Braised Collard Greens

45 Reviews

Prep: 20 min
Cook: 1 hr
Ready In: 1 hr 20 min

“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.” - by THYME4MA

Directions

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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
582 cal
29%

Fat
48.1 g
74%

Carbs
13.3 g
4%

Based on a 2,000 calorie diet

Reviews (45)

Rate This Recipe

CLCOFFMAN

Dec. 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 sup..." See moreermarkets (at least in the South)."

THYME4MA

Jan. 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 bouil..." See morelon 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

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

More Reviews