Braised Collard Greens
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 2pounds smoked ham hocks
- 2onions, thinly sliced into half-moons
- 2garlic cloves, thinly sliced
- 1teaspoon smoked paprika
- 1teaspoon cumin
- 1teaspoon cayenne
- 1teaspoon kosher salt, plus more to taste
- 1½teaspoons light brown sugar
- 1½cups chicken stock
- 1(650-milliliter/22-ounce) bottle hard apple cider (about 2¾ cups)
- 2pounds collard greens (about 3 to 4 bunches), large stems removed, washed and cut into ¼-inch ribbons
- Hot sauce, for serving (optional)
Nutritional analysis per serving (8 servings)
320 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 27 grams protein; 1018 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they’re sizzling, flip and crisp the other side.
- Step 2
Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
- Step 3
Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
- Step 4
Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
- Step 5
Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into ¼- to ½-inch pieces and set aside.
- Step 6
Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
- Step 7
Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.
- Ham stock can be prepared up to 1 week in advance. Collards can be made 3 days ahead. Reheat over low, adding water if needed.
Private Notes
Comments
My niece made her collards using smoked turkey legs. It was delicious.
Growing up in Deep South, I remember two pots of collard greens on thestove...one cooked with ham by my English mother and the other cooked with vinegar by my German Grandmother. Both were delicious, and simply cooked with water added. Same for butter beans with butter. I started out making them with ham, now use vinegar...just as delicious. Neither used extra broths or special seasonings...the broths came from the greens and vegetables...you ate them with unsweetened cornbread, sliced tomatoes.
Or bourbon instead of hard cider! That’s what I do with a very similar recipe. Delicious.
Both of my parents were Southern (tidewater Southern!), so greens were a staple that my Northern friends found very curious. The only greens I didn't like much were mustard greens (too funky sonehow) but I loved everything else, especially the "pot likker!" This recipe hits all the right notes!
I made this as written and it was so delicious. I used the leftovers the next day in a savory oatmeal for breakfast and was so blown away I'd make this dish again just for that purpose.
I followed the recipe except I was out of cayenne and used red pepper flakes instead. The hard cider adds a nice touch of sweetness. They were really good.
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