Braised Collard Greens

  • Recipe By
  • Published Aug 14th
  • Ready In1h 20m
  • Servings8
  • Calories582
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.

Braised Collard Greens Ingredients

The following are the ingredients needed to make delicious Braised Collard Greens for 8 servings:

  • 2 pounds collard greens - rinsed, stemmed and thinly sliced
  • 2 pounds fresh ham hocks
  • 1/2 pound salt pork
  • 3 quarts chicken stock
  • 1 cup chopped onion
  • 2 bay leaves
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons white sugar
  • salt and freshly ground black pepper to taste
  • 2 teaspoons red wine vinegar

Braised Collard Greens Cooking Instructions

  • Prep20m
  • Cook1h
  • Ready In1h 20m

To cook Braised Collard Greens, you need about 20 minutes of preparation time. The time needed to cook this Braised Collard Greens is about 1 hour , and you can serve your Braised Collard Greens within 1 hour 20 minutes . The following are the steps to cook Braised Collard Greens easily:

  1. 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. 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.

Nutrition Facts

Per Serving: 582 calories; 48.1 grams of fat; 13.3 grams of carbohydrates; 24.7 grams of protein; 103 milligrams of cholesterol; 1657 milligrams of sodium.

  1. Feb 10th 2011

    This recipe is very easy to follow all you need is to start it with enough time before hand, I couldn't find the right kind of meat at my grocer so I substituted a smoked ham hock and didn't ...

  2. Jan 15th 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 chi ...

  3. Jan 2nd 2011

    Made two modifications to this recipe. 1. Used a mix of greens - one bunch each collard, mustard, turnip and kale. 2. Used 1/2 tsp of my Dad's creole seasoning I omitted any extra salt or ...

  4. Jan 18th 2010

    This is one of the best "Greens" recipes ever...and this is from a girl born and raised in Georgia. Be sure and freeze the "pot liqour" as a base for future soups.

  5. Jan 2nd 2008

    My mother and grandmother made collard greens every New Years Day for as long as I can remember as these are just as good (if not better). The hamhocks are crucial to the recipe and I would ...

  6. Mar 27th 2006

    I am a Texas hillbilly and have eaten greens all my life. This was delicious even to my city slicker kids. They ask me to make them again. Who needs red wine vinegar? These are delicious rig ...

  7. Jan 16th 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 green ...

  8. Mar 22nd 2005

    Ive made greens before using a Rachel Ray recipe but and they were "ok" but these were great. You definatly need the ham hocks - my husband gobbled them up. Thanks so much! Served with Fried ...

  9. Dec 31st 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 ...