Braised Collard Greens
An easy pork built around collard greens and smoked ham hocks β roughly 65 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Place the ham hocks in a large pot with the water, the diced onion and the smashed garlic, then bring to a boil and reduce to a gentle simmer for about 1 hour until the meat is tender and the broth is well flavored.
- While the hocks simmer, strip the collard leaves from their tough stems, stack and roll the leaves, then slice them crosswise into ribbons about 1 inch wide.
- Wash the sliced greens in several changes of cold water to remove all grit, then lift them out and drain.
- Add the drained greens to the pot along with the vinegar and red pepper flakes, pushing them down into the liquid so they wilt and submerge.
- Cover and simmer gently for 45 to 60 minutes, stirring occasionally, until the greens are silky and tender.
- Lift out the hocks, pull the meat from the bones, chop it and return it to the pot, discarding skin and bone.
- Taste the greens and their pot likker, then season with sea salt and black pepper and serve warm with extra vinegar at the table.
You'll use: Large pot Β· Saucepan
Tips & common questions
How long does Braised Collard Greens take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Braised Collard Greens is an original recipe developed in-house by Consomee. Photo: Collard greens on a stovetop.jpg by Nolabob, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.