Bootheel Cotton Country Greens
Collard greens slow-simmered with smoked ham hock, a Southern-style side dish common throughout Missouri's Bootheel region.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 11
- carbs
- 12
- protein
- 10
- calories
- 180
Instructions
- 1
Wash the collard greens thoroughly and cut away the tough stems. Slice the leaves into wide ribbons.
- 2
Put the ham hock and chicken broth into a large stockpot. Bring the liquid to a gentle simmer.
- 3
Simmer the ham hock for 45 minutes to draw rich flavor into the broth.
- 4
Add the onion, garlic, and red pepper flakes. Simmer for 5 minutes more.
- 5
Add the chopped collard greens in batches. Let each batch wilt down before adding more.
- 6
Cover with a lid and simmer on low heat for 45-60 minutes until the greens are very tender.
- 7
Stir in the apple cider vinegar right before serving. Taste and add more salt if needed.
- 8
Ladle the greens into bowls along with plenty of the flavorful pot likker (rich cooking broth).
Chef's tips
Save the pot likker broth to serve alongside for dipping cornbread. Low, slow simmering is key to tender, well-seasoned greens.
Storage
Refrigerate in broth up to 5 days; flavor deepens over time.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Not removing the tough stems leaves greens fibrous
- •Rushing the simmer time results in tough greens
Serving suggestions
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