Braised Collard Greens
This Braised Collard Greens recipe is built around ham hocks, and it comes together in about under an hour from start to finish. Low and slow is the secret — the longer simmer lets ham hocks soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Serves 4
- Level Easy
Ingredients
- 2 Ham hocks
- 2 clove Garlic
- Sea Salt
- 2 Quarts water
- 2 lb Collard greens
- 1 cup White Vinegar
Method
- 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.
- 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.
- 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.
- Serve with hot pepper vinegar, Tabasco, or red pepper flakes.
Tips for the best Braised Collard Greens
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Keep the simmer gentle. A hard boil toughens ham hocks and drives off the liquid too fast.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Can I make Braised Collard Greens ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Braised Collard Greens recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
What can I substitute for ham hocks?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Braised Collard Greens recipe easy to make?
It is rated easy: 6 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
0 comments