Collard Greens

Southern Style Collards Greens

Y'all!  I really put my foot in this recipe.  These are hands down the best collard greens that I have ever made.  And guess what, with the holidays right around the corner, these greens will be the perfect addition to your spread.  If you decide to bring this dish to a gathering, just make sure you bring enough for everyone to have seconds, and then some!

Recipe Note:

• I used hammocks in this recipe, which is pork. Sub you can sub out the ham hocks for turkey necks, bacon, or you can even go meatless.

BON APPÉTIT,

Chef Abyssinia

Collard Greens

Southern-style collard greens. Perfect for the holiday!

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course cooking, dinner, holidays, keto, lunch, Main Course, Side Dish

Cuisine American, caribbean, comfort, southern

Servings 12 people

Equipment

• Large pot
• Strainer
• Knife
• cutting board

Ingredients

  

1x2x3x

• 2 each large onion diced
• 1/4 cup cooking oil neutral cooking oil, I used canola oil
• 5 each garlic, cloves minced
• 4 each ham hocks you can also use turkey neck, bacon, or no meat at all
• 4 bunch collard greens washed, stemmed, and cut
• tt salt taste as you go and adjust seasonings accordingly
• 2 tbsp hot sauce (you can also use scotch bonnet or hot pepper) taste as you go and adjust seasonings accordingly
• 1 tbsp liquid smoke optional, not needed
• 1 tbsp chicken base paste (better than bouillon) you can also use broth or stock. See notes below.

Instructions

 

• In a large pot add onion and oil. Begin to saute for about 2-3 minutes or until translucent.
• Add in ham hocks and minced garlic. Allow mixture to cook for about 2 minutes on medium heat until onions start to brown. Be sure to keep an eye on your garlic so that it does not burn.
• Add in your washed and cut collard greens. Cover with lid and allow to steam on medium-low heat. The collard mixture will begin to cook down.
• Mix collard greens consistently to allow for even cooking.
• Add salt, hot sauce, liquid smoke, and chicken base. Mix everything together and taste. Adjust seasoning accordingly. Allow mixture to cook on medium-low heat for about 1 hour or until desired texture is reached.
• Enjoy!

Video

Notes

Broth Base-

For this recipe, I used "better than bouillon chicken base". Broth/Stock bases are great because you can control the flavor concentration while at the same time controlling the liquid contents in your dish. 

 

An alternate option:

        - Broth/Stock

        - Boullion Cubes

        - Soup flavored seasoning

 

You do not have to use chicken flavor. You could also use vegetable or beef if that is what you have.

 

HamHock substitution-

       - Turkey Neck

       - Bacon 

       - No meat at all

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