Introduction
Greens are eaten on New Year’s Day to represent money and financial prosperity in the coming year. But you’ll want to eat these Southern Collard Greens year-round because they are simply delicious. Slow-simmered in a savory, smoky broth (the “pot likker”) until they are silky and tender, this is soul food at its finest.
Why You’ll Love This Recipe
- Money & Wealth: The traditional meal to ensure financial success in the New Year.
- Silky Texture: Slow cooking removes the bitterness and toughness of the greens.
- The “Pot Likker”: The savory broth at the bottom is liquid gold—perfect for dipping cornbread.
- Smoky & Savory: Infused with the deep flavor of smoked turkey or ham.
- Healthy & Keto: A nutrient-dense side dish that fits many diets.
Ingredients
- 2 large bunches collard greens
- 1 smoked turkey leg or smoked ham hock
- 1 tablespoon oil or bacon grease
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar (optional, to balance bitterness)
- 1 teaspoon red pepper flakes
- Salt and pepper
Instructions
- Prep the Greens: Wash greens thoroughly. Remove the tough center stems. Stack the leaves, roll them up like a cigar, and slice them into 1-inch strips.
- Heat oil in a large pot. Sauté onion until soft (5 mins). Add garlic and cook 1 min.
- Pour in the chicken broth, apple cider vinegar, sugar, and red pepper flakes.
- Add the smoked turkey leg (or ham hock) and bring to a boil.
- Add the greens in batches (they will wilt down significantly).
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours.
- The greens are done when they are dark green and very tender.
- Remove the meat, pull it off the bone, and stir it back into the greens.
- Serve hot with extra hot sauce on the side!
Tips
Don’t rush the cooking time. Collards need time to break down and become silky. The vinegar is essential to cut the bitterness and brighten the flavor.