Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Braised Collard Greens
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- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 223
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 23 g
- Cholesterol
- 26 mg
- Sodium
- 1001 mg
Smoked ham hocks are the key ingredient to these tender braised greens. Inexpensive and full of flavor, these meaty pork knuckles typically require long, low simmering to release their smokey flavor, but if you have an Instant Pot they soften up in no time flat.
- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 223
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 23 g
- Cholesterol
- 26 mg
- Sodium
- 1001 mg
Ingredients
Directions
- Melt the butter in a large Dutch oven or other heavy pot over medium heat. Add the garlic, onion and 1 teaspoon each salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the Cajun seasoning and cook 30 seconds. Add the ham hocks, chicken broth and 4 cups water. Increase the heat to high and bring to a low boil. Reduce the heat to low and simmer until the ham is tender and falling off the bone, about 2 hours.
- Remove the ham hocks from the liquid. Remove and discard the skin and bones. Roughly chop the meat into bite-size pieces. Return the meat to the cooking liquid along with the collard greens and vinegar. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the greens are tender, about 30 minutes. Serve the collards with some of the liquid.
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