American South

Southern collard greens

Greens simmered so long they turn silky, plus a broth so good it has its own name.

90 minTime

15 gProtein each

mildSpice

Make it your way

Grandma's wayCollards slow simmered with smoked ham until silky, served in their pot likker.

The original

164kcalsame

15 gproteinsame

7 gfibresame

90minutessame

Southern collard greens.

Per serving, worked out from the ingredient table.

Collard greens (haak)2 big bunches, stems out, cut in ribbons

Cooked ham1 smoked ham hock, or 200 g smoked ham, diced

Onion1 large, chopped

Garlic4 cloves, sliced

Chicken stock (chicken broth)3 cups

Vinegar2 tbsp, apple cider vinegar if you have it

Brown sugar2 tsp

Red chilli powder (indian red chili powder)a pinch of chilli flakes

Saltto taste

Black pepper½ tsp

Cooking oil (vegetable oil)1 tbsp

5 steps

1Strip the stems from the collards, stack the leaves, roll them up and slice into 2 cm ribbons. Wash twice in a sink of water.
2Heat the oil in a large pot and fry the onion and ham until the onion is soft. Add garlic and chilli for 1 minute.
3Pour in the stock and simmer 15 minutes so the ham flavours the liquid.
4Add the greens a few handfuls at a time, letting each batch wilt. Cover and simmer gently for 45 to 60 minutes.
5Stir in vinegar and sugar, season with salt and pepper, and serve with plenty of broth.

Serve it like this

Ladle into deep bowls with plenty of pot likker and a splash of hot pepper vinegar. Cornbread on the side is not optional.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.