Braised Collard Greens. Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Add the collard greens and cook until they begin to wilt. Add a bit of wateras needed to keep the greens from burning.
You can have Braised Collard Greens using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Braised Collard Greens
- It’s 1 oz of Olive Oil.
- It’s 4 oz of Bacon.
- You need 4 oz of Yellow Onions.
- Prepare 2 oz of Celery.
- It’s 2 each of Garlic Cloves.
- You need 1/4 tsp of Red Pepper Flakes.
- It’s 8 oz of Chicken Broth.
- It’s 1 oz of Apple Cider Vinegar.
- It’s 1 tsp of Sugar.
- Prepare 1 bunch of Collard Greens.
- You need 1 of Salt and Pepper.
Add the reserved ham hock meat. Melt butter with vegetable oil in heavy large pot over medium-high heat. Add greens and sauté until beginning to wilt. Cut and trim the collard greens, removing the tough stems.
Braised Collard Greens step by step
In a large pot heat the oil and bacon over medium heat until bacon is rendered and crisp. 5-7min.
Add onions and celery 3 to 5 minutes in the garlic chopped (or to desired size) and red pepper to cook for 1min..
Add the collard greens stir well. Add chicken broth and vinegar..
Add sugar, salt and pepper..
Cover partially the pot. Lower heat to low cook for 30-40 min..
Braised collards in rich pot likker (pot liquor), simmered with smoked pork and onions until everything is meltingly tender, is a classic Southern dish. Don't discard those braising juices, either—sip, slurp, or sop them up. Add greens, a handful at a time, stirring each addition just until wilted. Add stock and cooked bacon; bring to a simmer. How to Make Italian Collard Greens: Instructions: In a large skillet, heat olive oil, onions, canned diced tomatoes and garlic.
