Country Collard Greens
If you’re from the South, this is how we do it. I’m keeping it county, classic, and delicious. Your slow cooker is great option for this recipe, but not necessary.
12 slices uncooked bacon, diced
2 small yellow onions, diced
6 cloves fresh garlic, minced
1 ½ cups cubed smoked ham
½ tablespoon sugar
1 tablespoon kosher salt
⅓ cup apple cider vinegar
Fresh black pepper
3 pounds collard greens, trimmed and washed
8–10 cups chicken, beef, or vegetable stock
Smoked turkey legs or wings (optional)
Chef’s Note: If you’re following our Collard Greens Demo, the video uses 2 pounds of greens, while this recipe uses 3 pounds! You’ll also find instructions for how to clean and de-stem your greens in the video.
1. In a large stock pot, cook the diced bacon over medium-high heat, stirring, until brown and crispy. Add the onions and garlic and cook, scraping the bottom of the pan as you go, for 5–7 minutes. Stir in the cubed ham, then cook until browned, a few minutes more.
2. Add the sugar, salt, and apple cider vinegar to the pot and stir to combine. Add black pepper to taste, then stir again.
3. Add the collard greens to the pot and stir to combine. Add the stock, stirring gently and making sure everything is incorporated. If you like, you can also add smoked turkey legs or wings at this point. Scrape the bottom of the pot again.
4. Bring the mixture to a boil, then cover the pot and immediately reduce to a simmer. Cook until the greens are tender and the flavors have combined, at least 2 hours. Serve with cornbread!