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Southern Collard Greens
Roux Thanksgiving Community Cookbook
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Southern Collard Greens
Corey Michael Hines
Corey Michael Hines
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A "taste as you go" recipe for this southern kitchen staple. Growing up in Appalachia, we ate collards for every major holiday, most Sundays, and for kicking off the new year. While I've listed off specific amounts here, this is my go-to recipe, but is meant for interpretation and taste preference, especially toward spice. I personally like to use a high-quality, thick-cut bacon, while my father swears by using ham hock. If you're already cooking turkey for Thanksgiving, using a cooked turkey leg will also suffice. The apple cider vinegar adds zip while the maple syrup brings a sweet depth. There is no right or wrong way to make collards. The best part is that the longer you cook the greens, the richer the "pot likkur" gets — that shot of liquid gold that will cure whatever ails you. Feel free to even mix in other leafy greens such as turnip, mustard, or chard.
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You Need

4-6 Servings
2:30
  • 2-3 Bunches of Collard Greens
  • 1 Yellow Onion (Diced)
  • 3 Garlic Cloves (Minced)
  • 1 Smoked Ham Hock or Cooked Turkey Leg (or 3-5 Thick-Cut Bacon Slices)
  • 1 Qt. Chicken Stock
  • 1 Tbsp. Apple Cider Vinegar
  • 1 Tsp. Smoked Paprika
  • 1 Tsp. Cayenne Pepper
  • 1 Tsp. Red Pepper Flakes
  • 1 Tbsp. Maple Syrup (or Brown Sugar)
  • Salt & Pepper to Taste
  • Extra Virgin Olive Oil

    • How To

      Wash Your Collards!

      1. Before you start doing anything, wash your collards. Fresh collard greens can retain dirt and grit which is no fun when you go for your first bite. Give your collards a solid bath.
      2. Fill up your sink with fresh, cold water and soak your greens (you can add a bit of salt and distilled white vinegar to help remove any access debris) for up to 20 minutes.Then thoroughly wash your greens by hands, ensuring to remove as much dirt and grit as possible.
      3. Repeat this step 2-3 times until the greens are squeaky clean!

      Prep Your Greens & Ingredients

      1. Remove your greens from their bath and leave them to dry on a paper cloth. Grab a large bowl and start to remove the leaves from the stem. Tear the leaves into manageable pieces until all leaves have been de-stemmed.
      2. Dice the onion and garlic cloves and set aside.

      Start Cookin'

      1. In a medium-size pot (I like to use a cast iron or ceramic pot), sear the ham hock on all sides for several minutes (1-2 minutes per side). If you're using bacon, cut the bacon into 1 inch pieces and fry until cooked but not crispy. Remove the ham hock or bacon and set aside.
      2. Add EVOO, onion, and garlic and cook until translucent and fragrant.
      3. Add 3/4 quart (3 cups) of chicken stock (save the rest if you need/want more liquid).
      4. Add ham hock or bacon back into the stock.
      5. Add smoked paprika, cayenne, red pepper, and a pinch of salt and cracked black pepper.
      6. Add apple cider vinegar & maple syrup (or brown sugar).
      7. Bring all to a slight boil.

      Cook Your Greens

      1. It's time to add your greens. Add a handful of collard greens to the pot, stirring to incorporate them into the stock. The greens will quickly wilt down to a fraction of their size. Continue to add greens until all greens are in the pot.
      2. Keep at a slight boil and cook covered for 30 minutes.
      3. After 30 minutes, taste the liquid and add salt and pepper or any additional spices based on your preferences.
      4. Bring down to a slight boil and cook covered for another 30 minutes or up to 2 hours, tasting and adjusting as you go.

      Serving Your Greens

      1. Serve your greens directly from the pot or place in a serving bowl, ensuring to add a little of the "likkur".
      2. Store in an airtight container and reheat the following day.