Description
A hearty Southern-style side dish featuring collard greens, cabbage, ham hock, and spices for a flavorful dinner.
Ingredients
Scale
- 1 bunch collard greens, stems removed and chopped
- 1/2 head cabbage, chopped
- 1 smoked ham hock
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
- 4 cups chicken broth
Instructions
- Remove stems from collard greens and roughly chop the leaves. Chop the cabbage into bite-sized pieces.
- Heat vegetable oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another 1 minute.
- Add the ham hock, salt, black pepper, red pepper flakes, and bay leaf to the pot. Pour in the chicken broth and bring to a boil.
- Add the chopped collard greens and cabbage to the pot. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the greens are tender and the flavors meld.
- Remove the ham hock from the pot and shred the meat from the bone, discarding the bone. Return the shredded meat to the pot and stir to combine.
- Taste and adjust seasoning if needed. Serve hot as a side dish.
Notes
This dish tastes even better the next day after flavors have melded. For a thicker gumbo-style consistency, stir in a spoonful of roux or cornstarch slurry if desired. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Method: Side Dish
- Cuisine: Southern
Nutrition
- Calories: 120
- Sugar: 3g
- Fat: 5g
- Carbohydrates: 15g
- Protein: 8g