Braised Collard Greens
Updated November 14, 2018
Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 tablespoons olive oil
2 pounds smoked ham hocks
2 onions, thinly sliced into half-moons
2 garlic cloves, thinly sliced
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon cayenne
1 teaspoon kosher salt, plus more to taste
1 ½ teaspoons light brown sugar
1 ½ cups chicken stock
1 (650-milliliter/22-ounce) bottle hard apple cider (about 2 ¾ cups)
2 pounds collard greens (about 3 to 4 bunches), large stems removed, washed and cut into ¼-inch ribbons
Hot sauce, for serving (optional)
Nutritional analysis per serving (8 servings)
10 grams carbs; 71 milligrams cholesterol; 320 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 1 gram fiber; 1018 milligrams sodium; 27 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they’re sizzling, flip and crisp the other side.
- Step 2
Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
- Step 3
Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.
- Step 4
Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.
- Step 5
Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into ¼- to ½-inch pieces and set aside.
- Step 6
Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.
- Step 7
Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.
Ham stock can be prepared up to 1 week in advance. Collards can be made 3 days ahead. Reheat over low, adding water if needed.
Private Notes
Comments
Growing up in Deep South, I remember two pots of collard greens on thestove...one cooked with ham by my English mother and the other cooked with vinegar by my German Grandmother. Both were delicious, and simply cooked with water added. Same for butter beans with butter. I started out making them with ham, now use vinegar...just as delicious. Neither used extra broths or special seasonings...the broths came from the greens and vegetables...you ate them with unsweetened cornbread, sliced tomatoes.
My niece made her collards using smoked turkey legs. It was delicious.
Or bourbon instead of hard cider! That’s what I do with a very similar recipe. Delicious.
discard the fat & skin? not me! chop it fine & throw it in not away
I used to cook collards with smoked ham shanks [not hocks]. No longer. Following the advice of a neighbor I mix collards and ruby chard, add lots of black pepper and lime or lemon juice. Simmer on low for a long time. Makes great pot liquor. I'll never go back.
This turned out really well- I did sub some things: bacon for ham hocks, apple cider vinegar for cider (one cup the rest water) it was delicious!