This Louisiana Collard Greens recipe is a favorite at my house. Even folks who were hesitant to try greens have said they really liked these.
When I’m in a hurry, I save prep time by buying pre-washed, trimmed and bagged collard greens in the produce department.
Sometimes I add a little leftover ham as well, cubed — and I still use the ham hocks and bacon too.
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You just can't beat southern cooking!
- 2 bunches collard greens or 2 bags of pre-washed collard greens
- 3 tablespoons olive oil or 3 tablespoons a mixture of olive oil and bacon grease
- 1 onion sliced
- 2 -3 garlic cloves smashed
- 2 bay leaves
- 1 smoked ham hock can also add 3 slices of chopped cooked bacon, if desired
- 2 quarts chicken broth warm
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- salt & freshly ground black pepper
- add a dash hot pepper sauce if desired, when serving
To prepare the greens, cut away the tough stalks and remove all the stems from the collards. Discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove any grit, 2 or 3 times, until the water runs clear.
I sometimes use two bags of pre-cut and prewashed collard green pieces from the produce section, but I still break off any large pieces of stem as they tend to be tough even after cooking.
Place a large pot or cast-iron Dutch oven over medium heat and add the olive oil. When it is heated, add the onion, bay leaves, and ham hock. (If using bacon, cook beforehand and then add when the greens go in.)
Cook the mixture until the onions are soft and are starting to brown, about 8-10 minutes. To prevent the garlic from burning, add it just a few minutes before the onions are done.
Pack in greens, pushing them down into the pot. Add the broth, vinegar, and sugar. Bring up to a boil, turning the greens over occasionally with a wooden spoon as they wilt.
Lower to a simmer, cover the pot and cook for 1 hour. Taste the "pot liquor" (broth) and check the seasoning, adding salt and pepper as desired.
Cover again and let cook for an additional 2 to 2 1/2 hours. Some recipes use a lot less cooking time, but this additional time really helps all the flavors come together. (If using the bagged pre-cut collard greens, they may only have to cook for another 1 to 2 hours.)
Remove the bay leaves and ham hock, dicing up and adding any meat from the ham hock, drain off the excess cooking liquid, and serve.
It’s the smoked ham hock that makes these Louisiana Collard Greens taste great!
Enjoy!
Up Next:
Crock Pot Collard Greens and Ham
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Recipe based on one by TasteTester
Photo by BarbryT