How to Cook Southern Style Collard Greens
Cook good-luck collards in true Southern style.
Want good luck in the new year? Then Southern tradition says to eat your collard greens! According to tradition, a New Year's Day meal of black-eyed peas, greens, and pork will bring good fortune in the new year. While turnip greens, mustard greens, or cabbage will do, the Southern good-luck green of choice is collard greens, or simply "collards" as they're known in the South. True Southern-style collards are silky, tender, and flavorful, a result achieved with a long, slow simmer in a generously seasoned broth. Follow these steps to cook your own pot of good-luck greens in true Southern style. Then be sure to keep the recipe handy to enjoy all year long, because these silky greens are just too good to serve only on New Year's Day!
1 Wash Greens
Separate the leaves of 2 large bunches of collard greens (about 2 to 2 1/2 pounds greens). Place in a large bowl or clean sink and cover leaves with warm water. Add 2 teaspoons salt to act as a scrubbing abrasive. Gently scrub leaves with your hands and then rinse.
2 Remove Spines
One at a time, lay each leaf upside-down and flat on a cutting board. Cut along each side of the spine in the center, cutting each leaf into two halves and completely removing the tough spine. Discard spines.
3 Cut Greens
Assemble cut leaves into several stacks and roll up each stack lengthwise. Slice each roll into 1-inch pieces, cutting the collard greens into ribbons.
4 Prepare Cooking Liquid
Cooking the greens in seasoned broth creates very flavorful collards. To prepare the seasoned cooking liquid, heat 1 tablespoon olive oil in a large Dutch oven or stock pot. Chop 6 slices bacon and 1 large onion; sauté about 5 minutes until the bacon is cooked and onion is tender. Add 2 cloves minced garlic and cook for 1 minute.
Add 32 ounces chicken broth, 1 1/2 tablespoon sugar, 1/2 teaspoon black pepper, 1 tablespoon red wine vinegar or apple cider vinegar, a pinch of crushed red pepper flakes (optional), and 2 pounds smoked ham hocks. Bring to a boil; reduce heat, cover, and simmer 30 minutes.
5 Add Greens
Add collard greens to the pot. Stir into the cooking liquid and bring to a boil.
6 Cook & Serve
Reduce the heat and simmer gently, uncovered, for 2 to 3 hours until greens are desired tenderness.
When done, use a slotted spoon to transfer greens from the cooking liquid to a serving bowl. Chop meat from the ham hocks and stir into the greens. Serve with vinegar on the side for drizzling on each serving, if desired.