Braised Collard Greens


  • 2 pounds collard greens – rinsed, stemmed and thinly sliced
  • 2 pounds fresh ham hocks
  • 1/2 pound salt pork
  • 3 quarts chicken stock
  • 1 cup chopped onion
  • 2 bay leaves
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons white sugar
  • salt and freshly ground black pepper to taste
  • 2 teaspoons red wine vinegar


Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.

Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.


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