1. Prep the Greens
Wash greens thoroughly in cold water (grit hides in the leaves!).
Stack leaves, roll into a cigar, and slice into ribbons.
2. Sauté the Aromatics
In a large pot or Dutch oven, cook smoked meat (if using bacon, render fat first).
Add onion, sauté until soft (~5 mins).
Stir in garlic & red pepper flakes, cook 30 secs until fragrant.
3. Simmer Low & Slow
Add collards, broth, vinegar, sugar, and paprika.
Bring to a boil, then reduce heat to low.
Cover and simmer 1.5-2 hours, stirring occasionally, until tender but not mushy.
4. Adjust & Serve
Remove meat, shred, and return to pot (if using turkey/ham hock).
Season with salt & pepper (smoked meat adds salt, so taste first!).
Serve with hot sauce and cornbread.
Pro Tips for the Best Collards 💡
🍖 No smoked meat? Use 1 tbsp liquid smoke + 1 tbsp butter.
🌶 Extra kick? Add diced jalapeños with the onions.
⏳ Make ahead: Tastes even better 1-2 days later!
🥶 Freezer-friendly: Stores up to 3 months.
Serving Suggestions 🍽️
With: Fried chicken, mac & cheese, black-eyed peas
Leftovers? Add to soups or omelets.
Final Thoughts ✨
These slow-cooked collards are soul food at its finest—hearty, flavorful, and steeped in tradition. Warning: You’ll want to drink the pot liquor (that’s the broth—it’s gold!). 😉