Cracker Barrel Greens
Cracker Barrel Greens are a flavorful and comforting Southern side dish made with tender greens, smoked meats, and a rich, savory broth. This recipe combines the earthy taste of collard, mustard, or turnip greens with the smoky richness of ham hocks or bacon, resulting in a hearty and satisfying dish. Perfect for family gatherings, holiday meals, or weeknight dinners, Cracker Barrel Greens are sure to become a favorite in your home.
Equipment
- 1 Large Pot or Dutch Oven (5-6 quart capacity)
- 1 Sharp Knife (for chopping greens)
- 1 cutting board
- 1 Wooden spoon (for stirring)
- 1 measuring spoon
- 1 Ladle (optional, for serving)
Ingredients
- 2 pounds Collard greens or a mix of collard, mustard, and turnip greens
- 1 medium Onion diced
- 4 cloves Garlic minced
- 1 tablespoon Olive oil for sautéing
- 1/2 pound Smoked ham hocks or bacon, or smoked turkey
- 6 cups Chicken broth low-sodium preferred
- 2 tablespoons Apple cider vinegar or white vinegar
- 1 teaspoon Red pepper flakes optional, for heat
- 1/2 teaspoon Salt adjust to taste
- 1/4 teaspoon Black pepper adjust to taste
- 1 teaspoon Sugar optional, for balancing bitterness
Instructions
Prepare the Greens:
- Wash the greens thoroughly to remove any dirt. Remove the tough stems and chop the leaves into bite-sized pieces. Set aside.
Sauté the Aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Add Broth and Meat:
- Add the chicken broth to the pot along with the smoked ham hocks (or bacon, or smoked turkey). Stir in the apple cider vinegar, red pepper flakes, salt, black pepper, and sugar. Bring the mixture to a simmer.
Add the Greens:
- Add the chopped greens to the pot, stirring to ensure they are well-coated with the broth and seasonings. If necessary, add more broth or water to cover the greens. Bring to a gentle boil, then reduce the heat to low.
Simmer and Cook:
- Let the greens simmer uncovered for 45 minutes to 1 hour, stirring occasionally. Cook until the greens are tender and have absorbed the flavors of the broth. Taste and adjust seasonings, adding more salt, pepper, or vinegar as needed.
Serve:
- Once the greens are tender, remove the smoked meat from the pot. Shred or chop the meat and return it to the pot, or serve on the side. Serve the greens hot, along with your favorite Southern sides.
Notes
- Greens: Collard greens are the most traditional choice, but mustard greens or turnip greens can be used for variation. You can mix different types of greens to suit your taste.
- Smoked Meat: Ham hocks are most commonly used for this dish, but bacon or smoked turkey also work well and offer different flavor profiles.
- Spices: Adjust the amount of red pepper flakes to your liking if you prefer a spicier dish. You can also add a pinch of smoked paprika for an extra smoky flavor.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4-5 days. They also freeze well for up to 3 months.
- Vegan Option: For a vegetarian or vegan version, omit the meat and use vegetable broth. To add smoky flavor, try using smoked paprika or liquid smoke.