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Braised Collard Greens

Braised Collard Greens

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THYME4MA

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.

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Nutrition

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  • 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

Directions

  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

CLCOFFMAN
57
12/31/2004

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 all supermarkets (at least in the South).

THYME4MA
50
1/24/2011

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 bouillon cubes and rinse the salt pork before hand. I have used smoked hocks with great results and bacon when I'm too lazy to find them. I also recently discovered that balsamic vinegar on these is the BOMB! But I use pepper sauce too. Thanks for all the great feedback and suggestions!!

SARAJMT1
43
1/16/2006

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. Also the left over liquid can be frozen for use later. I remove the meat and other large solids prior to freezing. Makes a great meal!