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Slow-Stewed Collard Greens

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 2 pounds smoked meat (ham hocks, smoked turkey legs, or smoked neck bones)
  
• 2 large pinches kosher salt
  
• ½ tsp Cajun seasoning
  
• 1 cup chopped onion
  
• 3 cloves garlic, minced
  
• Couple dashes hot sauce
  
• 2 large bunches collard greens
  
• 2 cups chicken broth, or more
  
• 1 to 2 Tbsp sugar
  
• 1 Tbsp bacon drippings or oil
  
• 2 Tbsp apple cider vinegar
  
• 2 Tbsp soy sauce
  
• 1 Tbsp butter
  
• 1 cup leftover ham pieces
  
• 1 tsp crushed red pepper flakes (optional)
  






Instructions



1. Slash smoked meat lightly with a knife. Put in large stockpot, and cover with water, plus about an inch. Add salt, Cajun seasoning, onion, garlic, and hot sauce. Bring to a boil; reduce heat, and simmer 1 hour.
   
   
2. Clean, rinse, and chop collards.
   
   
3. To the stockpot, add greens, broth, sugar, bacon drippings, vinegar, soy sauce, butter, and ham. Bring to a boil; reduce heat, cover, and cook 30 to 45 minutes for firm; 1½ to 2 hours for soft, stirring occasionally.
   
   
4. Add additional water or chicken broth, if needed. Taste, season with additional salt and pepper as needed; sprinkle with red pepper flakes, if desired.
   
   
5. Serve with vinegar pepper sauce at the table, if desired. Southern collard greens are traditionally served with hoecakes or cornbread on the side.
   
   Makes 8 to 10 servings