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Braised Collard Greens


"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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1 h 20 m servings 582 cals
Original recipe yields 8 servings


  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 48.1 g
  • 74%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1657 mg
  • 66%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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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Read all reviews 64
  1. 73 Ratings

Most helpful positive review

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 a...

Most helpful critical review

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 a...

Most helpful
Most positive
Least positive

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 a...

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...

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. A...

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 sug...

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 o...

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 pepp...

Ive made greens before using a Rachel Ray recipe but and they were "ok" but these were great. You definatly need the ham hocks - my husband gobbled them up. Thanks so much! Served with Fried Cat...

This recipe is very easy to follow all you need is to start it with enough time before hand, I couldn't find the right kind of meat at my grocer so I substituted a smoked ham hock and didn't eve...