Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Southern-style collard greens get their signature richness from being braised with ham hocks or bacon. For a meatless flavor boost, use an umami-packed Parmesan rind instead (find one made without rennet for a strictly vegetarian version). The rind will hold its shape as the greens simmer, so you can remove it from the pot in one piece when done.

Martha Stewart Living, April 2014

Gallery

Credit: David Malosh

Recipe Summary test

prep:
10 mins
total:
1 hr 10 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, combine Parmesan rind, collard greens, red-pepper flakes, and 8 cups water; bring to a boil. Reduce to a simmer, and cook until collards are very tender, 45 minutes to 1 hour.

    Advertisement
  • Remove Parmesan rind, and discard. Add vinegar, and season with salt and pepper. Serve collards with their broth, and, if desired, hot sauce.

Advertisement

Reviews