Side Dish: United States – South Carolina – South Carolina Collard Greens

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 2 lb (900 g) collard greens, stems trimmed and leaves stacked, rolled and sliced thinly (chiffonade)
- 1 smoked ham hock, approx. 1 lb (450 g) (or 1 smoked turkey leg, approx. 1 lb / 450 g)
- 1 medium yellow onion, chopped — about 1 cup (150 g)
- 3 tbsp (45 ml) vegetable oil or bacon drippings
- 3 cloves garlic, minced — about 1 tbsp (15 g)
- 4 cups (960 ml) low-sodium chicken broth (or water plus bouillon)
- 1/4 cup (60 ml) apple cider vinegar, plus more to taste
- 2 tbsp (30 ml) hot sauce (such as Texas Pete or your preferred brand), plus more for serving
- 1 tbsp (15 g) light brown sugar (optional, to balance acidity)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) red pepper flakes (optional, for extra heat)
- 1 tbsp (15 ml) lemon juice (optional, for finishing brightness)

Instructions

Short Description:
Slow-simmered collard greens cooked with smoky meat and brightened with vinegar and hot sauce for a classic South Carolina side. The long, gentle braise yields tender, deeply flavored greens perfect with rice or cornbread.

Regional Notes:
This South Carolina version emphasizes smoky pork (ham hock) or smoked turkey for a rich, savory base, and finishes with apple cider vinegar and hot sauce—reflecting local tastes for tang and heat. The greens are cooked low and slow until very tender rather than quickly sautéed.

1. Prepare the greens: Rinse collard leaves well to remove grit. Stack, roll, and slice leaves into roughly 1/2-inch (1 cm) strips. Set aside.
2. Brown aromatics and meat: In a large heavy pot or Dutch oven over medium heat, warm the vegetable oil or bacon drippings. Add the chopped onion and cook until softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
3. Add smoked meat: Nestle the smoked ham hock (or smoked turkey leg) into the pot with the onions. Pour in the chicken broth so the meat is mostly submerged.
4. Simmer to infuse flavor: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes to allow the smoke flavor to infuse the broth.
5. Add greens and seasonings: Add the sliced collards to the pot in batches, pressing them down to submerge. Stir in the apple cider vinegar, hot sauce, brown sugar (if using), kosher salt, black pepper, and red pepper flakes.
6. Slow-cook until tender: Cover and simmer at a low steady simmer for 45–60 minutes, stirring occasionally, until the collards are very tender and the flavors have melded. If the pot becomes too dry, add up to 1/2 cup (120 ml) additional hot water or broth.
7. Finish and adjust seasoning: Remove the ham hock (or turkey leg). If using ham hock, shred any meat from the bone and return the meat to the pot. Stir in lemon juice if desired. Taste and adjust vinegar, hot sauce, salt, and sugar to balance tang and heat—South Carolina preference is for a pronounced vinegar/hot sauce kick.
8. Serve: Spoon collards into a serving bowl with some of the cooking liquid. Offer extra apple cider vinegar and hot sauce at the table. Serve hot as a side with rice, cornbread, or your main dish.