Braised Collard Greens
- Comments()
Everyday Food, October 2007
- Prep Time 10 minutes
- Total Time 1 hour 10 minutes
- Yield Serves 4
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Ingredients
- 1 smoked ham hock (about 1/4 pound)
- 3 pounds (about 4 bunches) collard greens, stalks removed, leaves cut into 1-inch pieces
- 3 tablespoons white-wine vinegar
- Coarse salt and ground pepper
- Hot sauce, for serving (optional)
Directions
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In a large pot, combine ham hock, collard greens, and 8 cups water; bring to a boil. Reduce to a simmer, and cook until collards are very tender, 45 minutes to 1 hour.
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Remove ham hock, and discard. Add vinegar, and season with salt and pepper. Serve collards with their broth, and, if desired, hot sauce.
Love my greens, slice into the ham hock gets more flavor. Cleaning collards is easier & makes them tender and less stringier. Fold the collard leaf in 1/2, then pull the stem up like a zipper. It removes the spines stalk & some veins from the leaf that make it to stringy to some folks, big turn off to texture. Also add 1tsp-1Tbsp sugar. Makes them less bitter.
Love my greens, slice into the ham hock gets more flavor. Cleaning collards is easier & makes them tender and less stringier. Fold the collard leaf in 1/2, then pull the stem up like a zipper. It removes the spines stalk & some veins from the leaf that make it to stringy to some folks, big turn off to texture. Also add 1tsp-1Tbsp sugar. Makes them less bitter.