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Braised Collard Greens

My grandma Ollie-Belle made the best braised collard greens. This recipe is as close to hers as I could come. The pot-liquor is the key to great greens. Serve with fresh green onions and black-eyed peas with rice.

Preparation Details

Prep Time: 20 mins

Cook Time: 1 hr 10 mins

Total Time: 1 hr 30 mins

Servings: 8

Ingredients

  • 3 quarts chicken stock
  • 2 pounds fresh ham hocks
  • 8 ounces salt pork
  • 1 cup chopped onion
  • 2 bay leaves
  • 2 tablespoons white sugar
  • ¼ teaspoon red pepper flakes
  • 2 pounds collard greens, rinsed, stemmed, and thinly sliced
  • 2 teaspoons red wine vinegar
  • salt and freshly ground black pepper to taste

Steps

  1. Add chicken stock, ham hocks, salt pork, onion, bay leaves, sugar, and pepper flakes to a large pot; bring to a boil. Reduce heat to a simmer; simmer for 30 minutes.
  2. Add collard greens to the pot; bring to a boil. Reduce heat to a simmer; simmer until greens are tender, about 30 minutes. Season with vinegar, salt, and black pepper.

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