advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Braised Collard Greens

This quicker take on collard greens has as much deep flavor as traditional long-simmering recipes. Make Skillet Cornbread to soak up the tasty "pot likker."

  • Prep:
  • Total Time:
  • Servings: 4
Braised Collard Greens

Photography: José Manuel Picayo Rivera

Source: Everyday Food, October 2007

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

  1. 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.

  2. Remove ham hock, and discard. Add vinegar, and season with salt and pepper. Serve collards with their broth, and, if desired, hot sauce.

Reviews (2)

  • Terese Farkas 4 Mar, 2013

    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.

  • Terese Farkas 4 Mar, 2013

    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.

Related Topics