United States kitchen

Braised Collard Greens

Name: Braised Collard Greens
Cuisine: United States
Ingredients: 2 ham hocks; 2 cloves of garlic; Sea salt to taste; 2 quarts water; 2 lbs collard greens; 1 cup white vinegar

In the southeastern United States, collard greens are frequently served as a side item. They are traditionally cooked in a pot of premade broth or water flavored with pork.

PrepNot statedCookFollow stepsServesFlexibleLevelHome cook

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Before you start

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Preparation checklist

Read all 4 method steps from beginning to end.
Measure and arrange all 6 listed ingredients.
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Step by step

Method

01
Place ham hocks, garlic cloves and a healthy pinch of sea salt in the 2 quarts of water, and slowly bring to a boil in a large stew pot until the ham hocks become tender.
02
Meanwhile, wash the greens thoroughly with cold water to remove dirt, and then wash them once in the vinegar (do not pat dry after vinegar wash). Next, remove the stems and shred the leaves into thin strips.
03
When the water is boiling, add the greens by the handful and turn the temperature down to medium. Simmer the greens uncovered until they are quite tender and the broth has reduced.
04
Serve with hot pepper vinegar, Tabasco, or red pepper flakes.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Nolabob; view original image record .