Deep South Collard greens

Deep South Collard Greens Recipe - Authentic Southern Comfort Food

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8

Introduction

Deep South Collard greens are a classic Southern dish that is beloved for its rich, smoky flavor and hearty texture. This recipe is a staple in many Southern households and is often served as a side dish alongside other traditional Southern fare.

History

Collard greens have been a part of Southern cuisine for centuries, with roots tracing back to African and Native American culinary traditions. The practice of cooking collard greens with smoked pork neck bones or ham hocks likely originated as a way to make use of every part of the pig and add flavor to the greens.

Ingredients

2 - 3 medium smoked ham hocks or 2 lb (907 g) smoked pork neck bones
5 lb (2.27 kg) of collards or several large bunches (if you can't get them fresh, frozen will do)
2 tsp of salt

How to prepare

To cook collard greens, start by placing 2 or 3 smoked ham hocks in a large pot of water (6 qt or 5.68 liters).
Bring the water to a rolling boil and let it boil for about 1.5 hours, adding more water as needed.
The ham hocks should be cooked until they begin to fall apart, ensuring thorough cooking of the pork.
Separate the leaves of the collard greens and rinse each leaf individually under cold running water.
Stack several leaves together and roll them tightly, then slice the leaves into thin strips using a cutting board and large knife.
Add the collard greens to the pot, filling it up as needed, and allow them to wilt as they cook.
Add salt, cover the pot, and cook for thirty minutes on medium heat, stirring occasionally.
Taste to check for desired tenderness.
Serve the collard greens with your favorite meat dish, such as chitterlings, and enjoy the ham hocks or neck bones along with the greens.
If using frozen collards, add them directly from the package to the pot.
Smoked neck bones may require less cooking time than ham hocks.
For added flavor, sprinkle hot sauce on the collard greens.
Leftovers can be stored in the refrigerator for an extended period, allowing the flavors to develop.

Variations

Substitute smoked turkey necks or smoked turkey wings for a lighter option.
Add diced onions, garlic, and red pepper flakes for extra flavor.
Use vegetable broth instead of water for a vegetarian version of this dish.

Cooking Tips & Tricks

Be sure to cook the smoked pork neck bones or ham hocks until they are falling apart to ensure that the meat is tender and flavorful.

- Rinse the collard greens thoroughly to remove any dirt or debris before slicing them into thin strips.

- Add hot sauce to the collard greens for an extra kick of flavor.

- Leftover collard greens can be stored in the refrigerator for several days, allowing the flavors to meld and develop even further.

Serving Suggestions

Collard greens with smoked pork neck bones are traditionally served as a side dish alongside other Southern favorites such as fried chicken, cornbread, and macaroni and cheese.

Cooking Techniques

Boiling the smoked pork neck bones or ham hocks until they are falling apart ensures that the meat is tender and flavorful.

- Slicing the collard greens into thin strips allows them to cook evenly and absorb the flavors of the smoked pork.

Ingredient Substitutions

If you can't find smoked pork neck bones or ham hocks, you can use smoked turkey necks or wings instead.

- Frozen collard greens can be used in place of fresh collard greens if needed.

Make Ahead Tips

Collard greens with smoked pork neck bones can be made ahead of time and stored in the refrigerator for several days. The flavors will continue to develop as the dish sits, making it even more delicious.

Presentation Ideas

Serve collard greens with smoked pork neck bones in a large serving bowl alongside your favorite Southern dishes for a classic and comforting meal.

Pairing Recommendations

Collard greens with smoked pork neck bones pair well with a variety of Southern dishes, including fried chicken, cornbread, black-eyed peas, and macaroni and cheese.

Storage and Reheating Instructions

Leftover collard greens with smoked pork neck bones can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

One serving of collard greens with smoked pork neck bones contains approximately 250 calories.

Carbohydrates

Collard greens are a low-carb vegetable, making them a great option for those following a low-carb or keto diet. One serving of collard greens contains approximately 5 grams of carbohydrates.

