Collard Greens Recipe
This southern collard greens recipe makes the best collard greens I've ever had, with lots of bacon and smoked ham, simmered low and slow until so tender. You'll never want them any other way.
- 1 large bunch of collard greens about 3 pounds
- 1 pound bacon chopped (smoked bacon is ideal)
- 1 large white onion chopped
- 2 jalapeno peppers chopped - optional (use milder peppers for less heat)
- 1 pound smoked ham chopped
- 4 cloves garlic minced (or more to taste)
- 12 cups chicken stock 3 quarts
- 1/2 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey or use sugar
- 1 teaspoon red pepper flakes
- Salt and pepper to taste I use 1 tsp each
- Hot sauce to taste a few dashes will do - use your favorite hot sauce
Thoroughly rinse and wash the collard greens to remove any grit. Trim the collard greens into ribbons and set aside.
Heat a large pot to medium heat and add the bacon. Cook for 10 minutes, or until they begin to crisp up.
Add the onion and peppers. Cook for 5 minutes, stirring here and there, until softened.
Add the ham and garlic. Cook for 1 minute.
Stir in the chicken stock, vinegar, Worcestershire sauce, honey, chili flakes, salt and pepper, hot sauce, and reserved collard greens.
Cover and simmer for 2-3 hours, or until done to your desired tenderness.
I usually simmer my collard greens for the whole 3 hours, but they are nice and tender with a bit of bite after 2 hours. Just cook to your preference.
Peppers are not traditionally used in most recipes, but I love them and add lots of them in for my own tastes.
Calories: 333kcal | Carbohydrates: 18g | Protein: 21g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1089mg | Potassium: 716mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5789IU | Vitamin C: 44mg | Calcium: 283mg | Iron: 2mg