Braised Collard Greens

Braised Collard Greens

50 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
THYME4MA
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

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.

Share It

Reviews (50)

Rate This Recipe
CLCOFFMAN
57

CLCOFFMAN

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

THYME4MA

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
41

SARAJMT1

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!

More Reviews

Similar Recipes

Kickin' Collard Greens
(676)

Kickin' Collard Greens

Tasty Collard Greens
(250)

Tasty Collard Greens

Southern as You Can Get Collard Greens
(199)

Southern as You Can Get Collard Greens

Southern Collard Greens
(58)

Southern Collard Greens

Drunken Collard Greens
(28)

Drunken Collard Greens

Big B's Collard Greens
(30)

Big B's Collard Greens

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Kickin' Collard Greens

>

next recipe:

Collard Greens