Fats

The smoked pork neck bones or ham hocks used in this recipe add a rich, smoky flavor to the collard greens but also contribute a significant amount of fat. One serving of collard greens with smoked pork neck bones contains approximately 15 grams of fat.

Proteins

The smoked pork neck bones or ham hocks are a good source of protein, with one serving of collard greens containing approximately 20 grams of protein.

Vitamins and minerals

Collard greens are packed with vitamins and minerals, including vitamin A, vitamin C, vitamin K, and calcium. These nutrients are essential for overall health and well-being.

Alergens

This recipe contains pork, which may be an allergen for some individuals. Be sure to check for any allergies before serving this dish.

Summary

Collard greens with smoked pork neck bones are a nutritious and flavorful dish that is high in protein and vitamins. While the smoked pork neck bones add fat and calories, the collard greens themselves are low in carbs and calories.

Summary

Deep South Collard greens with smoked pork neck bones are a classic Southern dish that is hearty, flavorful, and nutritious. This recipe is a great way to enjoy the flavors of the South in your own kitchen.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Deep South Collard greens. It was a hot summer day in the small town of Natchez, Mississippi, where I grew up. I was just a young girl, eager to learn the art of cooking from my grandmother, Mama Mae. She was a formidable woman, with a no-nonsense demeanor and a fierce love for Southern cuisine.

Mama Mae had learned to make collard greens from her own grandmother, who had passed down the recipe through generations of strong-willed women. The secret, Mama Mae told me, was in the preparation. The greens had to be washed and chopped just so, then simmered for hours with a ham hock and plenty of seasonings until they were tender and flavorful.

I watched in awe as Mama Mae worked her magic in the kitchen, coaxing the greens to perfection with her skillful hands. She taught me how to season them just right, with a dash of salt, a pinch of pepper, and a sprinkle of sugar to balance out the bitterness. I learned to taste and adjust, adding a little more of this or that until the flavors sang.

As the years went by, I continued to hone my skills in the kitchen, experimenting with different recipes and techniques. I studied cookbooks and watched cooking shows, always seeking to expand my culinary knowledge. But no matter how many new recipes I tried, Mama Mae's collard greens remained my favorite.

Over time, I began to add my own twist to the recipe, incorporating ingredients like smoked turkey wings or bacon for an extra layer of flavor. I shared the dish with friends and family, who raved about its deliciousness and asked for the recipe. But I kept Mama Mae's original version close to my heart, knowing that it was a part of my heritage that I could never truly replicate.

One day, as I was flipping through an old cookbook that Mama Mae had passed down to me, I came across a handwritten note tucked between the pages. It was a recipe for collard greens, written in Mama Mae's elegant script. My heart swelled with emotion as I read the familiar words, recognizing the ingredients and instructions that I had memorized from years of watching her cook.

I decided to make Mama Mae's collard greens that very day, following the recipe to the letter. As the greens simmered on the stove, filling the kitchen with their savory aroma, I felt a sense of peace and connection to my roots. I thought of Mama Mae and her grandmother before her, passing down this recipe through the generations, preserving a taste of the past for future cooks to enjoy.

When the collard greens were finally ready, I dished them up with pride, savoring each bite as if it were a gift from my ancestors. The flavors were just as I remembered, rich and comforting, with a hint of smokiness from the ham hock. I savored the taste of tradition, knowing that I had honored my family's legacy in the best way possible.

As I sat at the table, surrounded by loved ones who had gathered to share the meal, I felt a sense of gratitude for all that Mama Mae had taught me. Her collard greens were more than just a dish; they were a link to the past, a reminder of the strong women who had come before me and passed down their culinary wisdom.

And so, as I continue to cook Mama Mae's collard greens for my own family and friends, I do so with a heart full of love and gratitude. I know that each bite is a taste of history, a connection to my Southern roots that will never fade. And I can only hope that one day, my own grandchildren will learn to make this dish, carrying on the tradition for generations to come.