The Ultimate Recipe for Authentic Southern Collard Greens with Bacon and Smoky Ham Hocks

There are many dishes that define the heart and soul of Southern cooking, but few evoke the same sense of tradition and comfort as perfectly simmered collard greens. This isn’t just a side dish; it’s a cultural touchstone. Forget those quick-wilted versions you might find elsewhere authentic Southern Collard Greens with Bacon and ham hocks require patience, time, and a slow, loving simmer to achieve that signature silky texture and deeply complex flavor.

This recipe delivers the absolute best results by combining three non-negotiable elements: copious amounts of fresh, properly cleaned collard greens; richly smoked pork (ham hocks and thick-cut bacon); and a long, slow cook time measured in hours, not minutes. The magic happens during that long simmer, where the smoked meat infuses the cooking liquid, transforming it into the savory, soul-satisfying “pot liquor.”

We’ve broken down the preparation into simple, easy-to-follow steps, focusing heavily on the critical tasks of cleaning the greens and mastering the low-and-slow cooking technique. Get ready to create a dish so flavorful and tender, your family will swear your grandmother taught you the secrets herself. If you are looking for that classic, smoky, slightly vinegary punch that defines truly exceptional Southern comfort food, you’ve come to the right place. Let’s dive into preparing a true Southern masterpiece!

Why You’ll Love These Classic Southern Collard Greens with Bacon

If you’ve ever had disappointing collard greens tough, slightly bitter, or lacking depth this recipe is your redemption. This isn’t just about cooking greens; it’s about crafting a rich, savory experience that speaks to generations of culinary heritage. Here’s exactly why this method for making Southern Collard Greens with Bacon will become your new go-to recipe:

Unparalleled Depth of Flavor: The Power of the Pot Liquor

The secret weapon of this dish is the “pot liquor.” This is the intensely flavorful, nutrient-rich broth left behind after the greens and smoked meats have simmered together for hours. It’s rich, salty, smoky, and carries a slight tang from the added vinegar. Dipping cornbread into this liquid is a sacred Southern ritual. Our recipe maximizes this flavor by first rendering thick-cut bacon to create a rich fat base, then searing the ham hocks, ensuring every layer of the dish contributes to the final depth.

Silky, Melt-in-Your-Mouth Tenderness

The standard complaint about poorly prepared collards is their tough texture. This recipe demands a 3 to 4-hour simmer, and that time is absolutely essential. The long, moist cooking breaks down the tough cellulose fibers in the collard leaves, turning them into a velvety, tender green that practically dissolves on your tongue. The flavor isn’t just concentrated it’s integrated into the very fiber of the vegetable.

A Perfect Balance of Smoke, Salt, and Tang

Authentic Southern Collard Greens with Bacon should never be flat. They need complexity. The smokiness comes from the ham hocks and bacon, the richness from the rendered fat, and the necessary brightness comes from the finishing touch: a splash of apple cider vinegar. This vinegar doesn’t make the greens taste sour; it elevates the savory notes and beautifully cuts through the richness of the pork, providing that perfect, mouthwatering balance that makes you crave another bite.

• Smoky Richness: We use two types of smoked pork ham hocks for deep, long-lasting flavor, and bacon for immediate, crispy texture and initial fat rendering.
• Effortless Cooking: While the prep takes time, the actual cooking process is remarkably hands-off. Once you reduce the heat and cover the pot, the magic happens on its own, freeing you up to prepare the rest of your meal.
• Holiday Staple: These greens are mandatory for Southern holiday tables, especially Thanksgiving, Christmas, and New Year’s Day (where they are traditionally eaten for luck and prosperity).

Why You Should Try This Slow-Simmered Collard Greens Recipe

Embracing the low-and-slow approach to cooking collard greens is not merely about achieving a better texture; it’s about honoring tradition and maximizing nutritional value while developing a profound complexity of flavor that rushed recipes simply cannot match. If you are debating whether the 3-4 hour cooking time is worth the effort, rest assured, the resulting flavor payoff makes it absolutely indispensable.

Mastering a Fundamental Southern Skill

Cooking greens properly is a foundational element of Southern cuisine. By following this detailed recipe for Southern Collard Greens with Bacon, you are mastering a skill that will serve you well for years to come. The technique of layering flavors fat rendering, searing meat, sautéing aromatics, and then the long liquid infusion is applicable across many types of soulful cooking.

