A very nutritious vegetable, collard greens are a Southern staple. Cooked with ham, onions, garlic, and peppers, it's a side dish that is perfect for almost any meal.
- 1 bunch collard greens prepped and washed
- 1/4 pound smoked ham or bacon
- 1 medium onion chopped
- 1 clove garlic peeled
- 1 pinch red pepper flakes
- 2 cups chicken stock (or water)
- 2 teaspoons seasoned salt (or to taste)
Prepare the collards by removing the center stalk, chop, and wash 2-3 times to remove all grit and dirt.
In a large stockpot, add the ham, onion, and garlic. Over medium heat, saute for 3-4 minutes.
Add the collards, chicken stock, red pepper flakes, and salt. Bring to a boil, reduce heat to medium-low, cover and cook for 1-2 hours until tender.
If the collards seem too bitter, add a splash of apple cider vinegar or sugar.
The liquid remaining is called pot liquor and can be used as a base for a delicious soup.