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.
Servings: 6 servings
Calories: 191kcal
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.
Notes
Smoky Collard Greens are delicious immediately after cooking. However, they taste even better after 24 hours marinating in the seasonings
For best results, store cooled collards in a container with a tight lid. Refrigerate up to five days.