Smoky Collard Greens

Smoky Collard Greens are full of delicious smoky flavor. 

They are a popular side dish on Thanksgiving, Christmas, New Year’s Day, Valentine’s Day, and Easter Sunday.   

Enjoy as a side or main dish.

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Delighted to share the ingredients I purchased and used to make this delicious recipe.

All comments are my own.

Excellent with Homemade Self-Rising Cornbread because the crust absorbs the pot liquor. 

Also pairs well with Black-Eyed Peas and Ham. 

KEY INGREDIENT

This recipe calls for 2 bunches of fresh or use two pre-packaged bags (16 oz. each) of cut/washed collard greens.

Two 16-ounce bags will make about six servings. 

Purchase online from Kroger. 

HOW TO CLEAN FRESH COLLARD GREENS

Collard greens fresh from the garden or purchased in the grocery store should be washed in hot, salty water to get rid of debris and insects. 

I wash and rinse two to three times.   Depends on how much dirt is on each leaf.

Heavily soiled collards should be washed at least three times and rinsed three times.

First, remove the thick portion (bottom end) of the stalk from each leaf.  

Place whole leaves in sink to clean. 

Cover leaves with hot water.  Add 1/2 cup of salt (will not affect taste of collards).

Wash each leaf in the salty water.  Rinse. 

Wash and rinse three times.  Sounds like a lot, but it’s necessary with collards fresh from the garden.  

HOW TO CUT COLLARD GREENS

Stack and roll several leaves together.   

Cut to desired size.  

HOW TO SEASON COLLARD GREENS

There are a variety of ways to season collards and make them taste fantastic.  

My recipe contains fresh collard greens seasoned with smoked ham hocks (or use a ham bone), sugar to get rid of bitterness, salt, coarse ground black pepper, Liquid Smoke, and Cajun Hot Sauce. 

SMOKED TURKEY WINGS

If pork is not your thing, consider using smoked turkey wings.  

A splash of Liquid Smoke adds an amazing smoky flavor.

I use Wright’s Liquid Smoke  because it contains water and natural hickory smoke concentrate.  No preservatives.

OLD-FASHIONED SEASONING:  SMOKED HAM HOCKS

I’m often asked what Smoked Ham Hocks look like. 

Delighted to share this photo.

Although smoked ham hocks are not very photogenic, they’re loaded with smoked ham flavor. 

My precious aunt posing with cured salt pork, her preferred seasoning.  She has rheumatoid arthritis which has twisted her hands.  Yet, she can still cook and bake. 

We prefer the Royal Foods brand, a family-owned company based in Alabama.

ENJOY!

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Smoky Collard Greens

Smoky Collard Greens are loaded with delicious smoky flavor.  Serve as a side or main dish. Easy to make with a few ingredients. Serve as a side or main dish.  Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Prep Time25 mins

Cook Time45 mins

Total Time1 hr 10 mins

Course: Side Dish

Cuisine: American, southern

Keyword: collards

Servings: 6 servings

Ingredients

• 2 large bunches fresh collards Or use two 16-ounce bags chopped collards
• water for washing
• 1/2 cup salt for washing
• 2 teaspoons granulated sugar Eliminates bitterness.
• salt to taste
• coarse ground black pepper to taste
• 2 smoked ham hocks 1 medium ham bone OR 1 smoked turkey wing
• water for boiling
• 3 tablespoons Liquid Smoke
• 4 tablespoons Cajun Hot Sauce (optional)

Instructions

• Remove leaves from thick stalk if using collards fresh from the garden. Discard stalk.
• Remove thick end of stalk from each leaf. This step is optional because the stalks are tasty and add texture.
• Thoroughly wash collard leaves in a sink filled with hot water and 1/2 cup of salt. This will remove debris, large and small insects.
• Rinse in warm water, Repeat 3 times!!
• WASH & RINSE 3 times!!!
• Stack rinsed leaves. Roll and cut into bite-sized pieces.
• In a large saucepan, add collard greens, smoked ham hocks or one smoked ham bone (or preferred meat).
• Sprinkle sugar, salt and coarse ground black pepper over the top.
• Cover with water. Stir until well combined.
• Cover with lid and simmer over medium heat for 25 minutes.
• Stir in Liquid Smoke. Cover with lid and continue simmering 10 minutes OR until desired tenderness.
• If water drops low before collards are done, cover with more fresh water. Continue simmering until done.
• When collards are done, remove from heat and stir in 3 tablespoons of Cajun Hot Sauce (optional).
• Serve hot or warm.
• NOTE: For extra flavor, place cooked collard greens in a zippered bag or container with an airtight lid. Refrigerate overnight.  They will marinate in the seasonings and taste even better the next day.