Skip to content

Braised Collard Greens

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.

Source and licence

"Braised Collard Greens" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Braised_Collard_Greens, revision 4505371), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Braised_Collard_Greens&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4505371

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United States. Associated with United States by the source's category: Southern U.S. (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 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.
  2. 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.
  3. 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.
  4. Serve with hot pepper vinegar, Tabasco, or red pepper flakes.