The Joy of Hands-Off Cooking

While the prep (especially cleaning the greens) requires attention, the lengthy cooking time is largely passive. This makes this dish ideal for weekend cooking or holiday meal preparation. You can set the pot to simmer for three hours, knowing that as the rest of your kitchen tasks get underway, the greens are quietly perfecting themselves. This slow-simmering process is remarkably forgiving; the longer they cook past the minimum 3 hours, the better they generally become, provided the liquid level is maintained.

Perfect Pairing for Comfort Food

These smoky, savory collards are incredibly versatile and pair flawlessly with almost any rich, hearty main course. Think fried chicken, BBQ ribs, pork chops, or meatloaf. They also stand beautifully alongside other Southern favorites. For instance, imagine serving these incredible greens next to a pan of Jiffy Corn Casserole and some savory pulled pork it’s the definition of a satisfying meal. Furthermore, if you are planning a complete holiday menu, these greens provide a savory counterpoint to rich desserts like a decadent Pecan Cream Pie.

The smoky, meaty foundation provided by the thick-cut bacon and ham hocks transforms the otherwise earthy greens into a comforting, soul-warming side. This is not just food; it’s nourishment for the spirit, proving that the simplest ingredients, when given the proper time and treatment, can yield the most extraordinary results. Don’t skip the step of finishing the dish with a splash of vinegar; that final layer of acidity is what truly makes these Southern Collard Greens with Bacon sing.

Ingredients and Necessary Utensils for Southern Collard Greens with Bacon

Achieving the perfect pot of collards requires selecting the right ingredients and having the appropriate equipment. The quality of your smoked meat and the thoroughness of your greens cleaning process will directly impact the final flavor and texture.

Ingredient Deep Dive (Yields: 6 to 8 servings)

We break the ingredients down into two main sections: the greens/pot liquor base and the essential seasonings.

For the Greens and Pot Liquor Base

1. Collard Greens (3 large bunches, 4 to 5 pounds total): Quantity is key. Collards reduce dramatically in volume during the long simmer. Always buy more than you think you need. Ensure the leaves are dark green, crisp, and free from excessive yellowing or wilting.
2. Smoked Ham Hocks (1 pound) or Smoked Turkey Necks: This is the backbone of the flavor. Ham hocks are tough cuts taken from the lower leg of the hog, cured, and then heavily smoked. As they simmer for hours, they release gelatin, smoke, and salt into the pot liquor, giving it richness and body. Smoked turkey necks are an excellent, slightly leaner alternative that still provides deep smoky flavor.
3. Thick-Cut Bacon (8 slices, cut into 1-inch pieces): Bacon serves two crucial purposes: first, its fat is rendered to sauté the aromatics and sear the ham hocks; second, the crispy cooked pieces are added back at the end for textural contrast and an extra layer of savory flavor. Using thick-cut bacon ensures the pieces don’t disappear during the rendering process.
4. Yellow Onion (1 large, roughly chopped): The onion provides an essential aromatic base. It sweetens slightly as it cooks down in the bacon grease, mellowing the sharpness of the greens.
5. Garlic (4 cloves, minced): Garlic adds pungent depth. It should only be cooked briefly (about 1 minute) to avoid burning, which would introduce bitterness.
6. Chicken Broth or Water (8 to 10 cups): Use enough liquid to completely submerge the greens once they have wilted down. Chicken broth adds another layer of flavor and seasoning compared to plain water, contributing to a more robust pot liquor.

Seasonings and Finishing Touches

These seasonings are vital for balancing the earthy bitterness of the greens with smoke, acid, and heat.

• Apple Cider Vinegar (2 tablespoons, plus extra for serving): Absolutely crucial. Vinegar is the finishing acid that brightens the entire dish. Add it at the end to maintain its sharpness. Many Southerners like to drizzle extra on their serving for maximum zing.
• Granulated Sugar (1 tablespoon, optional): Collard greens can naturally be slightly bitter. A small amount of sugar helps to counteract this bitterness without making the dish overtly sweet. Taste before adding.
• Red Pepper Flakes (1 teaspoon): Provides subtle warmth and heat. Adjust this quantity based on your preference for spiciness.
• Kosher Salt (1 tablespoon): Start with this amount. Remember that ham hocks and bacon are already salty, so the broth will naturally absorb salt as it simmers. Always taste the pot liquor toward the end of the cooking process before adding more salt.
• Freshly Cracked Black Pepper (1 teaspoon): Essential for foundational seasoning.

