What could possibly be more southern than a big ol pot of collard greens simmering with a big meaty leftover smoked ham bone or a ham hock? Give me a bowl of collards with some of that tasty pot liquor and a slice of cornbread and that’s a meal in my book! You can use other meats to season if you like, but to me there is nothing better than a good meaty leftover smoked ham bone. Hope you enjoy as much as I do! I think you will, that is if you are a collards lover too! 😉
Cook time: 1 Hr Prep time: 30 Min Serves: 6 to 8
2 lb collards, cleaned, stems removed and shredded
2 Tbsp olive oil
1 small onion, sliced
2 clove garlic, minced
3 Tbsp apple cider vingar
1 Tbsp sugar
salt to taste.
1/2 tsp red pepper flakes, optional
1 (32-oz) carton of chicken broth (if you have fresh chicken stock, use that)
1 leftover smoked ham bone, or a nice ham hock
1. If using bunches of collards, clean good, remove stems and shred. I used packaged shredded collards I found in the produce section of Walmart. Even though the packaging says the collards I purchased had been washed 3 times, I still rinsed them real good before cooking.
2. Over medium heat in a large pot saute onions and garlic in olive oil until tender. Pack greens in pot and add remaining ingredients. Occasionally turn greens as they wilt bringing wilted greens to top of pot. Once it comes to a boil, reduce heat to simmer. Simmer 45 minutes; taste test the pot liqour and add additional seasoning if desired. Continue simmering another 15 minutes.