Collard greens slow-cooked with smoky pork are a revelation in patience and simplicity. The long braise transforms tough, bitter leaves into something silky, deeply savory, and profoundly satisfying. The rendered fat from smoked meat infuses every bite with richness, while a splash of apple cider vinegar at the end cuts through that richness with bright acidity. The pot likker, the flavorful broth left behind, is liquid gold, perfect for sopping up with cornbread. This is a dish built on time and low heat, and the reward is extraordinary. Serve alongside fried chicken, black-eyed peas, cornbread, or pork chops for a full spread.

Ingredients

• 2 large bunches fresh collard greens (about 2 lbs)
• 4 strips thick-cut bacon or 1 smoked ham hock
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 3 cups chicken broth (low sodium)
• 1 cup water
• 2 tbsp apple cider vinegar
• 1 tsp crushed red pepper flakes (optional)
• 1 tsp sugar (optional, balances bitterness)
• Salt and black pepper to taste
• 1 tbsp olive oil or bacon drippings

Directions

1. Wash the collard greens thoroughly under cold water. Strip the leaves from the tough center stems by folding each leaf in half and pulling the stem away. Stack the leaves, roll them into a tight cylinder, and slice into 1-inch ribbons.
2. In a large heavy-bottomed pot or Dutch oven over medium heat, cook the bacon until crispy. Remove the bacon and set aside, leaving the drippings in the pot. If using a ham hock, brown it in a tablespoon of olive oil for a few minutes on each side.
3. Add the diced onion to the drippings and cook for 5 to 7 minutes until softened and lightly golden. Add the garlic and cook for 1 more minute, stirring constantly.
4. Add the collard greens to the pot in batches, stirring each addition until it wilts down enough to add the next.
5. Pour in the chicken broth and water. Add the red pepper flakes and sugar if using. Stir to combine.
6. If using a ham hock, nestle it into the greens. Crumble the reserved bacon back in if using bacon.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes to 1.5 hours, stirring occasionally, until the greens are very tender and silky. The longer they cook, the better they get.
8. Stir in the apple cider vinegar. Taste and adjust salt, pepper, and vinegar to your preference.
9. Serve hot with a ladle of the pot likker spooned over the top.

Tips and variations

• For a deeper smoky flavor, use a smoked turkey leg or smoked turkey wings instead of pork, which is also a great option if you prefer not to use pork
• Add a splash of hot sauce directly into the pot during the last 15 minutes for a spicier kick
• A pinch of brown sugar instead of white sugar adds a subtle molasses note that pairs beautifully with the smokiness
• For a vegetarian version, use vegetable broth and a teaspoon of smoked paprika plus a tablespoon of olive oil to replicate the smoky depth
• Leftover collard greens taste even better the next day as the flavors continue to develop overnight in the fridge
• Save every drop of the pot likker. It is incredible as a base for soups or for dunking a thick slice of cornbread

©2026 Suzy Mottet bloomhearty.com writing, creation, and design