Southern Collard Greens

Collards need a long, slow simmer with a smoked ham hock to turn from tough and bitter into silky greens swimming in savory pot liquor. This is a fixture of the Gullah Geechee table, and the broth left in the pot is worth sopping up with a wedge of cornbread.

Ingredients

• 2 large bunches collard greens (about 2 lbs)
• 1 smoked ham hock or smoked turkey wing (about 12 oz)
• 1 tablespoon bacon grease or vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups water or chicken stock
• 1 tablespoon apple cider vinegar, plus more to taste
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon sugar (optional)

Instructions

1. Wash the collards well in a sink of cold water, agitating to loosen any grit, then lift them out and repeat until the water stays clean. Strip the leaves from the tough center stems and stack, roll, and slice the leaves into 1-inch ribbons.
2. In a large pot, heat the bacon grease over medium heat and cook the onion until soft, about 5 minutes. Add the garlic and cook one minute more.
3. Add the ham hock and the water, bring to a boil, then reduce to a simmer and cook covered for 30 minutes to build the pot liquor.
4. Add the collards in batches, stirring each addition down until it wilts and there is room for more. Stir in the vinegar, salt, black pepper, red pepper flakes, and sugar if using.
5. Cover and simmer gently for 45 to 60 minutes, until the greens are completely tender and the broth is rich. Stir occasionally and add a splash of water if the level drops too low.
6. Lift out the ham hock, chop any meat, and return it to the pot. Taste and adjust with more salt and a final splash of vinegar before serving with the pot liquor.

Tips

• Taste for balance at the end. A little more vinegar brightens the pot and a pinch of sugar tames any lingering bitterness.
• Save the pot liquor for the next batch or freeze it. It makes a superb base for bean soups and rice.