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Slow-Simmered Collards

Country Ham Biscuits

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Collards are a staple side across Eastern North Carolina tables. This version cooks low and slow with a smoky seasoning piece and a splash of vinegar at the end.

Country Ham Biscuits

Slow-Simmered Collards

Collards are a staple side across Eastern North Carolina tables. This version cooks low and slow with a smoky seasoning piece and a splash of vinegar at the end.
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Total Time 2 hours
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 pounds fresh collards
  • 1 smoked ham hock or smoked turkey wing
  • 8 cups water or chicken broth
  • 1 small onion, chopped
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon apple cider vinegar
  • Hot sauce for serving

Method
 

Instructions
  1. Wash collards well. Remove tough stems and chop leaves.
  2. Place smoked meat, water or broth, onion, salt, pepper, and red pepper flakes in a large pot. Simmer 30 minutes.
  3. Add collards by the handful, stirring as they wilt.
  4. Cover and simmer until tender, 1 to 1 1/2 hours.
  5. Remove smoked meat, chop any meat, and return it to the pot. Stir in vinegar and adjust seasoning.

Notes

  • Serve with cornbread or corn sticks.
  • Save potlikker for spooning over cornbread.

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