Southern Style Collard Greens
Diane Hopson Smith
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! ;)
- 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
- salt to taste.
- 1/2 tsp
- red pepper flakes, optional
- (32-oz) carton of chicken broth (if you have fresh chicken stock, use that)
- leftover smoked ham bone, or a nice ham hock
How to Make Southern Style Collard Greens
- 1If 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.
- 2Over 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.