Essential Kitchen Tools for Perfect Southern Collard Greens with Bacon

Because these greens require a long simmer, specific equipment is needed to handle the volume and the cooking time efficiently.

The Right Pot and Tools for Collards

• Very Large Dutch Oven or Stockpot (8 to 12 quarts): This is non-negotiable. Collard greens take up an enormous amount of space before they wilt. You need a large pot with a heavy bottom to handle the volume and maintain even, low heat over several hours. A cast iron Dutch oven is ideal for consistent simmering.
• Large Bowl or Clean Sink: Necessary for the repeated washing of the greens. Removing all grit is the most important preparatory step.
• Slotted Spoon or Tongs: For removing the crisp bacon from the pot and later, for retrieving the smoked meat.
• Cutting Board and Sharp Knife: For prepping the greens, onion, and garlic, and for shredding the cooked ham hocks.
• Strainer/Colander: To drain the washed greens.

The total weight of the greens is approximately 4 to 5 pounds, which may seem excessive, but remember that the volume will reduce by about 75% during the slow-cooking process. Don’t skimp on the greens or the cooking time; both are essential to making truly authentic, tender, and flavorful Southern Collard Greens with Bacon.

Detailed Instructions for Slow-Simmered Southern Collard Greens with Bacon

Patience is your most important ingredient here. Follow these steps meticulously, particularly the initial preparation, to ensure the best results.

Yields: 6 to 8 servings | Prep Time: 25 minutes | Cook Time: 3 to 4 hours

STEP 1: CLEAN AND PREPARE THE COLLARD GREENS (The Crucial Step)

If there is one step you cannot rush, it is cleaning the collard greens. Residual grit or sand will ruin the entire dish. This meticulous process ensures your Southern Collard Greens with Bacon are silky, not sandy.

1. Strip the Leaves: Collard greens have tough, fibrous central stalks (ribs) that do not tenderize well. Hold the stem firmly and, using your other hand, strip the leafy greens away from the rib. Discard all the thick stalks.
2. Rough Chop: Stack the destemmed leaves neatly. Roll them tightly like a large cigar and use a sharp knife to roughly slice them into 1-inch strips (or ribbons). This makes them easier to handle and ensures they cook evenly.
3. Wash Thoroughly (Crucial): Place the chopped greens into a very large bowl or fill a clean sink. Fill the container with cold water and vigorously swish the greens around for several minutes to loosen all grit and dirt.
4. Repeat Cleaning: Do not pour the greens and water through a strainer. Instead, lift the greens out of the water with your hands or a basket strainer, allowing the heavy grit to settle at the bottom of the sink/bowl. Drain the dirty water and check for grit. Repeat this washing process 3 to 4 times until the water remains visibly clear and absolutely no grit or sand remains settled at the bottom. Set the cleaned greens aside in a strainer to drain excess water.

STEP 2: RENDER THE BACON AND AROMATICS

We are building the foundational flavor here, starting with the fat.

1. Render Fat: Place your very large Dutch oven or stockpot over medium heat. Add the chopped thick-cut bacon pieces. Cook slowly, stirring occasionally, until the fat is completely rendered and the bacon is crisp (about 8–10 minutes).
2. Reserve Bacon: Remove the crisp bacon with a slotted spoon and place it on a paper towel-lined plate. Reserve this bacon for the final step. Leave the rendered bacon grease (about 1/4 to 1/3 cup) in the pot.
3. Sear the Smoked Meat: Add the ham hocks (or smoked turkey necks) to the rendered bacon grease. Sear them on all sides for 2 to 3 minutes until they develop a nice brown crust. This step adds complexity and depth.
4. Sauté Aromatics: Add the roughly chopped yellow onion to the pot. Cook until softened and translucent, about 5 minutes, stirring occasionally in the residual fat. Add the minced garlic and red pepper flakes. Cook for just 1 additional minute until the garlic is fragrant. Be careful not to burn the garlic.

