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
- 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.
- 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.
