Spicy Collard Greens
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 1 to 1½ hours
Ingredients
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2 tablespoons olive oil or bacon fat
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1 small onion, finely chopped
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2–3 garlic cloves, minced
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1 teaspoon crushed red pepper flakes (or more, to taste)
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1 smoked ham hock, turkey leg, or 4 slices of chopped bacon (see vegetarian note below)
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1 lb (450g) collard greens, stems removed and leaves chopped
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3 cups chicken broth or water (or a mix)
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1 tablespoon apple cider vinegar
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1–2 teaspoons hot sauce (to taste)
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Salt and black pepper, to taste
Instructions
1. Prepare the Greens
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Rinse collard greens well to remove grit.
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Remove thick stems and chop leaves into bite-sized strips.
2. Sauté Aromatics
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In a large pot or Dutch oven, heat the oil or bacon fat over medium heat.
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Add chopped onion and sauté until soft (about 5 minutes).
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Stir in garlic and red pepper flakes. Cook for 1 minute more.
3. Add Meat and Broth
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Add the smoked meat (ham hock, turkey leg, or bacon).
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Pour in the broth and bring to a boil. Reduce heat to a simmer.
4. Add the Greens
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Stir in the chopped collard greens a handful at a time, allowing them to wilt as you go.
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Cover and simmer for 45 to 75 minutes, until greens are tender. Stir occasionally.
5. Finish and Adjust Seasoning
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Remove the lid and simmer uncovered for another 10–15 minutes to reduce the liquid slightly.
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Remove smoked meat, shred the meat if desired, and stir it back into the pot.
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Add apple cider vinegar and hot sauce.
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Season with salt and pepper to taste.
Tips
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More heat? Add a sliced jalapeño or a pinch of cayenne while cooking.
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More savory? A splash of soy sauce or a teaspoon of smoked paprika deepens flavor.
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Sweeter edge? Add a teaspoon of brown sugar or molasses if desired.
Vegetarian / Vegan Version
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Omit meat. Use smoked paprika or liquid smoke for that smoky depth.
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Add sautéed mushrooms or smoked tofu for body.
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Use vegetable broth.
Let me know if you’d like this served with cornbread, rice, or as part of a full Southern meal plan.