STEP 3: SIMMER THE BASE AND ADD GREENS

Now, we introduce the liquid and the star of the show.

1. Add Liquid and Meat: Pour in the 8 to 10 cups of chicken broth (or water). Ensure the ham hocks are fully submerged. Add the measured salt (1 tablespoon), pepper, and sugar (if using). Stir well.
2. Add the Greens: Begin adding the massive volume of washed collard greens to the pot. The pot will look overflowing! You must add the greens in batches, allowing the heat and steam to wilt the initial batch before pushing it down and adding the rest. Gently pack and push all the greens down into the liquid.
3. Bring to a Boil: Increase the heat to high and bring the entire mixture to a strong, rolling boil.
4. Reduce and Simmer: As soon as the mixture reaches a boil, immediately reduce the heat to the lowest setting possible. The liquid should barely bubble, maintaining a gentle simmer. Cover the pot tightly.

STEP 4: SLOW COOK AND FINISH

The long simmer is where the flavor of these authentic Southern Collard Greens with Bacon develops its legendary richness.

1. Cook for Tenderness: Allow the greens to cook undisturbed for a minimum of 3 hours. Check the liquid level after 2 hours and add a little more broth if the pot liquor seems low (the greens should always be partially submerged). The target is 3 to 4 hours of slow cooking. The greens should be incredibly tender, silky, and dark green, and the smoked meat should be falling off the bone.
2. Remove and Shred Meat: Once tender, carefully remove the ham hocks or smoked meat from the pot and place them on a cutting board. Allow them to cool slightly. Shred the meat, discarding any large pieces of bone, excess fat, or gristle. Set the shredded smoky meat aside.
3. Adjust the Pot Liquor: Stir the 2 tablespoons of apple cider vinegar into the pot liquor. Taste the greens and the liquid. This is your critical final seasoning stage. Adjust seasoning now: add additional salt, pepper, or a pinch more sugar or vinegar until the flavor is perfectly balanced and robust. The Southern Collard Greens with Bacon should be salty, smoky, savory, and slightly tangy.
4. Serve: Stir the reserved shredded smoked meat and the reserved crisp bacon pieces back into the pot. Serve the collard greens hot with plenty of the delicious pot liquor.

Tips, Variations, and Troubleshooting for Smoky Collard Greens

While this recipe for Southern Collard Greens with Bacon is straightforward, a few expert tips can elevate your results and allow you to customize the dish for dietary needs.

Handling Common Collard Green Challenges

Avoiding Bitterness

Collards naturally have a slight bitterness. We counter this in two ways:

• Long Cooking Time: The extended simmer breaks down the compounds that cause bitterness. Greens cooked quickly will almost always taste more bitter.
• Sugar and Vinegar Balance: The optional teaspoon of sugar helps mask initial bitterness, while the finishing splash of apple cider vinegar brightens the flavor profile, making the savory and smoky notes stand out instead of the bitter ones.

The Squeaky-Clean Greens

As detailed in Step 1, washing is paramount. If you feel any grittiness between your teeth, your cleaning was inadequate. Always lift the greens out of the water rather than pouring the water/greens mixture out, as this prevents the settled grit from getting redistributed. Remember, the goal is Southern Collard Greens with Bacon that are silky smooth.

Variations and Substitutions

Meat Alternatives and Swaps

If you cannot find ham hocks or prefer a different cut, here are excellent swaps:

• Smoked Turkey: Smoked turkey wings or necks are a fantastic, leaner option. They provide excellent smoky flavor but will not contribute the same gelatinous richness to the pot liquor as pork ham hocks.
• Salt Pork or Fatback: These traditional cuts are very fatty and yield a incredibly rich pot liquor. Use them in place of the ham hocks or in addition to the bacon.
• Liquid Smoke (Vegan Option): For truly plant-based collard greens, omit the pork products. Sauté the onions and garlic in olive oil, use vegetable broth, and add 1/2 teaspoon of liquid smoke along with the seasonings to mimic the characteristic flavor.

Spice Level Adjustments

If you like a serious kick, consider adding a dash of hot sauce (like Texas Pete or Tabasco) during the last hour of simmering, or include a whole jalapeño or serrano pepper when adding the broth, piercing it lightly to allow the flavor to infuse without too much heat. You can also visit our Pinterest page for more spicy recipe ideas.

