Cook bacon (or sauté base): In a large pot, cook bacon over medium heat until crisp. Remove and set aside. Leave about 1–2 tbsp of bacon fat in the pot. (If using olive oil, heat it and continue.)
Sauté aromatics: Add chopped onion and cook 3–4 minutes until translucent. Stir in garlic, jalapeños, and smoked paprika. Cook for another minute.
Add greens and liquid: Add the chopped collard greens a handful at a time, stirring until they start to wilt. Pour in broth, vinegar, brown sugar, ham hock (if using), and half of the cooked bacon. Season with salt and pepper.
Simmer low and slow: Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. The greens should be tender and flavorful. If they start to dry out, add a little more broth or water.
Finish: Remove ham hock, shred any meat from the bone, and return it to the pot. Stir in a few drops of hot sauce and adjust seasoning to taste.
Serve hot: Garnish with the remaining crispy bacon and an extra splash of vinegar or hot sauce if you like it extra tangy.
💡 Tips
For extra spice, add a chopped habanero or a teaspoon of cayenne.
For a vegan version, skip the bacon and ham hock—use smoked paprika and a dash of liquid smoke for that deep, smoky flavor.
Serve with cornbread, fried chicken, or black-eyed peas for a true Southern feast.
Would you like me to give you a “quick version” that’s ready in under 30 minutes (perfect for weeknights)?
