BEST BLACK SOUL FOOD RECIPES
Enjoy this classic Southern dish that brings comfort and flavor to your table!
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 pound collard greens Washed and chopped.
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion Chopped.
- 2 cloves garlic Minced.
- 1 teaspoon red pepper flakes Adjust to taste.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 optional smoked ham hock or turkey neck For added flavor.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
- Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
- If using, add the smoked ham hock or turkey neck to the pot for additional flavor.
- Pour in the chicken or vegetable broth and bring to a simmer.
- Once simmering, add the chopped collard greens to the pot. Stir well to ensure the greens are submerged in the broth.
- Season with salt and black pepper, then cover and cook on low for about 30-40 minutes, stirring occasionally, until the collard greens are tender.
- Once the greens are cooked, stir in the apple cider vinegar and adjust the seasoning as needed.
- Remove the ham hock or turkey neck, if used, and shred any meat to add back to the greens if desired.
- Serve warm as a hearty side dish alongside your favorite main courses.
Notes
Collard greens are typically served with cornbread and can be complemented with other soul food dishes such as fried chicken or black-eyed peas.
For a vegetarian option, omit the smoked meat and increase the amount of seasoning for flavor.
Leftover collard greens can be stored in an airtight container in the refrigerator for up to 3 days.