Braised Collard Greens Recipe (2024)

My niece made her collards using smoked turkey legs. It was delicious.

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.

Or bourbon instead of hard cider! That’s what I do with a very similar recipe. Delicious.

I think if you add some chipotle and maybe a little more of the smoked paprika you will replace most of the smoky flavor that you get from the ham hock. Then just start with Step 2 with the onions. You'll cut to cooking time down by 2 hours as a bonus.

This was delicious! I can never find meaty ham hocks worth using, so I subbed Guancial, cut into lardons and rendered off a lot of the fat. Otherwise, I followed it completely, and it was amazing. Happy New Year!

I made this as written and it was so delicious. I used the leftovers the next day in a savory oatmeal for breakfast and was so blown away I'd make this dish again just for that purpose.

I followed the recipe except I was out of cayenne and used red pepper flakes instead. The hard cider adds a nice touch of sweetness. They were really good.

I made this last week for my family (including my children's friends) and it was a huge hit! Definitely going into the rotation for the winter months ahead!

Smoked Turkey legs or wings are great and good if you want more meat.

I began with schmalz (= chicken fat)(could see using bacon fat too) and used balsamic vinegar instead of cider, deeper richer flavor. and used leftover ham which shortened cooking time. guests loved it

I don't know what everyone is talking about. Prior to adding the vinegar it was all coming together nicely and smelled amazing. After adding the vinegar, and about 30 mins of simmering, ALL I can smell and all I can taste is vinegar. Definitely lower the amount of vinegar because for me it has soiled the dish.

Ham hocks? Really?A good sub is smoked turkey legs More flavor and bot as bad for you

Made these with a can of beer (modelo) and 1/2 cup ACV instead of the hard cider. Turned out well, would make again

delicious

Great spice/ sugar ratio. I’ve been doing an abbreviated version with bacon at it at the beginning to shorter cooking time and I found it to be delicious as well. I have also used beer instead of cider depending on what I have on hand and both ways it’s been delicious.

Best pot of greens I've ever cooked!

Much less cayenne. Use smoked paprika.

I loved these collards. I had to sub maple syrup for the brown sugar (completely out after Christmas baking) and used a light lager instead of the cider (again, out of necessity). I found browning the hocks all around to be difficult but worth it in terms of flavor. I did brown the hocks in a dutch oven, thinking that would work best, but quickly switched everything over to a saucepan for the extended simmer - wanted the liquid to mostly cover the pork shank.

I didn't have hard cider - but subbed apple cider vinegar and some apple juice I had on hand. SO GOOD! Will make this forever.

Good, but the smoked ham etc is very intense. I make the stock and divide it into four portions, one for a batch of greens with some extra chicken or veggie stock as needed.