Storage and Reheating

Collard greens are famously better the next day! The flavors continue to meld and deepen overnight.

• Storage: Store cooled greens and their pot liquor in an airtight container in the refrigerator for up to 5 days.
• Reheating: Reheat gently on the stovetop over low heat. If the pot liquor has thickened too much in the fridge, add a small splash of broth or water when reheating. Freezing the greens is also possible; they can last up to 3 months, though the texture may be slightly softer upon thawing.

Always remember that the flavor of perfectly cooked Southern Collard Greens with Bacon should be dynamic not just salty or smoky, but a complex interplay of acid, smoke, richness, and heat. The long cooking time ensures the magic happens!

Nutritional Values and Health Benefits of Collard Greens

While this recipe for Southern Collard Greens with Bacon is clearly focused on achieving maximum flavor and comfort, collard greens themselves are nutritional powerhouses. When consumed in moderation, this dish offers significant health benefits, especially concerning essential vitamins and fiber.

Collard Greens: A Nutritional Giant

Collards are cruciferous vegetables, members of the brassica family (like kale and broccoli), and are known for their dense nutrient profile. Even after the long cooking time, many of the key nutrients remain highly available.

• Vitamin K Champion: Collard greens are an excellent source of Vitamin K, essential for blood clotting and bone health. A single cup of cooked collards provides well over the daily requirement.
• Excellent Source of Vitamin A: Collards contain high levels of Vitamin A in the form of beta-carotene, supporting vision, immune function, and skin health.
• High in Fiber: The insoluble fiber in collards aids digestion, promotes gut health, and helps regulate blood sugar levels. The volume of greens used in this recipe ensures a very high fiber intake per serving.
• Good Source of Calcium: They provide plant-based calcium, crucial for maintaining strong bones and teeth.
• Antioxidants and Anti-Inflammatory Properties: Collards contain compounds like sulforaphane, which have been studied for their potential anti-cancer and anti-inflammatory effects.

Calorie and Macronutrient Breakdown (Estimate per serving)

Please note that precise nutritional data can vary widely depending on the fat content of the ham hocks and the amount of pot liquor consumed. This estimate assumes a standard serving size of greens, a modest amount of ham hock meat, and a portion of the pot liquor.

While the traditional preparation of Southern Collard Greens with Bacon is high in sodium and fat due to the essential smoked pork products, the density of vitamins, minerals, and fiber in the collards themselves provides excellent nutritional value, making this a hearty and deeply satisfying dish that balances comfort with robust nutrition. To manage fat intake, you can skim some of the rendered bacon grease before adding the broth, or opt for smoked turkey necks instead of ham hocks.

Frequently Asked Questions (FAQs) about Southern Collard Greens with Bacon

Conclusion: The Heart of Southern Comfort Food

Mastering this recipe for Southern Collard Greens with Bacon is truly an investment in flavor, tradition, and pure comfort. While the commitment of 3 to 4 hours of simmering time may seem long, the result is incomparable: greens that are intensely flavored, silky smooth, and utterly satisfying, supported by a smoky, savory pot liquor that is arguably the best part of the dish.

We’ve walked through every essential step, from the critical washing process that removes every grain of grit, to the layered flavor building using rendered bacon and seared ham hocks, and finally, the patient, slow cook that defines authentic Southern technique. The final balance of smoke, salt, and vinegar transforms humble collards into a side dish worthy of any holiday table or Sunday dinner. They pair beautifully with other classic comfort sides, such as creamy Garlic Mashed Potatoes, creating a balanced, hearty meal.

If you’ve followed this guide, you now possess the knowledge to create truly exceptional Southern Collard Greens with Bacon a dish that nourishes the body and the soul. Don’t forget that final flourish of apple cider vinegar and a sprinkle of the crispy bacon pieces right before serving. This recipe is more than just cooking; it’s about continuing a beautiful culinary tradition. We encourage you to try this slow-simmered method and taste the difference patience makes!

Did you love these greens? We encourage you to leave a comment below with your favorite secret ingredient or serving suggestion, or share this recipe with friends who appreciate true Southern hospitality and flavor!

