the rich flavors of the pot liquor, your dish is ready to be served. Enjoy the comforting, hearty goodness of your creation!