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.

Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
8 servings


  • 2 pounds collard greens - rinsed, stemmed and thinly sliced

  • 2 pounds fresh ham hocks

  • ½ pound salt pork

  • 3 quarts chicken stock

  • 1 cup chopped onion

  • 2 bay leaves

  • ¼ teaspoon red pepper flakes

  • 2 tablespoons white sugar

  • salt and freshly ground black pepper to taste

  • 2 teaspoons red wine vinegar


  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.

Nutrition Facts (per serving)

582 Calories
48g Fat
13g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 582
% Daily Value *
Total Fat 48g 62%
Saturated Fat 17g 85%
Cholesterol 103mg 34%
Sodium 1657mg 72%
Total Carbohydrate 13g 5%
Dietary Fiber 5g 16%
Total Sugars 5g
Protein 25g
Vitamin C 43mg 213%
Calcium 188mg 14%
Iron 1mg 8%
Potassium 580mg 12%

* 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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