Southern Collard Greens with Smoked Bacon and Ham Hocks

A traditional Southern staple, these collard greens are slow-cooked for hours with smoked ham hocks and bacon until they are tender, silky, and drenched in rich, flavorful pot liquor.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 55 minutes mins

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American, Soul Food, Southern

Calories: 405

Ingredients Equipment Method Notes

Ingredients

  

For the Greens and Pot Liquor Base

• 3 large bunches fresh Collard Greens (approximately 4 to 5 pounds total)
• 1 pound Smoked Ham Hocks or Smoked Turkey Necks
• 8 slices thick-cut Bacon, cut into 1-inch pieces
• 1 large Yellow Onion, roughly chopped
• 4 cloves Garlic, minced
• 8 to 10 cups Chicken Broth or Water (enough to completely cover the greens)

Seasonings and Finishing Touches

• 2 tablespoons Apple Cider Vinegar plus extra for serving
• 1 tablespoon granulated Sugar optional, to balance bitterness
• 1 teaspoon Red Pepper Flakes adjust to preferred heat level
• 1 tablespoon Kosher Salt (start with this amount; adjust later)
• 1 teaspoon freshly cracked Black Pepper

Equipment

• Very Large Dutch Oven or Stockpot
• Slotted spoon
• Strainer

Method

 

STEP 1: CLEAN AND PREPARE THE COLLARD GREENS

1. Strip the Leaves: Working with one leaf at a time, hold the stem end firmly. Using your other hand, strip the leafy greens away from the tough central stalk (rib). Discard the thick stalks.
2. Rough Chop: Stack the leaves, roll them tightly like a cigar, and roughly slice them into 1-inch strips.
3. Wash Thoroughly: Place the chopped greens into a very large bowl or clean sink. Fill the container with cold water and vigorously swish the greens around to loosen grit and dirt. Lift the greens out (allowing the grit to settle at the bottom) and transfer them to a strainer. Repeat the washing process 3 to 4 times until absolutely no grit remains settled at the bottom of the container. Set the cleaned greens aside.

STEP 2: RENDER THE BACON AND AROMATICS

1. Render Fat: Place a very large Dutch oven or stockpot over medium heat. Add the chopped bacon pieces and cook slowly until the fat is completely rendered and the bacon is crisp. Remove the crisp bacon with a slotted spoon and set it aside, reserving the rendered bacon grease in the pot.
2. Sear the Smoked Meat: Add the ham hocks (or turkey necks) to the rendered bacon grease. Sear on all sides for 2 to 3 minutes until lightly browned.
3. Sauté Aromatics: Add the chopped yellow onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and red pepper flakes and cook for 1 additional minute until fragrant.

STEP 3: SIMMER THE BASE AND GREENS

1. Add Liquid and Meat: Pour in the 8 to 10 cups of chicken broth (or water), ensuring the ham hocks are fully submerged. Add the measured salt, pepper, and sugar (if using). Bring the mixture to a boil.
2. Add the Greens: Begin adding the washed collard greens to the pot. Since the pot will be full, you may need to add the greens in batches, allowing the heat to wilt the initial batch before adding the rest. Gently push the greens down into the liquid. Once boiling, immediately reduce the heat to the lowest setting possible, cover the pot tightly, and allow the greens to simmer slowly.

STEP 4: SLOW COOK AND FINISH

1. Cook for Tenderness: Allow the greens to cook undisturbed for a minimum of 3 hours, or up to 4 hours. The goal is for the greens to be extremely tender, silky, and dark green, and the smoked meat to be falling off the bone.
2. Remove Meat: Once the greens are tender, remove the ham hocks or smoked meat from the pot and place them on a cutting board. Shred the meat, discarding any bones, fat, or gristle. Set the shredded meat aside.
3. Adjust the Pot Liquor: Stir the 2 tablespoons of apple cider vinegar into the pot liquor. Taste the greens and the liquid. Add additional salt, pepper, vinegar, or a pinch of sugar until the flavor is perfectly balanced and robust.
4. Serve: Stir the reserved shredded smoked meat and the reserved crisp bacon pieces back into the pot. Serve the collard greens hot with plenty of the delicious pot liquor.

Notes

The resulting broth, called 'pot liquor,' is extremely rich and nutritious. It is traditionally served alongside the greens, often with cornbread for dipping. If the broth reduces too much during the long cook time, feel free to add a cup or two of hot water or broth during the last hour.