United States / Side
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.
Ingredients
- ham hocks2
- cloves of garlic2 clove
- Sea salt to taste, to taste
- quarts water2 quart
- lbs collard greens2 lb
- cup white vinegar1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
