Southern Collards with Smoked meat

This recipe will help you create a classic Southern collard greens recipe with smoked meat. This is a traditional dish. The smoky meat adds deep flavor. The long, slow cooking creates tender, flavorful greens.

Many people mix collards with other greens like mustard, turnip, or spinach. These combinations give this dish a very diverse flavor. Each green has its own distinct taste. Mixing them together creates a delightful taste experience.

In an old tradition, collards and cornbread is the first meal for so many children in the south. It is called “Pot liquor”

“Pot liquor” or “pot liquor” refers to the flavorful liquid left after cooking vegetables, particularly in Southern United States cuisine. This nutrient-rich broth came from cooking greens like collards, turnips, or mustard greens. Historically, poor rural families valued it because they couldn’t waste any part of their food.

During slavery and post-Civil War periods, African American communities developed cooking techniques that transformed humble ingredients into delicious meals. The pot liquor was often saved. It was used for additional cooking or drinking. This provided essential nutrients and extended the value of scarce food resources. Some people would literally “lick the pot” to consume every bit of the nutritious liquid. This action gave rise to the term.

In modern Southern cooking, pot liquor remains a treasured element. It is sometimes served with cornbread for dipping. It is also used as a base for soups and stews. It represents a resourceful culinary tradition that emerged from challenging economic circumstances.

Here’s a recipe a Classic Southern Green Recipe:

1. Ingredients:

• 3 lbs fresh collard greens
• 1 lb smoked meat (ham hocks, smoked turkey wings, or bacon)
• 1 large onion, diced
• 4-5 garlic cloves, minced
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar (balances bitterness)
• Salt and black pepper to taste
• Red pepper flakes (optional)
• 8 cups chicken broth or water

2. Instructions:

• Clean collards thoroughly and remove thick stems
• Cut leaves into 1-2 inch strips
• If using bacon, chop and cook until crispy. For ham hocks/turkey wings, leave whole
• In a large pot, sauté onions in meat drippings (or a bit of oil) until soft
• Add garlic and cook 1 minute
• Add smoked meat, broth, vinegar, sugar, and seasonings
• Bring to a boil, then reduce to simmer
• Add collards in batches
• Cover and simmer for 45-60 minutes, or until tender
• Taste and adjust seasonings

Cooking the meat for this dish:

How to properly cook the smoked meat for collard greens to get the most flavor. The process varies depending on which smoked meat you’re using:

For Ham Hocks:

1. Simmer the ham hocks first in water or broth for about 1-1.5 hours before adding collards
2. They should be tender enough that meat starts falling off the bone
3. This pre-cooking step ensures the meat is tender and releases its smoky flavor
4. Leave them in while cooking the greens

For Smoked Turkey Wings/Legs:

1. Similar to ham hocks, simmer for about 45 minutes to 1 hour first
2. The meat should be starting to become tender
3. Keep the cooking liquid – it’s full of flavor
4. Leave the meat in while cooking greens

For Smoked Neck Bones:

1. Simmer for about 1 hour before adding greens
2. Make sure they’re well-cleaned
3. The meat should be starting to loosen from the bones

For Bacon:

1. Cut into 1-inch pieces
2. Cook in the pot first until crispy and fat is rendered
3. Remove bacon but leave the fat
4. Add bacon back when you add the greens

General tips:

• Don’t add salt until after meat has cooked as smoked meats are often salty
• Save ALL the cooking liquid from pre-cooking – it’s liquid gold for flavor
• Let meat cool slightly before removing from bones if you want to shred it
• For extra flavor, you can use a combination (like ham hock AND bacon)