My grandma Ollie-Belle made the best braised collard 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.
Prep Time::20 mins
Cook Time:: 1 hr 10 mins
Total Time:: 1 hr 30 mins
Servings::8
Ingredients
3 quarts chicken stock
2 pounds fresh ham hocks
½ pound salt pork
1 cup chopped onion
2 bay leaves
2 tablespoons white sugar
¼ teaspoon red pepper flakes
2 pounds collard greens – rinsed, stemmed and thinly sliced
2 teaspoons red wine vinegar
salt and freshly ground black pepper to taste
Directions
Pour chicken stock into a large pot. Add ham hocks, salt pork, onion, bay leaves, sugar, and red pepper flakes. 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 until greens are tender, about 30 minutes. Season with red wine vinegar, salt, and pepper.