Southern Collard Greens Recipe (with Video)

Preparing the Meat
1. In a pot, melt the butter and sauté the onions for about 3 minutes.
2. Then add in the minced garlic and cook for 1-2 minutes.
3. Add in your smoked meat and let this cook for about 5 minutes.
4. Pour in the chicken broth, making sure it’s enough to cover the smoked meat.
5. Bring to a boil then reduce to a simmer, cover and let cook until the meat is tender, adding more broth/water if needed.
6. If using ham hock, cook for 3 hours. For turkey, let it cook for about an hour and a half.
Preparing the Greens
1. Remove the stems from the greens.
2. You can stack the leaves, roll them and cut into 1 inch strips, but I like to tear the leaves into bite-sized pieces.
3. Clean the greens thoroughly by letting them soak in water, adding in a splash of vinegar.
4. Add in kosher salt and rub the greens together.
5. Drain, rinse and repeat until water is clear and free from any grit.
Cooking the Greens
1. Once the smoked meat is tender, add the greens to the pot. You may need to add in batches. Wait until the first batch wilts, then add the rest.
2. Cook for 45 minutes to an hour.
Seasoning and Serving
1. Season to taste. The chicken broth adds so much flavor that a lot of salt may not be necessary.
2. Taste and adjust to your taste buds.
3. Enjoy.