Collard Greens

Collard Greens are the kind of slow-simmered Southern comfort that speaks quietly but deeply — tender greens cooked low and slow in a savory pot liquor that smells like patience, tradition, and home. They’re rich, earthy, and soulful, the kind of dish that sits on the stove for hours and brings everyone closer when it’s finally served. One forkful feels like Sunday dinner and generations of love.

Ingredients
2 large bunches collard greens
2 tablespoons oil or bacon grease
1 smoked ham hock or 1/2 lb smoked turkey (optional but traditional)
1 small onion, diced
3 cloves garlic, minced
4–5 cups chicken broth or water
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon apple cider vinegar
Pinch of sugar (optional, balances bitterness)

Instructions
Wash collard greens thoroughly, removing tough stems. Stack leaves, roll tightly, and slice into strips.
Heat oil or bacon grease in a large pot over medium heat.
Add onion and cook until soft. Stir in garlic and cook 30 seconds.
Add ham hock or smoked turkey to the pot.
Pour in broth or water, then add salt, pepper, red pepper flakes, vinegar, and sugar if using.
Bring to a boil, then reduce heat to low.
Add collard greens, stirring them into the liquid until wilted.
Cover and simmer 45 minutes to 1½ hours, until greens are very tender and flavorful.
Taste and adjust seasoning.

Serve hot with cornbread to soak up that rich pot liquor — simple, honest, and deeply Southern.