American
Collard Greens with Ham Hock
Long-braised greens with pot likker so good you'll sop it up.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Collard Greens have been a staple of African American cooking since the time of enslavement, adapted from West African leaf vegetable traditions, and became central to soul food and Southern cooking across racial lines.
The pot likker — the dark, intensely savory braising liquid — is itself considered a delicacy in the South. Do not discard it.
Watch it come together
Ingredients
Greens
- 2 large bunches collard greens (about 2 lbs)
- 1 large smoked ham hock (or 4 oz thick-cut bacon, diced)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeño or ½ tsp red pepper flakes
- 6 cups chicken stock or water
- 2 tbsp apple cider vinegar
- 1 tsp kosher salt
- 1 tsp sugar
- ½ tsp black pepper
- Hot sauce for serving
- Cornbread for serving
Method
- 1
PREP THE GREENS: Wash thoroughly. Remove the tough center rib from each leaf by folding it in half and stripping the rib out with one firm pull. Stack the leaves and cut into 1-inch strips.
- 2
RENDER AND SAUTÉ: In a large Dutch oven, render the bacon (if using) over medium heat until crispy. If using ham hock, skip this step. Add onion and cook until softened and golden, 8 minutes. Add garlic and jalapeño and cook 1 minute.
- 3
ADD LIQUID & PORK: Add chicken stock, ham hock (if using), vinegar, salt, sugar and pepper. Bring to a boil.
- 4
ADD GREENS: Add collards in large handfuls, stirring to wilt each batch before adding the next. They will seem like far too many but cook down dramatically.
- 5
BRAISE: Reduce to a low simmer, partially cover and cook 1.5–3 hours, stirring occasionally. At 1.5 hours they are tender; at 3 hours they are silky and profound.
- 6
If using ham hock, remove it, pull the meat from the bone, chop roughly and stir back in. Taste the pot likker and adjust seasoning.
- 7
Serve in bowls with plenty of pot likker, a drizzle of hot sauce, and thick slabs of cornbread for sopping.
Substitutions
- Chef's Tip: Long-cooked collards freeze beautifully and improve with reheating. The pot likker, frozen separately, is a remarkable base for braised beans, rice dishes and soups.
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