Side Dish: United States – North Carolina – Collard Greens

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) collard greens, stems removed and leaves stacked and sliced into 1-inch (2.5 cm) ribbons
- 2 smoked ham hocks, approx. 1 lb (450 g) each
- 4 slices bacon, approx. 4 oz (115 g), chopped
- 1 medium yellow onion, about 6 oz (170 g), diced
- 4 cloves garlic, minced
- 6 cups (1.4 L) low-sodium chicken broth (or water plus 1 tsp (5 g) bouillon)
- 2 tbsp (30 ml) apple cider vinegar, plus extra for serving
- 1–2 tsp (5–10 ml) hot sauce, plus extra for serving (adjust to taste)
- 1/2 tsp (2.5 ml) red pepper flakes or 1/8 tsp (0.5 g) cayenne, optional
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) vegetable oil (only if needed to prevent sticking)

Instructions

Short Description:
Slow-simmered collard greens cooked with smoked ham hocks and bacon, finished with apple cider vinegar and hot sauce for the classic tangy, smoky North Carolina flavor.

Regional Notes:
This North Carolina version uses smoked ham hocks and bacon for a pronounced smoky backbone and incorporates apple cider vinegar and hot sauce during and after cooking to achieve the signature tangy, slightly spicy finish common in the state. The slow-simmer method and modest heat distinguish it from quicker sautés or non-smoked versions elsewhere.

1. Rinse collards thoroughly to remove grit. Remove tough stems by folding each leaf and cutting or tearing them away, then stack, roll, and slice into 1-inch (2.5 cm) ribbons. Set aside.
2. In a large heavy-bottomed pot or Dutch oven over medium heat, add the chopped bacon and cook until fat renders and bacon is browned, about 6–8 minutes. Use a slotted spoon to remove bacon pieces to a bowl and leave the fat in the pot.
3. If the bacon did not render enough fat, add 1 tbsp (15 ml) vegetable oil. Add the ham hocks to the pot and brown briefly on all sides, about 3–4 minutes total, to build flavor.
4. Add the diced onion to the pot and sauté in the bacon/ham fat until translucent, about 5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a simmer, then add the collard greens in batches, pressing them down as they wilt to fit.
6. Add 2 tbsp (30 ml) apple cider vinegar, 1–2 tsp (5–10 ml) hot sauce, and the red pepper flakes or cayenne (if using). Season with 1 tsp (5 g) kosher salt and 1/2 tsp (2.5 g) black pepper.
7. Reduce heat to low, cover, and simmer gently for 45–75 minutes, stirring occasionally, until the collards are tender and the flavors have melded. Check after 45 minutes; older greens may need the full time.
8. Remove the ham hocks to a cutting board. Use tongs to pull the meat from the bones, discarding skin and bone, and chop or shred the meat. Return the shredded ham meat and the reserved cooked bacon to the pot and stir to combine. Simmer 5 more minutes to marry flavors.
9. Taste and adjust seasoning with additional salt, black pepper, apple cider vinegar, and hot sauce as desired. Skim excess fat from the surface if preferred.
10. Serve hot as a side, with extra apple cider vinegar and hot sauce on the table for individual preference.