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Big B's Collard Greens

Big B's Collard Greens

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
Brian W.

Brian W.

Never had a complaint. The broth comes out like soup and here it is an old remedy for what ever ails you.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
  2. Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.
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Reviews

ChefDiva
24

ChefDiva

9/24/2009

I'm rating this 5 stars, although I admit I made some adjustments, but this seemed like the closest recipe I found to my favorite restaurant's version of collard greens. They turned out great, and I didn't have more than 3 hours to cook 'em! I plan on letting them go longer when I reheat. My biggest alteration in the recipe was adding 4 Tablespoons of sugar for a big pot of greens. Perhaps it's not authentic- I don't know since I didn't grow up on collards- but it brought out a nice flavor. I added a bit more than 4 Tablespoons of regular white vinegar (not fond of the apple cider type), because I like the bite, and only added one ham hock because I'm not accustomed to cooking with them and I was afraid that they might overpower the dish. Only used 3 cloves of garlic b/c they were huge, and ground red pepper because that's what I had on hand. I had a bunch of collards from my CSA farm share. It was 6 enormous leaves, just in case anybody's wondering what a "bunch" is. This made a really big pot- maybe 2 quarts' worth or so. Can't wait to see how they taste tomorrow!

Kiva
19

Kiva

8/24/2009

Your recipe made the best greens I've ever had!!! I have made them 3x already. 2x I used smoked neckbones and the other time I used smoked turkey wings instead of the ham hocks. I also used LAWRY's season salt where the recipe called for salt. My 11 year old who usually hates collard greens LOVES this recipe and calls them MG's, which is short for magic greens. She named them that because they are magically delicious LOL. Thanks for sharing this recipe. I can't wait to show it off at my next family function.

SOUTHERN TRANSPLANT
17

SOUTHERN TRANSPLANT

11/30/2009

Excellent! My born-and-raised-in-the-South husband said these were some of the best greens he's ever had. I did put in extra ham hocks, but otherwise followed the recipe. As another reviewer mentioned, these do have a little more kick than usual. Thanks, Brian!

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