Southern Collard Greens with Bacon
This classic Southern collards recipe gets extra flavor from ham hock and dry white wine.
Ingredients
- 8 ounces bacon finely chopped
- 1 onion chopped
- 1 tablespoon minced garlic
- 2 pounds collards stems removed
- 1 ham hock optional
- 2 cups dry white wine such as chardonnay or pinot grigio
- 4 cups chicken stock
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground pepper
- ¼ teaspoon red pepper flakes
Instructions
- In a Dutch oven, cook the bacon over medium heat until crisp. Transfer the bacon to paper towels to drain; leave the fat in the pan.
- Add the onion to the fat in the pan and sauté until translucent, about 5 minutes. Add the garlic and cook for 30 seconds.
- Add half of the greens to the pot and let them shrink, then add the other half. Add the ham hock (if using), wine, stock, salt, black pepper, and red pepper flakes. Bring mixture to a boil at medium-high heat and then lower to simmer for 1 hour. Transfer the collards to a serving bowl and top with the bacon. Serve with hot water (fried) cornbread or jalapeño cornbread and black-eyed peas.
Notes
Get more Southern recipes in my cookbook Love Language of the South.
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