Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Broth
Greens
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Broth · About 45 min
- Simmer 250 g smoked ham hock, 1500 ml water, 150 g onion, chopped, 15 g garlic, ½ tsp chili flakes covered 45 minutes.
Greens · About 45 min
- Add 1000 g collard greens, stems removed and chopped; simmer 40–45 minutes until tender. Remove ham hock, shred meat and return it; discard bone.
Check: Look for this result: tender.
Finish · About 8 min
- Add 30 ml cider vinegar, ½ tsp salt and taste before more salt.
Tips
- Wash collards thoroughly to remove grit.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use smoked turkey instead of ham hock.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Southern Collard Greens one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Southern Collard Greens?
Wash collards thoroughly to remove grit.
What can I substitute in Southern Collard Greens?
Use smoked turkey instead of ham hock.
Can I prepare Southern Collard Greens ahead?
Prepare the measured ingredients for Southern Collard Greens one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
