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Author Notes: These slow-cooked greens are the epitome of southern comfort food. A simple recipe that fills your kitchen with wonderful smells of anticipation for hours. Make them for a meal by themselves, or with your favorite barbecue. If you've never had collard greens before, one bite of these will make you wonder where they've been all your life. —justrealfoods
- 2 bunches collard greens, washed and stems removed
- 4 slices of bacon, diced
- 1 small onion, diced
- 2 smoked ham hocks (2-3 lbs total)
- 2 cloves of garlic, minced
- 4 cups organic chicken stock
- 2 teaspoons hot sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- Tear collard green leaves in half (lengthwise) and layer in a small stacks. Roll each stack lengthwise and cut the roll into 1-inch sections. Set aside.
- In a 8-quart stockpot over medium heat, render bacon until brown and just turning crispy. Add onion and sweat, about 5 minutes. Add garlic and ham hocks and cook another minute.
- Add prepared greens to the pot and saute until they start to wilt; about 5-7 minutes.
- Add remaining ingredients to the pot, stir and bring to a boil. Cover, turn heat to low and simmer for 3 hours or until the greens are very tender.
- Remove ham hocks from the pot. When cool enough to handle, separate the meat from the bones, chop and return the meat to pot, stirring to incorporate. Serve and enjoy.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens