Auntie Pat’s Collard Greens
What You’ll Need
3 lbs collard greens, washed really well, stems removed, chopped
~2 lbs smoked meat (ham hocks, turkey legs, whatever you have on hand)
1 large onion, diced
3–4 garlic cloves, minced
6 cups chicken broth
1 tbs brown sugar
2 tbs apple cider vinegar
1 tsp red pepper flakes
A few dashes hot sauce, to taste
Black pepper, to taste
Salt, to taste
How to Make
First, get the smokey flavors going.
Heat a little oil in a big heavy pot. Sear the smoked meat for a few minutes on each side. This builds the base.
Now, it’s time to build the flavors up.
Add onion. Let it soften. Stir in garlic, red pepper flakes, and pepper. Let it bloom for about 30 seconds.
Next, it’s time to create “the pot likker”
Pour in the broth and a few dashes of hot sauce. Bring to a boil, then reduce to a steady simmer. Cover and let it go for about 45 minutes.
Now, you need to shred your meat and return it to the pot.
Remove the meat, shred it, discard bones, and add the meat back to the pot.
After, it’s time to add your greens.
Stir in brown sugar and vinegar. Add the collards in batches, pressing them down as they wilt. It will look like too much. It isn’t.
Time to let it cook low and slow.
Cover and simmer on low for another hour or so, stirring occasionally, until the greens are tender and silky. When you think it’s done, taste, and add a splash more vinegar if it needs brightness.
Enjoy!
