- 4 Pounds collard greens, rinsed and trimmed
- 1 Pound smoked ham hock
- 1 and 1/2 quarts of water
- 1 Small roma tomato diced
- 1/2 Medium onion diced
- 1/2 to 1 teaspoon of crushed red pepper flakes (depends how much of a kick you want)
- Splash of cider vinegar
- Salt and Pepper to taste
This is a traditional southern collard greens recipe that I got from a women that’s lived down south most of her life. The only things that I’ve changed are ingredients that I just couldn’t seem to find in my local markets.
This is a little more complicated then some of our other collard greens recipes but is well, well worth the time and little extra effort.
I would love to here peoples opinions in the comments especially those that are from the south and/or grew up eating them.
1. Make sure that the Collard Greens are well washed and all of the stems and center stems are cut out.
2. In a large pot sear the ham hock on the bottom for a minute or so and add the water.
3. Bring to a boil then reduce heat to a very low simmer, and simmer with a lid on for a half an hour.
4. Add the collard greens, red pepper flakes, some salt and lots of black pepper and simmer for about an hour and a half or until tender.
5. Strain the collard greens out, remove the ham hock.
6. (Optionally) if you like you can cut up the ham hock and add it to the collard greens. Some people like to and others just use it for the flavor.
7. Serve up on dishes and sprinkle the raw tomatoes and onions (optionally sauteed or boiled with the greens if you like them sweet) on top and add a small dash of cider vinegar.
8. Season with more salt and pepper if needed and if you have any hot pepper sauce I highly recommend it.
Tips and Tricks
If the collard greens are a little too bitter then you can always add a little sugar. Also if you don’t like them very mushy as I do then you can always reduce the cooking time a bit.