Braised Collard Greens

Recipe View 5 mins In a large, heavy-bottomed pot or Dutch oven, combine the chicken stock, ham hocks, diced bacon, chopped onion, bay leaves, brown sugar, and red pepper flakes. Bring to a rolling boil over high heat. (10 minutes)

Recipe View 1 hrs 30 mins Once boiling, reduce the heat to the lowest setting, cover the pot, and gently simmer for 30 minutes to allow the flavors to meld and the ham hocks to begin to tenderize. (30 minutes)

Recipe View 10 mins Add the sliced collard greens to the pot, ensuring they are submerged in the liquid. Return the mixture to a boil, then reduce the heat back to a simmer. (5 minutes)

Recipe View 5 mins Cover the pot again and continue to simmer until the collard greens are very tender, approximately 30 minutes, or up to an hour, depending on the desired level of tenderness. Stir occasionally to prevent sticking. (30-60 minutes)

Recipe View 40 mins Once the greens are tender, remove the ham hocks from the pot. Shred the meat from the bones and return the shredded ham to the pot. Discard the bones, skin and any excessive fat.

Recipe View 2 mins Stir in the red wine vinegar and season generously with salt and freshly cracked black pepper to taste. Remember that the ham hocks and bacon contribute salt, so taste before adding more. (2 minutes)

Recipe View Serve hot, with a drizzle of the flavorful pot liquor. These greens are delicious on their own or as a side dish to grilled meats, cornbread, and other Southern classics.