Print: 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.

Prep

16 min

Cook

88 min

Servings

Difficulty

Hard

Ingredients

3 quartss chicken stock
2 pounds fresh ham hocks
8 ounces salt pork
1 cup chopped onion
2 bays leaves
2 tablespoons white sugar
0.25 teaspoons 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

Instructions

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.

Nutrition per serving

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