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Sweet and Spicy Collard Greens

Serves: 8
Hands On Time: 
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3 tablespoons extra-virgin olive oil
1 yellow onion, diced
3 tablespoons minced garlic
1 jalapeño pepper, minced
2 smoked ham hocks
1 cup apple cider vinegar
1/2 cup brown sugar, lightly packed
2 heads collard greens, stripped from stems and chopped
6 cups chicken stock
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper


In a large stock pot or Dutch oven, heat the oil over medium heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and jalapeño and cook, stirring constantly, until aromatic, about 1 minute. 

Add the ham hocks, vinegar and brown sugar, and cook, stirring, until the sugar dissolves, about 2 minutes. Add the collard greens and toss to thoroughly coat the greens with the vinegar mixture. Add the chicken stock and hot sauce, and season with salt and pepper to taste.

Bring the cooking liquid to a simmer, reduce the heat to low, and cook until the collards have softened and turned very dark green, about 2 hours. Remove the ham hocks. Separate the meat from the bones and skin, and shred the meat into bite-sized pieces. Discard the bones and skin and stir the meat back into the collards. Season to taste with salt and pepper and serve.

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