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.

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