Braised Collard Greens

The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.

Yield

8 servings

Ingredients

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 granulated (white) sugar
salt and freshly ground black pepper to taste
2 teaspoons red wine vinegar

Directions

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.

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.

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