Southern Collard Greens

1. 1

   Bring 1 1/2 pounds smoked ham hocks and 2 quarts water to a boil in a large stock pot or Dutch oven (at least 6 quarts) over medium-high heat. Reduce the heat to maintain a simmer. Cover and cook until the meat easily falls away from the bones, about 2 hours. Meanwhile, prepare the collard greens.

   120 min
2. 2

   Wash 4 pounds collard greens by submerging in a large bowl or basin of water and gently agitating with your hands. Sand or debris will sink to the bottom and the greens will float. Remove the greens and discard the water. Rinse the greens gently under cool running water. Repeat as needed.

3. 3

   Trim off the stems where they meet the bottom of the leaf. Working with about 5 leaves at a time, stack them. Starting at one side, roll the stack to the other side to form a tubelike shape. Cut crosswise into 1-inch ribbons (about 16 cups).

4. 4

   When the broth is ready, uncover and boil on high heat until reduced to 6 cups, about 15 minutes.

   15 min
5. 5

   Stir in 1/3 cup apple cider vinegar, 3 tablespoons Cajun seasoning blend, 2 tablespoons minced garlic, 1 tablespoon peeled and minced ginger, 1 tablespoon hot sauce, 1 tablespoon paprika, and 1 teaspoon chili powder. Add the collard greens in batches, stirring until the greens wilt before adding the next batch. Bring to a simmer.

6. 6

   Reduce the heat to maintain a simmer. Cover and cook, stirring occasionally, until the greens are darkened in color and tender but still have a slight bite, 45 to 60 minutes. Check occasionally and make sure that the greens are fully submerged in cooking liquid, adding more water as needed.

   45 min
7. 7

   Taste the broth and season with more hot sauce, Cajun seasoning blend, or kosher salt as needed. Remove and discard the ham hock bones if desired. Serve with a slotted spoon to leave the cooking liquid behind.

Recipe Notes

1. 8

   The broth can be made in a slower cooker or electric pressure cooker. Skip Step 1.Pressure cook the ham hocks and water under high pressure for 35 minutes, then uncover and simmer on the sauté setting until reduced to 6 cups. Continue with Step 5, still cooking in the pressure cooker if it has a capacity of 6 quarts or larger (otherwise transfer to a stock pot or Dutch oven first).To use a slow cooker, cook the ham hocks and water on the low setting overnight. Transfer to a large stock pot or Dutch oven. Continue with Step 4.Substitutions: Smoked turkey wings, legs or necks can be substituted for the ham hocks.Storage: Let the greens cool completely. Drain off the cooking liquid before refrigerating in an airtight container for up to 5 days or freezing for up to 3 months.

   35 min