It was a long time before I even paid attention to collard greens in the grocery store since we ALWAYS grew our own. So I always had a pot of greens when they were freshly cut out of the garden. This is the best way, but we are all not fortunate enough to have a garden in our backyards. When shopping for collards, mustards, or turnip greens, they need to look lively and firm, not wilted or lots of bug holes. Never buy pre-cut greens in bag. You will get more stems than greens and that’s just a waste of money and will only make a spoonful after you’ve picked out the stems and cooked them down.
Even though they say they have been washed, or look washed, wash them again when you get them home.
FYI, Pot liquor is good for you! That’s the broth that’s made after you’ve simmered those greens. Kinda like Chicken Soup or homemade Bone Broth. Lot’s of antioxidents.
Some people will cook greens fora couple of hours, and you may need to depending on what level of flavor you are going for. We are used to vegetables being satued’ quickly, but any legit greens you get will be slow simmered for a long time. That’s what makes good pot liquor. You can still choose to cook them for less time, but they really shouldn’t be tough to eat.
You can certainly change the recipe to make a vegetarian version. They will still be good even if you just use water.
- November 19, 2018
- 2 hr
- Print this
- 2 bunches fresh collard greens
- 1/2 white onion chopped fine
- 1 smoked ham hock or smoked turkey neck or wings ( omit for vegetarian )
- 1 1/2 cups, chicken broth, vegetable broth, or water
- 2 cups additional water
- 1 clove chopped garlic
- 2 tbsp vinegar
- 1 tbsp olive oil
- 1 tsp garlic salt
- Salt and Pepper to taste
- Step 1
- In a medium pot, add the 2 cups water and ham hock or smoked turkey. Let simmer on medium high heat to soften the meat. This may take about 30 minutes. The ham hock may take longer so check the water level and add more if needed.
- Step 2
- Meanwhile, wash your collard greens well. Strip the leaves off of the stems. Place a few leaves on top of each other, roll into a cigar shape and then cut into 1 inch pieces. Repeat until all leaves are cut.
- Step 3
- Heat a large pot with olive oil on medium heat and add onions. Cook until they are soft and not browned. Then add garlic, cut greens, broth, and vinegar.
- Step 4
- When your meat is a little tender, add it to the pot with the greens. Reserve the broth for adding later if needed. Season with garlic powder, salt and pepper to taste.
- Step 5
- Simmer on low for 30 minutes. Check to see if greens are tender or if they need more broth. Cook for another 30 minutes until greens are tender.
- Step 6
- Serve immediately.
- Step 7