Braised Collard Greens

Braised Collard Greens

51
THYME4MA 7

"My Grandma Ollie-Belle made the best '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."

Ingredients

1 h 20 m servings 582 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 48.1 g
  • 74%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1657 mg
  • 66%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  2. Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
  • profile image

Your rating

Cancel
Submit

Reviews

51
  1. 59 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is fantastic. Now all my southern friends prefer my greens to theirs. The only changes I made were using smoked ham hocks and smoked neckbones (not the salt pork). You can get these at a...

I have read all the reviews and I am so grateful everyone loved this recipe. I am sorry my Gramma Ollie couldn't be here to taste them herself. Just to clarify a couple of things: I use chicken...

Wonderful way to cook greens of all types. I use 2 tablespoons of apple cider vinegar along with the red wine vinegar. I allow the pot liquor to cook at least 3 hours prior to adding greens. A...

My mother and grandmother made collard greens every New Years Day for as long as I can remember as these are just as good (if not better). The hamhocks are crucial to the recipe and I would sug...

This is one of the best "Greens" recipes ever...and this is from a girl born and raised in Georgia. Be sure and freeze the "pot liqour" as a base for future soups.

I am a Texas hillbilly and have eaten greens all my life. This was delicious even to my city slicker kids. They ask me to make them again. Who needs red wine vinegar? These are delicious right o...

Made two modifications to this recipe. 1. Used a mix of greens - one bunch each collard, mustard, turnip and kale. 2. Used 1/2 tsp of my Dad's creole seasoning I omitted any extra salt or pepp...

This recipe is very easy to follow all you need is to start it with enough time before hand, I couldn't find the right kind of meat at my grocer so I substituted a smoked ham hock and didn't eve...

I am a country girl at heart and this recipe truly delivered a nice updated taste.I let these set for awhile to absorb as much flavor as I could get and then reheated just before serving. We ha...