Recipe by THYME4MA
"My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice."
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collard greens - rinsed, stemmed and thinly sliced
fresh ham hocks
red pepper flakes
salt and freshly ground black pepper to taste
red wine vinegar
This is fantastic. Now all my southern friends prefer my greens to theirs. The only changes I made were using smoked ham hocks and smoked neckbones (not the salt pork). You can get these at all supermarkets (at least in the South).
The ingredients are right on, but not the cooking directions. First, cut the salt pork in slices or chunks and boil in a separate pot until almost tender, but not quite and pour off the water and set aside. Now, wash your ham hocks off and put them in a pot, cover with water, bring to a boil and cook over medium heat for about fifteen minutes and pour the water off. Then, start a fresh pot with water to cover and cook until almost tender, but not quite done. Then, add your remaining ingredients and salt pork with your greens and bring to a boil. Simmer about an hour, or until the greens are the way you like them. Some people like them chewy, so take a few out after about 45 minutes and taste them for tenderness.. These steps are necessary to keep from having your greens too salty.
I have read all the reviews and I am so grateful everyone loved this recipe. I am sorry my Gramma Ollie couldn't be here to taste them herself. Just to clarify a couple of things: I use chicken bouillon cubes and rinse the salt pork before hand. I have used smoked hocks with great results and bacon when I'm too lazy to find them. I also recently discovered that balsamic vinegar on these is the BOMB! But I use pepper sauce too. Thanks for all the great feedback and suggestions!!
Wonderful way to cook greens of all types. I use 2 tablespoons of apple cider vinegar along with the red wine vinegar. I allow the pot liquor to cook at least 3 hours prior to adding greens. Also the left over liquid can be frozen for use later. I remove the meat and other large solids prior to freezing.
Makes a great meal!
My mother and grandmother made collard greens every New Years Day for as long as I can remember as these are just as good (if not better). The hamhocks are crucial to the recipe and I would suggest cooking them in the stock for at least an hour before putting the greens in. Thank you for the recipe! Warmed vinegar on the side is also a great plus!
This is one of the best "Greens" recipes ever...and this is from a girl born and raised in Georgia. Be sure and freeze the "pot liqour" as a base for future soups.
I am a Texas hillbilly and have eaten greens all my life. This was delicious even to my city slicker kids. They ask me to make them again. Who needs red wine vinegar? These are delicious right out of the pan.
Made two modifications to this recipe. 1. Used a mix of greens - one bunch each collard, mustard, turnip and kale. 2. Used 1/2 tsp of my Dad's creole seasoning I omitted any extra salt or pepper and did not include the vinegar. Also, sauteed onions in a tablespoon of canola oil along with a couple of cloves of minced garlic and the creole seasoning before adding ham hocks, salt pork, chicken stock and bay leaves. I let this cook for about 2 hours to really get the pot liquor a nice flavor. After adding the greens I let this cook for another 1-1/2 on low. Chopped up the meat from the salt pork (removed all the fat) and from the ham hocks and added that to the finished greens. My husband loved this the first time out of the pot. Thanks for the recipe and all your suggestions!
* Percent Daily Values are based on a 2,000 calorie diet.
Braised Collard Greens
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 433
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