Ingredients
Equipment
Method
- Prepare the greens: Pull and tear collard greens away from the thick stems. Roll handfuls of leaves tightly like a cigar and cut crosswise into 1/2 to 1-inch strips. Smaller strips cook faster.
- Clean thoroughly: Add greens to a clean sink filled with lukewarm water. Wash repeatedly, swishing and scrubbing gently with your hands until the water runs clear and no grit remains. This may take 3-4 washes.
- Cook the meat: Rinse the ham hock or turkey wings well. Place in a large pot with about 10 cups of water to fully submerge. Add chicken bouillon and bring to a boil over medium-high heat.
- Simmer the meat: Reduce heat to low, cover, and simmer gently for about 45 minutes until the meat is nearly tender. Test by inserting a fork - it should be ready to flake.
- Add greens and seasonings: Once meat is almost tender, add the cleaned collard greens to the pot along with 4 additional cups of water (or enough to barely cover greens). Add all remaining ingredients.
- Braise low and slow: Bring back to a boil, then reduce heat to medium-low. Cover partially and cook for 2-3 hours until greens are completely tender and most water has evaporated, leaving concentrated pot liquor.
- Shred the meat: Use a fork to pull apart the ham hock meat directly in the pot, distributing it throughout the greens.
- Final seasoning: Taste the pot liquor and adjust seasonings as needed. The liquid should just barely cover the tender greens. Serve hot with cornbread.
Notes
Cooking Tips:
- Don't rush the process - collard greens need 2-3 hours to become properly tender
- Watch carefully to prevent overcooking into mush
- Use a heavy-bottomed pot or Dutch oven for even heat distribution
- The pot liquor (cooking liquid) should be flavorful enough to drink