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
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Original recipe yields 8 servings

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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

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Directions

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  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.
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Reviews

51
  1. 59 Ratings

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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...