Rich and smoky, with or without the classic ham hocks.
Collard greens, stewed until tender and rich with cured pork, are a dish that's become emblematic of Southern cooking and, more specifically, African-American cooking. Trace its origins and you'll traverse empires and colonies, trade routes and slave ships—delicious food with, at times, brutal roots., Portuguese slavers brought collards to their forts in West Africa and Angola.
You could also use slab bacon, salt pork, or another smoked or cured fatty cut of pork, but make sure to avoid anything lean, like a smoked pork loin—it'll only dry out and toughen up as it cooks. Different cuts can take different amounts of time to fully tenderize, so it's best to check in periodically and prod at them with a fork; you'll know when they're done.
At this point, the greens will be done. You should have plenty of liquid left in the pot, which is a joy to sip like a broth on its own, or sop up with cornbread. Some people will slip a little sugar into the greens, though I prefer their natural sweetness. Either way, you can hit them with some vinegar if you like, whether in the whole batch or to taste in each individual bowl.
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