Side Dish Recipe ⊶ 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.

Ingredients

• 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

Cooking Directions

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

• calories581.6
• carbohydrateContent13.3 g
• cholesterolContent102.6 mg
• fatContent48.1 g
• fiberContent4.6 g
• proteinContent24.7 g
• saturatedFatContent17 g
• sodiumContent1657.3 mg
• sugarContent5.3 g