Side Dishes > Sautéed Vegetables > Leafy Greens (Sautéed) > Sautéed Collard Greens Recipe (Southern Style)

Authentic Southern-Style Sautéed Collard Greens

This recipe delivers tender, flavorful collard greens with a touch of smoky goodness, perfectly capturing the essence of Southern cuisine. Experience the rich, comforting taste of this classic side dish.

Prep Time
20 minutes
Cook Time
1.5 - 2 hours
Servings
6-8
Ingredients
  • 2 lbs Fresh Collard Greens
  • 1 Smoked Ham Hock
  • 6 cups Chicken Broth
  • 1 medium, chopped Yellow Onion
  • 4 cloves, minced Garlic
  • 2 tablespoons Apple Cider Vinegar
  • 1 teaspoon Brown Sugar
  • 1/4 teaspoon (optional) Red Pepper Flakes
  • To taste Salt
  • To taste Black Pepper
  • 2 tablespoons Olive Oil

Preparing the Collard Greens

Thoroughly wash the collard greens. Stack a few leaves together and roll them up tightly like a cigar. Slice the rolled greens into thin ribbons. This method makes them easier to cook and eat.

Soaking the Greens

Place the sliced collard greens in a large bowl of cold water. This helps to remove any remaining dirt or grit. Let them soak for about 10-15 minutes, then drain and rinse again. Repeat if necessary.

Sautéing the Aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Adding the Ham Hock

Add the smoked ham hock to the pot. Pour in the chicken broth, ensuring the ham hock is mostly submerged. Bring the mixture to a simmer.

Simmering with the Greens

Add the drained collard greens to the pot. Stir well to combine them with the broth and ham hock. Bring the mixture back to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for 1.5 - 2 hours, or until the collard greens are tender. Stir occasionally to prevent sticking.

Seasoning and Finishing

After simmering, remove the ham hock from the pot. Let it cool slightly, then shred the meat and return it to the pot. Stir in the apple cider vinegar, brown sugar, red pepper flakes (if using), salt, and black pepper. Taste and adjust the seasonings as needed. Simmer for another 15-20 minutes to allow the flavors to meld together.

Serving Suggestions

Serve the sautéed collard greens hot as a side dish. They pair well with cornbread, fried chicken, or other Southern favorites. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods. It's crucial to consider this a general guide for planning your dietary intake. Values are approximate.

Other Considerations for Nutrition

This dish is rich in vitamins A and K, as well as fiber. Using a leaner ham hock and limiting added salt can help reduce the sodium content. Monitor your portion sizes to manage the carbohydrate intake from the small amount of brown sugar used.

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FAQ

  • Can I use frozen collard greens?

    Yes, you can use frozen collard greens. Thaw them completely and squeeze out any excess water before adding them to the pot. You may need to adjust the cooking time accordingly.
  • Can I make this recipe vegetarian?

    Yes, omit the ham hock and use vegetable broth instead of chicken broth. You can add a teaspoon of smoked paprika to mimic the smoky flavor.
  • How do I reduce the bitterness of the collard greens?

    Soaking the greens in cold water before cooking can help reduce their bitterness. Additionally, cooking them for a longer period can also mellow out the flavor.